Job Description

Why you should apply for this job:

  • Are you seeking careers opportunities with a small team of dedicated F&B professionals?
  • Do you want to work with fun individuals who value you and your contributions?
  • Are you looking for connection with people who really do care about you?
  • Get paid well, even better than our competitors?

The Sebastian is the answer to all of these questions!

WE ARE:

Timbers Resorts is a developer and operator of exceptional boutique hotels, residence clubs and resort communities located in some of the most sought-after destinations in the world. Timbers Resorts is always looking for dynamic, driven people to join our team. We are passionate about exposing our Owners and guests to some of the most sought-after places on earth, and creating unparalleled experiences for families to make memories.

YOU ARE:

An inspired, driven individual who believes in providing outstanding customer experiences and comes to work energized and ready to carry that spirit throughout the day.  You truly appreciate the opportunity to work with people who encourage, challenge, and support one another to be their best.

Please submit an introduction to yourself and why you are the person who we want to join our team. We value personalization, including in your application.

Benefits include:

  • Free onsite Chef prepared employee dining room with hot meals and salad bar
  • Free onsite shift parking
  • Discounted bus pass for Eagle County & Lake County routes
  • Discounted F&B, Spa Treatments & Retail up to 40% off
  • Merchant Ski Pass Program
  • 401K with Match
  • Paid Sick leave for P/T & Seasonal Staff
  • Wellness Bonus if worked through full season until ski area closing
  • If you stay on all year, you are eligible for Full Time Year-Round with full benefits such as Paid Time Off, Medical, Dental, Vision, LTD/STD, Life, Accident, Critical Illness, Hospital Insurance.

SUMMARY:

Responsible for providing efficient and cost-effective food service for catered functions while maintaining or exceeding the high-quality standards of the hotel.

  • Plans, organizes, schedules, and executes catered events for the resort.
  • Attends all meetings as necessary including all BEO, Resume Meeting, F&B Meeting and Pre-Convention Meetings.
  • Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature.
  • Ensures coordination of services between dining rooms and kitchen.
  • Ensures that staff is trained in all aspects of kitchen operations, equipment utilization, safety procedures, portion control and pleasing presentation of all dishes.
  • Assists in development and creation of menus to maintain or exceed the established criteria, paying special attention to seasonal availability.
  • ssists with the establishment and maintenance of working budget with required updates as required.
  • Coordinates with Banquet Captain and Stewarding to make sure that all equipment is ready and available on time.
  • Coordinates and assists Banquet Captain on buffet set up
  • Monitor banquet function sheets for any change
  • Ensures adherence to stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed to work.
  • Ensures that all stocks are ordered to the correct quantities, quality, and price, conduct regular stock checks/stock takes
  • Ensures that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
  • Ensures adherence to safety and emergency procedures required to protect hotel and guest property.
  • Assists in other areas of the kitchen as needed.
  • Reports any maintenance deficiencies timely.
  • Resolves customer complaints/queries satisfactorily.
  • Maintains through understanding of industry and stays abreast of industry trends.
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.
  • Works with other managers and staff to find unique and creative solutions for resolving everyday problems.
  • Performs other duties as assigned by manager.
  • Works a flexible schedule and hours that varies based upon business demands working whatever hours necessary for a timely completion of responsibilities.

Skills / Requirements

QUALIFICATIONS:

Education and Experience:

High School Diploma/GED supplemented by formal coursework in culinary sciences; AND three (3) years of experience as a journey-level cook; OR an equivalent combination of education, training and experience.

Required Knowledge and Skills

Knowledge of:

  • Principles and practices of employee supervision, including selection, work planning, organization, performance review and evaluation, and employee training and discipline.
  • Principles, practices and techniques of the cooking trade.
  • Food and beverage products, menus and promotions.
  • Policies and procedures of the department.
  • Principles, methods and equipment used in meal preparation in a restaurant setting.
  • Safe work practices and sanitation related to food preparation and service.
  • Inventory and record keeping principles and practices.
  • Customer service principles and practices.
  • Correct business English, including spelling, grammar and punctuation.
  • Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

Skill in:

  • Planning, organizing, supervising, reviewing and evaluating the work of staff.
  • Training others in policies and procedures related to the work.
  • Performing budgeting and accounting functions for assigned operations.
  • Efficiently and effectively performing cooking duties.
  • Focusing on quests and provision of quality customer service.
  • Making accurate arithmetic calculations.
  • Reading, understanding and following recipes and oral and written directions.
  • Maintaining appropriate inventory of supplies and materials.
  • Organizing own work, setting priorities and meeting critical deadlines.
  • Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
  • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.

PHYSICAL/MENTAL REQUIREMENTS:

Mobility to work in a food service setting, use standard kitchen equipment; stamina to stand for extended periods of time; strength to lift and carry up to 50 pounds; vision to read printed materials and computer screen; dexterity to utilize computer equipment; hearing and speech to communicate in person or over the telephone.

Important Notes

Important Notes

Great job for someone who loves being active, out on the property, walking around, and helping the team. Excellent opportunity to enjoy your days to play, hike, bike, or enjoy friends and family and earn an excellent wage, with career growth potential. Possible temporary housing available through October 31, 2022 to get established and find housing in the area.