Destination Resorts Snowmass offers the finest collection of slope-side properties in Snowmass. From the Condé Nast award-winning Stonebridge Inn to the spacious Top of the Village Condominiums with their ski-in, ski-out convenience, our collection of properties offers a full range of amenities and accommodation sizes. The collection also represents an array of guest experiences, from value to deluxe lodging, while being adjacent to world-class skiing on Snowmass Mountain and within walking distance of the Snowmass Village Mall. We pledge to be the Inn that cares about people and stand above the competition by offering quality accommodations and FRIENDLY , SUPERIOR GUEST SERVICE; to provide a warm environment that our associates and guests want to experience again share with friends and family. Come join us for a night, a season, or make it your HOME we welcome you to our FAMILY.

JOB OVERVIEW

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the banquet department in accordance with standards and plating guide specifications.  Maintain organization, cleanliness and sanitation of work areas and equipment.

ESSENTIAL JOB FUNCTIONS

· Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

· Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

· Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

· Maintain positive guest relations at all times.

· Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

· Resolve guest complaints, ensuring guest satisfaction.

· Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

· Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

· Meet with Banquet Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

· Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.

· Complete opening duties:

o    Set up work station with required mis en place, tools, equipment and supplies.

o    Inspect the cleanliness and working condition of all tools, equipment and supplies.  

o    Check production schedule and pars.

o    Establish priority items for the day.

o    Inform the Banquet Sous Chef of any supplies that need to be requisitioned for the day's tasks.

o    Transport supplies from the Storeroom and stock in designated areas.

· Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.

· Continue prep work after the meal period for the next meal service.

· Prepare all menu items following recipes and yield guide.

· Inform the Banquet Sous Chef of any shortages before the item runs out.

· Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.

· Inform Banquet Sous Chef of any excess items that can be used in daily specials or elsewhere.

· Maintain proper storage procedures as specified by Health Department and Hotel requirements.

· Minimize waste and maintain controls to attain forecasted food cost.

· Disinfect and sanitize cutting boards and worktables.

· Transport empty, dirty pots and pans to the pot wash station.

· Direct and assist Stewards in order to make clean-up a more efficient process.

· Breakdown work station and complete closing duties:

o    Return all food items to the proper storage areas.

o    Rotate all returned product.

o    Wrap, cover, label and date all items being put away.

o    Straighten up and organize all storage areas.

o    Clean up and wipe down food prep areas, reach-ins/walk-ins, banquet shelves.

o    Return all unused and clean utensils/equipment to the specified locations.

o    Ice down hot items from the steam table, so they cool quickly.

o    Turn off all equipment not needed for the next shift.

o    Restock items that were depleted during the shift.

· Review status of work and follow-up actions required with the Banquet Sous Chef before leaving

 

SECONDARY JOB FUNCTIONS

 

· Assist with inventories as scheduled.

· Assist in plating up Banquet hot meals as assigned.

· Follow maintenance program and cleaning schedule.

· Perform duties in other areas of Kitchen as assigned.

· Work at off-premise functions.

· Research new menu items.

· Attend designated meetings.