Aspen Skiing Company
Hospitality
BanquetChef
“Banquet Chef at Aspen Skiing Company. Skills: Culinary operations, Banquet management, Menu innovation. Lead kitchen team. Manage kitchen team”
Industry & Context.
Troubleshoot issues; Resolve issues
Stand for extended periods, Walk for extended periods, Be on feet extended periods, Work in hot conditions, Work in humid conditions, Work on slippery surfaces, Work on uneven surfaces, Lift up to 50 lbs, Push up to 50 lbs, Pull up to 50 lbs, Work evenings, Work weekends, Work holidays
What They're Looking For.
Must Have
5 years progressive culinary operations, 4 years culinary management, 2 years Executive Sous Chef, Proficient math skills, Proficient accounting skills, In-depth culinary techniques, Understanding food safety, Understanding sanitation standards, Manage kitchen team, Create banquet menus, Inventory management, Control food costs, Work in fast-paced environment, Knowledge of dietary requirements, Organizational skills, Prioritize tasks effectively, Troubleshoot issues, Creative flair menu development, Creative flair food presentation, Proficient commercial kitchen equipment, Proficient commercial kitchen tools, Adapt to changing menu, Adapt to guest preferences, Problem-solving skills, Work flexible hours
Nice to Have
Culinary Degree
What You'll Do.
Oversee food preparation
Collaborate with banquet manager
Collaborate with event coordinators
Execute menu offerings
Manage ordering supplies
Manage ordering ingredients
Ensure timely food delivery
Coordinate with service staff
Develop banquet menus
Innovate banquet menus
Manage inventory updates
Provide guidance techniques
Provide guidance presentation
Provide guidance hygiene
Handle special dietary requests
Handle dietary restrictions
Address guest complaints
Address guest feedback
How You'll Work.
Team & Collaboration
Banquet manager; Event coordinators; Service staff
Communication Scope
Guest feedback
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