Massachusetts Veterans Jobs

Catamount is looking for someone to lead our culinary execution team. This would be a position that helps in menu development, product sourcing and also serves as a banquet chef for private events and resort functions throughout the year. This is a full time, year-round position reporting to the Director of Food and Beverage. JOB SUMMARY The Culinary Manager will manage all back of house functions for regular operations as well as all events at the resort property including weddings, rehearsal dinners, private dining events and social events. ESSENTIAL DUTIES AND RESPONSIBILITIES - Plan, oversee and assist in day-to-day culinary operations of the kitchens. - Assigns (in detail) preparation and specific duties lists to kitchen staff for efficient execution of operations. - Product ordering, and maintaining proper stock levels. - Oversee and aid in production and execution of menu items. - Monitor the receipt, storage, and rotation of food product (as to comply with health department regulations), including coverage, labeling, dating and placing items in proper containers for kitchen service. - Supervise, aid, and inspect daily cleaning procedures of kitchens, walk-ins and freezers. - Aid in the training and supervising the kitchen staff. - Evaluate performance and give guidance and discipline as necessary. - Maintain food and labor costs as budgeted. - Maintain consistent communication with cooks: function times, preparations, breaks and necessary progress in production. - Communicate directly and often with the F&B Director and Event Coordinators. - Facilitate the professionalism of our team by adhering to proper language, uniforms, hygiene, and employee relations. KNOWLEDGE, SKILLS, AND ABILITIES - High school diploma, GED or equivalent/ Culinary certification or degree preferred. - Minimum two years supervisory experience in a high volume kitchen. - Must be able to speak, read, write and understand English. Understand and execute good communication skills, both written and verbal. - Thorough working knowledge of hot and cold food preparation and presentation. - Basic mathematical skills to understand recipes, measurements, order and requisition amounts and portion sizes. - Possess basic computer skills and computation abilities knowledge of accounting programs and budgetary analysis capabilities a plus. - Knowledge about food safety and handling in accordance with federal and state regulations, codes, and laws LICENSURE/CERTIFICATION REQUIREMENTS - Serve Safe Certification (or within 30 days of hire). - Participation in ongoing training and education. PHYSICAL REQUIREMENTS / WORKING CONDITIONS - Flexible schedule including days, evenings, nights (at times past midnight), weekends and some holidays. - Ability to visualize, smell and taste food for quality assurance. - Ability to work and handle stress arising from demands in production. - Demonstrate ability to stand and exert well-paced mobility for up to eight (8) hours in length in limited space. - Ability to physically handle knives, pots, mirrors and other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 lbs. to every area of the kitchen. - Perform cutting skills on work surfaces topped with cutting boards (3-4 feet in height). - Proper usage and handling of all kitchen machinery. - Must be able to lift to 50 lbs. on a regular and continuous basis. Push and pull carts up to 250 lbs. To bend, stoop, squat and stretch to fulfill duties and tasks. - Tolerate, at times, extreme temperatures like freezers (-10F) and kitchens (+100F) possibly for one or more hours. - Talk and hear effectively during times of added noise and stress.