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Hotel. Casino. Private Club. Resort. Vacation Club. Restaurant.

Assistant Director Of Food And Beverage

Stowe, VT 05672

Posted: 01/23/2024 Country: US Job ID: 1763809 Salary: 85k/year - 92k/year State/Province: VT

Job Description

We are seeking an Assistant Director of Food and Beverage for our four-season, full-service luxury resort situated in beautiful Stowe, Vermont. Our Assistant Director of Food & Beverage will lead a highly efficient operation across our resort BOH operations and food-related activities, ensuring a safe, clean, and organized workplace. Your responsibilities encompass food production across all resort a la carte outlets. Our ideal Assistant Director of Food and Beverage will deliver exceptional leadership skills, problem-solving abilities, keen diligence, and a strong commitment to assisting others. Our ideal candidate should also hold a culinary degree, be a certified Executive Chef, or possess at least 3 years of relevant experience in the Resort or Hotel industry.

 

Responsibilities

  • Supervise menu planning and conduct tastings in collaboration with owners and staff.
  • Innovate recipes and culinary techniques to ensure consistently high-quality food while managing costs effectively.
  • Maintain an extensive recipe database within the POS system and create plating guides.
  • Collaborate closely on pricing strategies for menu items and manage menu item costs.
  • Implement one purchasing system & controls to minimize food, supply waste, and prevent theft.
  • Support Chefs in approving product requisitions and sourcing food supplies.
  • Continuously assess food product quality to uphold consistent standards.
  • Deliver comprehensive safety training to kitchen staff, focusing on sanitation and accident prevention.
  • Establish and uphold a rigorous cleaning and maintenance schedule for all kitchen areas and equipment.
  • Foster a culture of safety and cleanliness across all kitchen operations.
  • Develop and update policies and procedures to enhance quality and performance measurement.
  • Ensure written policies and procedures are up to date with the latest industry techniques, equipment, and terminology.
  • Conduct interviews, select, train, supervise, counsel, and discipline kitchen employees.
  • Provide continuous training and opportunities for professional growth to kitchen staff.
  • Conduct regular performance evaluations.
  • Collaborate with Chefs to optimize staffing levels for productivity and quality.
  • Monitor and manage food and payroll costs to align with budgeted labor cost goals.
  • Prepare budget-related data and project annual food, labor, and other costs.
  • Monitor actual financial results and take corrective actions as necessary to meet financial goals.
  • Ability to foster positive relationships and promote collaboration with supervisors, management, colleagues, members, and the public to create a cohesive team environment while maintaining professionalism and friendliness.
  • Capacity to consistently produce high volumes of work within designated times, ensuring accuracy, completeness, and a commitment to maintaining high-quality standards.

 

Qualifications

  • Culinary degree or certification as an Executive Chef.
  • 3+ years of applicable experience in the Resort or Hotel industry.
  • Serve Safe Certificate in sanitation is required.


Benefits

  • Competitive Base Salary and Bonus
  • Medical, Dental, and Vision Insurance
  • STD and LTD Insurance
  • Life Insurance
  • Employee Assistance Program
  • 401K w/ Matching
  • Relocation
  • Temporary Housing


Meet Your Recruiter

Evan Baker

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