Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,000.00 - $92,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
bonus eligible
Career Development
Job Description
The St. Regis Aspen Resort, located at 315 East Dean Street, Aspen, Colorado, is a part of the prestigious St. Regis Hotels & Resorts brand, which is renowned globally for delivering luxury hospitality with timeless glamour and vanguard spirit. The St. Regis brand has a legacy that dates back to the early twentieth century and is dedicated to providing bespoke, anticipatory service with a blend of classic sophistication and modern sensibility. The Aspen resort offers an exquisite experience to its guests and is committed to maintaining the highest standards of service and quality. As a part of Marriott International, the... Show More
Job Requirements
- High school diploma or GED
- 4 years experience in culinary or related food and beverage field
- OR associate degree in culinary arts or hotel and restaurant management
- 2 years experience in food service
- Ability to lead kitchen operations and staff
- Understanding of food safety and sanitation requirements
- Strong interpersonal and communication skills
- Ability to manage budgets and schedules
- Capability to innovate and maintain high-quality food standards
- Willingness to work full time in Aspen, Colorado
- Commitment to delivering excellent customer service
- Ability to handle multiple tasks and solve problems
- Experience in training and developing staff
Job Qualifications
- High school diploma or GED with 4 years of experience in culinary or food and beverage sector
- OR 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of experience
- Proven culinary skills and ability to lead kitchen operations
- Strong communication and interpersonal skills
- Experience in managing food safety and sanitation standards
- Ability to develop and design innovative food presentations
- Leadership skills including coaching, mentoring, and team motivation
- Knowledge of labor management and scheduling systems
- Ability to handle customer feedback and resolve complaints professionally
- Competency in maintaining and operating kitchen equipment
- Understanding of budgeting and cost control in food operations
Job Duties
- Manage kitchen shift operations and ensure compliance with all food and beverage policies, standards and procedures
- Estimate daily production needs and communicate production requirements to kitchen personnel
- Assist Executive Chef with all kitchen operations and food preparation
- Prepare and cook foods regularly and for special guests or functions
- Develop and create new culinary applications, ideas, and presentations
- Maintain purchasing, receiving and food storage standards
- Ensure compliance with food handling and sanitation standards
- Perform all duties of kitchen managers and employees as necessary
- Recognize superior quality products, presentations and flavor
- Ensure compliance with all applicable laws and regulations
- Operate and maintain department equipment and report malfunctions
- Check the quality of raw and cooked food products to meet standards
- Supervise and coordinate activities of cooks and kitchen workers
- Lead kitchen shifts by personally preparing food items
- Use interpersonal and communication skills to lead, influence, and motivate staff
- Foster mutual trust, respect, and cooperation among team members
- Serve as a role model demonstrating appropriate behaviors
- Maintain employee productivity
- Ensure clear understanding of employee expectations
- Establish and maintain open, collaborative relationships within the team
- Administer property policies fairly and consistently
- Communicate performance expectations based on job descriptions
- Recognize successful performance and achieve desired results
- Provide exceptional customer service to ensure satisfaction and retention
- Manage daily operations ensuring quality and standards meet customer expectations
- Set a positive example for guest relations
- Empower employees to deliver excellent customer service
- Interact with guests to collect feedback on product quality and service
- Handle guest problems and complaints effectively
- Achieve and exceed culinary goals including performance, budget, and team objectives
- Develop goals and prioritize work effectively
- Utilize Labor Management System for scheduling and attendance tracking
- Train employees in safety procedures
- Identify developmental needs and provide coaching, mentoring, and support
- Enhance service by coaching employees to understand guest needs
- Participate in employee performance appraisals and provide feedback
- Report issues to management and Human Resources as needed
- Communicate with supervisors, coworkers, and subordinates via multiple channels
- Analyze information and evaluate results to solve problems
- Attend and participate in all relevant meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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