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Under direct supervision of the Chef or Kitchen Supervisor. Minimum associate degree in culinary arts required or attainment of CCC credential from the American Culinary Federation is required within 6 months of employment.
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As a Dasher, you can be your own boss and enjoy the flexibility of choosing when, where, and how much you earn.
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The Junior Sous Chef assists the Chef de Cuisine in supervising and coordinating the preparation of food according to standards set by Spruce Peak and the Chef de Cuisine. In addition, the Junior Sous Chef, provides sincere service through actions that display self-confidence, grace and courtesy to guests and colleagues.
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As a Sous chef, you will be responsible for supporting the Head Chef in the day-to-day kitchen operations, ordering supplies, and training new kitchen staff. This is a full-time on-site Sous Chef role.
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General Manager - Chef, Spruce Camp Base Lodge. Manages Spruce Camp the restaurant at all times to assure high quality of service and product following guidelines in the Vail Resorts, F&B Operational Playbook.
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Supervision Exercised: Restaurant Supervisor, Restaurant Server, Banquet Server, and Bartender. Scheduling of all restaurant staff, banquets, room service and pool service employees in accordance with hotel business demands following weekly forecast and budgets (avoiding overtime in scheduling.
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