Find & Apply For Restaurant / Food Service Supervisor Jobs in Jay, Vermont

WHY WORK AT JAY PEAK?

We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you.

IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET

Wages starting at $22.00-$25.00 per hour, based on experience Paid Sick Time Paid Maternity & Parental Leave Medical, Dental, Vision, Accident, Hospital Indemnity, Life & Disability Insurances 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here SUMMARY Directly responsible for all cafeteria/snack bar/pizzeria/coffee shop/deli functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, presentation, portion and cost control and sanitation and cleanliness.

ESSENTIAL DUTIES & RESPONSIBILITIES

(include the following, other duties may be assigned) Required to attend Liquor Control Board Seminar. Organizes, directs, and evaluates the work of others. Responsible for the use of leftover food to minimize waste. Conducts daily quality checks of food items before service. Inspects kitchen and dining area to ensure sanitary standards. Assigns and coordinates work of employees Maintains effective communication with customers and staff. Controls product turnover/waste. Responsible for the opening and closing of each facility. Oversees the quality of all hot food items and daily specials. Responsible for monthly inventory. Prepares daily orders of product. Able to fill in for any position in the outlet when busy or if an employee misses work. Knowledge of quantity of food preparation to minimize waste. Other duties as assigned by supervisor, which could be directly related, or unrelated to original position.

SUPERVISORY RESPONSIBILITIES

Directly supervises 10-12 employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or

EXPERIENCE

One-year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

COMPUTER SKILLS

To perform this job successfully, an individual should have knowledge of Order processing systems and Spreadsheet software.

CERTIFICATES, LICENSES, REGISTRATIONS

Must be Vermont Department of Liquor Control and ServSafe certified. Opportunity to attend the seminar will be provided in some cases.

OTHER QUALIFICATIONS

Must be at least 18 years of age.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; walk; talk or hear and taste or smell. The employee is frequently required to sit; use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision and depth perception.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually loud.

RESORT CONDITIONS

This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multilevel buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Work days and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays.