Centerplate
  • 21-Oct-2021 to 20-Dec-2021 (PST)
  • Bousquet Mountain
  • Pittsfield, MA, USA
  • Salary
  • Full-Time Salary Year Round

Centerplate, a Sodexo company, is one of North America's largest providers of quality food and beverage, catering, merchandise and facility management services for many of America's best-known sports, convention and entertainment venues. As our singular goal is to be #1 in Event Hospitality and the #1 Employer of Choice, all of our managers, chefs and employees are "Hospitality Ambassadors."

We are seeking an experienced Executive Chef for the Bousquet Mountain located in Pittsfield, MA.

Bousquet Mountain is a 200-acre ski area in Pittsfield, MA, located in the heart of the Berkshires. The mountain has a vertical drop of 750 feet, twenty-three trails, two chair lifts, two magic carpets, one terrain park, and 85% snow-making coverage.

Bousquet has a rich history, and was the first ski area in America to offer night skiing, thanks to its partnership with General Electric. Bousquet's slopes have been graced by the likes of Gerald Ford, and Jackie and John F. Kennedy, and has produced three Olympic skiers.


Principal Function

An Executive Chef I (level one) is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

Essential Responsibilities

  • Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety.
  • Analyze Business Volume and Product Usage Daily.
  • Participate in the Development and Implementation of Business Strategies.
  • Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example.

Qualifications/Skills

Required:

  • Minimum of 10 years in a culinary leadership position with increasing levels of responsibility.
  • Minimum of 5 years leading a culinary operation with at least 5 revenue centers.
  • Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm.
  • Ability to promote and participate in a team environment.
  • Ability to understand written and oral direction and to communicate same with others.
  • AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification.

Preferred:

  • BA/BS Business or Hospitality Degree from an accredited college or university.
  • ACF Certified Executive Chef I or ACF Certified Culinary Administrator

Other requirements include but are not limited to:

Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment.

Hours are often extended or irregular to include nights, weekends and holidays.

Centerplate, powered by Sodexo, is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

Centerplate
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