Centerplate
  • 07-Jul-2017 to 07-Dec-2017 (PST)
  • Holiday Valley
  • Ellicottville, NY, USA
  • Full-Time Salary Year Round

It was many years ago in the winter of 1957-58 when the brand new ski area named Holiday Valley first opened for business. Skiing wasn't new to Ellicottville; Doc Northrup and Karl Fahrner started the first organized skiing in Ellicottville on Fish Hill in 1935. The Ellicottville Ski Club was formed in 1938 and adventurous men and women began to flock to Ellicottville from Buffalo, Rochester and Cleveland. The all important social aspect of skiing took place in the Lincoln Hotel, now the Ellicottville Inn. A rope tow was built on Greer Hill where the skiing and the ride up were more demanding. In 1956 Dick Congdon, John Fisher and Bill Northrup decided to persue their dream of opening a larger, modern ski area. Shares of stock were sold for $100 from a card table in the parking lot in 1956 and 1957, 4 slopes were cut and a T-bar was built. A mild early winter delayed opening until January 7, 1958 when the first skiers rode the T-bar up to ski down Yodeler, Champagne, Holiday Run and Edelweiss.

Now, Holiday Valley boasts 13 lifts, 58 slopes and trails, 3 base lodges, two hotels, a golf course, pools, aerial park, mountain coaster and numerous amenities. The resort has become a leader in the ski industry and ranks among the favorites of skiers in the East.

Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom.  As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable.  "Making it better to be there since 1929."TM

Principal Function

An Executive Chef II (level two) 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 II 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 II 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 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 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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