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Job Code: SV0106
Location: Viceroy Snowmass
Department: Culinary



To assist the Executive Chef in providing an effective service in the Kitchen.  To ensure high quality preparation and execution of food to the standard set by the hotel, ensuring highest levels of guest, company and colleague satisfaction. Strives to continually improve guest, owner and colleague satisfaction and maximize the financial performance of the department.




Essential Responsibilities




  • Ensures food production occurs according to operating and quality standards.
  • Ensures compliance with all culinary policies, standards and procedures.
  • Ensures compliance of Company sanitation standards.
  • Strives for continuous improvement and excellence in all areas of responsibility.
  • Ensures compliance of Health and Safety procedures and local laws.
  • Understands the operating and maintenance procedures of all departmental equipment.
  • Strives to provide excellent customer service.  Follows effective and clear guidelines and understands expectations and parameters.
  • Ensures that food preparation and set-up is ready for food service.
  • Ensures compliance of stock rotation.
  • Continuously strives to improve service performance.
  • To make sure all food is prepared to the correct standard and in conjunction with use charts. To make sure all food items are sent to the correct area on time.
  • To ensure good food quality and correct quantity
  • Good rotation of food items – First in First out (FIFO).
  • To notify supervisor of any problems or complaints as and when they arrive.
  • To be able to assist in preparation of food items on other sections.
  • To follow and enforce the ‘Clean as you go’ policy and keep work areas and fridge’s tidy at all times.
  • All food items for preparation and storage must apply to the hotel company guidelines
  • To keep waste to a minimum
  • To make sure production charts are closely followed and adhered to.

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