You don’t just work at the Limelight. You become one of the best reasons our guests come back again and again. It’s our aim to provide a warm and inviting community atmosphere for our guests. We believe every employee should play a key role in helping enrich the guests’ mind, body and spirit during their stay. This takes a dedication to real, live hospitality and an appreciation for innovative leadership. We are a team, and we act like it.We also believe, as Limelight hotel management, in a commitment to providing a secure and enjoyable work environment for every employee — one that promotes honesty, mutual respect, personal growth and career advancement for all.

Position Summary & Objective
The Chef de Cuisine will provide consistent and high quality menu items for all outlets of the hotel. To provide leadership for the culinary team and manage the operation in a fiscally responsible way.

Service Standards
Eye contact should be made at a distance of no less than 10 feet from every guest.
A genuine smile should be offered at a distance of no less than 5 feet from every guest.
Employees should build rapport with guests during any conversation, if the guest responds to the initial statement with a conversational demeanor.
Guest last name is used effectively, but discreetly, as a signal of recognition as least once and not more than twice during any conversation with guests.
Before concluding conversations, the guest is verbally offered additional assistance with a statement relevant to the guest’s individual needs.
Essential Functions of the Job
Provide leadership for culinary employees and consistency of food product.
Responsible for food service, quality and consistency of product for all meal periods & events.
Responsible for maintaining food/labor cost and operating within budgeted parameters.
Responsible for sanitary standards and food storage/stock rotation.
Responsible for interviewing, ongoing training and coaching of culinary employees.
Perform employee reviews in accordance with company time frames.
Makes financial decisions as it relates to the day by day operation.
Assist in the development of job descriptions, procedures, operating criteria and standards of performance for all areas directly supervised.
Responsible for conducting daily walk through inspection of Food and Beverage operational areas and storage facilities, providing the F&B Director with a daily report identifying problems and listing action taken to fix problem.
Communicates daily with F&B Manager, ensuring any urgent requests or issues are brought to light immediately.
Supervise Food and Beverage staff in their work, maintaining high performance levels.
Attend and contribute to regularly scheduled meetings regarding hotel operations, upcoming events and departmental operations.
Meet with Food and Beverage manager weekly to inform of progress on given projects and to determine future assignments.
Assist the F&B operation with advertising and promotional needs.
Communicate with staff regularly. Seek out staff’s opinion for improving operations.
Recommend purchases to the Food and Beverage manager.
Complete reports, projects and paperwork as assigned on a timely basis.
Publish the weekly schedule on time. Ensure payroll process is managed effectively.
Maintain an active presence in the dining room during peak times and to cover days off.
Plan and oversee catering and banquet events.
Maintain high level of guest satisfaction, makes immediate corrective action when guest’s
needs are not met.
Must possess tact and polish required to interact with community leaders, hotel guests, etc.
•    Assist in planning and executing all special holidays and functions.
•    Work with all areas of the F&B departments to include: breakfast, banquets and lounge.
 

Working Conditions and Physical Requirements
Indoors v Outdoors - Indoors 95% of the time, Outdoors 5% of the time.
Standing v Sitting - Standing 80% of the time
Work Environment -. Working as part of a team; working AM, PM. Working holidays. Overtime may be required due to business need
Physical Requirements – Ability to lift, push/pull & carry items up to 50lbs.
Constant reaching, handling, feeling, talking, hearing and seeing (near, far, depth perception, color vision, and field of vision). Occasional climbing, balancing, stooping, kneeling, crouching, tasting, smelling. Dealing with noise of lobby area as well as phones

Education, License/Certifications & Skills
Culinary or hotel management degree preferred.
Ability to multi task and prioritize
Competent with computer programs such as Microsoft Office, Excel, etc.
Must have the ability to work with numbers.
Knowledge of wine, food and cooking methods
Language Skills
Excellent written and spoken English.

Experience
Prior guest service experience is required.
Previous food and beverage management experience of 2 years in similar operation required
Prior culinary management experience is required.
Grooming
All employees must maintain a neat, clean and well-groomed appearance per Aspen Skiing Company Hospitality standards.

Additional Job Duties :
Complete tasks and projects delegated by your Manager and assist other departments as business volumes and staff levels demand.
Report to work in a neatly groomed and acceptable manner as outlined in the employee handbook and departmental rules.
Report to shift on time.
Enforce and comply with all policies and procedures for the Food and Beverage Department, The Limelight Hotel and the Aspen Skiing Company. Report to shift on time.
Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by management.
 
Physical requirements of this position include:
Able to stand high levels of stress.
Works 95% standing and 5% sitting (administrative work). Standing, walking, sitting, carrying, pushing, pulling, climbing, stooping, kneeling, crouching, reaching, handling, keyboard operations, talking, hearing and seeing.
Able to lift 40lbs and push/pull up to 100lbs, moving boxes of food, and banquet carts, tables, chairs, etc. 
 
Education, Experience, Skills :
High School Diploma, College education preferred.
4 year hotel degree preferred.  
Extensive knowledge of food and cooking methods, ability to work well with people, strong organization and supervisory skills, good public relation skills, professional appearance.
Must be fluent in English.
Must have the ability to work with numbers.
Must be able to handle a barrage of duties and to work well under high levels of stress.