Under the direction of Executive Chef and Kitchen Supervisors.

Supports Conference Operations through equipment management as well as coordinating and overseeing daily tasks of the Dish Stewards.

Position Functions / Areas of Responsibility

• Reports to work on time in the proper uniform. 
• Obeys all company rules and regulations.
• Oversee the maintenance of a clean, organized, and sanitary dish area.
• Oversee the maintenance of a steady flow of cleaning of all equipment including but not limited to pots, pans, glassware, silverware, china, etc.
• Oversee the proper stocking, organizing, and storage of all equipment including but not limited to pots, pans, glassware, silverware, china, etc. in their appropriate assigned storage locations.
• Keeps dish area and all dish/glass storage areas organized, clean, and safe throughout service and day to day.
• Ensures equipment is cleaned in a timely manner in order to keep up with business levels.
• Removal of trash and recycling into proper receptacles.
• Sweeping and mopping floors, including but not limited to, kitchen, staff bathroom, walk in coolers
• Maintains direct line of communication between all kitchen staff, banquet staff, and stewards.
• Ensures standards of appearance and sanitation are maintained on a daily basis. 
• Oversees the maintenance of good safety practices of employees throughout the property.
• Directly controls equipment inventory by regularly managing an inventory log as well as managing minimal breakage and loss.
• Deliver all equipment needed for functions to the back of house preparation area by the time confirmed with the Conference Operations Manager.
• Manage proper timing on turn over equipment between functions.
• Coordinate the recovery of borrowed equipment from other outlets.
• Takes fast and appropriate action to solve problems within operations as well as within the team.
• Maintains good safety practices of employees throughout the property.
• Training all dish staff in regards to proper washing, handling, storage, etc.

Interactions

• Occasional contact with guests.
• Direct and continuous contact with co-workers, management, and other departments.
• Must have the ability to interact at any time with guests and other employees in a pleasant manner and maintain good working relationships with others and all departments at Snowbird.
• Supervision/Management: Self-supervision is required when given directions for events.      

Education & Experience Requirements

• High School Diploma or equivalent preferred.
• 12-24 months of job-specific work experience with demonstrated competence.
• Previous Supervisory experience preferred
• Experience in hospitality or Food and Beverage preferred.

Specific Requirements

• Food handler permit.
• Must have a Utah Driver License and a clean motor vehicle record.
• Must be at least 21 years of age and have a valid Utah medical card, for driving of Snowbird’s box truck.

Skills & Knowledge

• Demonstrate competency in operating dish machines and chemicals.
• Is familiar with various kitchen equipment – china, silver, pots/pans, etc.
• Work with some written materials, interpret banquet event orders in order for china, glass, silver needs.

Technical

• Requires the ability to follow directions. 
• Requires the use of simple math with accuracy in counting, adding, subtracting, multiplying and dividing. 
• Requires the ability to safely handle dishes, glasses, utensils, carts, racks, and other conference operations equipment.

Administrative

• Requires some judgement within policy guidelines and without supervisory approval. 
• Additionally requires problem solving and initiation of activities within job description and have a strong understanding of other Snowbird operations.
• Works with Chef to manage staffing needs.
• Keeps an inventory log of large quantities of banquet equipment.
• Computer skills are not required but could be beneficial. 
• Able to self-manage with little direction at times.

Working Conditions

• Shifts vary, may be early morning or late evening, weekends, holidays, depending on business levels.
• Irregular shifts and hours are required at times.
• Full time hours vary from 30 to 40 hours per week.
• Hours will vary depending on business levels.
• During Heavy business levels overtime may be common. 
• Days off will not be consistent

Physical

• Must be able to lift 50+ lbs.
• Must be able to stand for long periods of time.
• Must demonstrate ability to bend, kneel, handle, reach, grasp and perform repetitive motions.
• Frequent walking from location to location inside and outside.  

Mental

• May experience unusual stress from continual work with public, winter conditions, snow night requirements and commuting to/from Snowbird
• Will need to problem solve under pressure during heavy business levels and last minute unexpected requests.

Travel:

• Travel to and from other lodges will be necessary both on foot and in a Snowbird Vehicle, some off resort travel may be necessary at times.

All job opportunities at Snowbird Ski & Summer Resort require the ability to comply with our Professional Appearance, Drug & Alcohol, and Employee Conduct Policies.

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.