F & B / Culinary Intern

The participant will attend the company orientation and will be introduced to the management, staff, and team members to become acquainted with the property. The participant will also receive a guided tour at the property; and will be given an initial orientation at the Food & Beverage and Culinary departments to go over the training checklist and the training schedule.

The participant will be educated on the host company's rules and regulations, daily operations, policies, operating procedures, customer service standards, and training guidelines. Discuss the department goal and the host expectations towards the participant. Assist the participant in completing the required documentation for new staff members

The participant will gain a clear overview of the company's overall operations, clientele, history, mission, and niche in the marketplace. Understanding the hotel's policies and procedures.

In the next phase, the resort will introduce the participant to the overall operations of the food and beverage department. The participant will learn the fundamental aspects of the food and beverage department that are necessary as the program progresses, these includes 1) Food Handling, Preparation, and Safety Procedures; 2) Sanitation and Appearance Requirements; 3) Food and Beverage Set-ups; 4) Customer Service Standards; 5) Federal, State and Host Company Regulatory Standards in serving Beverages. The participant will also complete the required certifications and departmental training during this phase.

-The objective of this phase is for the participant to learn and comply with the department's food handling and safety procedures, learn the importance of sanitation and appearance requirements, equipment maintenance and implementation of Federal, State and Host Company regulatory standards.

-Completion of trainings and Food and Beverage certifications required by the State of Colorado.   

-Food and beverage handler's responsibilities and obligations under the Federal and State laws.

-Knowledge of food safety and sanitation procedures, health codes, and Federal/ State laws in serving food and beverage.

-Techniques for identifying biological, physical, and chemical contamination, as well as foodborne illness and its causes.

-Safety and sanitation protocols in American dining establishments.

-Interdepartmental communication between Front of House and Back of House staff to coordinate efficient service.

-The participant will take food and safety/ food and beverage certifications and trainings during this phase.

-The participant will be taught how to use equipment and how to sanitize and maintain sanitation.

-Constant practice of hand washing to prevent food contamination.

-The participant will be shown how to maintain time and temperature, required in keeping food safe during a specific flow of food.

-Implement appropriate procedures to receive and store food and waste management.

-Reinforce the importance of accurate and timely customer service.

- Contribute to team effort by accomplishing related results as needed and promptly address customer service issues and refer customers to management when necessary

The participant will be a part of the resort restaurant team during this phase. The participant's role is to provide a friendly, responsive service to create an exceptional dining experience for all of The Aspen Meadows Resort guests. The participant will welcome and greets guest, enter orders in our point-of-sale system which relays orders to the kitchen and up-sell food and beverage items using suggestive selling techniques.

The objective of this phase is to expose the participant to the daily operations of the restaurants to learn the different food and beverage services provided to the guests, depending on the restaurants and food and beverage outlets dining setting.

The participant will provide food and beverage service to guests using proper customer service skills. The goal is to exceed guest expectations. Maintain current knowledge of all menu offerings, to include ingredients, preparation methods and time lines involved, with emphasis in presentation and appearance. Monitor preparation of individual courses to ensure proper flow, inspect presentation of all food items to ensure that a quality product is delivered to the guest, understand how tables and side stations with food and supplies should be prepared, coordinate placements of orders so that the timing of preparation and delivery flows consistently throughout the entire meal. Learn about the opening and closing responsibilities for staff, implement and comply with the restaurants/ outlets policies and operating procedures.

At this stage, the participant will be able to learn all the operational aspects of the resort Banquets and Beverage department.

The objective of this phase is to introduce the participant to the banquets, catering and events department of the resort. The participant will be trained on how to manage time and resources in regards to banquets, catering, and food and beverage operations. The goal is to effectively assist in food and beverage service, preparation, set-up, implementation and logistics. Efficient communication and teamwork are essential for the overall success of these events

The participant will receive thorough understanding of the banquet functions set-up, function design and function execution. Assist with set-up of tables, linens, and chairs for full-service banquet events. Maintain clear and open communication between all staff members for overall event success. Tasks will also include review of appropriate Event Order to become familiar with menu, service order and procedures prior to the start of functions. Shadow the Immediate Supervisor in executing floor plans and operational requirements. Monitor guests' needs, responds to guests' requests, and ensures guests dining satisfaction

Culinary

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Change set-up station with pre-determined place required to service the required prepared items.
• Complete the storeroom requisition for items needed.
• Ensure all equipment is (ovens, grills, burners, salamanders, and fryers) are ready for use.
• Check par amount and ensure that line is ready for service.
• Prep additional items to bring counts back up to par.
• Communicate production progress to the chef
• Practice sanitation and safety daily to ensure the total customer satisfaction.
• Make sure sanitation is adhered to including HACCP documentation.
• Create professional working relationships with all colleagues.
• Attend meetings as required
• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel:
  • Consult with Chef daily as well as with other departments that are directly related to the Food & Beverage Department.
  • Participate in long range planning.
  • Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to stand for a minimum of 8 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
• May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, and part-time employees after working 1000 total hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.