Kitchen
Works closely with, and under the direction of, the Executive Chef. Responsible for preparation and execution of all meals served from the kitchen for adults, children and staff working with predetermined menus and recipes. Assists with training and supervision of all kitchen employees. Maintains a clean, professional and orderly kitchen in accordance with Vermont Health Department guidelines and Tyler Place standards. Supervises and sets a good example for all other kitchen employees in the proper care of kitchen equipment and in following kitchen policies and rules. Assists in the utilization and rotation of all food inventories with special attention to freshness, quality and waste. Assists with supervision of the adult buffet and SDR. Must have prior experience and be dependable, knowledgeable, trustworthy, professional, resourceful and assertive.
This is a working chef position, physically preparing and executing breakfast and lunch each day alongside the kitchen staff. The Sous Chef is responsible for planning, directing, and executing food preparation for adults, children, and staff under the Executive Chef and Chef de Cuisineâs specific requirements. Responsible for all the hot and cold food on the buffets and daily duties. Makes intelligent decisions about leftovers. This will involve a large degree of supervising and teaching as well as dealing with issues as they arise, and controlling waste.
Must maintain a clean and organized kitchen, including the line, dish area, prep areas, walk-ins, and dry storage, and weekly deep cleaning projects. Will observe, maintain, and monitor the buffet and its staff. Must have at least two years kitchen supervisory experience.
This is a working chef position, physically preparing and executing dinner each day alongside the kitchen staff. The Sous Chef is responsible for planning, directing, and executing food preparation for adults, children, and staff under the Executive Chef and Chef de Cuisineâs specific requirements. Responsible for all the hot and cold food on the buffets and daily duties. Makes intelligent decisions about leftovers. This will involve a large degree of supervising and teaching as well as dealing with issues as they arise, and controlling waste.
Must maintain a clean and organized kitchen, including the line, dish area, prep areas, walk-ins, and dry storage, and weekly deep cleaning projects. Will observe, maintain, and monitor the buffet and its staff. Responsible for breaking down and closing the kitchen, completing the evening shut down checklist.Must have at least two years kitchen supervisory experience.
Prepare (mostly from scratch), cook, and maintain the quality of all breads, quick breads, cookies, pastries, and desserts for all meals for adults, children and staff and oversee the display of said items. This position also trains, supervises and oversees the Assistant Bakers. Cares for and maintains equipment; assists with inventory (utilization, rotation and items needed); assists with ordering; assists with supervision of other kitchen employees; and maintains a clean and orderly workspace and kitchen. Expected to assist in other areas of the kitchen, as needed. Must have previous Head Baker/Pastry Chef experience and excellent communication and leadership skills.
Works under the Baker/Pastry Chef to assist with the preparation of all baked goods (breads, pastries, muffins, cookies, desserts), for all meals for the adults, children and staff. Cares for and maintains equipment; assists with keeping the bakery area neat, clean and stocked; and assists in other areas of the kitchen, as needed.Â
Assists in preparing hot food for all buffet tables (adult, children, staff); cares for and maintains equipment; assists with inventory (utilization, rotation and items needed); preps food for the following day; and maintains a clean and orderly workspace & kitchen. Helps with supervision of dishwashers and prep cooks.
Assists in preparing cold foods for all buffet tables (adult, children, staff); cares for and maintains equipment; assists with inventory (utilization, rotation and items needed); preps food for the following day; and maintains a clean and orderly workspace & kitchen. Helps with supervision of dishwashers and prep cooks.
This position is responsible for the sanitation of the kitchen as well as washing of all plateware, glassware, silverware, pots, pans, etc. The dishwasher is also responsible for the general cleanliness of countertops, sinks, floors, as well as maintaining trash and recycling and weekly deep cleaning projects. May be responsible for prep work (peeling and chopping vegetables, helping with plated appetizers, etc.) as required by the Chefs.
Responsible for setting up, maintaining, and breaking down the buffet lines under the Chefâs specific requirements. Buffet tables should be kept neat and clean at all times. The buffet staff must have a well-versed knowledge of all the food being served. Additional duties will include labeling food items, basic food preparation, food safety, and front and back of the house coordination. Buffet Attendants must have an eye for detail, excellent communication and customer service skills and be well groomed (following kitchen sanitation guidelines), energetic, friendly and professional. Must be able to lift 50 lbs.Â
Has all the responsibilities and requirements of a Buffet Attendant and in addition assists in training and supervising buffet employees and working closely with the Executive Chef, Dining Room Manager and Chef de Cuisine. Must have previous experience working at The Tyler Place buffet, excellent leadership and communication skills and be professional, friendly, hardworking and dependable.
Responsible for receiving items from purveyors, distributing these items to their appropriate place, and rotating items as needed. Maintains inventory and assists the Executive Chef when ordering supplies. Receives and unloads delivery trucks and makes sure all items are accounted for. Responsible for keeping the entryway, stairways, downstairs storage rooms and all walk-in coolers and freezers in immaculate shape â clean, organized, rotated, swept and mopped. In charge of putting away laundry and maintaining the changing room. May also have prep/cooking duties in the kitchen. Must be able to get up early in the morning, punctual, organized, mature, trustworthy, and reliable.
Prepares and oversees all food production for childrenâs meals; responsible for organizing and accommodating all food allergies and special diet requirements; trains and supervises the staff who help prep and serve the childrenâs meals; cares for and maintains equipment; assists with inventory (utilization, rotation, items needed); maintains a clean and orderly workspace and kitchen. Monitors and maintains the childrenâs buffet line and options. Must communicate well and effectively with meal servers and childrenâs program directors. Works closely with the Executive Chef, Chef de Cuisine, Childrenâs Meal Server Supervisor and Childrenâs Program Director. Must have very good communication skills and be organized, meticulous and well versed in food allergies and food safety.
Works under the Childrenâs Chef and is responsible for assisting with preparation of breakfast, lunch, and dinner for all children, paying specific attention and giving considerable care to those with allergies. Assists in preparation of the next dayâs meals and maintaining equipment and a sanitary and orderly work station. Must be knowledgeable of food allergies and very detail oriented and organized.
In charge of safely, efficiently, and effectively serving all childrenâs meals. Assists with preparation of cold foods; stocks satellite buildings with all food goods; transports all food items to childrenâs facilities via golf cart; responsible for serving food to children with severe allergies and being extremely vigilant about this process; sets-up and breaks-down childrenâs dining rooms (plates, bowls, silverware, cups, napkins, placemats, serving bowls, utensils, etc.); keeps the buffet table replenished and makes sure hot foods stay hot; cleans up kitchen and dining rooms (put away food, cleans counters, sweeps/mops floor, etc.); cares for and maintains equipment; assists with inventory (utilization, rotation and items needed); and maintains a clean and orderly dining area and kitchen. Should have a valid driverâs license (in order to operate our golf carts) and must be friendly, organized and vigilant about allergies and special diet requirements!
