Summary: Perform allmethods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by The Broadmoor. Follow direction of the
Executive Chef, Chef de Cuisine and/or Sous Chefs in maintaining the highest standards of food quality, taste and production. Prepare all hot and cold food in assigned areas. Assist the chef as necessary. Students will gain experience in the Culinary Department at a 5-Star/5-Diamond level and includes at least one rotation to another outlet.
is a paid externship and must be recognized by extern’s collegiate institution
as academic credit towards his/her chosen culinary degree. This is a full-time
externship which entails 32-40 hours per week for a minimum of 16 weeks.
Housing is on a first-come, first-serve basis and is not guaranteed.
Essential Duties and Responsibilities include
the following and other duties may be assigned:
Prepare hot and cold food as specified in areas working in
Prepare food for breakfast / lunch / dinner as assigned
Maintain a clean, organized and sanitary work area following safety
Follow all hotel and kitchen policies and procedures
Advise chef when food inventory is depleted
Must be able to understand and adjust recipes according to business
Maintain a working knowledge of properly storing, rotating and
Must be able to maintain Servsafe and health department standards
Maintain comprehensive preparation and knife skills
Ability to check and complete mise en place and pars to set-up the
Prepare and service all food items for a la carte and/or buffet
menus according to hotel recipes and standards
production of food in a timely manner
food so that quality, taste and appearance of food is in accordance with Broadmoor
proper usage and rotation of food
food quality and appearance on buffet, and plated food, is in accordance
with Broadmoor standards
Chef or direct supervisor to any food quality issues that could have an
adverse effect on Broadmoor Resort culinary operations
walk-in coolers and food storage areas on a daily basis
work station and all equipment is clean and sanitized prior to the change
outlined prep is completed in a timely manner for the next shift
sound judgment calls and decisions based upon principles set forth by The Broadmoor
culinary management team
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs, remaining calm and
courteous at all times
required breaks, notifying supervisor prior to leaving station
To perform this job
successfully, an individual must be able to perform each essential duty
satisfactorily. The requirements listed below are representative of the
knowledge, skill, and/or ability required. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential
functions. Must be at least 18 years of age.
Working towards a
culinary degree in culinary arts from an accredited and approved extern school.
Must be fluent in both oral/written English language. Must be able to use
knives and other kitchen equipment.
Ability to read and
interpret documents such as safety rules, operating and maintenance
instructions, and procedure manuals.
Ability to write routine reports and correspondence. Ability to speak effectively before small groups
of customers or employees of organization.
Ability to work with
mathematical concepts. Ability to apply concepts such as fractions,
percentages, ratios, and proportions to practical situations.
Ability to solve
practical problems and deal with a variety of concrete variables in situations
where only limited standardization exists. Ability to interpret a variety of
instructions furnished in written, oral, diagram, or schedule form.
The work environment
characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform
the essential functions.
While performing the
duties of this job, the employee is regularly exposed to wet or humid
conditions (non-weather);work near moving mechanical parts; extreme cold
(non-weather) and extreme heat (non-weather). The employee is frequently
exposed to fumes or airborne particles ;toxic or caustic chemicals and outdoor
weather conditions. The employee is occasionally exposed to work in high,
precarious places; risk of electrical shock; work with explosives; risk of
radiation and vibration. The noise level in the work environment is usually
The physical demands
described here are representative of those that must be met by an employee to
successfully perform the essential functions of this job. Reasonable accommodations
may be made to enable individuals with disabilities to perform the essential
While performing the
duties of this job, the employee is regularly required to stand; walk; use
hands to finger, handle, or feel; reach with hands and arms; talk or hear and
taste or smell. The employee is occasionally required to sit and stoop, kneel,
crouch, or crawl. The employee must frequently lift and/or move up to 50-100
pounds. Occasionally push and/or pull 100+ lbs and lift up to 50-100 pounds with
assistance. Specific vision abilities required by
this job include close vision, distance vision, peripheral vision, depth
perception and ability to adjust focus.