All Line Cooks + BOH Team Members:

• Possess excellent communication skills
• Work cooperatively and efficiently in a team environment
• Have the ability to perform calmly under pressure
• Uses critical thinking and reasoning skills to solve problems quickly
• Manage time effectively
• Understand and follow written and verbal directions well, and ask questions for clarity when necessary
• Learn new recipes and new procedures quickly
• Work collaboratively while being responsible for their individual stations. All line cooks prep all dishes and their specific sets (sauce, veg, garnish) for volume on each day
• Are responsible for storing their mis en place properly, breaking down and cleaning their station, shutting off all equipment, and participating in cleaning and sanitizing the kitchen fully when the restaurant closes
• Are able to left up to 50 lbs repetively
• Are able to move independently around the ground and kitchen, including on gravel paths
• Are able to stand for extended periods of time

Garde Manger

Garde Manger means “the keeper of food,” in practice this station prepares and plates cold dishes. From oysters, to charcuterie boards, to intricate salads and fish crudos, this station produces dishes with precise detail and attention to product that sets the tone in the dining experience for the other courses to follow.

Who You Are:

• You have a basic grasp on palate – i.e. you can season to taste
• You have some prior restaurant exposure, either you're a culinary school graduate, have previous restaurant work or internship experience
• You can multitask
• You understand what it means to have a sense of urgency, you complete tasks in a timely and organized manner
• You are committed to Troutbeck’s mission statement and culinary ethos; you handle product with care and respect
• You treats fellow line cooks with respect and have a positive attitude
• You have the ability to work calmly under pressure
• You have the aility to self direct and motivate when given a list

Roast + Entrement

As a high level line cook, you are expected to set up, prep and execute your station with excellent time management, attention to quality, and precision of handling proteins, product, and plating.

As Roast you will manage the station that produces our prime quality meat entrees. As such you will have a keen ability to season proteins, cook proteins of various kinds to precise temperatures, and manage the vegetable, sauce, and garnish accoutrements from prep to plate up. You will be able to multi task and manage the prep and plate up of 4-7 dishes from your station.

As Entrement you will manage the station that produces our fish, pasta, and vegetarian entrees. As such you will produce our pasta from scratch, roll it out, shape it and store it with care. As Entrement, you will also have a keen ability to filet and handle fish of various kinds. You will have a strong palate the season to taste and ability to manage multiple plate ups during service. As entrement you will also call tickets, expo from your station on slower nights in the absence of a sous chef or an expo. You are considered the leader of the line, and should demonstrate temperament that inspires confidence and team work in your fellow line cooks.

Who You Are:

• You have at a minimum basic butchery skills, pasta making, saucier, precise knife work, and previous line cook experience
• You have the ability to keep pace during service, manage multiple dishes on station, and work collaboratively with fellow line cooks
• You have a base knowledge of farm to table cookery with excitement to expand and participate in local sourcing and seasonal cooking

Restaurant Servers are the essential link between the local small business Farmers we work passionately to support and the Guests who come to Troutbeck to experience the power of place. Your interest in our food program will have a direct relationship to Guest experience and our financial success as a business — which allows us to continue our seasonal, locavore mission — and for you as individuals.

Main Duties

• Interact with guests, take orders, and serve in a fine dining establishment with an emphasis on exquisite customer service. Includes age verification according to NYS law.
• Guide guests through the dining experience with thoughtfulness, professionalism, and passion.
• Attends ongoing training and daily update meetings to ensure knowledge of menu changes and offering each day.
• Restock and replenish inventory and supplies.
• Ad-hoc support for special projects may be assigned.

Requirements

• Must be 18 years of age.
• 3 years as a server in a fine dining establishment is preferred, 1 year in a fast-paced customer service centric environment is required.
• A passion for food, beverage, and service. We will teach you the rest.
• Computer literacy, Micros knowledge preferred but not required.
• You must be able to move independently around the grounds, including on gravel paths.
• You must be able to lift items up to 50 lbs as needed.
• Must be able to stand for extended periods.

Food & Beverage Manager

In addition to our gorgeous, historic hotel and property, we boast a 75-seat dining room, a banquet facility, and incredible grounds, gardens and woods. It is a space for inspiration, for restoration, for community — memories are made here at Troutbeck and every teammate plays a part in them.

We are hiring a Restaurant Manager

Reporting to the Director of Food and Beverage, these are the key components of the Restaurant Manager position:

Main Duties

• This role will lead and own the execution of our Front Of House in conjunction with the overall F&B management team; including setup, service, and breakdown, as well as all reporting associated including but not limited to inventory, goods needed (alcoholic, non-alcoholic, dry and paper), and product 86 amongst others.
• Oversight of our ala carte dining, in-room dining, and assistance with banquet or events may be required. We are collaborative above all else, and you may be asked to assist other departments in time of need as well.
• The RM will own the financial goals and budget for the department and strive to optimize the P&L for the front of house.
• All managers become knowledge experts of our property, all departments and their offerings as well as special programming and the surrounding area. They must also ensure the same knowledge level is maintained for every member of their team.
• You will own the restaurant staff schedule including set up, execution, and break down while keeping within labor budgets and guidelines.
• It is essential that every space is set back to its original state at the end of every shift. All items are cleaned and returned to their proper place. The RM must coordinate future movements in setup efficiently while protecting the normal ambiance of the property.
• Ad-hoc tasks and special projects may be assigned at the discretion of senior management.

Other

• It is expected that all administrative functions required to carry out the main responsibilities will be carried out with detail and a sense of urgency.
• General oversight of direct reports in a manner consistent with Troutbeck’s culture including but not limited to hiring, scheduling, time & attendance, training, and daily oversight of tasks, while ensuring appearance and service standards are met.

Requirements

• 4 years of experience as a Restaurant Manager in a fine dining and/or hotel restaurant or a similar setting is preferred. A minimum of 1 year as a Restaurant Manager in a fine dining establishment is required with a track record of success.
• As a hotel restaurant which also offers in-room dining schedule flexibility is a must. We offer Breakfast, lunch, dinner and support event programs 365 days a year.
• You must have a current Servesafe certification as a Food Handlers Manager and Alcohol Safety (or equivalent).
• A minimum of 2 years’ experience overseeing scheduling and timecards is required. Experience with Paychex is preferred but not required.
• A strong understanding of wine is preferred though training will be provided as well.
• Experience with Micros, Tripleseat, Opera, and Resy are preferred but not required.
• CPR and First Aid certification is preferred, or you must pass the test once employed.
• You must have the ability to stand for long periods of time and to move around the grounds independently, which includes carrying trays on gravel paths.
• You must be able to regularly lift and move 40-50 pounds.
• All Staff must pass internal Fire Safety training.

Who You Are

• You are a naturally service minded and collaborative individual. You are always willing to jump in, roll up your sleeves and help any department with any task. ‘Not my job’ is not in your vocabulary
• You are a professional both in presence and appearance. You easily build and maintain relationships with managers, peers, and the public alike. You understand what it means to be a Brand Ambassador!
• You are a proactive problem solver, who understands that different mind-sets and backgrounds lead to better solutions.
• You are punctual and accountable. You know that responsibility and reliability are key to success!
• You are a team player! When one of us succeed – We all succeed!

Job Type: Full-time

Pay: From $65,000.00 per year

Shift:

• 8 hour shift
• Day shift
• Evening shift

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant Management: 1 year (Preferred)
• Fine Dining Restaurant: 3 years (Preferred)

Work Location: In person

Main Duties

The Wellness Supervisor is responsible for the general oversight of Wellness Locations in coordination and support of the Director of Rooms.

This includes:

• Training lead on new hires, including owning the documentation of training and the development and maintenance of SOPs with approval of the Director of Rooms.
• Primary point of contact for guest issues, service cancellations, and deescalating complaints.
• Assisting with corrective actions as needed but with direct oversight of the Director of Rooms.
• Ensuring checklist of daily duties are completed accurately for each shift.
• Ensuring proper cash handling and payment procedures are followed for each shift, and all billing is completed accurately and timely.
• Reviewing guest information in Book4Time daily to ensure accuracy for guest reservation information and billing.
• Ownership of the Wellness email inbox, assigning tasks amongst staff, and replying appropriately to guest emails.
• Oversee and execute monthly inventory of all operational items to ensure proper stock for efficient service of guests.
• Maintain organization and cleanliness of the Wellness Locations on daily basis.

Requirements

• 4 years of experience as a reception or front desk agent in hospitality is preferred. 2 years with expanding responsibilities in a service centered position in hospitality required.
• Training Experience is required; 2 years of training experience is preferred.
• 2 years of direct supervisory experience is preferred.
• Experience with the maintenance and development of SOPs, training materials, and ensuring they are being followed by staff is required. 2 years of progressive experience is preferred. Will train for the right candidate.
• Proficient with Microsoft Office, especially Excel and capable of building formulations and formatting spreadsheets is preferred.
• Previous experience with Book4Time is preferred, but not required.
• Excellent verbal communication skills both in-person and on the phone with anyone and everyone. The ability to provide service through productive professional dialogue.
• Excellent written communication skills. You must be able to professionally, grammatically correct, and politely draft and engage in e-mail communications with anyone.
• The ability to remain calm under pressure. You must always interact with all guests in a polite and respectful fashion. If any difficulties arise you handle yourself with grace and composure.
• You must be able to move independently around the grounds, including on gravel paths.
• Must be able to stand and/or sit for extended periods.