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

The Kitchen Steward / Porter is an integral part of our Culinary team, keeping the flow of service moving and supporting the entire restaurant program at Troutbeck. It's also a great place to begin a career in restaurants, even if you haven't attended culinary school or worked in a kitchen before. We can teach you and as you can see from our testimonials, we believe in promoting within and helping our teammates to grow.

Who You Are:

• You are interested in restaurants and ideally have experience at a similar position in a high-level, high paced environment
• You are able to manage the dish area — You are organized, quick, methodical, and proactive in your approach
• You are reliable, punctual and committed to being a part of a team
• 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

The role of the Sous Chefs at Troutbeck are to care for and manage our team of cooks under and with the CDC and Executive Chef. Our AM Sous Chef oversees the breakfast and lunch hours, while our PM Sous Chef oversees dinner service.

Both Sous chefs work closely with the executive chef and the chef de cuisine to maintain quality, oversee service, assist with daily prep and oversee line cooks, manage inventory and ordering, and ensure that service runs effeciently and smoothly.

As Sous Chef you will work with our local farms, ranches, fishermen, and purveyors to source for our menus with the guidance of the Chef de Cuisine. You are responsible for making sure orders are placed with quantities that consider the reservations and events for the week ahead.

You will adhere to high standards of cleanliness and implement them with your team.

As a leader you will collaborate with the chef and cdc and contribute to the collaborative and positive work environment. You will act as a role model for Troutbeck’s culinary mission and ensure the highest quality of service.

When needed, you will step in on the line, expo, and prep.

Who You Are

• You are proficient in butchery, pasta making, sauces and other preparations. Is able to teach fellow cooks these skills when asked.
• You are an excellent communicator, by way of being a good listener. Strong communicator that manages the complexity of working with a staff that is diverse in their abilities and backgrounds. Embrace the concept of growing as a team by leading the team but being a part of its fabric too.
• You have the ability to proactively collaborate with all the teams on property to care for our guests and staff in the best possible ways.
• You are able to manage large volume service.
• You have a natural sense of urgency in time management.
• You work closely with other members of upper management collaboratively and with an open mind.
• You are willing and able to receive feedback.
• You have previous experience at a Sous Chef Role — preferred but not required.
• You have a positive and strong work ethic

Responsibilities

• Oversees the running of ala carte service on a daily basis, either AM or PM dependent on role.
• Helps maintain a safe and sanitary kitchen.
• Assists with training of newly hired kitchen staff.
• Makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet.
• Assists CDC in ordering for all ingredients and supplies for service, working as much as possible with our preferred farmers, ranchers, and fishermen.
• Supervises cooks and other members of the kitchen staff to effectively and efficiently execute menus, and all prep associated with Troutbeck quality standards.
• Demonstrates any prep or plating to staff when needed for training or menu changes.
• Ensures that all standards of safety are strictly observed.
• Monitors the quality of all plates.
• Possesses the ability to handle any menu changes.

Other Duties

• Have a valid Servesafe Food Handlers Manager Certification.
• Oversight of sanitation, ensuring we pass all department of health inspections and ensuring all team culinarians follow safe food handling procedures.
• Attend scheduled meetings as directed.
• Serve as an ambassador and representative of Troutbeck while on property and in the community.

Restaurant Bartenders are an essential link between the local small business Distilleries + Farmers we work passionately to support and the Guests who come to Troutbeck to experience the power of place. Your interest in our food + beverage 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

• Prepare alcoholic and non-alcoholic beverages for bar, restaurant, and pool patrons.
• 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.
• You will plan and present the bar menu.
• A beverage knowledge expert who can work with servers and guests on making changes, or recommendations on drinks to meet customer requests.
• You will educate and coach servers on beverages to ensure the highest level in service to our guests.
• Restock and replenish bar inventory and supplies.
• Ad-hoc support for special projects may be assigned.

Requirements

• 3 years as a Bartender in a fine dining establishment is preferred, 1 year in a fast-paced customer service centric environment is required.
• Computer literacy, Micros knowledge preferred but not required.
• Proven success in mixing, garnishing, and serving drinks.
• 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.

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 two Restaurant Managers

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 their assigned area (FOH or Banquet) 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, consumption reports, goods needed (alcoholic, non-alcoholic, dry and paper), and product 86 amongst others.
• Oversight of non-primary areas of F&B as required: dining room, pool side, 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 F&B Manager will own the financial goals and budget for the department as assigned, and strive to optimize the P&L.
• 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 oversee staff schedule including set up, execution, and break down while keeping within labor budgets and guidelines.
• When overseeing banquets, you are an essential part of the BEO meeting and responsible for ensuring all banquet staff are aware of each event from start to finish. This includes ensuring the client is properly billed for the event, as per the BEO.
• 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. You 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/Banquet/F&B Manager in a fine dining and/or hotel restaurant or a similar setting is preferred. A minimum of 1 year as a F&B Manager in a fine dining establishment is required with a track record of success.
• Proven in-depth knowledge of cuisine, beverage, and wine is preferred.
• 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.

Main Duties

• Training of new and existing staff as required.
• General supervision of staff in coordination with the Housekeeping Manager including but not limited to coaching in the moment, tracking time & attendance, and reviewing room checklists.
• Will act on behalf of the Housekeeping Manager in their absence.
• Both light and deep room cleaning as requested including but not limited to; beds, laundry, trash removal, bathroom sanitization, removal of dishes, dusting, polishing, tracking usage and replacing amenities (soaps, tissues, napkins, glasses, pens etc…) in accordance with established Troutbeck standards.
• All work is performed at Troutbeck with special attention to detail and precise placement of items. The position requires someone with an ability to remember placement of décor, and a good eye to note things like dust, small stains, or items that were moved.
• Refreshers and Turndown service are performed daily.
• Cleaning of all common areas across the property as requested.
• Best-in-class customer service is essential in this role, responding to guests requests in real-time politely and professionally.
• In real time reports to management on any observed issues or unusual activities observed during the course of your work.
• Ad-hoc support for special projects may be assigned.

Requirements

• Two years of cleaning experience is required at a minimum. 5 or more years is preferred with at least two of those years in a supervisor or lead role in a hotel housekeeping (or similar) environment.
• 1 year of supervisory or lead experience is required.
• You must be able to clean both high furnishing molding and shelves/beams as well as under furnishing with a full range, including kneeling repeatedly daily.
• You must have flexible availability to work.
• 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.

Main Duties

• General maintenance of the property, buildings, and furnishings. This includes but is not limited to painting, cleaning, landscaping, repairs, fixture installation, tending fireplaces/fire pits, assembling items, and working with plumbing/electricity/small engines.
• Best-in-class customer service is essential in this role, responding to guests requests in real-time politely and professionally.
• In real time reports to management on any observed issues or unusual activities observed during the course of your work.
• Ad-hoc support for special projects may be assigned.

Requirements

• Two years of general maintenance or custodial/janitorial experience is required at a minimum.
• Experience as a painter is preferred but will train the right candidate.
• Experience with small engines is preferred but will train the right candidate.
• You must be fully flexible between the hours of 7a – 10pm daily, including weekends and holidays. We aim for consistent schedules, but this is a small team that must cover each other, and the property must have maintenance coverage 365 days a year.
• You must be able to work independently, following multi-step instructions as well as communicate as an active team member.
• You must be able to move independently around the grounds, including on gravel paths.
• Must have a driver’s license and be capable of driving tractors, golf carts and similar vehicles around the property.
• You must be able to stretch up, bend repeatedly, and to lift items a minimum of 50 lbs repeatedly.