Chef

Denver, CO, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $60,000.00 - $85,000.00

Benefits

Free season pass to Winter Park and all Alterra Resorts

Discounted friends and family tickets

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Paid parental leave

401(k) plan with 100% company match up to 4%

Mental Health Resources

Food and beverage discounts

Retail Discounts

Onsite employee childcare based on availability

Discounted equipment rentals

Pro-deals

Job Description

Winter Park Resort, located in Winter Park, Colorado, is the closest ski resort to Denver, situated just 67 miles away. It offers an extraordinary setting with access to 765,000 acres of public land, making it a premier destination for winter sports enthusiasts. Whether visitors are embarking on their first winter adventure or seeking to build a long-term career, Winter Park Resort provides opportunities that cater to all experience levels. Renowned for its diverse terrain and vibrant community, the resort is committed to fostering a dynamic and inclusive workplace where employees can thrive and contribute to memorable guest experiences.

Winte... Show More

Job Requirements

High School Diploma or GED required
has a degree from a two-year culinary school and two years of experience in a quality establishment
or five years professional experience in a quality establishment
has a minimum of two years supervisory experience
in-depth knowledge of classical and contemporary culinary techniques
must be a minimum of 18 years of age
Serv Safe Certification or willingness to attain it
must have or attend Food Manager and Allergy training within 14 days of employment
good planning, administrative, supervisory and math skills
budget management experience
knowledge of Microsoft Outlook, Excel and Word
ability to work in indoor and outdoor environments with exposure to varying weather
ability to perform physically demanding tasks such as walking, talking, seeing, hearing, and operating productivity machinery
problem-solving skills and ability to maintain positive relationships
prior management experience
good knife skills and knowledge of food characteristics

Job Qualifications

Minimum 4 years' experience in Chef capacity at a hotel, restaurant, or equivalent as a Banquet or Restaurant Chef
broad and in-depth professional knowledge and skills in food preparation, cooking and presentation
good knife handling skills and knowledge of food and its characteristics, especially its shelf-life expiration
prior management experience
must be a minimum of 18 years of age
good planning, administrative and supervisory and math skills, and budget management experience
can deal effectively with a variety of company personnel and outside vendors
knowledge of Microsoft Outlook, Excel and Word required, as well as Food Trak is preferred
Serv Safe Certification, or willingness to attain certification upon hire
problem-solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers
be a consistent role model for company’s Service Excellence standards
must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment

Job Duties

Abide by and ensure all outlets/departments compliance with established health and safety procedures as well as department and company policies and procedures
properly store food and equipment in correct and allotted areas
plan and develop with Executive Chef menus for outlets and all specialty menus to research, develop, modify and test recipes
supervise, staff, coordinate and participate in the daily operations of assigned restaurant kitchen facilities
assist Executive Chef in the supervision of kitchen staff regarding food handling, including rotation and sanitation
support Resort Culinary Management team in supervisory role as manager on duty when necessary
open and close kitchens according to schedule/guidelines/assignments
assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists
supervise and coordinate food, supply, equipment, and inventory control purchasing for operations
coordinate food and menu costing (COGS)
work directly with purchasing agent on par levels and supply management
work with outlet chefs on staffing needs and labor control
oversee or directly supervise all food preparation and production activities
conduct training as determined by management
other duties as assigned

Job Location

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