Job Overview
Employment Type
Full-time
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, dental, vision, life, paid parental leave and more for eligible employees
401(k) plan with 100% company match - up to 4%
Mental health resources for all employees
Food and beverage and retail discounts
Onsite employee childcare based on availability
Discounted equipment rentals, pro-deals, and more
Job Description
Winter Park Resort, located in Winter Park, Colorado, is a premier year-round ski and mountain resort that offers a unique blend of outdoor adventure and exceptional hospitality. Just 67 miles from Denver, it is the closest ski resort to the city, making it an accessible destination for both locals and visitors. Winter Park Resort spans access to over 765,000 acres of public land, providing abundant opportunities for various outdoor recreational activities including skiing, snowboarding, hiking, biking, and more. This expansive outdoor playground has made Winter Park an ideal destination for both seasonal visitors looking for their first taste of a... Show More
Job Requirements
- Minimum 4 years experience in Chef capacity at a hotel, restaurant, or equivalent as a Banquet or Restaurant Chef required
- Must be a minimum of 18 years of age
- Serv Safe Certification or willingness to attain certification upon hire
- 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
- Good planning, administrative and supervisory and math skills
- Prior management experience required
- Knowledge of Microsoft Outlook, Excel and Word required
- Problem-solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers
Job Qualifications
- 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
- 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 required
- Good planning, administrative and supervisory and math skills
- Budget management experience required
- 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 coworkers
- Be a consistent role model for companys 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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