Job Overview

clock

Compensation

Type:
Salary
Rate:
Range $85,000.00 - $122,000.00
diamond

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, offering visitors access to 765,000 acres of public land. Known for its incredible mountain terrain and year-round recreational activities, Winter Park has become a premier destination for winter sports enthusiasts and outdoor adventurers alike. The resort prides itself on blending a welcoming, community-focused atmosphere with exciting opportunities for career growth and professional development. Employees at Winter Park Resort enjoy not only working in one of the most beautiful mountain settings but also benefit from a dynamic and supportive workplace culture that encourages personal and professional success. With a wide range of activities and services across the resort, it caters to guests seeking both thrilling and relaxing experiences in the Colorado Rocky Mountains.Show More
Winter Park Resort is currently seeking an experienced Executive Chef to lead a talented culinary team across multiple dining outlets within the resort. This role is crucial for maintaining and enhancing the quality of dining experiences offered to guests, ensuring the culinary operations meet the highest standards of excellence. Ideal candidates will have at least four years of experience as an Executive Chef or Executive Sous Chef within professional kitchens and demonstrate strong leadership abilities in managing high-volume operations. The Executive Chef will be responsible for overseeing seasonal menu development, food costing and inventory control, kitchen safety protocols, and staff training and supervision. This position offers an exciting opportunity to contribute creatively and strategically while driving profitability and operational success across the resort’s food and beverage venues.

This is a year-round, full-time position located directly at Winter Park Resort in Winter Park, Colorado. The salary range for this position is competitive, between $85,000 and $122,000 annually, reflecting the candidate’s experience, education, and skills. Winter Park Resort also offers an attractive benefits package, including a free season pass to Winter Park and all Alterra Resorts, discounted family and friends tickets, comprehensive medical, dental, vision, life insurance, paid parental leave, and a 401(k) plan matched 100% up to 4%. The resort also provides mental health resources, onsite employee childcare (based on availability), food and retail discounts, and discounts on equipment rentals and pro-deals. This supportive environment encourages team collaboration and excellence in service delivery.

The Executive Chef will work closely with the Vice President of Food & Beverage and the Culinary Management team to plan and develop menus for all dining outlets, banquets, and catering services. Responsibilities also include managing kitchen operations, ensuring compliance with health and safety regulations, overseeing food handling protocols, and maintaining kitchen equipment. The role demands effective communication and coordination with various departments, including sales and event teams, to maximize guest satisfaction and revenue generation. The candidate must be adept at budget management, controlling food costs, and optimizing labor, all while fostering a positive and professional kitchen environment.

Successful candidates must be proactive problem solvers, consistent role models for the company’s Service Excellence standards, and committed to ongoing staff development and training. The Executive Chef is also expected to be versatile, capable of managing any kitchen operation during absences or emergencies. This role is critical in ensuring that Winter Park Resort continues to provide exceptional dining experiences that delight guests and uphold the resort’s reputation for quality and hospitality. If you are a dynamic culinary leader passionate about innovation, excellence, and teamwork, this opportunity at a premier mountain resort could be the next step in your career.Show Less

Job Requirements

  • Minimum 4 years experience as Executive Chef or Executive Sous Chef in professional kitchen
  • Prior food and beverage kitchen management experience
  • Ability to solve problems effectively
  • Maintain positive relationships with guests and staff
  • Current Food Manager and Allergy training certificate or attend certification within 14 days
  • Knowledge of Microsoft Outlook, Excel, Word preferred
  • Ability to be a role model for Service Excellence standards

Job Qualifications

  • Associate degree in culinary arts or minimum 4 years experience as an Executive Chef or Executive Sous Chef
  • Prior food and beverage kitchen management experience
  • Knowledge of Microsoft Outlook, Excel, Word, and Food Trak preferred
  • Strong problem-solving skills
  • Ability to maintain positive relationships with guests and staff
  • Role model for company Service Excellence standards
  • Current Food Manager and Allergy training certificate or willingness to obtain within 14 days
  • Experience leading high-volume professional kitchen operations
  • Excellent communication and leadership abilities

Job Duties

  • Plan and develop menus with Vice President of Food & Beverage for all outlets, specialty menus, and banquets and catering
  • Research, develop, modify and test recipes
  • Maintain updated and accurate costing and documentation of all dishes
  • Ensure compliance with health and safety procedures and company policies
  • Manage day-to-day kitchen operations and assignments
  • Communicate goals and prioritize work
  • Supervise staff food handling, rotation, and sanitation
  • Support Resort Culinary Management team as manager on duty when necessary
  • Oversee operation and maintenance of kitchen equipment
  • Open and close kitchens according to schedule and guidelines
  • Assist in creating and following prep, cleaning, and closing lists
  • Supervise food, supply, equipment, and inventory control purchasing
  • Coordinate food and menu costing (COGS)
  • Establish procedures and timeframes for inventory
  • Determine minimum and maximum stock levels
  • Collaborate with sales team and departments to drive revenue
  • Adjust banquet and wedding menus to optimize profitability
  • Plan staffing needs and work schedules
  • Oversee or directly supervise food preparation and production
  • Ensure proper training and tools for staff
  • Organize stations for efficiency and cleanliness
  • Receive and store food properly
  • Audit portion control and quality
  • Meet budgetary goals for Cost of Goods and Labor
  • Be able to run any kitchen as relief or emergency
  • Ensure compliance with all company policies and regulations
  • Support all Teams with needed presence and supervision
  • Attend weekly F&B Manager and Banquet BEO Meetings
  • Supervise cleaning and organizing of refrigerators and storage
  • Perform other duties as assigned

Job Location

Loading...