Executive Chef

Boulder, CO, US|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $85,000.00 - $122,000.00

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, nestled in the picturesque town of Winter Park, Colorado, is the premier ski destination closest to Denver, located just 67 miles away. Embodying the spirit of adventure and outdoor lifestyle, the resort offers access to an expansive 765,000 acres of public land, delivering endless recreational opportunities year-round. Whether it’s the thrill of skiing down snowy slopes in winter or embracing vibrant outdoor activities during warmer months, Winter Park Resort represents a unique blend of breathtaking natural beauty and top-notch amenities, making it a beloved spot for both tourists and locals alike.

Winter Park Resort prides ... Show More

Job Requirements

Prior food and beverage kitchen management experience
Ability to solve problems effectively and maintain positive relationships with guests and staff
Must be a consistent role model for company’s service excellence standards
Current Food Manager and Allergy training certificate or must obtain within 14 days of employment
Knowledge of Microsoft Outlook, Excel, and Word preferred
Ability to perform all essential duties with or without accommodation
Must possess strong leadership and communication skills
Ability to work in variable weather conditions and moderate noise levels

Job Qualifications

Associates degree in culinary arts or minimum 4 years experience as Executive Chef or Executive Sous Chef
Prior food and beverage kitchen management experience
Knowledge of Microsoft Outlook, Excel, Word, and Food Trak preferred
Ability to solve problems effectively and maintain positive relationships
Strong leadership and communication skills
Current Food Manager and Allergy training certification or willingness to obtain within 14 days of employment
Consistent role model for company service excellence standards

Job Duties

Plan and develop menus with Vice President of Food & Beverage for multiple outlets and banquets
Research, develop, modify, and test recipes
Maintain accurate costing and documentation of dishes
Ensure compliance with health and safety procedures and company policies
Manage day-to-day kitchen operations and staff assignments
Communicate goals and enforce policies with kitchen staff
Supervise food handling, rotation, and sanitation protocols
Support management team as manager on duty when necessary
Oversee operation and maintenance of kitchen equipment
Open and close kitchens per schedule and guidelines
Create and monitor prep, cleaning, and closing lists
Manage purchasing and inventory control
Coordinate food and menu costing (COGS)
Establish inventory procedures and stock levels
Collaborate with sales and department leaders to drive revenue
Adjust banquet and wedding menus for cost control and innovation
Plan staffing needs and labor control
Supervise food preparation, quantity, and presentation
Ensure staff training and provision of necessary tools
Organize kitchen stations for efficiency and cleanliness
Maintain procedures in all kitchen areas
Receive and properly store food supplies
Perform portion control and quality audits
Meet budgetary goals for cost of goods and labor
Run any kitchen as a relief or emergency
Understand and comply with company policies and regulations
Support teams with supervision and presence
Attend weekly Food & Beverage Manager and Banquet BEO meetings
Supervise cleaning and organizing of storage areas
Perform other duties as assigned

Job Location

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