Job Overview
Employment Type
Full-time
Benefits
Complimentary season pass to Winter Park Resort and all Alterra Resorts
Discounts for friends and family on tickets
401(k) plan with 100% company match up to 4%
Mental health resources available to all staff
Food, beverage and retail discounts
Onsite employee childcare (based on availability)
Discounted equipment rentals and pro-deals
Job Description
Winter Park Resort, located at 85 Parsenn Rd, Winter Park, CO, is a premier mountain destination known for its exceptional outdoor recreational activities and vibrant hospitality services. As part of Alterra Mountain Company, Winter Park Resort offers guests a memorable experience through its diverse dining locations, ski facilities, and family-friendly atmosphere. Renowned for its commitment to quality and guest satisfaction, the resort boasts a wide range of amenities, including ski slopes, lodging, retail, and dining services. The resort's culinary team plays a vital role in enhancing the guest experience by providing delicious and thoughtfully prepared meals across multiple dining venues.... Show More
Job Requirements
- A degree in culinary arts or equivalent experience of at least 4 years in a leadership role
- ability to walk and stand for extended periods
- capacity to carry out essential tasks of the job
- willingness to work in both indoor and outdoor settings with exposure to varying weather conditions
- readiness to work in a moderate noise environment
- commitment to attending mandatory meetings and supporting kitchen teams
- adherence to equal opportunity employment principles
Job Qualifications
- Significant experience in kitchen management, specifically as an Executive Chef or Executive Sous Chef
- proficiency with Microsoft Office Suite and food management software like Food Trak is preferred
- exceptional problem-solving skills and the ability to build positive relationships with both guests and staff
- demonstrated adherence to service excellence and operational standards
- a current Food Manager and Allergy training certificate is required within 14 days of employment
Job Duties
- Collaborate with the Vice President of Food & Beverage to create menus for various outlets, banquets, and catering services, ensuring cost-effectiveness and creativity
- ensure compliance with all health and safety procedures and company protocols across all departments
- manage kitchen staff assignments, oversee daily operations, and communicate clear goals and expectations
- maintain kitchen equipment and ensure proper use and maintenance across all dining operations
- help to control inventory and purchasing processes to manage food and supply costs effectively
- work in partnership with sales and other departments to maximize profitability and guest satisfaction
- plan staffing needs and optimize work schedules in collaboration with outlet chefs
- ensure all menu items meet established quality and presentation standards
- deliver comprehensive training to kitchen staff, providing them with the tools needed for success
- audit food quality and portion control, maintaining high standards consistently
- achieve budgetary goals related to Cost of Goods Sold (COGS) and labor expenses
- be proactive and versatile, able to step into any kitchen as needed
- maintain regular attendance in mandatory meetings and provide support to all teams requiring supervision
- perform other duties as assigned to ensure smooth operations
Job Location
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