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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $57,785.00 - $59,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Company-paid Life Insurance
Short-Term Disability coverage
long-term disability coverage
Paid Time Off
401(k) retirement plan with employer match
Job Description
Flying Horse Resort and Club, located in the heart of Colorado Springs, is a premier destination renowned for its luxury accommodations, exceptional amenities, and world-class hospitality services. This upscale resort features two championship golf courses, a state-of-the-art fitness club, rejuvenating spa services, fine dining establishments, and a luxury hotel. It offers guests an experience that blends comfort, elegance, and superior service. The resort’s commitment to excellence has positioned it as a top choice for both leisure and business travelers seeking high-end experiences amid the beautiful Colorado landscape. The professional team at Flying Horse Resort and Club is dedicated to delivering... Show More
Job Requirements
- minimum three years experience in high-volume commercial kitchen in a 5-star restaurant or hotel setting
- ability to work under pressure in fast-paced environment
- strong knowledge of food safety and sanitation regulations
- excellent organizational and multitasking skills
- effective communication and interpersonal abilities
- capacity to supervise and develop kitchen staff
- proficiency in all stations of the Ala Carte line
- ability to maintain quality standards and meet production deadlines
- flexibility to work varied shifts as required
Job Qualifications
- a minimum of three years of commercial kitchen experience with high volume in a 5 star restaurant or hotel setting preferred
- detail oriented and accurate with good organizational skills
- capable of handling multiple tasks simultaneously
- possess customer service skills and strong oral communication skills
- competency in dealing with members and employees with tact and diplomacy
- ability to work effectively under time deadlines
- proven ability to develop team
- able to perform work with minimal supervision
- able to handle complex issues and refer only the most complex to higher-level staff
Job Duties
- supporting other Jr Sous Chefs, Sous Chefs and Executive Chef in a busy kitchen delivering consistently high-quality food
- accountable for specific duties on the Ala Carte line of the kitchen
- comply with food health and safety regulations and sanitation policies
- work well in stressful high-pressure situations
- evaluate and select among alternative courses of action quickly and accurately
- follow and maintain cleanliness and sanitation practices in the kitchen
- follow proper food handling, holding, reheating and cooling procedures
- be present in the kitchen and assigned station when required
- follow instructions and recommendations from immediate supervisors to complete daily tasks
- take care of daily prep and duties assigned to meet restaurant standards and quality
- be proficient in all stations of the Ala Carte line
- coordinate daily tasks with the Sous Chef
- handle problems including anticipating, preventing, identifying and solving as necessary
- help supervise and grow Chef de Partie and Commi chefs
- produce work in accordance with deadlines and assist others to do the same
- estimate daily production needs
- ensure that production, preparation and presentation of food are of the highest quality
- maintain full awareness of menu items, recipes, methods of production and presentation standards
- operate and maintain all line equipment and report malfunctions
- prepare reviews of employees
- minimize spoilage, waste and overproduction
- ensure effective communication between staff with a secure and friendly environment
- establish and maintain effective inter-departmental working relationships
- have knowledge of menu creation while maintaining food cost and quality
- check proper station standards including labels, dates and storage
- consult with Sous Chef and Executive Chef on daily requirements, service and events
- guide and train subordinates daily
- perform spot checks for menu accuracy and taste
- organize schedules and direct the work of kitchen staff ensuring efficient operations
- maintain a friendly and warm demeanor at all times
- provide daily feedback and report issues as they arise
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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