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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $70,000.00
Work Schedule
Standard Hours
Benefits
Unlimited paid time off
Medical insurance
Dental Insurance
Vision Insurance
401(k) program with employer matching
health savings and flexible spending accounts
Basic Life and AD&D insurance
Company-paid short-term disability
paid FMLA leave up to 12 weeks
Employee assistance program
employee discounts on hotels and restaurants
Employee Referral Bonus Program
Job Description
The Stanley Hotel, nestled in the majestic Rocky Mountains in Estes Park, Colorado, is a legendary destination known for its historic charm, panoramic views, and rich heritage. This iconic hotel has been a symbol of timeless elegance and inspiration for artists, writers, and adventurers for over a century. Revered for its luxurious mountain retreat ambiance, The Stanley blends grandeur with mystery, making it a sought-after location for guests desiring an unforgettable experience. With a commitment to excellence and a dedication to blending tradition with innovation, The Stanley offers guests refined dining, mountain-inspired menus, bespoke events, and immersive culinary experiences that... Show More
Job Requirements
- High school education or equivalent
- One to two years of experience in a related culinary or kitchen management position
- Advanced knowledge of principles and practices within the food profession
- Ability to manage and lead a kitchen team
- Strong understanding of food safety and sanitation regulations
- Physical ability to lift, push, pull, bend and stand for extended periods
- Excellent literacy and comprehension skills for record keeping and budget management
Job Qualifications
- High school education or equivalent
- One to two years of experience in a related culinary or kitchen management position
- Advanced knowledge of the principles and practices within the food profession
- Strong leadership and people management skills
- Ability to maintain high standards of food quality and safety
- Experience monitoring food and labor costs
- Excellent communication and organizational skills
Job Duties
- Manage the daily production, preparation and presentation of all food for the hotel’s restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards
- Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment
- Interview, hire, schedule, train, develop, empower, coach and counsel employees
- Recommend and conduct performance and salary reviews
- Provide open communication
- Recommend discipline and termination as appropriate
- Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations
- Monitor, analyze and control all labor and food costs
- Prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
- Promote the Accident Prevention Program to minimize liabilities and related expenses
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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