Chef - Winter Season

Food and Beverage Chef

At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone.

The Food and Beverage Chef is accountable for the kitchen operations of the designated Food and Beverage outlet at Winter Park Resort. This employee will meet and/or exceed established targets and standards for employee satisfaction, guest satisfaction, and financial performance. This includes the following: all aspects of food sales, operating expenses, control systems, operating standards, people management, and the development of unique experiences for our guests. The Chef supports the outlet's Food and Beverage Manager with strategic and future planning as it relates to the Food and Beverage outlet. The Chef will follow all Winter Park policies and procedures, all applicable laws (federal, state, and local), and all health and sanitation codes.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation.

The base salary range below represents the low and high end of Winter Park Resort's salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits.

Salary pay range: $70,000 - $75,000

Essential duties include:

• Abide by and ensure all outlets/departments compliance with established health and safety procedures as well as department/and company policies & procedures
• Properly store food and equipment in correct and allotted areas
• Plan and develop with Executive Chef menus for outlets and all specialty menus to research, develop, modify and test recipes
• Supervise, staff, coordinate and participate in the daily operations of assigned restaurant kitchen facilities
• Assist Executive Chef in the supervision of kitchen staff regarding food handling, including rotation and sanitation
• Support Resort Culinary Management team in supervisory role as manager on duty when necessary
• Open and close kitchens according to schedule/guidelines/assignments. Assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists
• Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management
• Work with outlet chefs on staffing needs and labor control
• Oversee or directly supervise all food preparation and production activities
• Conduct training as determined by management
• Other duties as assigned

Required qualifications include:

• Minimum 4 years' experience in Chef capacity at a hotel, restaurant, or equivalent as a Banquet or Restaurant Chef required
• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife handling skills and knowledge of food and its characteristics, especially its shelf-life expiration
• Prior management experience required
• Must be a minimum of 18 years of age
• Good planning, administrative and supervisory and math skills, and budget management experience required
• Can deal effectively with a variety of company personnel and outside vendors
• Knowledge of Microsoft Outlook, Excel and Word required, as well as Food Trak is preferred
• Serv Safe Certification, or willingness to attain certification upon hire
• Problem-solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers.
• Be a consistent role model for company's Service Excellence standards
• Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment

Education requirements include:

• High School Diploma or GED required
• Has a degree from a two-year culinary school and two years of experience in a quality establishment; or five years professional experience in a quality establishment

Physical requirements include:

• While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery.

Working conditions include:

• Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions.
• Hazardous Materials/Noise : The noise level in the workplace is usually moderate.

Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment.