[Only 24h Left] Executive Chef
Company: Winter Park Resort
Location: Winter Park
Posted on: July 8, 2025
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Job Description:
Please note, this position is located at Winter Park Resort in
Winter Park, CO. Year Round Who We Are: 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. Perks & Benefits: - Free season pass to Winter Park and
all Alterra Resorts - Discounted friends & family tickets -
Medical, dental, vision, life, paid parental leave and more for
eligible employees - 401(k) plan with 100% company match - up to 4%
- Mental health resources for all employees - Food & beverage and
retail discounts - Onsite employee childcare based on availability
- Discounted equipment rentals, pro-deals, and more POSITION
SUMMARY: Winter Park Resort is seeking a talented and experienced
Executive Chef to lead our culinary team across multiple resort
dining locations. The ideal candidate will have a minimum of four
years of experience in a leadership role as an Executive Sous Chef
or Executive Chef in a professional kitchen. This individual must
demonstrate strong leadership skills, the ability to manage
high-volume operations, and a passion for delivering exceptional
dining experiences. A deep understanding of seasonal menu planning,
food costing, inventory control, and kitchen safety protocols is
essential. Applicants are required to submit a resume and cover
letter in PDF or Word document format to be considered. To perform
this job successfully, an individual must be able to perform each
essential duty satisfactorily with or without reasonable
accommodation. WAGE: The base salary range below represents the low
and high end of Winter Park Resort's hourly pay/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: $85,000 - $122,000 ESSENTIAL DUTIES: - Plan and develop with
Vice President of Food & Beverage, menus for listed outlets,
specialty menus, and banquets & catering. Research, develop, modify
and test recipes. Maintain updated and accurate costing and
documentation of all dishes prepared and sold in the food and
beverage operations. - Abide by and ensure all hotel outlets and
departments compliance with established health and safety
procedures as well as department and company policies and
procedures - Manage the day-to-day operations and assignments of
the kitchen staff, communicate goals, and assign/prioritize work.
Communicate and enforce policies and procedures with all staff.
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. - Oversee the
proper operation and maintenance of all kitchen equipment at all
listed outlets - 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). Establish procedures and timeframes for conducting
inventory. Determine minimum and maximum stocks for all food,
material, and kitchen equipment. - Collaborate closely with the
sales team and cross-functional department leaders to drive revenue
across all Group business segments. Must demonstrate a proactive,
solutions- oriented mindset while creatively adjusting banquet and
wedding menus to optimize profitability through cost control,
innovation, and team training. - Plan staffing needs and work
schedules. Work with outlet chefs on staffing needs and labor
control. - Oversee or directly supervise all food preparation,
quantity and production activities. Ensure that all menu items are
prepared and presented according to established recipes and
standards. - Ensure all staff are properly trained and have the
tools and equipment needed to effectively carry out their job
functions. - Organize stations to create greatest efficiency and
keep work area and kitchen organized and clean at all times.
Maintain all procedures set up in all areas. - Receive food and
properly store in correct and allotted areas. - Audit portion
control and quality on a continual basis - Meet and exceed all
budgetary goals regarding Cost of Goods and Labor expenses - Be
able to run any kitchen as a relief or in an emergency - Ensure
understanding and compliance with all company policies and
procedures as well as any regulatory requirements - Support all
listed Teams with any needed presence and or supervision. - Attend
weekly F&B Manager and Banquet BEO Meetings. - Supervise the
cleaning and organizing of all walk-in refrigerators and freezers
and other storage areas. - Other duties as assigned REQUIRED
QUALIFICATIONS: - Prior food and beverage kitchen management
experience required - • Knowledge of Microsoft Outlook, Excel and
Word, as well as Food Trak, preferred - Ability to solve problems
in a highly effective manner and maintain positive relationships
with guests and staff, including management, subordinates and
co-workers - Ability to 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: Education: -
Associates degree in culinary arts or a minimum 4 years experience
as an Executive Chef/Executive Sous chef Experience: - •Must have
at least 4 years experience in a leadership role as an Executive
Sous Chef or Executive Chef in a professional kitchen PHYSICAL
REQUIREMENTS: The physical demands described here are
representative of those that must be met by an employee to
successfully perform the essential functions of this job.
Reasonable accommodation may be made to enable individuals with
disabilities to perform the essential functions. 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: - 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. AN EQUAL OPPORTUNITY EMPLOYER: 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. Application Deadline: Recruiting timelines vary by
position, however, all Winter Park Resort positions accept
applications for a minimum of 3 business days from the posting date
listed above. This position is open and still accepting
application
Keywords: Winter Park Resort, Fort Collins , [Only 24h Left] Executive Chef, Hospitality & Tourism , Winter Park, Colorado