Mountain Resort Chef — Lead Seasonal Kitchen

Schweitzer; Northern (KY); Hybrid; USD 70,000 - 75,000; Full time

Benefits offered by this job

Season pass

Health insurance

401(k) match

Paid parental leave

Employee discounts

Job summary

Winter Park Resort is seeking a seasoned Food and Beverage Chef to lead kitchen operations for the designated outlet. You will plan menus, manage costs and inventory, and coach staff to meet guest and financial targets.

Responsibilities include supervising daily kitchen activities, ensuring health and safety compliance, and partnering with the F&B Manager for strategic planning. A culinary background with leadership experience is required.

Qualifications

• Minimum 4 years’ experience in Chef capacity in a hotel/restaurant setting.
• Broad knowledge of food prep, cooking and presentation; strong knife skills.
• Prior management experience required.
• Must be 18+ years old.
• Strong planning, supervisory and math skills with budget experience.
• Knowledge of Outlook/Excel/Word required; Food Trak preferred.
• Serv Safe Certification or willingness to attain it within hire.
• Able to train and mentor staff; uphold Service Excellence.

Responsibilities

• Oversee kitchen operations for designated outlet; meet targets.
• Develop menus with Executive Chef; research and test recipes.
• Supervise daily kitchen staff and ensure sanitation standards.
• Control costs, manage inventory and procurement with purchasing agent.
• Train and guide staff; ensure safety and health compliance.
• Coordinate labor needs and ensure proper staffing.
• Open/close kitchens per schedule and duties.
• Support management in duties as manager on duty when needed.

Skills

People management

Budget management

Menu planning

Training & supervision

Food quality control

Education

Culinary degree or 2-year program

2+ years supervisory experience

Tools

Microsoft Outlook

Excel

Word

Food Trak

Job description

Winter Park Resort is seeking a seasoned Food and Beverage Chef to lead kitchen operations for the designated outlet. You will plan menus, manage costs and inventory, and coach staff to meet guest and financial targets.

Responsibilities include supervising daily kitchen activities, ensuring health and safety compliance, and partnering with the F&B Manager for strategic planning. A culinary background with leadership experience is required.