RGXC F&B Lead - Summit Station Cafe

Sugar Bowl; California; Híbrido; USD 60.000 - 75.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

401k after 1,000 hours

Paid sick time

Employee Assistance Program (EAP)

Professional development opportunities

Free ski passes for employees

Free ski passes for dependents

50% off food at our restaurants

Free group ski and snowboard lessons

Employee discounted lift tickets

Lift ticket discounts at multiple ski/

Hotel discounts

Employee ski reciprocal programs

Descripción de la vacante

Sugar Bowl’s Royal Gorge Cross Country Nordic ski area is seeking a dynamic F&B Lead to plan, prepare, and serve food at Summit Cafe. You will design menus, order supplies, and manage inventory, leading a 3–4 person team on peak days and running the cafe solo on slower days.

You’ll collaborate with the Executive Chef, train staff, control costs, and ensure cleanliness and safety in a fast-paced mountain setting. If you thrive in a busy cafe, this role is for you.

Formación

• Excellent knowledge of food, passion, and creativity to prepare it professionally.
• Current ServSafe Manager certification in proper food handling techniques.
• 3+ years as a kitchen manager, F&B Lead, or comparable experience.
• Ability to train kitchen staff on equipment use and cleanliness.
• Solid understanding of costs and the ability to plan food accordingly.
• Positive, can-do attitude and real team spirit.

Responsabilidades

• Own culinary operations, including menu design, product orders, inventory control, prep and production.
• Deliver consistently excellent quality of food, every shift.
• Manage all food and labor costs.
• Assist in hiring, scheduling, training, and developing kitchen and front-of-house staff.
• Maintain positive, professional communication with employees, peers, and managers.
• Keep the kitchen and front of house clean and sanitary at all times.
• Train staff on proper equipment use and SOPs.
• Own point-of-sale operations and responsibilities.
• Follow storage/rotation of incoming supplies; keep walk-ins and storage clean.
• Set grooming and uniform standards; champion recycling/composting.
• Close kitchen properly after every shift; shovel snow or wash dishes as needed.
• Cross-train and assist other departments to broaden resort operations understanding.

Conocimientos

Food knowledge

Kitchen leadership

Staff training

Cost control

Teamwork

Professionalism

Adaptability

Educación

ServSafe Manager certification

Descripción del empleo

This position is located at Royal Gorge Cross Country (RGXC), Sugar Bowl's Nordic ski resort. RGXC is located 10 minutes west of Sugar Bowl in Soda Springs, CA. With over 100 miles of Cross-Country ski trails, RGXC is the premier Nordic ski destination in the Tahoe region.

Royal Gorge Cross Country, Sugar Bowl’s Nordic ski area, is seeking a dynamic and motivated F&B Lead to plan, prepare, and serve food and beverage items at Summit Cafe, located at our Cross Country Center. This position is responsible for designing and executing the menu, ordering supplies for the kitchen, and ensuring inventory control. You’ll collaborate with the Sugar Bowl Executive Chef and other Royal Gorge Chefs to assess menu item viability, ordering changes and efficiencies, inventory transfers, and staffing. The F&B Lead runs the cafe on a daily basis - overseeing a team of 3–4 on high-volume days, and running the show solo on quieter ones. Ideal candidates are self-motivated, thrive working independently, and love the fast pace of a busy mountain cafe.

Why Sugar Bowl?

Sugar Bowl Resort has been proudly independent for over 80 years and is one of the oldest ski resorts in California. Situated atop beautiful Donner Summit, Sugar Bowl has a storied past with ties to Austrian ski culture, Hollywood and Walt Disney. This special community helped bring skiing to “sunny California” since December 1939. Since then, it continues to attract adventurous winter sports enthusiasts alike.

Who You Are

• Excellent knowledge of food, paired with the passion and creativity to prepare it professionally
• Current ServSafe Manager certification in proper food handling techniques
• 3+ years as a kitchen manager, F&B Lead, or comparable experience
• Comfortable training kitchen staff on the proper use and cleaning of all equipment, and keeping the facility spotless at all times
• A solid understanding of costs, with the skill to plan food accordingly
• A positive, can-do attitude and real team spirit
• A natural role model for grooming and professionalism
• Open to learning new skills and supporting other departments as needed — a versatile, team-first mindset

What You’ll do

• Own all culinary operations, including but not limited to menu design, product orders, inventory control, prep, and production
• Deliver consistently excellent quality of food, every shift
• Manage all food and labor costs
• Assist in hiring, scheduling, training, and developing all kitchen and front-of-house staff
• Maintain positive, professional communication with employees, peers, and managers
• Keep the kitchen clean and sanitary at all times
• Keep the front of house impeccably clean at all times
• Train all staff on proper equipment use
• Own point-of-sale operations
• Follow proper storage and rotation of incoming food supplies, keeping walk-ins, freezers, and dry storage clean and orderly
• Set the standard for grooming and uniform guidelines at all times
• Champion recycling and composting efforts in the venue
• Own a complete, proper kitchen close after every single shift
• Shovel snow and/or wash dishes as necessary
• Cross-train and lend a hand in other departments as needed, building a broader understanding of resort operations.
• Take advantage of opportunities to learn new skills across the resort, supporting a well-rounded, team-first approach to the guest experience.

Physical Requirements

• Comfortable standing, walking, and moving throughout the kitchen and cafe for most of a shift
• Capable of lifting and carrying up to 50 lbs, including food, supply, and equipment deliveries
• Comfortable working in a hot, fast-paced kitchen environment, as well as cold outdoor conditions when shoveling or handling deliveries
• Manual dexterity for food prep, cooking equipment, and point-of-sale operation
• Sufficient visual and auditory acuity to monitor food quality, safety, and a busy service floor
• Available to work varying shifts, including weekends and holidays

Winter Benefits

• Employer sponsored 401k plan after 1,000 worked hours and one (1) year of service
• Paid sick time
• Employee Assistance Program (EAP)
• Professional development opportunities
• Free ski and tubing passes for employees
• Free ski passes for dependents
• 50% off food at our restaurants
• Free group ski and snowboard lessons for employees
• Employee discounted lift tickets for family and friends
• Lift ticket discounts at multiple resorts including 24 Mountain Collective destinations
• Hotel discounts
• Employee ski reciprocal programs