Seasonal Culinary Lead - Fast-Paced Resort Kitchen

Alterra Mountain Company; Denver, Winter Park (CO, CO); On-site; CAD 46,000 - 50,000; Full time

Benefits offered by this job

Season pass

Friends & family tickets

Health insurance

401(k) match

Mental health resources

Discounts on food & gear

Onsite childcare

Equipment discounts

Job summary

Winter Park Resort is seeking a Creative, driven Culinary Supervisor to lead day-to-day kitchen operations and mentor staff at our resort. You will craft menus, ensure quality and presentation, and thrive in a fast-paced environment with a positive, professional attitude.

You will work closely with the Chef to supervise production, inventory, and cost control while upholding HACCP and safety standards. This role requires weekend and holiday availability.

Qualifications

• Colorado-approved Alcohol Server Training certificate required (or obtained within 30 days of hire)
• ServSafe, Food Manager, and AllerTrain certifications required (or completed within 14 days of hire)
• Strong knowledge of restaurant operations including kitchen procedures, cash handling, and POS systems
• Minimum two years supervisory experience in a quality establishment

Responsibilities

• Oversee daily kitchen operations and ensure quality, consistency, and presentation of food.
• Work the line 95% of the time, cooking, expediting, prepping, and running food.
• Assist the chef with kitchen production, inventory, ordering, and cost control within budget guidelines.
• Maintain compliance with HACCP, culinary guidelines, and food safety standards.
• Help the chef supervise and develop kitchen staff, including training and scheduling.

Skills

Leadership

Team management

Problem solving

Customer service

Communication

Education

High School Diploma or GED

Two-year culinary school degree

Tools

POS systems

Microsoft Office

Food service equipment

Job description

Winter Park Resort is seeking a Creative, driven Culinary Supervisor to lead day-to-day kitchen operations and mentor staff at our resort. You will craft menus, ensure quality and presentation, and thrive in a fast-paced environment with a positive, professional attitude.

You will work closely with the Chef to supervise production, inventory, and cost control while upholding HACCP and safety standards. This role requires weekend and holiday availability.