Seasonal Resort Chef: Lead Kitchen & Menu Innovation

Alterra; Winter Park (FL); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Free season pass to Winter Park and Al

Discounted friends & family tickets

Medical, dental, vision, life, paid p

401(k) plan with 100% company match –

Mental health resources

Food & beverage and retail discounts

Onsite employee childcare

Discounted equipment rentals, pro-de

Job summary

The Food and Beverage Chef at Alterra’s Winter Park Resort will oversee kitchen operations for the designated outlet, driving guest and employee satisfaction while meeting financial targets.

Responsibilities include menu planning with the Executive Chef, staff supervision, cost control, and adherence to health/safety standards. Requires 4+ years in a chef role, supervisory experience, and Serv Safe or willingness to obtain certification.

Qualifications

• Minimum 4 years’ experience in Chef capacity at a hotel, restaurant, or equivalent as a Banquet or Restaurant Chef.
• Knowledge of food preparation, cooking and presentation; knife handling and shelf-life awareness.
• Prior management experience required; 18+ years old.
• Budget management experience; strong planning and supervisory skills.
• Proficiency with Outlook/Excel/Word; Food Trak preferred; Serv Safe or willingness to attain.

Responsibilities

• Oversee kitchen operations for the designated F&B outlet.
• Plan menus with Executive Chef and develop recipes.
• Supervise daily kitchen activities and staff coordination.
• Assist with staffing, labor control, and cost management (COGS).
• Ensure health, safety, and sanitation compliance; train staff.

Skills

Knife skills

Budget management

Supervisory experience

Problem solving

Service excellence

Outlook/Excel/Word

Education

High School Diploma or GED

Culinary school degree or 5 years experience

Tools

Food Trak

Microsoft Outlook

Microsoft Excel

Microsoft Word

Job description

The Food and Beverage Chef at Alterra’s Winter Park Resort will oversee kitchen operations for the designated outlet, driving guest and employee satisfaction while meeting financial targets.

Responsibilities include menu planning with the Executive Chef, staff supervision, cost control, and adherence to health/safety standards. Requires 4+ years in a chef role, supervisory experience, and Serv Safe or willingness to obtain certification.