Summary: Supervises and coordinates activities, under the direction of the Chef de Cuisine, of food preparation, and kitchen, pantry, and storeroom personnel while maintaining and promoting a positive, safe, team oriented working environment with uncompromised food quality
Essential Duties and Responsibilities: include the following. Other duties may be assigned. At the direction of the Chef de Cuisine:
- Oversees daily kitchen operations. (opening and closing the kitchen).
- Orders, receives, stores and prepares food.
- Supervises kitchen staff and coordinates the set up.
- Executes and expedites flow of service.
- Plans menus, specials and pricing with Chef de Cuisine.
- Controls food and labor costs.
- Assumes responsibility for kitchen in absence of Chef.
- Oversees portion control to ensure correct food cost ratios.
- Supervises cooking personnel to ensure cleanliness of kitchen and equipment.
- Assists in training and supervising staff in food preparation;
- Tastes, smells, and observes presentation of food product to ensure conformance with recipes and appearance standards.
- Supervises staff engaged in inventory, storage, and distribution of foodstuffs and supplies.
- Responsible for adherence of all current sanitation requirements.
- Assist in training staff on procedures, knife handling and sanitation standards.
- Maintains all kitchen equipment and the facility in accordance with manager's standards.
- Promote and commit to Telluride Ski & Golf sustainability initiatives.
- Knowledge of and adheres to Skier Responsibility Code and Colorado Skier Safety Act.
- Adheres to Telluride Ski & Golf policies and procedures.
- Provides a guest experience that exceeds the guest's expectations.
Supervisory Responsibilities: Directly Supervises 3-30 employees in the Kitchen Staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required:
- Must have basic knife skills.
- Must have knowledge of equipment.
- 2-4 years kitchen experience - culinary degree not required but recommended.
- Must be TIPS trained.
- Must be available to work nights, weekends and holidays.
- Must be able to lift at least 100 lbs.
- Thorough knowledge of food and the handling and storage of food.
Education and/or Experience: High school diploma or general education degree (GED). Culinary degree or 2 years experience as restaurant Sous chef or 5 years experience as restaurant line cook.
Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Computer Skills: To perform this job successfully, an individual should have knowledge of Explorer Internet software; Excel Spreadsheet software and Microsoft Word Processing software.
Other Skills and Abilities: - Must be intermediate skier or better for on-mountain assignments
- Must be able to work effectively at altitude of 10,000 ft or above.
- Must be able to function effectively in inclement weather conditions.
Physical Demands: 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 accommodations 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 stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly exposed to outside weather conditions. The employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions. The noise level in the work environment is usually loud.The salary range for this position is $62,400-77,000 Depending on Experience. FTYR Benefits include Group Health (Medical, Dental, Vision, Life & AD&D), 401(K) Match, Flexible Spending, Paid Time Off, Mix of Vacation Time/Sick Time Benefits include ski pass, dependent passes (for full time commitment), discounted lift tickets, lift tickets at other CO resorts, discounted employee shuttles and discounted meals and lodging and ski school discounts
