Restaurant Chef

 

Create Your Experience of a Lifetime!

Come work and play in the mountains!  Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.

Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first).
 

Job Benefits

• Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons 
• MORE employee discounts on lodging, food, gear, and mountain shuttles
• 401(k) Retirement Plan 
• Employee Assistance Program
• Excellent training and professional development
• Referral Program
   

Full Time roles are eligible for the above, plus:

• Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
• Free ski passes for dependents
• Critical Illness and Accident plans

 

Job Summary:

The Chef is responsible for the overall quality of food and food service. The Chef oversees all kitchen related management including, but not limited to, training and scheduling of cooks, payroll, inventory, food safety & quality, and menu execution.

 

Job Specifications:

• Outlet: Seven Springs / Hidden Valley

• Wage: $25.00/ hour

• Skill Level: Manager

 

Job Responsibilities:

• Attend to all guest needs in the restaurant ensuring responsive, friendly, and courteous service.
• Strong ability to train employees to set service standards.
• Responsible for hiring, training, developing, and scheduling kitchen employees.
• Review staff performance and behavior to provide meaningful feedback and direction, providing recognition or corrective action including termination if necessary 
• Maintain facility standards for food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations
• Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities. 
• Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs.
• Maintain food cost to budget through proper purchasing, menu item pricing, and inventory practices.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Create and maintain a productive and safe work environment, including implementing and retaining all company mandated safety-related training and assessments.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times and fill in where needed to ensure guest service s