Executive Chef Keystone Lodge

• 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

• 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

• Starting Wage: $72,000- $77,000 + annual bonus
• Employment Type: Year Round
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age
• Housing Availability: Yes

• A professional requiring only general direction to achieve desired results.
• 5-7 years Food and Beverage experience with strong culinary skills
• 5 years supervisory experience
• Serve Safe Certification
• Has Guest Service focus
• Previous multiple outlet management experience
• Strong team work commitment with proven leadership skills
• Possesses technical ability and knowledge to give direction to staff and act on it.
• Has on-going vision for their outlet
• Graduate of or participant in Apprenticeship or Culinary Education Program.
• Assumes full responsibility for management of all back of the house operation, culinary functions
• Assists in definition and management of food program standards.
• Sets and maintains standards: organization, time management, cleanliness, punctuality in regards to paperwork, meetings, deadlines and returning phone calls.
• Supports, maintains and participates in company goals and philosophies
• Ability to receive direction and act upon it
• Ability to train employees to set service and culinary standards
• Adheres to Food and Beverage Standards
• Works in united direction with management team, service and culinary staff in regards to operations standards and character of restaurant
• Operates outlet within budgetary guidelines
• Possesses a solid knowledge of service standards and guest service skills
• High level of interpersonal skills to ensure:
• Continues teamwork with front of the house
• Teamwork with other departments
• High level of guest contact
• Fact finding for appropriate decision-making
• Commitment to guest service and employee relations
• Ability to create and maintain a productive work environment
• Proficiency in a wide variety of service and culinary skills enabling them to effectively train their staff
• Thoroughly understands and utilizes financial procedures used at this resort
• Ability to dissect a profit and loss statement and produce an accurate variance report
• Ability to research and write accurate projections and budgets
• Familiar with layout and functioning of Resort and it's various departments
• Working knowledge of and compliance to Outlet Banquet Standards
• Has a broad understanding of major world hospitality industry trends and their traditions

• Will complete management training contracts within 90 days of start date.
• MDP graduate
• Responsible for daily operation of outlet
• Ensures outlet operates under defined safety and sanitation guidelines
• Successfully performs management duties:
• Opening Duties
• Training First reports of injury
• Employee information forms
• Action item plans
• Employee consultations
• Closing Duties
• Labor Reporting
• Separations
• Paperwork
• Performance Evaluations
• Payroll (PeopleSoft)
• Manage though presence in operation
• Employee of the month
• Worker's compensation
• Uniform Paperwork
• Disciplinary Reports
• Outlet Security
• Successfully performs financial duties
• Forecasting
• Reading/Understanding P&L
• Cost Transfer
• Purchasing w/in budget
• Cost Controls
• Scheduling
• Variance Reporting
• Journal Entries
• Marketing Strategies
• Successfully managers End of the Month duties
• Inventory Procedure
• Labor Accruals
• Designs and operates culinary program to defined company standards.
• Checks quality of products and services daily
• Consistently motivates and schedules self and staff to achieve higher levels of knowledge and performance through external training classes Responsible for purchase/maintenance of equipment for efficient daily operation
• Responsible for order and receiving all food items necessary for outlet operation.
• Supports, maintains and participates in company goals, philosophies and programs.
• Constantly challenges and refines outlet systems and techniques.
• Leads meetings with outlet management team on a weekly basis.
• Timely in regards to meetings, reports and deadlines.
• Acts as spokesperson for the F&B department by sharing information with service and culinary staff.
• Leads by example and develops all culinary staff.
• Leads management team in strategic planning regarding financial planning, menu development, cost control and positioning of restaurant.
• Capable of performing all duties in own outlet and any outlet in which may be assisting.
• Flexibility in outlet assignments.
• Addresses and corrects all culinary issues promptly and fairly.
• Works with on-going concern for concept and menu development.
• Initiates future planning: staffing, budgets, capitals, training, service techniques, concept, food program, marketing strategies.
• Recognizes and develops key staff members with the effective use of delegation.
• Appreciation and protection of assets.
• Effectively directs all supervisory staff in the daily management of a multifaceted outlet
• Work holidays, weekends and extended hours, including evenings
• Indoor and outdoor work environment
• Communicate with non-English speaking employees and/or guests.
• Manages menu development process
• Responsible for day to day operations of kitchens
• Continuous focus on food quality
• Continuous focus on development and training of staff
• Responsible for all financial results directly and indirectly related to culinary
• Works with resort chefs to build on a strong culinary structure and environment
• Works with the director of food and beverage on resort menu development process and other specific projects when applicable
• Works with Director of Culinary Education on Apprenticeship program

Keystone Resort