Head Chef

POSITION: Head Chef-Colorado Arlberg Club REPORTS TO: General Manager/COO The Club: The Colorado Arlberg Club is a private ski club that is located at the Mary Jane Base in Winter Park, Colorado. We offer our members and their guests a ski in/out location with 6 buildings on our campus, 5 of which are lodging and then the main building in which we prepare and serve meals (Seating for 63-all receiving the same meal except for dietary restrictions), has a Great Room for socializing, and contains our boot/gear-up room and lockers. Our Culture: We value our team and a solid work/life balance.

We reward our high performers with a generous end of season bonus plan, fully paid medical, dental and vision insurance with a low deductible, matching retirement contributions (Up to 3% of salary), free private parking, ski pass and PTO. We also have a budget for continuing education to encourage professional growth. Our kitchen is open, and we regularly interact with membership. Our Head Chef needs to have excellent front and back-of-the-house skill sets. Our Schedule: We are open year around with winter being our high-use season with lower visitation during the other 7 months a year.

We host 4-6 club sellouts during the summer (Generally taking place late July through Early September). The kitchen team currently serves breakfast buffet (7 or 7:30AM-9AM), lunch buffet (Noon-1:30PM), Cookies (3PM), Appetizers in Great Room (6PM), and a plated dinner (7pm) from Tuesday through Saturday and then breakfast and lunch on Sundays throughout the ski season. Spring, Summer, Fall may go for days without having to provide any meals but returning to full service (Dinner, Breakfast, Lunch) as lodging packages necessitate.

Head Chef Role: The ideal candidate will build, lead and mentor his/her team by creating a food program that is consistent and of the highest quality. This is a hands-on role that requires strong culinary skills, leadership and administrative proficiency. The head chef is responsible for maintaining a clean, organized and efficient kitchen while controlling food and labor costs with self-serve buffets for breakfast and lunch and simple yet elegant plated dinners and fresh desserts.

Time management is crucial to have and teach. The Head Chef develops menus, standardizes a variety of recipes, procures high quality ingredients, and participates/supervises in meal creation. Creativity in style and presentation is not discouraged but must be discretionary based on the audience. Saturday night dinners are traditionally the highlight of the club’s week…The Head Chef hires and manages the kitchen crew and is responsible for daily oversight, scheduling and mentoring. The Head Chef maintains the highest professional integrity, food quality and sanitation standards.

  RESPONSIBILITIES:

• Hire, train, supervise, schedule and motivate a can-do kitchen staff to prep, cook, serve, and clean

• Schedule and post a variety of delicious and creative menus and procure their high-quality ingredients

• Ensure proper staffing for maximum productivity and high-quality standards

• Manage inventory to control food costs and reduce waste

• Adhere to the highest industry standards for food and kitchen safety, and maintain a sanitary and inviting dining room

• Adapt menus (Sometimes last minute) to provide meals for dietary needs such as gluten free, vegetarian, etc.

• Update, advise, and report to the GM/COO on all aspects of the dining room and kitchen

• Communicate consistently with membership, their children, and guests in a professional, and accommodating manner OTHER SKILLS AND ABILITIES:

• Strong culinary, leadership, administrative and communication skills

• Ability to interact positively with co-workers, the GM/COO, Board of Directors, and members and their children and guests

• Team-work oriented

• Positive and inclusive energy level

• Thorough, professional, organized and punctual

   QUALIFICATIONS/REQUIREMENTS:

• Experience successfully managing a restaurant, kitchen, or catering service

• Management and leadership experience motivating team members

• Ability to handle stressful situations with a friendly, professional, and humorous attitude

• Word, Excel, QuickBooks, and internet proficiency

• Flexibility and creativity to tackle unexpected challenges

• BS degree in culinary science or related certificate desired but not necessary COMPENSATION:

• Year Around Full time Salary $70K-$85K DOE

• Target of 15%+ year-end bonus (May)

• Fully paid Medical, Vision and Dental (Low deductible)

• Paid Time Off

• Matching IRA contribution-Up to 3% of earnings

• Free private parking at the base of the mountain

• Shift meals

• Winter Park Ski Pass Education Level: College education required Experience Level: 5+ years of experience required References: Previous employment references required