Kitchen Lead

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 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. Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first). Employee 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 To Learn More, please review the Benefits Eligibility Summary Job Summary: The Kitchen Lead is responsible for the overall quality of food and food service. The Kitchen Manager 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: Starting Wage: $21.50/hr - $26.88/hr Employment Type: Winter Seasonal 2026/2027 Shift Type: Full Time hours available Minimum Age: At least 18 years of age Housing Availability: No 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 training, developing, and scheduling kitchen employees. Review staff performance and behavior to provide meaningful feedback and direction, providing recognition or corrective action 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 standards and efficient operations. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Order and maintain inventory control of Restaurant products including but not limited to; food, disposable serve ware, food service-related products. Other duties as assigned Job Requirements: Required Previous culinary experience Management or supervisory experience Advanced Culinary Skills Guest Service skills Ability to communicate in English Able to stand or walk for up to 12 hours Able to carry 50+ lbs ServSafe Certification or willingness to obtain High School Diploma or equivalent Certified Slip Resistant shoes are required prior to starting work. Shoes must be provided by the employee. Available to work evenings, holidays and weekends Preferred 5 years F&B experience with at least 3 years cooking experience At least 2 years of supervisory experience Familiarity with purchasing systems, MS Office Suite and Outlook Previous experience in high-volume restaurants Degree in Culinary ArtLight: Programming knowledge including VB Macros and MS Access Proficient in SQL and DB2 database tools – preferred Understanding of retail financial measures Attention to detail with sound analytical skills Solid written and verbal communication skills The expected pay range is $21.50/hr - $26.88/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.