Culinary Supervisor - Winter Season

Winter Park Resort • Winter Park, CO

3d • Onsite

About The Position

Winter Park Resort is hiring a seasonal Culinary Supervisor to lead day-to-day kitchen operations. The supervisor works on the line for most of the time, supports food quality and presentation, assists with kitchen production and inventory, and helps train and guide kitchen staff. The role calls for a positive, professional leader who can work in a fast-paced environment and contribute to guest experiences while following state and local rules and regulations.

The position pays $24–$26 per hour. It is seasonal and requires weekend and holiday availability. A high school diploma or GED is required, along with either a two-year culinary school degree and three years of experience in a quality establishment, or five years of related professional experience in a quality establishment. At least two years of supervisory experience is also required. Required certifications may be obtained shortly after hire within the stated deadlines.

Requirements

• Colorado-approved Alcohol Server Training certificate, or obtain it within 30 days of hire.
• ServSafe, Food Manager, and AllerTrain certifications, or complete them within 14 days of hire.
• Strong knowledge of restaurant operations, including kitchen procedures, cash handling, and POS systems.
• Proven leadership, team-building, and problem-solving skills in a fast-paced environment.
• Ability to maintain professional, positive relationships with guests, coworkers, and leadership.
• Working knowledge of local liquor and health codes.
• Familiarity with food and beverage equipment.
• Basic computer skills, including Microsoft Office.
• Valid U.S. driver’s license and clean driving record, required for vehicle or snowmobile use.
• Ability to model and uphold company Service Excellence and safety standards.
• High school diploma or GED.
• Either a degree from a two-year culinary school and three years of experience in a quality establishment, or five years of related professional experience in a quality establishment.
• At least two years of supervisory experience.

Responsibilities

• Oversee daily kitchen operations and ensure food quality, consistency, and presentation.
• Work the line for approximately 95% of the time, including cooking, expediting, preparing, and running food as applicable.
• Assist the chef with kitchen production, inventory, ordering, and cost control within budget guidelines.
• Maintain compliance with HACCP, culinary guidelines, and food safety standards.
• Help the Chef supervise and develop kitchen staff through training, scheduling, and day-to-day guidance.
• Conduct shift meetings and line checks, and enforce the use of current recipe cards.
• Collaborate with outlet managers at the employee’s restaurant and elsewhere at the resort.
• Ensure equipment is functional and staff have appropriate tools.
• Assist with month-end tasks and physical inventory, and ensure accurate transfers.
• Represent the culinary team positively to culinary and service staff.
• Perform opening and closing duties, including securing the location and equipment.
• Support special events, marketing efforts, and operational goals as needed.
• Work weekends and holidays as required.
• Perform other duties as assigned.

Benefits

• Free season pass to Winter Park and all Alterra Resorts.
• Discounted friends and family tickets.
• Medical, dental, vision, life insurance, and paid parental leave and more for eligible employees.
• 401(k) plan with 100% company match, up to 4%.
• Mental health resources for all employees.
• Food and beverage and retail discounts.
• Onsite employee childcare based on availability.
• Discounted equipment rentals and pro deals.

What This Job Offers

• Career Level: Manager
• Education Level: High school or GED