Summer 2026: Kitchen Lead

POWDR•Frisco, CO

2d•Onsite

About The Position

Copper Mountain Resort is seeking Kitchen Leads for the Summer 2026 season. This role involves preparing, seasoning, and cooking a variety of food items according to specifications, managing a specific kitchen department or station, and overseeing food production. The Kitchen Lead will also supervise and train lower-level kitchen staff on food-handling practices, sanitation, and safety standards. Responsibilities include assisting in the direction and supervision of kitchen staff, assigning tasks, scheduling, and aiding with food ordering to maintain inventory. This position may require lifting up to seventy-five pounds and supervising up to ten employees.

Requirements

May have to lift and carry up to seventy-five (75) pounds.
Standing or walking for up to six hours.
The senses of taste and smell are used frequently.
The use of hands and arms for periods of up to six hours.
Peripheral, color, and depth vision are essential.
Must own non-slip shoes.
Must be at least 18 years old.
One (1) year of experience in a high-volume environment at a restaurant, resort, or private club required.

Nice To Haves

Has strong abilities in all applicable cooking techniques and practices.
Ability to read, writes, and speaks fluently in English.
Ability to work all stations in an outlet, work off prep list and complete station set up in time allotted, fabricates items to standard during service and completes prep list for next service period.
Has mastered knife skills.
Must be able to expedite production line during service period.
Have the ability to manage the outlet during the Chef's absence, supervise all stations and operate to standards.
Understand, and practice all aspects of cost control.
Should have the culinary ability to work shifts in any station in any outlet.

Responsibilities

Preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items according to Head Chef’s specifications.
Managing a specific department or station within the kitchen or dining outlet.
Managing food production at their assigned station while coordinating with kitchen staff on other stations.
Supervising the preparation and presentation of all dishes.
Supervising and training lower-level kitchen staff in food-handling practices, including proper rotation, sanitation of storage areas, and labeling/dating to ensure compliance with health and safety standards.
Assisting in the direction, training, and supervision of kitchen staff.
Assigning tasks to kitchen staff.
Scheduling kitchen staff according to business volume.
Assisting with food ordering to maintain inventory levels and ensure availability of ingredients.
Adhering to Copper Culinary Guidelines.
Owning proper culinary tools.
Understanding the importance of personal hygiene, safe food handling practices, and advanced culinary skills.
Understanding the importance of Standards, Speed, and Quality.
Being responsible for a single department of an operation.
Supporting company philosophy, goals, and objectives.
Prepping and working assigned station quickly and cleanly.
Following prep sheets accurately and with a sense of urgency.
Preparing food to the specifications of the Chef.
Reading, understanding, and following recipes and standards.
Taking responsibility for the product used in their outlet and managing it to assure a quality product.
Being responsible for and supervising lower level cooks in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and ensuring all storage areas are maintained.
Being responsible for production on own station and coordinating with lower rated cooks on their stations (having a high level of kitchen awareness).
Advising higher rated cooks and/or management of anticipated problems.
Assisting in the menu development process.
Assisting in the direction and supervision of staff.
Assisting in the creation, usage, and follow-through of prep lists, cleaning lists and closing lists.
Assisting in food ordering.
Demonstrating teamwork and co-operation with service staff.
Completing any reasonable task assigned by supervisor.
Taking direction from Chefs, Sous Chefs, and outlet managers.
Being flexible to work in various restaurant outlets as needed.
Managing daily kitchen production, staffing levels and all staff communications during sous chef or chef’s absence.
Managing daily labor model to business volumes.
Supervising up to ten (10) employees, including Dishwashers, Cooks: Beginner, Cooks: Intermediate, and Cooks: Advanced.