Winter 26/27: Kitchen Lead

POWDR•Copper Mountain, CO

3d•$27•Onsite

About The Position

Copper Mountain Resort is seeking a Kitchen Lead for the Winter 26/27 season. This role is responsible for preparing food items, managing a specific kitchen department or station, overseeing food production, and supervising/training lower-level kitchen staff in food-handling practices. The Kitchen Lead will also assist in directing and training kitchen staff, assigning tasks, scheduling, and food ordering to maintain inventory. This position requires adherence to Copper Culinary Guidelines, understanding of hygiene and safety standards, and the ability to work in a fast-paced environment. The role may involve lifting up to seventy-five pounds and supervising up to ten employees. The Kitchen Lead will act as an ambassador for Copper Mountain, upholding its culture and exceeding guest expectations.

Requirements

One (1) year of experience in a high-volume environment at a restaurant, resort, or private club required.
Must own non-slip shoes.
Must be at least 18 years old.

Nice To Haves

Strong abilities in all applicable cooking techniques and practices.
Ability to read, write, and speak fluently in English.
Ability to work all stations in an outlet, work off prep list and complete station set up in time allotted, fabricate items to standard during service and complete prep list for next service period.
Mastered knife skills.
Ability to expedite production line during service period.
Ability to manage the outlet during the Chef's absence, supervise all stations and operate to standards.
Understanding and practicing all aspects of cost control.
Culinary ability to work shifts in any station in any outlet.
This position may qualify for application under our Colorado Mountain College culinary internship partnership program.

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 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.
Functioning as an ambassador of Copper Mountain, modeling and sharing the Copper “culture” with guests and employees.
Upholding the most professional image.
Continually striving to exceed guest expectations and create memories for guests and staff.