Kitchen Manager- Housing Available

Vail Resorts • Truckee, CA

1d • Onsite

About The Position

Zephyr Lodge is an on-mountain location at 8,000 feet elevation, just a few steps from the Tahoe Zephyr Express lift. The Kitchen Manager position for this location specifically, is a dynamic role requiring a well-rounded and experienced chef with proficient management skills. Each Winter season, guest experience Asian Fusion inspired rice and ramen menu items, along with some core lodge classics, at this high-volume, Quick Service Restaurant (QSR). Our business model changes each Summer season as we flip operations to a weddings, banquets and events. Zephyr Lodge is where Northstar CA hosts primarily weddings and corporate events. Culinary skillset including experience with international cuisines, banquet service and plated service standards is preferred. The Kitchen Manager is responsible for the overall quality of food, presentation and service at the Zephyr Lodge for our Banquet Events/Wedding Summer Season at Northstar California. Assist with management of kitchen environment in a banquet event and wedding season at our location on mountain. Familiarity and experience with Banquet Event Orders and wedding/events preferred. Ensure staff provides guests with a pleasant dining experience for their special event/day. Assist GM with scheduling, time and labor, ordering, inventory, training, performance management, event preparation and execution, etc.

Requirements

• Culinary Degree Preferred
• Minimum 2 years in banquets and events preferred - restaurant kitchen management experience considered
• Minimum 3 years of direct management experience
• Purchasing Systems, MS Office Suite, Outlook Preferred
• Advanced Culinary Skills
• Minimum Age: At least 18 years of age

Nice To Haves

• Familiarity and experience with Banquet Event Orders and wedding/events preferred.

Responsibilities

• Proficient in all positions in the kitchen, with an in-depth knowledge of culinary techniques
• Capable of creating a motivating atmosphere and a cohesive team environment
• Responsible for training, supervision and effective communication of standards to all direct reports
• Ensures entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines such as food handling, stock rotation (FIFO), sanitation, labeling and dating
• Maintains a current SDS book and accessibility, along with proper staff training on how to use it.
• Assist GM with staff scheduling, ensuring labor budget is met, assigns team duties, breaks and makes adjustments to reflect business volume
• Sets the example. Ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, and keeping a clean, safe work area
• Follows through on all disciplinary actions with proper documentation, training and guidance in a positive, professional manner.
• Responsible for ordering/receiving, cost transfers, creating order guides and inventory control of all food, beverages, supplies, etc. purchased for the entire building
• Conducts routine line checks and maintains food quality of all food served and produced
• Assist GM with hiring and retaining all food service personnel
• Effectively communicates standards
• Leads the kitchen team in maintaining proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation levels are met, immediately follows up on any malfunctioning equipment.
• Works with restaurant management team to complete monthly food safety audit
• Assists in the creation, usage, and follow through of prep lists, cleaning lists and closing lists
• Adheres and upholds Vail resorts policies, procedures and operating standards
• Ensures all recipes are adhered to and are produced consistently and safely
• Monitors food portioning, preparation and waste to control COG’s
• Utilizes Avero reports to help predict daily business volumes and prep levels
• Exhibits a professional demeanor through appearance and by maintaining a positive attitude towards all employees and guests
• Performs monthly inventories to ensure that all products are accurately counted and recorded.
• Other duties as assigned

Benefits

• Free passes for employees
• employee discounted lift tickets for friends and family
• 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
• Health Insurance
• Medical Insurance
• Dental Insurance
• Vision Insurance plans (for eligible seasonal employees after working 500 hours)
• Free ski passes for dependents
• Critical Illness and Accident plans

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree