Lead Back of House
About The Position
The Lead Back of House is a culinary line leader who can run a variety of stations in a fast-paced environment. The role prepares food according to standardized recipes and portion controls and supports kitchen and banquet operations, including food preparation, organizing service, receiving deliveries, and accounting for them. The lead keeps coolers and walk-ins clean and organized, ensures food is properly stored, covered, and rotated for freshness, and helps chefs maintain kitchen par levels. The position also supports daily kitchen operations, provides direction and training to cooks, and helps uphold food quality, safety, sanitation, and service standards. This is a winter seasonal position for 2026/2027, with full-time hours available. The stated pay range is $22.00–$29.22 per hour. Housing is available.
Requirements
- Ability to work quickly and efficiently in a high-volume restaurant environment.
- Excellent attention to detail.
- Strong organizational and communication skills.
- Ability to work well under pressure.
- Ability to take direction and provide direction to others when needed.
- Strong understanding of food safety and sanitation.
- Ability to communicate in English.
- Ability to stand or walk for extended periods.
- Ability to carry 50 or more pounds.
- ServSafe Certification or willingness to obtain it.
- High school diploma or equivalent.
- At least 18 years of age.
Nice To Haves
- Previous experience in a high-volume, fast-paced restaurant.
- Previous lead cook or culinary leadership experience.
- Experience working multiple stations on a restaurant line.
- Experience training or mentoring other cooks.
- Ability to communicate in Spanish.
- Culinary degree or equivalent professional experience.
Responsibilities
- Work as a high-performing line cook during busy, high-volume services.
- Support the GM and Culinary AGM team with daily kitchen operations.
- Assist with opening, closing, and daily kitchen organization.
- Help ensure stations are stocked, organized, and ready for service.
- Prepare menu items quickly and consistently according to established recipes and presentation standards.
- Maintain urgency while preserving food quality and attention to detail.
- Assist with line checks and communicate product, quality, or preparation concerns to the chef team.
- Help coordinate station execution during high-volume services.
- Provide direction and support to cooks when needed.
- Help train new and seasonal culinary employees.
- Lead by example through strong work habits, professionalism, organization, and teamwork.
- Maintain portion control, recipe consistency, and plate presentation.
- Communicate with culinary leadership and front-of-house team members during service.
- Maintain a clean, organized, and safe workstation throughout the shift.
- Follow food safety, sanitation, HACCP, and ServSafe standards.
- Assist with receiving, product rotation, labeling, storage, and inventory organization.
- Identify operational issues and communicate them promptly to culinary leadership.
- Assist leadership with additional operational responsibilities as assigned.
- Assist with banquet preparation, organization, and operations.
- Keep coolers and walk-ins neat and clean; store, cover, and rotate food properly.
- Help chefs maintain kitchen par levels.
Benefits
- Free employee passes.
- Discounted lift tickets for friends and family.
- Free ski lessons.
- Employee discounts on lodging, food, gear, and mountain shuttles.
- 401(k) retirement plan.
- Employee Assistance Program.
- Training and professional development.
- Referral program.
- Wellness benefits.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
