Lead Back of House
About The Position
We’re looking for a kindred spirit to join the team at Kindred Resort, a new elevated luxury property located at the base of Keystone Resort in Colorado. Kindred Resort is a visionary development with a mission to be the most welcoming luxury hospitality experience through extreme kindness and active excellence. Embedded in the resort experience is a passion for the outdoors and creating connection between guests, employees, and community. Our goal is to spark elevated experiences that welcome all kindred spirits. The Lead Tournant is a versatile culinary leader at Kindred Resort, responsible for maintaining excellence across multiple kitchen stations. This hands-on role supports the Chef team, mentors staff, and ensures every dish meets Kindred’s high standards for quality and presentation. Acting as a flexible leader, the Lead Tournant drives consistency, efficiency, and guest satisfaction in a luxury dining environment.
Requirements
- High school diploma or equivalent.
- 3–5 years of leadership experience in a culinary environment.
- Strong knowledge of cooking methods, food safety, and sanitation standards.
- Ability to communicate effectively in English, both verbally and in writing.
- Ability to lift and transport items weighing 50+ lbs. and work in varying temperature conditions.
- Culinary degree or certification.
- Current Professional Food Handler certification.
Responsibilities
- Collaborate with Chefs to develop and implement Standard Operating Procedures (SOPs) for all kitchen operations.
- Assist with kitchen setup, including station organization, equipment placement, and smallwares preparation.
- Support recruitment, onboarding, and training of culinary staff to ensure readiness for service.
- Establish and maintain par levels for all food and beverage items; oversee receiving, storage, and rotation processes.
- Participate in menu development and tastings for restaurant, bar, and special events.
- Ensure compliance with food safety and sanitation protocols in alignment with local regulations.
- Assist with operational trial runs and VIP previews to guarantee seamless guest experiences.
- Lead daily kitchen operations across all stations, ensuring consistency in food quality, timing, and presentation.
- Supervise kitchen opening and closing procedures; maintain organization and cleanliness in all work areas.
- Prepare and cook menu items to order while adhering to standardized recipes and portion controls.
- Train and mentor staff on culinary techniques, food handling, and safety standards.
- Communicate effectively with managers and service teams to ensure smooth coordination during service.
- Manage inventory and ordering systems; coordinate with vendors for timely deliveries.
- Support cost-control initiatives, including monitoring food and labor costs and reducing waste.
- Assist with monthly inventory counts and reporting.
- Ensure compliance with fire, safety, and health regulations; respond to emergency situations as directed.
- Serve as a role model for professionalism and adaptability, leading by example in all aspects of service.
Benefits
- Free passes for employees
- Employee 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
- Excellent training and professional development
- Referral Program
- Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
- Free ski passes for dependents
- Critical Illness and Accident plans
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
