FB Plateau Kitchen Lead

Job Details

WAGE RANGE: $22.00-$25.00

OPEN UNTIL FILLED: 1ST PULL DATE, FEBRUARY 25, 2026

Assists in daily operations of the Plateau Kitchen under the direction of the Outlet Chef(s), Executive Sous Chef, and Executive Chef. A wide degree of creativity, reliability, and a high level of self-motivation, drive, and a goal-oriented mentality. Good working knowledge of all kitchen equipment, operations, inventory, and strong culinary experience. Assists in creating Chef features, enhancements, and special group menus for events and holidays.

• Assists managing staff according to business levels and works with the Outlet Chef and FOH Manager to anticipate business for future needs to ensure smooth service, transitions, and customer satisfaction.
• Daily supervision of staff assists in performance reviews, training/coaching, operational orientation, staff development, and assists in scheduling. Assists on special projects as assigned, menu development, costing, food purchasing, etc.
• Creates prep lists, daily specials, and recipes for outlets. Keeps track of special events.
• Works closely with Chef, warehouse, and Food Buyer to ensure proper items are ordered and received.
• Assists in ensuring the accuracy of the Eatec Inventory System and assists in using the system to its potential.
• Training new hires making sure that all points in Culinary Training Manual are completed.
• Assists with inventories and keeps WRC pricing information confidential.
• Promotes a clean, safe, and healthy work environment for employees and guests. Addresses critical needs immediately and professionally.
• Maintains competency in all stations of the kitchen.
• Complies with and helps ensure that health regulations, state, and federal regulatory laws, Employee Handbook, department policy and procedures, and safety codes are followed.
• Ensures that operation of equipment, tools, and materials are handled in a safe manner and in accordance with manufacturer’s guidelines.
• Promotes internal guest service standards through courteous and respectful behavior.
• Assists in managing and maintaining budgeted food costs and labor costs.
• Works to make sure FIFO, labeling, and dating are being done and hold the team accountable.
• Ensures recipes, checklists, and production books are current and in use to ensure consistently great products.
• Supports F&B and WRC’s common purpose through daily actions.

• SAFETY:
  Ensuring a safe experience by protecting the welfare of all.
• INTEGRITY:
  Expecting personal accountability at every level.
• COURTESY:
  Creating an exceptional customer service experience for everyone.
• TEAM:
  Functioning together to create a cooperative and positive experience.
• SHOW:
  Providing flawless experience –a clean and cared-for resort.

• Kitchen Staff on Shift

• F & B Controlled Areas

• F & B Controlled Areas
• Eatec Inventory System

• Two (2) years of cooking experience with progressively more responsibility and skill.
• One year of supervisory experience or has achieved the level of Culinary III (in-house certification).
• High School Diploma or GED or ten years’ experience.
• Strong interpersonal, guest service, leadership, communication, analytical and decision-making abilities.
• Need to stand/or walk for long periods; able to lift and maneuver 50lbs. and has good visual and auditory acuity.
• Effective communication skills-verbally able to provide instruction, responds to questions, and have exceptional interpersonal skills and abilities.
• Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests.
• Must be able to work a flexible schedule.
• Requires a criminal background clearance check.
  
  Must be at least 21 years of age.