Compare your current skills to what this opportunity needs—we'll show you what you already have and what could strengthen your application.
Job Description
Summary:
The Ski School Lead Food Service Staff will oversee all Ski School Food Service Staff in preparing, serving, and all other food service operations for the Children's Ski School in two locations - the Children's Center and the Big Billies Ski School lunch room and kitchen. Duties may include but are not limited to: Ensuring sanitation, health, and safety standards in work areas. Supervising clean food preparation areas, cooking surfaces, and utensils. Verify that prepared food meets requirements for quality and quantity. Cook and package batches of food, sauce and sandwich portioning which are prepared to order or prepped for the next day Clean, stock, and restock serving lines and display cases. Develop menus, order and take delivery of supplies. Oversee opening, lunch operations, closing procedures, and next-day prep for the Children's Ski School lunch room. Work activities may include but are not limited to: Performing for or working directly with the public —this includes serving Ski School customers in the Ski School lunch room and taking direct ownership of that individuals or groups experience Training and Teaching Others — identifying the underlying needs of Ski School Food Service staff, developing formal training procedures, and teaching or instructing others. Communicating with Supervisors, Peers, or Subordinates — providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Supervisory Responsibilities:
Coordinates Food Service Staff schedules. Ensures Food Service Staff are performing required duties.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Experience:
At least 1 year prior experience in a high-volume food service environment Prefer at least 1 year prior experience in playing a lead/foreman type role.
Language Skills:
Ability to read and interpret documents such as short correspondence, safety rules, operating and maintenance instructions, and procedure manuals; Ability to write routine reports and correspondence; Ability to speak effectively and present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Mathematical Skills:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning Ability:
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Other Skills and Abilities:
Able to work weekends, holidays and overtime. Must be able to function effectively at elevations of 10,000 feet or higher. Must be able to function effectively in inclement weather conditions.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand, walk and listen. The employee is frequently required to use hands to finger, handle, or feel and reach with hands and arms. The employee is occasionally required to sit. The employee must regularly lift and /or move up to 50 lbs. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is exposed to outside weather conditions. The noise level in the work environment is usually moderate. , JS_8.1.3,JS_8.1.3.1,JS_8.1.3.2,JS_8.1.3.3,JS_8.1.3.4,JS_8.1.3.5,JS_8.1.4,JS_8.1.4.1,JS_8.1.4.2,JS_8.1.4.3,JS_8.1.4.4,JS_8.1.4.5,JS_8.1.5,JS_8.1.5.1,JS_8.1.5.2,JS_8.1.5.3,JS_8.1.5.4,JS_8.2.1,JS_8.2.1.1,JS_8.2.1.2,JS_8.2.1.3,JS_8.2.1.4,JS_8.2.1.5,JS_8.2.2,JS_8.2.2.1,JS_8.2.2.2,JS_8.2.2.3,JS_8.2.2.4,JS_8.2.2.5,JS_8.2.3,JS_8.2.3.1,JS_8.2.3.2,JS_8.2.3.3,JS_8.2.3.4,JS_8.2.3.5,JS_8.2.6,JS_8.2.6.1,JS_8.2.6.2,JS_8.2.6.3,JS_8.2.6.4,JS_8.2.6.5,JS_8.2.5,JS_8.2.5.1,JS_8.2.5.2,JS_8.2.5.3,JS_8.2.5.4,JS_8.2.5.5,JS_8.2.5.6,JS_8.2.5.7,JS_8.3.3,JS_8.3.3.1,JS_8.3.3.2,JS_8.3.3.3,JS_8.3.3.5,JS_8.3.3.7,JS_8.3.4,JS_8.3.4.1,JS_8.3.4.2,JS_8.3.4.3,JS_8.3.4.4,JS_8.3.4.5,JS_8.3.4.6,JS_8.3.4.7,JS_8.3.4.8,JS_8.3.4.9,JS_8.3.5,JS_8.3.5.1,JS_8.3.5.2,JS_8.4.2,JS_8.4.2.1,JS_8.4.2.2,JS_8.4.2.3,JS_8.4.2.4,JS_8.4.3,JS_8.4.3.1,JS_8.4.3.2,JS_8.4.3.3,JS_8.4.3.4,JS_8.4.3.5,JS_8.4.4,JS_8.4.4.1,JS_8.4.4.2,JS_8.4.4.3,JS_8.4.4.4,JS_8.4.4.5,JS_8.4.5,JS_8.4.5.1,JS_8.4.5.2,JS_8.4.5.3,JS_8.4.5.4,JS_8.4.5.5,JS_8.4.6,JS_8.4.6.1,JS_8.4.6.2,JS_8.4.6.3,JS_8.4.6.4,JS_8.4.6.5,JS_8.5.6,JS_8.5.6.1,JS_8.5.6.2,JS_8.5.6.3,JS_8.5.6.4,JS_8.5.6.5,JS_8.5.7,JS_8.5.7.1,JS_8.5.7.2,JS_8.5.7.3,JS_8.5.7.4,JS_8.5.8,JS_8.5.8.1,JS_8.5.8.2,JS_8.5.8.3,JS_8.5.8.4,JS_8.5.8.5,JS_8.5.8.6,JS_8.5.9,JS_8.5.9.1,JS_8.5.9.2,JS_8.5.9.3,JS_8.5.9.4,JS_8.5.9.5,JS_8.5.10,JS_8.5.10.1,JS_8.5.10.2,JS_8.5.10.3,JS_8.5.10.4,JS_8.5.11,JS_8.5.11.1,JS_8.5.11.2,JS_8.5.11.3,JS_8.5.11.4,JS_8.5.12,JS_8.5.12.1,JS_8.5.12.2,JS_8.5.12.3,JS_8.5.12.4,JS_8.5.1,JS_8.5.1.1,JS_8.5.1.2,JS_8.5.1.3,JS_8.5.1.4,JS_8.5.2,JS_8.5.2.1,JS_8.5.2.2,JS_8.5.2.3,JS_8.5.3,JS_8.5.3.1,JS_8.5.3.2,JS_8.5.3.3,JS_8.5.3.4,JS_8.5.3.5,JS_8.5.4,JS_8.5.4.1,JS_8.5.4.2,JS_8.5.4.3,JS_8.5.4.4,JS_8.5.4.5,JS_8.5.4.6,JS_8.5.5,JS_8.5.5.1,JS_8.5.5.2,JS_8.5.5.3,JS_8.5.5.4,JS_8.5.5.5 The pay rate for this position is $20.00-$23.00/hr DOE. Benefits include paid sick leave, ski pass, dependent passes (for full time commitment), discounted lift tickets, lift tickets at other CO resorts, discounted employee shuttles and discounted meals and lodging and ski school discounts
