Food & Beverage Assistant Manager - Back of House

Job Summary

Create Your Experience of a Lifetime!

Join us in the mountains where you can discover or re-discover a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

Job Benefits

• Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
• MORE employee discounts on lodging, food, gear, and mountain shuttles
• RSP Options (after 12 months or 2000 cumulative hours of service)
• Employee Assistance Program
• Excellent training and professional development
• Referral Program
• Full Time roles: 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

Job Specifications

• Starting Wage: $55,000 - $65,000
• Employment Type: Year Round
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age
• Housing Availability: Yes

Job Responsibilities

• Assist in managing the culinary team including hiring, scheduling, training and developing teammates, managing performance including reviews, and succession planning
• Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations
• Aid in the development, production, and training of menu items, including station playbooks
• Oversee and support warehouse staff and operations including shipping and receiving, inventory ordering and maintenance, product rotations and food waste reporting
• Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores
• Administer administrative duties as needed including managing budgets, processing transfers and waste; May act as Manager on Duty in the absence of an Executive Chef; May act as Front of House oversight in the absence of FOH leadership
• Other duties as assigned

Job Requirements

• High School Diploma or GED equivalent required; Culinary degree or certification preferred
• Manager ServSafe certification or regional equivalent preferred, or must be acquired within 30 days of start
• 3+ years of kitchen experience required, 1+ years of supervisory experience preferred
• Ability to stand and walk continuously throughout shift, lift and/or carry up to 50lbs
• Ability to work well with others in a fast-paced environment under pressure
• Must be able to communicate fluently in English; bilingual preferred