Lead Back of House

About the role

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.

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.

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.

Pay

The expected pay range is $22.00/hr - $29.22/hr.

Benefits

• Free passes for employees, employee discounted lift tickets for friends and family, and 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.
• Full Time Roles are eligible for 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.

Schedule

Year Round, Full Time hours available.