We are open on Saturdays and Sundays from 10 AM to 4 PM.
The HUB is open every day the mountain is operating, as well as Thursday evenings from 5 PM for Wings Night.
Chef
Summary
- Operations Coordination:
- Plan production based on forecasted volume and the event calendar.
- Coordinate kitchen staff during shifts.
- Ensure menus, recipes, portions and preparation methods are followed.
- Actively participate in prep, production and service.
- Lead the kitchen team and assign tasks.
- Train and onboard new staff.
- Serve as a point of contact for the team during service.
- Report operational or staffing issues to the Dining Room Manager or management.
- Menus, Quality & Consistency:
- Develop and update menus and recipe cards in collaboration with management.
- Ensure consistent food quality and presentation.
- Perform regular quality and safety checks (temperatures, timing, cleanliness).
- Address errors or non-compliance immediately.
- Hygiene, Safety & Procedures:
- Enforce food safety and sanitation standards (MAPAQ).
- Maintain clean, organized and safe workstations.
- Ensure staff follow established procedures.
- Inventory & Cost Control:
- Plan kitchen needs and take part in ordering.
- Oversee receiving and storage of deliveries.
- Rotate products using FIFO practices.
- Monitor waste and food costs.
- Work closely with the Dining Room Manager for smooth service.
- Promote a respectful and positive work environment.
- Plan and lead kitchen operations during special events.
Qualifications
- Professional kitchen experience, including team supervision.
- Strong organization and ability to work under pressure.
- Commitment to quality, consistency and cleanliness.
- Positive leadership and team spirit.
Work Conditions
- Full-time position, seasonal or year-round.
- Work on weekends, evenings and during special events.
- Fast-paced kitchen environment.
- Reports to the Guest Experience Director.
- Seasonal or year-round position
- Complimentary membership to the center
- Free season pass for dependents
