Reports to: Hospitality Manager
Indirect Report To: Gap Year Director and Colorado Program Manager
Classification: FT/Non-exempt
Pay Rate: $22-25 per hour, DOE

Summary of Position

Runs the daily operations of the commercial kitchen located at the Grandview Hotel in Manitou Springs, CO from January to August. Assists the Tarryall River Ranch Kitchen Manager in the kitchen from September to December at an off-site location. Daily operations include staff supervision, food preparation, food safety, inventory, menu planning, use and care of kitchen equipment, customer care, and communication. Seeks to create a work environment that promotes teamwork, positive recognition, mutual respect, and a heart of service for a great student and staff experience.

Duties and Responsibilities

Operations at the Grandview Hotel

• Annually prepare the kitchen for the summer conference season, which includes cleaning, inventory, menu planning, equipment inspections and requisition, and food procurement for incoming summer staff.
• Train kitchen crews on food preparation, food safety, dish-washing, and general kitchen operations.
• Meet weekly with shift leads, helping them to develop their employee management skills and styles.
• Supervise the work of staff by delegating assignments and checking the quality of completed work.
• Ensure a positive student experience through meal quality and timeliness of meals served.
• Supervise cleaning the kitchen in between sessions.
• Coordinate the food ordering process- inventory and stocking, and assist the Hospitality Manager with placing food orders as needed.
• Assist the Colorado Program Manager in managing a meal budget, while ensuring food quality and quantities are appropriately met.
• Maintain clean, organized, safe and sanitary station, kitchen and storage areas.
• Oversee the setup and breakdown of special events, cleaning, and returning equipment to its proper storage.
• Initiate opportunities with kitchen staff for team bonding and developing cultural practices reflective of Summit culture.
• Adjust food menus according to survey responses from students for catering to preference and quality.

Offsite and Onsite Operations with Summit Gap Year

• Plan, procure, and prepare meals for the Fall and Spring semesters with the assistance of other kitchen staff.
• Assist the Gap Year Director with managing a meal budget, while ensuring food quality and quantities are appropriately met.
• Intentionally cater to students’ dietary needs.
• Oversee students as they help in daily dish-washing, and weekly assistance with food preparation.
• Ensure every meal is prepared and on time for students
• Coordinate with Gap Year management on the kitchen staff schedule to include a day off per week for cooks,
  intentional breaks, and staffing needs to fill in these times.
• Participate in special events offered through the program when and where appropriate. This may include adventure trips, guys/girls appreciation, and other holiday celebrations.

Working Seasons/Additional Requirements

• Summer Conference (May 1-August 31)
  • Full day off each week
• Gap Year (Mid September-Mid December, January-March)
  • Full day off each week
• Reduced scheduled hours the following weeks-
  • Two weeks at the beginning of April
  • Two weeks at the beginning of September
  • Two weeks at the end of December
• Must be able to relocate during the fall semester to live onsite at our retreat location.

Experience and Skills Desired

• Mature Christian, grounded in the Word and Biblical worldview
• The ability to lead a team and cultivate appropriate Summit culture
• Strong interpersonal communication skills
• Strong initiative and problem-solving skills
• Desire to be a role model and willing to be relationally invested in the lives of young adults
• An attitude of flexibility and creativity
• Attention to detail, especially with cleanliness and order of physical surroundings
• Able to operate well under the pressure of deadlines
• A willingness to work and live alongside a community of around 40 college students and fellow staff 7 months per year.
• Minimum 3 years of experience working in a restaurant.
• Minimum 1 year of supervisory experience in the retail food industry.
• State of Colorado approved Food Protection Manager Certification and Food Handler Certification. Both can be obtained through employment with Summit, but must be completed within 3 months of hire.
• Culinary arts certificate preferred.

Use this form to apply and send your resume and cover letter to our HR Team.