Back Of House Team Member 1

Eldora is the backyard winter mountain playground for Greater Denver, Boulder County, and Colorado's northern Front Range. Eldora is located just outside of the charming mountain town of Nederland, Colorado, about 20 miles west of Boulder and less than 50 miles from downtown Denver.

Eldora strives to deliver Colorado’s Front Range the most memorable outdoor adventures to locals and out-of-town visitors.   Eldora Mountain Resort employs up to 700 employees at peak season and has 680 acres of lift-accessible terrain for skiing and snowboarding, including a Woodward Mountain Park experience, and a world class Nordic Center.

• →May be asked to prep, and prepare menu items to established recipes, portion sizes, and resort quality standards.
• →Support kitchen efforts ensure consistency and efficiency during service.
• →May be assigned support roles such as dishwashing duties.
• →Deliver food items with accuracy and guest satisfaction.
• →Assist with daily kitchen organization, including station setup and breakdown.
• →Maintain proper inventory levels by monitoring usage and communicating supply needs to supervisors.
• →Ensure all food is stored, labeled, and rotated properly in accordance with food safety standards.
• →Uphold sanitation and safety procedures, maintaining a clean and organized work area at all times.
• →Adapt to changing guest volume and work effectively during peak service times.
• →Demonstrate professionalism and teamwork, setting an example for other resort staff.
• →Adheres to all company safety policies and procedures, actively contributing to a safe working environment for self, coworkers, and guests.
• →All employees are expected to support Eldora’s corporate responsibility commitment to protect the environment by participating in our Sustainable Transportation Program. This includes choosing alternative transportation, carpooling, using the employee shuttle, and avoiding onsite parking on weekends and peak days. These actions help reduce Scope 3 emissions, lead by example, and ensure adequate parking for our guests.
• →Must be able to work weekends and holidays as required by resort operations. 

• This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of Eldora, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others.
• This position is a seasonal position and may have fluctuations in hours worked based upon overall business volumes.  

• High school degree or equivalent.

• Proven experience in a high-volume kitchens, resort, or restaurant setting
• Excellent personal hygiene and a commitment to a clean appearance in accordance with our uniform guidelines and food safety standards.
• Proficiency with kitchen equipment and knife skills
• Ability to multitask and remain calm under pressure during peak service times
• Strong teamwork and leadership skills to support and guide line and prep cooks
• Attention to detail and commitment to consistent food quality and presentation
• Time management and organizational skills to keep kitchen operations running smoothly
• Flexibility to adapt to changing menus, guest volume, and seasonal demands
• Excellent communication skills to work effectively with back of house and front-of-house teams
• Food Handler’s certification (or ability to obtain) required; preferred

• Bending, reaching, climbing, pushing, pulling & prolonged standing.
• Must be able to stand, kneel, squat, and work in inclement weather in a high alpine environment for long periods of time.

• Eye/hand coordination & visual concentration on equipment.

• Concentrated reading and writing.

• Must be able to lift and carry items up to 50 lbs.  

• Variation in temperature from hot to cold.

• Non-Peak Days (M-F): 7:30am-4:30pm or 9:30am-5:30pm
• Peak Days (Sa/Sun/Holidays): 6:30am-2:30pm or 9:30am-5:30pm
• This schedule represents an average work week and is subject to change based on guest volume, operational needs, and weather conditions.