Leonora offers an inviting dining experience inspired by the French Alps, Spanish Pyrenees, and our own Colorado Rockies. Touted as a hidden Gem in the Heart of Vail Village, guests enjoy reimagined tapas, creative entrees and a curated wine list. Flavorful dishes prepared with locally sourced, alpine ingredients are thoughtfully prepared by our talented team. We're seeking several creative individuals who are passionate about food and intent on honing their craft. We strive to offer a work environment that fosters imagination, a positive work/life balance and a safe and inclusive workplace.

• Wellness Reimbursement if you stay through April 30th at full time up to $800
• Dorm style Employee Housing is available through May 31st with full time 40 hour/week. $242/week single or $141/week for double.
• Free Employee Shift Parking onsite with possible off-shift parking with approval.
• Discounted bus pass for Eagle County & Lake County routes
• Discounted F&B, Spa Treatments & Retail up to 40% off
• 401K with Match
• Paid Sick leave for P/T & Seasonal Staff, PTO for Full Time Staff
• Merchant Ski Pass Program

• Full Time Year Round possible, with full benefits such as Paid Time Off, Medical, Dental, Vision, LTD/STD, Life, Accident, Critical Illness, Hospital Insurance. AND Health Savings Account option with possible $2000/year Employer Contribution with election of H.S.A. Medical Plan. Eligible 1st of month follow 60 days.

SUMMARY:

Responsible for producing and providing premier food items to compliment the hotel’s restaurants while providing quality service to guests and visitors in a courteous and friendly manner and maintaining or exceeding the high standards of the hotel.

• Prepares, cooks, and portions meals.
• Creates and develops new menu items for tasting.
• Demonstrates proper procedures to staff as required.
• Ensures the proper presentation of plating each menu item that will be served.
• Assists in the development and creation of menus to maintain or exceed established criteria, paying special attention to seasonal availability.
• Stores leftover food appropriately, inventories and maintains stocks of food and supplies; receives food and supplies, unpacks and stores in the appropriate location.
• Utilizes proper FIFO rotation, as well as dating and labeling of production made. Inventories and plans for large orders or special occasions.
• Communicates to supervisor the need for additional staff for large groups or events.
• Ensures that all ingredients needed are ordered to the correct quantities, quality and price, conduct regular stock checks/stock takes.
• Maintains currency in food industry and trade trends for the good of the establishment and the profession.
• Ensures that food preparation equipment, cooking and serving utensils and the kitchen work areas are orderly, clean and sanitary.
• Reads and follows menus and recipes and computes basic mathematical calculations.
• Observes safety precautions required to protect hotel and guest property.
• Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
• Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.

Timbers Resorts International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Timbers Resorts International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Education and Experience:

High School Diploma/GED supplemented by formal coursework in culinary sciences; and two (2) year of experience as a line cook; OR an equivalent combination of education, training and experience.

Required Knowledge and Skills

Knowledge of:

• Principles, practices and techniques of the cooking trade.
• Food and beverage products, menus and promotions.
• Policies and procedures of the department.
• Principles, methods and equipment used in meal preparation in a restaurant setting.
• Safe work practices and sanitation related to food preparation and service.
• Inventory and record keeping principles and practices.
• Customer service principles and practices.
• Correct business English, including spelling, grammar and punctuation.
• Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

Skill in:

• Efficiently and effectively performing cooking duties.
• Focusing on quests and provision of quality customer service.
• Making accurate arithmetic calculations.
• Reading, understanding and following recipes and oral and written directions.
• Maintaining appropriate inventory of supplies and materials.
• Training others in work processes, recipes and procedures.
• Organizing own work, setting priorities and meeting critical deadlines.
• Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
• Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.