Job Details Job Location: COLORADO SPRINGS, CO 80921Position Type: Full TimeSalary Range: $16.00 - $19.00 HourlyFlying Horse Resort and Club, located in the heart of Colorado Springs, is a premier destination for luxury, comfort, and world‑class hospitality. Our resort offers an exceptional experience with top‑notch amenities including two championship golf courses, luxury hotel, state‑of‑the‑art fitness club, rejuvenating spa, fine dining options, and more.Our Flying Horse team is composed of dedicated professionals who strive to deliver unparalleled service to our guests. We value diverse skill sets and experiences, as they contribute to our dynamic and vibrant work environment. We're continually seeking to expand our team with individuals who have a passion for hospitality and a commitment to creating memorable experiences for our guests.Responsibilities Support other Sous Chefs and Executive Chef in a busy kitchen delivering consistently high‑quality food.Perform duties based on the Al a Carte line of the kitchen and assist with banquet production.Work well under pressure and be an excellent team player.Comply with Food Health and Safety regulations and sanitation policies.Work in an open kitchen setting.Evaluate and select among alternative courses of action quickly and accurately.Maintain cleanliness and sanitation practices in the kitchen.Follow proper food handling, holding, reheating and cooling procedures.Be present in the kitchen and assigned station when required.Follow instructions and recommendations from immediate supervisors to complete daily tasks.Takes care of daily prep and duties assigned to meet the standards and quality set by the restaurant.Be proficient in all stations of the Al a Carte line & production kitchen.Handle problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.Produce work in accordance with a deadline and assist others with the same goal.Estimate daily production needs.Ensure that the production, preparation and presentation of food are of the highest quality.Maintain full awareness of all menu items, recipes, methods of production and presentation standards.Operate and maintain all line equipment and report malfunctioning.Establish and maintain effective inter‑departmental working relationships.Have knowledge of menu creation while maintaining food cost and quality.Check proper station standards that include labels, dates and proper storage of food items.Consult with Sous Chef and Executive Chef on daily requirements, service and events.Maintain a friendly and warm demeanor at all times.Provide daily feedback and report issues as they arise.Qualifications A minimum of three years of commercial kitchen experience with high volume in a 5‑star restaurant/hotel setting is preferred.Detail‑oriented, accurate and possesses good organizational abilities.Capable of handling multiple tasks simultaneously.Able to stand and walk for long periods of time.Possess customer service skills and strong oral communication skills.Competent in dealing with members and fellow employees under circumstances requiring tact and diplomacy.Ability to work effectively under time deadlines.Performs work under minimal supervision.Handles complex issues and problems and refers only the most complex issues to higher‑level staff.Additional Notes This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.#J-18808-Ljbffr