108 hospitality jobs found in west virginia

Store - MORGANTOWN, WV We're here for the Makers! Come be a part of the team where innovation and teamwork come together to support the most exciting missions in the world! Michaels is an Equal Opportunity Employer. We are here for all Team Members and all Makers to create, innovate and be better together. To review a comprehensive list of benefits, please visit Michaels Benefits CO, CT and NYC only -To review pay ranges for the position you are applying for, please visit Michaels Pay Ranges - CO, CT and NYC only Deliver friendly customer service, help customers shop our store and find what they re looking for. Ensure all customers receive a fast and friendly checkout experience. Complete truck unload and merchandise duties throughout the store including maintaining store recovery standards to deliver our Brand Promises. Major Activities Help customers shop, locate product they are looking for and provide solutions Provide a fast and friendly check out experience; execute cash handling to standards Engage customers on benefits of Rewards program and complete enrollments Educate customer on Voice of Customer (VOC) survey Assist with Omni channel processes, including BOPIS (Buy Online Pickup in Store) and Ship From Store (SFS) Participate in the truck un-load, stocking and planogram (POGs) processes Responsible to complete merchandise recovery and maintenance to include the merchandise return / go back process and general store recovery to ensure a well merchandised and in-stock store Perform Store In Stock Optimization (SISO) and AD set duties as assigned Support shrink and safety programs Adhere to Standard Operating Procedures (SOPs) and Company programs to ensure compliance to applicable laws and requirements; execute Company policies and standards Interacts with others in an accepting and respectful manner; remains positive and respectful, even in difficult situations; promotes commitment to the organization s vision and values; projects a positive image and serves as a role model for other Team Members Other duties as assigned Preferred Type of experience the job requires Retail and/or customer service experience preferred Physical Requirements Ability to remain standing for long periods of time Ability to move throughout the store Regular bending, lifting, carrying, reaching and stretching Lifting heavy boxes and accessing high shelves by ladder or similar equipment If you need help performing these functions of your job, please contact supervisor so that we may engage in the interactive process with you and find a reasonable accommodation Work Environment Public retail store setting taking care of our customers; all public areas are climate controlled; some stock rooms may not be climate controlled; some outdoor work if assigned to retrieve shopping carts or while unloading trucks; Frame shop contains glass cutter and heat press; work hours include nights, weekends and early mornings Applicants in the U.S. must satisfy federal, state, and local legal requirements of the job.

The Opportunity Delaware North Gaming is searching for Poker Dealers to join our team at Wheeling Island Casino in Wheeling, West Virginia. As a tipped Poker Dealer you will provide prompt, accurate, and courteous service to Poker players, utilizing the highest degree of technical skill in dealing Poker, Texas Hold'em, 7 Card Stud, Omaha, and other legal variations. Responsibilities Deals cards to players as appropriate according to established rules and regulations. Announces winning hand to players. Pays winning bets. Verifies beginning and ending chip and money balances and confirms supporting documentation. Receives fills and distribute credits. Exchanges paper currency for playing chips. Recognizes internally issued promotional coupons and handles as appropriate. Ensures wagers are placed before cards dealt. Monitors game and notifies supervisor of any disputes, problems, or concerns with patron and/or the progress of the game. Maintains a clean, safe, hazard free work environment within area of responsibility. Performs all other related and compatible duties as assigned. Qualifications Must be 21 years of age or older. Must be able to obtain and maintain a state gaming license. A minimum of one year of professional poker dealing experience, in a similar setting and dealing similar games is required. Must be able to demonstrate the standard level of skills, knowledge, and performance in the various types of poker games offered at this facility. Must be able to demonstrate good customer service skills (i.e., friendly, helpful, and professional) and the ability to train and coach others in these skills. Physical Requirements Requires sitting, reaching, and pulling a majority of the shift. Some standing, walking, bending, stooping, the ability to periodically lift and carry up to 40 pounds, squatting, kneeling, pushing, pulling, seeing, and hearing. Must be able to speak and understand English. Who We Are Wheeling Island Hotel-Casino-Racetrack in Wheeling, West Virginia, is a Delaware North-owned-and-operated regional gaming destination featuring 1,300 electronic gaming machines, 22 table games, live greyhound racing and simulcast wagering. Wheeling Island also features a 151-room hotel, many dining options, and a 1,000-seat showroom. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

The Opportunity Delaware North Gaming is seeking a Revenue Audit Clerk to join our team at Wheeling Island Casino in Wheeling, West Virginia. As a Revenue Audit Clerk within our Gaming subsidiary, you will perform audits of daily revenue activity while following all rules, processes, and procedures to ensure accuracy and legality. Responsibilities Performing audits of daily activity, including fills/credits and enterprise gaming system (EGS) jackpots. Verifies coupon and gift certificate redemptions. Reconciles certain general ledger accounts. Reconciles cage and accounting copies of paid jackpot and fill tickets to accounting system and cash dispensing kiosk reports; investigates variances Prepares daily exception reports for variances and unusual activities; reports to operating departments for follow-up and resolution Assists both internal and external auditors as necessary. Performs periodic machine audits to verify validity of machine meters. Troubleshoots unusual EGS activity such as high and low hold percentages, jackpots, etc. Develops daily operational reports for management. Assist in periodic cash inventories. Ensures that all state gaming regulations and policies are followed. Performs other duties as assigned. Qualifications Minimum of 2 years' previous accounting or audit experience preferred. Associate degree in accounting or equivalent education or experience preferred. Ability to obtain and maintain state gaming license. Excellent communication and interpersonal skills. Experience with a casino data system helpful. Ability to handle multiple projects simultaneously. Problem solving skills, ability to analyze data and to do a high volume of accurate work. Proficient computer skills including e-mail, word processing, spreadsheets, routine database activity, and record keeping. Must work across departmental lines with other managers and senior staff. Must work well with all associates, the public, and vendors as required. Physical Requirements Must be able to lift and carry 25 pounds, as needed. Sitting for extended periods of time. Who We Are Wheeling Island Hotel-Casino-Racetrack in Wheeling, West Virginia, is a Delaware North-owned-and-operated regional gaming destination featuring 1,300 electronic gaming machines, 22 table games, live greyhound racing and simulcast wagering. Wheeling Island also features a 151-room hotel, many dining options, and a 1,000-seat showroom. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

The Opportunity Delaware North Gaming is seeking a Revenue Audit Clerk to join our team at Mardi Gras Casino in Cross Lanes, West Virginia. As a Revenue Audit Clerk within our Gaming subsidiary, you will perform audits of daily revenue activity while following all rules, processes, and procedures to ensure accuracy and legality. Responsibilities Performing audits of daily activity, including fills/credits and enterprise gaming system (EGS) jackpots. Verifies coupon and gift certificate redemptions. Reconciles certain general ledger accounts. Reconciles cage and accounting copies of paid jackpot and fill tickets to accounting system and cash dispensing kiosk reports; investigates variances Prepares daily exception reports for variances and unusual activities; reports to operating departments for follow-up and resolution Assists both internal and external auditors as necessary. Performs periodic machine audits to verify validity of machine meters. Troubleshoots unusual EGS activity such as high and low hold percentages, jackpots, etc. Develops daily operational reports for management. Assist in periodic cash inventories. Ensures that all state gaming regulations and policies are followed. Performs other duties as assigned. Qualifications Minimum of 2 years' previous accounting or audit experience preferred. Associate degree in accounting or equivalent education or experience preferred. Ability to obtain and maintain a state gaming license. Excellent communication and interpersonal skills. Experience with a casino data system is helpful. Ability to handle multiple projects simultaneously. Problem-solving skills, ability to analyze data, and to do a high volume of accurate work. Proficient computer skills including e-mail, word processing, spreadsheets, routine database activity, and record keeping. Must work across departmental lines with other managers and senior staff.Must work well with all associates, the general public, and vendors as required. Must be able to work weekends and holidays. Physical Requirements Must be able to lift and carry 25 pounds, as needed. Sitting for extended periods of time. Who We Are Delaware North has been operating Mardi Gras Casino & Resort since 2018. Located 14 miles west of Charleston, West Virginia, Mardi Gras features more than 25 table games, a poker room, more than 850 slot machines, live greyhound racing, and off-track betting for both greyhound and horse racing; several restaurants and a 150-room hotel. At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

Bridgeport Health Care Center is looking for an Dietary Services Assistant/Aide for our Bridgeport, WV location. Position Summary: Full Time + Maintain cleanliness of kitchen and dining room + Wash dishes and keep kitchen area neat and clean + Inspect special diet trays to ensure correct diet is served to patient + Set up meal trays, food carts, and dining rooms + Assist with data entry into the dietary computer programs and run necessary reports + Assist with the general duties in the dietary department + Food Service + Food Prep Education/Requirements: + High School diploma or GED equivalent; or one to three months related experience or training; or equivalent combination of education and experience. + Applicable must maintain a current Food Handler's Permit (or acquire within six months of hire.) We Offer: Excellent Benefit Packages Competitive Wages Shift and Weekend Differential 401(k) Retirement Plan Wellness Plan Free Uniforms AND MORE!

At KFC, we feed the world. But we do more than fill people up. We fulfill their life. Our meals matter, and when we serve them with southern hospitality, we make our customer's day. So, our jobs are more than a paycheck - they're about being independent, having fun, and making new friends. We've got great jobs for people just starting their careers, looking for a flexible second job, or continuing to work after retirement. Working as a Team Member or Shift Manager lets you develop your restaurant skills while still having the time to do the things you enjoy. You'll benefit from our training and career opportunities and receive rewards and recognition for your efforts. The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Be honest, energetic, and fun. And be able to get along and talk easily with people. You're never short of a smile and take real pride in your work. Cope well under pressure and thrive on a challenge. You set high standards for yourself and the people you work with - you love keeping things fun for the team and the customers. You want to learn how to run great restaurants from the best restaurant managers in the business. We hire 15-, 16- and 17-year-old workers! Shift Managers need to be at least 18 years old. Benefits: We offer amazing benefits to our employees, such as the following: Competitive hourly pay Two week s paid vacation (to start!) for Shift Managers Flexible schedules - no early mornings and no super late nights Free shift meals and an employee discount at KFC Employee Assistance Program KBP Cares, a 501c3, was formed in 2015 with a simple mission: provide hope , support, and relief for employees facing critical hardship. A financial grant from KBP Cares is available to any KBP employee regardless of whether they donate so long as they have been deemed to have endured a qualifying incident. In addition to KBP Cares, KBP directly partners with local charities to enrich the communities where we operate and where our employees live and work through volunteerism, bi-annual fundraising, and much more in order to make a significant, positive impact in our local communities. As a franchisee of KFC, KBP employees are also eligible to participate in the KFC Foundation programs. KFC Foundation is an independent non-profit organization, which provides charitable support to KFC U.S. restaurant employees through education, hardship assistance, and personal finance programs. Reach Program: Helps KFC restaurant employees pursue their dreams of going to college. Rise Program: Supports KFC restaurant employees in earning their GED through a comprehensive online prep and testing program. KFC Family Fund: Provides financing aid to KFC restaurant employees during a hardship, crisis, or natural disaster. MyChange: Equips KFC restaurant employees with a $5,000 emergency fund, a habit of saving, and greater financial know-how. Kentucky Fried Wishes: Gives KFC restaurant employees a once-in-a-lifetime opportunity to nominate a team member for a life-changing wish. This job posting is for a position in a restaurant that is independently owned and operated by a KBP. KBP has been named one of the 10 Fastest-Growing Restaurant Chains and one of the Top 100 Fastest-Growing Businesses in North America! KBP operates a fast-paced environment where energy, passion, and quality are abundant. Currently, KBP operates nearly 800 YUM! Brand s restaurants across 28 states throughout the United States. At KBP, we are focused and deliberate about creating and sustaining an environment that values and balances our responsibility to, and impact on, our customers, people, and communities. The success KBP has had with growth through acquisition is directly correlated to diligent selection criteria, prudent and responsible capital structure, and industry-leading operational talent. Ultimately giving our people significant opportunities to grow themselves personally, professionally, and financially.

At KFC, we feed the world. But we do more than fill people up. We fulfill their life. Our meals matter, and when we serve them with southern hospitality, we make our customer's day. So, our jobs are more than a paycheck - they're about being independent, having fun, and making new friends. We've got great jobs for people just starting their careers, looking for a flexible second job, or continuing to work after retirement. Working as a Team Member or Shift Manager lets you develop your restaurant skills while still having the time to do the things you enjoy. You'll benefit from our training and career opportunities and receive rewards and recognition for your efforts. The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Be honest, energetic, and fun. And be able to get along and talk easily with people. You're never short of a smile and take real pride in your work. Cope well under pressure and thrive on a challenge. You set high standards for yourself and the people you work with - you love keeping things fun for the team and the customers. You want to learn how to run great restaurants from the best restaurant managers in the business. We hire 15-, 16- and 17-year-old workers! Shift Managers need to be at least 18 years old. Benefits: We offer amazing benefits to our employees, such as the following: Competitive hourly pay Two week s paid vacation (to start!) for Shift Managers Flexible schedules - no early mornings and no super late nights Free shift meals and an employee discount at KFC Employee Assistance Program KBP Cares, a 501c3, was formed in 2015 with a simple mission: provide hope , support, and relief for employees facing critical hardship. A financial grant from KBP Cares is available to any KBP employee regardless of whether they donate so long as they have been deemed to have endured a qualifying incident. In addition to KBP Cares, KBP directly partners with local charities to enrich the communities where we operate and where our employees live and work through volunteerism, bi-annual fundraising, and much more in order to make a significant, positive impact in our local communities. As a franchisee of KFC, KBP employees are also eligible to participate in the KFC Foundation programs. KFC Foundation is an independent non-profit organization, which provides charitable support to KFC U.S. restaurant employees through education, hardship assistance, and personal finance programs. Reach Program: Helps KFC restaurant employees pursue their dreams of going to college. Rise Program: Supports KFC restaurant employees in earning their GED through a comprehensive online prep and testing program. KFC Family Fund: Provides financing aid to KFC restaurant employees during a hardship, crisis, or natural disaster. MyChange: Equips KFC restaurant employees with a $5,000 emergency fund, a habit of saving, and greater financial know-how. Kentucky Fried Wishes: Gives KFC restaurant employees a once-in-a-lifetime opportunity to nominate a team member for a life-changing wish. This job posting is for a position in a restaurant that is independently owned and operated by a KBP. KBP has been named one of the 10 Fastest-Growing Restaurant Chains and one of the Top 100 Fastest-Growing Businesses in North America! KBP operates a fast-paced environment where energy, passion, and quality are abundant. Currently, KBP operates nearly 800 YUM! Brand s restaurants across 28 states throughout the United States. At KBP, we are focused and deliberate about creating and sustaining an environment that values and balances our responsibility to, and impact on, our customers, people, and communities. The success KBP has had with growth through acquisition is directly correlated to diligent selection criteria, prudent and responsible capital structure, and industry-leading operational talent. Ultimately giving our people significant opportunities to grow themselves personally, professionally, and financially.

Location: US-WV-MORGANTOWN System ID: 847800 Category: Food Service Employment Status: Full-Time Unit Name: WVU Dining Services Unit Contact: Tiffany Peden Target Hourly Rate: 14 UNIT DESCRIPTION Join Sodexo's growing team at West Virginia University Dining Services. Opportunities are available for stock workers/receivers on the Downtown and Evansdale campuses. Perks of working for Sodexo include competitive pay, free shift meal, access to on-campus transportation services, company-matching 401k, health insurance, as well as the opportunity to grow your career. Position Summary The Stock Worker and Receiver is responsible for receiving merchandise, unloading or unpacking it, marking it with codes to be identified, stocking shelves, and helping customers place orders. They work in stores, warehouses, stockrooms, and other storage facilities. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. General Responsibilities: Verifies and keeps records on incoming and outgoing shipments and prepares items for shipment. Receives, lifts, moves, stores, issues, counts, sorts, weighs and verifies items on requisitions or invoices. Receives and processes a wider variety of incoming freight, including stationery supplies, chemicals, electronic equipment, and other materials on a daily basis across perimeter buildings and according to priority. Compares incoming and outgoing shipments to bills of lading, invoices, orders, or other records to verify information. Determines method of shipment, utilizing knowledge of shipping procedures, routes, and rates. Unpacks and examines incoming shipments, rejects damaged items, records shortages, and corresponds with shipper to rectify damages and shortages. Fills orders, issues supplies from stock and rotates stock to ensure freshness. Resolves delivery problems using a computerized account payable/purchasing system. Maintains confidentiality of all items received and shipped. Assembles and delivers equipment such as glassware carts. Utilizes in-house inventory tracking system. Prepares assets for distribution, including transportation and storage. Returns damaged items or other items to vendors that do not meet Sodexo specifications. Maintains cleanliness and orderliness of storage areas by sweeping and mopping. Provides security for all stock in the storeroom and/or refrigerator/freezer. Follows all safety requirements of Sodexo, the facility, local, state and federal jurisdictions. May move or transport materials or supplies to other departments using hand or industrial trucks. Complies with all Sodexo HACCP/OSHA, and/ or local policies and procedures related to all assigned work. Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training and hazard assessments. Attends training programs (classroom and virtual) as designated. May fill in for "Stock worker and Receiver Sr." in their absence. May perform other duties and responsibilities as assigned. Qualifications & Requirements Willingness to be open to learning and growing. Maturity of judgment and behavior. Maintains high standards for work areas and appearance. Maintains a positive attitude. Ability to work a flexible schedule helpful. Must comply with any dress code requirements. Must be able to work nights, weekends and some holidays. Attends work and shows up for scheduled shift on time with satisfactory regularity. Experience/Knowledge: High School diploma, GED, or equivalent experience. No previous work experience necessary. Skills/Aptitude: Presents self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives. Ability to use a computer. Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses. Significant walking or other means of mobility. Ability to work in a standing position for long periods of time (up to 8 hours). Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds Working Conditions (may add additional conditions specific to defined work location): Generally in an indoor setting; however, may supervise outside activities and events. Varying schedule to include evenings, holidays, weekends and extended hours as business dictates. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities. The noise level in the work environment is usually moderate to loud. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Benefits Eligibility Full Time Benefits: At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. Eligible employees can enroll in their benefits, which will be effective beginning on their first day with Sodexo. We also offer other benefits like paid time off, financial and savings programs and access to our employee assistance program and other discounts (eligibility varies by unit and may not be available to all employees). PI

Overview CDL B Local Delivery Driver - Seasonal! Starting Wage $27.00 Location: Ranson, WV, US Company: AmeriGas Propane, Inc. Remote Options: Hourly wage includes Seasonal Employee Premium Eligible for Overtime! Paid Holidays when Active Endorsements reimbursed Benefits Typically work 3 to 4 months Safety Incentive program $1000 employee referral program Employee propane discount year round Career advancement opportunities - annual performance and wage review Uniform provided First class company paid training Annual returning Seasonal Employee Bonus Role: As an AmeriGas driver you can expect to return home every night. You will represent the AmeriGas brand while safely delivering propane to residential and commercial customers in the communities we serve. Requirements: Willingness to work outdoors in all weather conditions Must be at least 21 years old CDL B with Hazmat endorsement Non-traditional hours / schedule available Great driving record When you work for AmeriGas, you become a part of something BIG! Founded in 1959, AmeriGas is the nation's premiere propane company, serving over 1.5 million residential, commercial, industrial and motor fuel propane customers. Together, over 6,500 dedicated professionals will deliver over 1 billion gallons of propane from 1,800+ distribution points across the United States. AmeriGas is an Equal Opportunity and Affirmative Action Employer. The Company does not discriminate on the basis of race, color, sex, national origin, disability, age, gender identity, sexual orientation, veteran status, or any other legally protected class in its practices. AmeriGas is a Drug Free Workplace. Candidates must be willing to submit to a pre-employment drug screen and a criminal background check. Successful applicants shall be required to pass a pre-employment drug screen as a condition of employment, and if hired, shall be subject to substance abuse testing in accordance with AmeriGas policies. As a federal contractor that engages in safety-sensitive work, AmeriGas cannot permit employees in certain positions to use medical marijuana, even if prescribed by an authorized physician. Similarly, applicants for such positions who are actively using medical marijuana may be denied hire on that basis. Nearest Major Market: Washington DC

Overview CDL B Local Delivery Driver - Earnings up to $74,000 Location: Ranson, WV, US Company: AmeriGas Propane, Inc. Remote Options: • Earnings: up to $74,000 annually • CDL tuition reimbursement for newly licensed drivers up to $6000 Benefits 401k - company matched up to 5% 17 PTO days annually, plus 7 paid holidays Safety Incentive program $1000 employee referral program Comprehensive competitive healthcare benefits Employee propane discount Career advancement opportunities - annual performance reviews Uniform provided First class company paid training Role: As an AmeriGas driver you can expect to return home every night. You will represent the AmeriGas brand while safely delivering propane to residential and commercial customers in the communities we serve. Requirements: Willingness to work outdoors in all weather conditions Must be at least 21 years old CDL B with Hazmat endorsement Great driving record When you work for AmeriGas, you become a part of something BIG! Founded in 1959, AmeriGas is the nation's premiere propane company, serving over 1.5 million residential, commercial, industrial and motor fuel propane customers. Together, over 6,500 dedicated professionals will deliver over 1 billion gallons of propane from 1,800+ distribution points across the United States. AmeriGas is an Equal Opportunity and Affirmative Action Employer. The Company does not discriminate on the basis of race, color, sex, national origin, disability, age, gender identity, sexual orientation, veteran status, or any other legally protected class in its practices. AmeriGas is a Drug Free Workplace. Candidates must be willing to submit to a pre-employment drug screen and a criminal background check. Successful applicants shall be required to pass a pre-employment drug screen as a condition of employment, and if hired, shall be subject to substance abuse testing in accordance with AmeriGas policies. As a federal contractor that engages in safety-sensitive work, AmeriGas cannot permit employees in certain positions to use medical marijuana, even if prescribed by an authorized physician. Similarly, applicants for such positions who are actively using medical marijuana may be denied hire on that basis. Nearest Major Market: Washington DC

Overview CDL B Local Delivery Driver - Seasonal! Starting Wage $27.00 Location: Ranson, WV, US Company: AmeriGas Propane, Inc. Remote Options: Hourly wage includes Seasonal Employee Premium Eligible for Overtime! Paid Holidays when Active Endorsements reimbursed Benefits Typically work 3 to 4 months Safety Incentive program $1000 employee referral program Employee propane discount year round Career advancement opportunities - annual performance and wage review Uniform provided First class company paid training Annual returning Seasonal Employee Bonus Role: As an AmeriGas driver you can expect to return home every night. You will represent the AmeriGas brand while safely delivering propane to residential and commercial customers in the communities we serve. Requirements: Willingness to work outdoors in all weather conditions Must be at least 21 years old CDL B with Hazmat endorsement Non-traditional hours / schedule available Great driving record When you work for AmeriGas, you become a part of something BIG! Founded in 1959, AmeriGas is the nation's premiere propane company, serving over 1.5 million residential, commercial, industrial and motor fuel propane customers. Together, over 6,500 dedicated professionals will deliver over 1 billion gallons of propane from 1,800+ distribution points across the United States. AmeriGas is an Equal Opportunity and Affirmative Action Employer. The Company does not discriminate on the basis of race, color, sex, national origin, disability, age, gender identity, sexual orientation, veteran status, or any other legally protected class in its practices. AmeriGas is a Drug Free Workplace. Candidates must be willing to submit to a pre-employment drug screen and a criminal background check. Successful applicants shall be required to pass a pre-employment drug screen as a condition of employment, and if hired, shall be subject to substance abuse testing in accordance with AmeriGas policies. As a federal contractor that engages in safety-sensitive work, AmeriGas cannot permit employees in certain positions to use medical marijuana, even if prescribed by an authorized physician. Similarly, applicants for such positions who are actively using medical marijuana may be denied hire on that basis. Nearest Major Market: Washington DC

Job Overview Would you like to prepare delicious seafood dishes for our guests and play a critical role in the kitchen? A Prep Cook at Red Lobster is an important kitchen position where you will prep food items to be cooked and maintain a clean, organized work area. Prep Cooks are also responsible for food storage and ensuring the correct ingredients are readily available for our culinary team. What You Need to Succeed •The Willingness and Ability to Cross-Train and Work in Multiple Positions - We believe in the concept of ONE Kitchen, where your training and flexibility will enable you to become an expert in all Heart of House roles •Skills to Make the Grade - Multi-tasking, organization skills, and ability to follow recipes to assist in creating delicious dishes •Job Qualifications - Must be at least 18 years of age, any culinary education is a plus! •Perform the Physical Demands - Remain on your feet for several hours at a time, be able to lift and carry up to 45 pounds, ability to withstand higher temperatures, bend, kneel, and stoop BIG plans are on the horizon for Red Lobster. Our team and restaurants are great today, but our future is even better. There is no better time than now to join the Red Lobster Family! Great Seafood You can be proud of the food you serve. The tremendous variety of seafood makes us the perfect destination for seafood lovers. Our annual "Ultimate Events" like Lobsterfest , Crabfest , and Endless Shrimp are more widely known than practically any other restaurant. You will serve fish at a premium standard. We are a global pioneer and an industry leader in Seafood Sustainability . W ith seafood served from over 30 countries, Red Lobster has a long standing commitment to sustainable fishing and farming. We are a founder and current member of the Global Aquaculture Alliance and a current member of National Fisheries Institute. Our team is proud to be known for not serving any endangered species on the menu and for buying only from fisheries that are sustainably managed through BAP (Best Aquaculture Practices) standards. Great People You will work at a destination for celebration. Our restaurants have a rich history of hosting birthdays, anniversaries, receptions, reunions, and other important memorable occasions. You are part of an amazing family. Our restaurants are a place where you can both make friends and find a mentor. It s important that our family of team members flourish, learn and grow. Our RL Cares program, for instance, is designed to help team members with unplanned expenses in times of great need. You give back to the community. Our RL Shares program donates millions of pounds of food to Food Banks and Food Shelters across the country - making a significant difference for the homeless and hungry in the communities where we operate. Great Results The Seafood Restaurant Company in the US. Opened in 1968, we have earned an exceptional name, brand recognition, and reputation. The casual dining employer for our size. (Forbes Magazine 2016 List of America s Best Employers and 2016 List of Canada s Best Employers) A restaurant that is loved. Our ratings are among the highest in casual dining for restaurant followers and consumer engagement.

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills POSITION SUMMARY Managing all aspects of the kitchen to deliver an excellent Guest and Member experience. Required to ensure that all operational, quality, and administrative functions are carried out properly. JOB RESPONSIBILITIES Manage all aspects of the kitchen including operational, quality and administrative functions. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs. Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Maintain good communication and work relationships in all hotel areas. Ensure that staffing levels are maintained to cover business demands. Ensure monthly communication meetings are conducted and post-meeting minutes generated. Manage staff performance issues in compliance with company policies and procedures. Recruit, manage, train and develop the kitchen team. Comply with public safety, fire regulations and all health and safety and food safety legislation. Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner. Manage financial performance of the department so all planning is in line with resort objectives. Ensure food control systems are adhered to so margins are on target. Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives. Be environmentally aware. Perform any other job related duties as assigned. EDUCATION & EXPERIENCE REQUIREMENTS Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience Five+ years of employment in a related position. Experience managing a kitchen and developing staff. Experience managing food costs. Excellent leadership, interpersonal and communication skills. Accountable and resilient. Committed to delivering a high level of customer service. Ability to work under pressure. Intermediate food hygiene qualification. Flexibility to respond to a range of different work situations. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills. Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments. Knowledge of safe food handling. Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Ability to work effectively under time constraints and deadlines This position may be required to work evenings, weekends and holidays. TRAVEL REQUIREMENTS Any Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS Most work tasks are performed indoors- the associate is frequently exposed to extreme cold and extreme heat Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. The associate is frequently required to climb or balance and taste or smell The associate must regularly lift and/or move up to 50 pounds Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus While performing the duties of this job, the associate is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals and outside weather conditions The noise level in the work environment is usually moderate Ability to wear personal protective equipment including but not limited to: non slip footwear, gloves Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position- associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards Employment for this job is contingent upon the successful completion of a background check Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer

Friends of Blackwater Friends of Blackwater is a non-profit conservation and cultural heritage organization that supports the ecological conservation in the Blackwater Canyon and Allegheny Highlands as well as furthering historical conservation and industrial heritage tourism throughout the region. Working with many partners, the goal of this project is to build tourism through a variety of means including the creation of signage celebrating local historical landmarks, organizing public talks and events, and the rehabilitation of the historic Davis Coal and Coke Administrative Building commonly called the Engineering Building. This building was once the operational headquarters of the Davis Coal and Coke Company for the first half of the 20th Century but has fallen into disuse and disrepair. This project's goal is to increase awareness of the region's industrial heritage and encourage tourism and revenue to small businesses in the area and increase employment opportunities. Further help on this page can be found by clicking here. Member Duties : Friends of Blackwater is a non-profit conservation and cultural heritage organization that supports the ecological conservation in the Blackwater Canyon and Allegheny Highlands as well as furthering historical conservation and industrial heritage tourism throughout the region. The Heritage Tourism VISTA will research and create educational materials such as interpretive signs that tell the story of Tucker County's rich history and culture. The VISTA member will also plan and document educational events including historic tours, workshops, conferences, and workforce development opportunities. He or she will contribute to social media and outreach by writing newsletters and blog entries. The VISTA will assist with resource development. Program Benefits : Childcare assistance if eligible , Living Allowance , Training , Choice of Education Award or End of Service Stipend , Relocation Allowance , Health Coverage . Terms : Permits working at another job during off hours , Car recommended , Permits attendance at school during off hours . Service Areas : Community Outreach , Entrepreneur/Business , Neighborhood Revitalization , Community and Economic Development . Skills : Community Organization , Architectural Planning , Team Work , Fund raising/Grant Writing , General Skills , Communications , Business/Entrepreneur .

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round position includes our full benefits package: medical, dental, vision insurance, 401k, and many mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Assists and supports the Executive Chef by insuring the execution of the overall Food & Beverage division s plan. Monitor daily operations while controlling food costs and labor costs. Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. This position will be the primary responsible person for the apprentice/externship program. Establish with input from the Executive Chef & F&B Director the curriculum, goals and accountability for this program Manage employees in all the culinary areas in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assists in the development, implementation and managing the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Is part of the development and implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Associate's Degree in culinary arts or 5 years work experience Experience: 5+ years of employment in resort related position; 3 years experience in a Chef de Cuisine role Certifications: Serve Safe certification is preferred Certified Sous Chef (CSC) certification QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments Knowledge of safe food handling Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Command of the English language both written and verbal. TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: The primary physical environment in which this position works is out of doors with a high exposure level to cold, snow, wind, rain, bugs, sun, high altitude, extreme heights, lightning, etc... The degree of strenuous activity within the job is considered to be high. Often lifting a weight of 50 pounds throughout the day is common. Additional strenuous physical activity may include walking or hiking upon uneven, challenging terrain with heavy tools or equipment. Exposure to: Chemicals required for cleaning, de-greasing, and painting Ultra Violet radiation from the sun enhanced through lack of atmospheric filtration at work altitude. Fumes produced in activities ranging from cleaning to painting to fabrication of metal products. Noise generated by snowmobiles, lift equipment, and tools may require hearing protection to be worn. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. The associate can frequently be exposed to extreme heat and extreme cold. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. The associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. To perform this job successfully..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round position includes our full benefits package: medical, dental, vision insurance, 401k, and many mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Assists and supports the Executive Chef by insuring the execution of the overall Food & Beverage division s plan. Monitor daily operations while controlling food costs and labor costs. Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. This position will be the primary responsible person for the apprentice/externship program. Establish with input from the Executive Chef & F&B Director the curriculum, goals and accountability for this program Manage employees in all the culinary areas in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assists in the development, implementation and managing the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Is part of the development and implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Associate's Degree in culinary arts or 5 years work experience Experience: 5+ years of employment in resort related position; 3 years experience in a Chef de Cuisine role Certifications: Serve Safe certification is preferred Certified Sous Chef (CSC) certification QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments Knowledge of safe food handling Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Command of the English language both written and verbal. TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: The primary physical environment in which this position works is out of doors with a high exposure level to cold, snow, wind, rain, bugs, sun, high altitude, extreme heights, lightning, etc... The degree of strenuous activity within the job is considered to be high. Often lifting a weight of 50 pounds throughout the day is common. Additional strenuous physical activity may include walking or hiking upon uneven, challenging terrain with heavy tools or equipment. Exposure to: Chemicals required for cleaning, de-greasing, and painting Ultra Violet radiation from the sun enhanced through lack of atmospheric filtration at work altitude. Fumes produced in activities ranging from cleaning to painting to fabrication of metal products. Noise generated by snowmobiles, lift equipment, and tools may require hearing protection to be worn. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. The associate can frequently be exposed to extreme heat and extreme cold. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. The associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. To perform this job successfully..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year-Round RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs what s important to us as an organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration POSITION SUMMARY Provide an expedited and precise food product for Snowshoe Mountain, WV. JOB RESPONSIBILITIES Directs and coordinates activities of restaurant to obtain optimum customer service, strong employee development and economy of operations and maximization of profits by performing the following duties personally or through subordinate supervisors. Achievement of budgeted sales and profitability goals through effective leadership of the restaurant management staff. Analyzes and monitors cost and revenue budgets on an on-going basis. Keeps leadership team informed of budget performance. Demonstrates positive interpersonal skills with guests and staff. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner Analyzes and recommends methods for improvements to contain/reduce costs and increase sales. Ensure that staffing levels are maintained to cover business demands. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Monitors all food and beverage products to ensure compliance with company standards and specifications. Ensuring adequate resources are available according to business needs Enforces company standards, policies, and procedures, including sanitation, safety, dress codes, and cash handling. Comply with public safety, fire regulations and all health and safety and food safety legislation Oversees training for supervisors to ensure the development of their leadership skills, customer service skills, company philosophy and menu knowledge, and point of sale knowledge. Maintains a positive employee relation climate. Responsible for hiring, training, and evaluation of employees, including termination and promotion. Evaluates departmental and subordinate performance against established standards, goals and objectives. Maintains a clean and safe physical environment through timely repair and upkeep. Educates assistant managers and hourly employees on sanitation and food handling procedures. Functions as a supportive team member during the course of their shift Ensures compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all employees. Works with Executive Chef to complete winter menu engineering project Prepares annual budgets Provides RTP programming for new menu items Trains staff on RTP in each establishment Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS A minimum of 3-5 years of progressive management experience in a moderate to high-volume restaurant At least 2 years of full restaurant P&L management experience Experience hiring, training and mentoring salaried managers and hourly FOH staff Strong financial acumen with the proven ability to oversee cost control, labor, management and bottom line Ability to drive performance and success Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Flexibility to respond to a range of different work situations Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. West Virginia Food Handlers Certificate required Experience: Five+ years of employment in a related position LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Food Service Environment: Most work tasks are performed indoors..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year-Round RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs what s important to us as an organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration POSITION SUMMARY Provide an expedited and precise food product for Snowshoe Mountain, WV. JOB RESPONSIBILITIES Directs and coordinates activities of restaurant to obtain optimum customer service, strong employee development and economy of operations and maximization of profits by performing the following duties personally or through subordinate supervisors. Achievement of budgeted sales and profitability goals through effective leadership of the restaurant management staff. Analyzes and monitors cost and revenue budgets on an on-going basis. Keeps leadership team informed of budget performance. Demonstrates positive interpersonal skills with guests and staff. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner Analyzes and recommends methods for improvements to contain/reduce costs and increase sales. Ensure that staffing levels are maintained to cover business demands. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Monitors all food and beverage products to ensure compliance with company standards and specifications. Ensuring adequate resources are available according to business needs Enforces company standards, policies, and procedures, including sanitation, safety, dress codes, and cash handling. Comply with public safety, fire regulations and all health and safety and food safety legislation Oversees training for supervisors to ensure the development of their leadership skills, customer service skills, company philosophy and menu knowledge, and point of sale knowledge. Maintains a positive employee relation climate. Responsible for hiring, training, and evaluation of employees, including termination and promotion. Evaluates departmental and subordinate performance against established standards, goals and objectives. Maintains a clean and safe physical environment through timely repair and upkeep. Educates assistant managers and hourly employees on sanitation and food handling procedures. Functions as a supportive team member during the course of their shift Ensures compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all employees. Works with Executive Chef to complete winter menu engineering project Prepares annual budgets Provides RTP programming for new menu items Trains staff on RTP in each establishment Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS A minimum of 3-5 years of progressive management experience in a moderate to high-volume restaurant At least 2 years of full restaurant P&L management experience Experience hiring, training and mentoring salaried managers and hourly FOH staff Strong financial acumen with the proven ability to oversee cost control, labor, management and bottom line Ability to drive performance and success Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Flexibility to respond to a range of different work situations Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. West Virginia Food Handlers Certificate required Experience: Five+ years of employment in a related position LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Food Service Environment: Most work tasks are performed indoors..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round position includes our full benefits package: medical, dental, vision insurance, 401k, and many mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Assists and supports the Executive Chef by insuring the execution of the overall Food & Beverage division s plan. Monitor daily operations while controlling food costs and labor costs. Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. This position will be the primary responsible person for the apprentice/externship program. Establish with input from the Executive Chef & F&B Director the curriculum, goals and accountability for this program Manage employees in all the culinary areas in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assists in the development, implementation and managing the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Is part of the development and implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Associate's Degree in culinary arts or 5 years work experience Experience: 5+ years of employment in resort related position; 3 years experience in a Chef de Cuisine role Certifications: Serve Safe certification is preferred Certified Sous Chef (CSC) certification QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments Knowledge of safe food handling Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Command of the English language both written and verbal. TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: The primary physical environment in which this position works is out of doors with a high exposure level to cold, snow, wind, rain, bugs, sun, high altitude, extreme heights, lightning, etc... The degree of strenuous activity within the job is considered to be high. Often lifting a weight of 50 pounds throughout the day is common. Additional strenuous physical activity may include walking or hiking upon uneven, challenging terrain with heavy tools or equipment. Exposure to: Chemicals required for cleaning, de-greasing, and painting Ultra Violet radiation from the sun enhanced through lack of atmospheric filtration at work altitude. Fumes produced in activities ranging from cleaning to painting to fabrication of metal products. Noise generated by snowmobiles, lift equipment, and tools may require hearing protection to be worn. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. The associate can frequently be exposed to extreme heat and extreme cold. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. The associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. To perform this job successfully..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year-Round RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs what s important to us as an organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration POSITION SUMMARY Provide an expedited and precise food product for Snowshoe Mountain, WV. JOB RESPONSIBILITIES Directs and coordinates activities of restaurant to obtain optimum customer service, strong employee development and economy of operations and maximization of profits by performing the following duties personally or through subordinate supervisors. Achievement of budgeted sales and profitability goals through effective leadership of the restaurant management staff. Analyzes and monitors cost and revenue budgets on an on-going basis. Keeps leadership team informed of budget performance. Demonstrates positive interpersonal skills with guests and staff. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner Analyzes and recommends methods for improvements to contain/reduce costs and increase sales. Ensure that staffing levels are maintained to cover business demands. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Monitors all food and beverage products to ensure compliance with company standards and specifications. Ensuring adequate resources are available according to business needs Enforces company standards, policies, and procedures, including sanitation, safety, dress codes, and cash handling. Comply with public safety, fire regulations and all health and safety and food safety legislation Oversees training for supervisors to ensure the development of their leadership skills, customer service skills, company philosophy and menu knowledge, and point of sale knowledge. Maintains a positive employee relation climate. Responsible for hiring, training, and evaluation of employees, including termination and promotion. Evaluates departmental and subordinate performance against established standards, goals and objectives. Maintains a clean and safe physical environment through timely repair and upkeep. Educates assistant managers and hourly employees on sanitation and food handling procedures. Functions as a supportive team member during the course of their shift Ensures compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all employees. Works with Executive Chef to complete winter menu engineering project Prepares annual budgets Provides RTP programming for new menu items Trains staff on RTP in each establishment Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS A minimum of 3-5 years of progressive management experience in a moderate to high-volume restaurant At least 2 years of full restaurant P&L management experience Experience hiring, training and mentoring salaried managers and hourly FOH staff Strong financial acumen with the proven ability to oversee cost control, labor, management and bottom line Ability to drive performance and success Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Flexibility to respond to a range of different work situations Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. West Virginia Food Handlers Certificate required Experience: Five+ years of employment in a related position LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Food Service Environment: Most work tasks are performed indoors..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round position includes our full benefits package: medical, dental, vision insurance, 401k, and many mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Assists and supports the Executive Chef by insuring the execution of the overall Food & Beverage division s plan. Monitor daily operations while controlling food costs and labor costs. Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. This position will be the primary responsible person for the apprentice/externship program. Establish with input from the Executive Chef & F&B Director the curriculum, goals and accountability for this program Manage employees in all the culinary areas in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assists in the development, implementation and managing the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Is part of the development and implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Associate's Degree in culinary arts or 5 years work experience Experience: 5+ years of employment in resort related position; 3 years experience in a Chef de Cuisine role Certifications: Serve Safe certification is preferred Certified Sous Chef (CSC) certification QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments Knowledge of safe food handling Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Command of the English language both written and verbal. TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: The primary physical environment in which this position works is out of doors with a high exposure level to cold, snow, wind, rain, bugs, sun, high altitude, extreme heights, lightning, etc... The degree of strenuous activity within the job is considered to be high. Often lifting a weight of 50 pounds throughout the day is common. Additional strenuous physical activity may include walking or hiking upon uneven, challenging terrain with heavy tools or equipment. Exposure to: Chemicals required for cleaning, de-greasing, and painting Ultra Violet radiation from the sun enhanced through lack of atmospheric filtration at work altitude. Fumes produced in activities ranging from cleaning to painting to fabrication of metal products. Noise generated by snowmobiles, lift equipment, and tools may require hearing protection to be worn. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. The associate can frequently be exposed to extreme heat and extreme cold. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. The associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. To perform this job successfully..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round position includes our full benefits package: medical, dental, vision insurance, 401k, and many mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Assists and supports the Executive Chef by insuring the execution of the overall Food & Beverage division s plan. Monitor daily operations while controlling food costs and labor costs. Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. This position will be the primary responsible person for the apprentice/externship program. Establish with input from the Executive Chef & F&B Director the curriculum, goals and accountability for this program Manage employees in all the culinary areas in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assists in the development, implementation and managing the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Is part of the development and implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Associate's Degree in culinary arts or 5 years work experience Experience: 5+ years of employment in resort related position; 3 years experience in a Chef de Cuisine role Certifications: Serve Safe certification is preferred Certified Sous Chef (CSC) certification QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments Knowledge of safe food handling Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Command of the English language both written and verbal. TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: The primary physical environment in which this position works is out of doors with a high exposure level to cold, snow, wind, rain, bugs, sun, high altitude, extreme heights, lightning, etc... The degree of strenuous activity within the job is considered to be high. Often lifting a weight of 50 pounds throughout the day is common. Additional strenuous physical activity may include walking or hiking upon uneven, challenging terrain with heavy tools or equipment. Exposure to: Chemicals required for cleaning, de-greasing, and painting Ultra Violet radiation from the sun enhanced through lack of atmospheric filtration at work altitude. Fumes produced in activities ranging from cleaning to painting to fabrication of metal products. Noise generated by snowmobiles, lift equipment, and tools may require hearing protection to be worn. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. The associate can frequently be exposed to extreme heat and extreme cold. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. The associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. To perform this job successfully..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills POSITION SUMMARY Managing all aspects of the kitchen to deliver an excellent Guest and Member experience. Required to ensure that all operational, quality, and administrative functions are carried out properly. JOB RESPONSIBILITIES Manage all aspects of the kitchen including operational, quality and administrative functions. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs. Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Maintain good communication and work relationships in all hotel areas. Ensure that staffing levels are maintained to cover business demands. Ensure monthly communication meetings are conducted and post-meeting minutes generated. Manage staff performance issues in compliance with company policies and procedures. Recruit, manage, train and develop the kitchen team. Comply with public safety, fire regulations and all health and safety and food safety legislation. Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner. Manage financial performance of the department so all planning is in line with resort objectives. Ensure food control systems are adhered to so margins are on target. Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives. Be environmentally aware. Perform any other job related duties as assigned. EDUCATION & EXPERIENCE REQUIREMENTS Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience Five+ years of employment in a related position. Experience managing a kitchen and developing staff. Experience managing food costs. Excellent leadership, interpersonal and communication skills. Accountable and resilient. Committed to delivering a high level of customer service. Ability to work under pressure. Intermediate food hygiene qualification. Flexibility to respond to a range of different work situations. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills. Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments. Knowledge of safe food handling. Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Ability to work effectively under time constraints and deadlines This position may be required to work evenings, weekends and holidays. TRAVEL REQUIREMENTS Any Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS Most work tasks are performed indoors- the associate is frequently exposed to extreme cold and extreme heat Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. The associate is frequently required to climb or balance and taste or smell The associate must regularly lift and/or move up to 50 pounds Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus While performing the duties of this job, the associate is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals and outside weather conditions The noise level in the work environment is usually moderate Ability to wear personal protective equipment including but not limited to: non slip footwear, gloves Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position- associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards Employment for this job is contingent upon the successful completion of a background check Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round position includes our full benefits package: medical, dental, vision insurance, 401k, and many mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Assists and supports the Executive Chef by insuring the execution of the overall Food & Beverage division s plan. Monitor daily operations while controlling food costs and labor costs. Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. This position will be the primary responsible person for the apprentice/externship program. Establish with input from the Executive Chef & F&B Director the curriculum, goals and accountability for this program Manage employees in all the culinary areas in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assists in the development, implementation and managing the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Is part of the development and implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Associate's Degree in culinary arts or 5 years work experience Experience: 5+ years of employment in resort related position; 3 years experience in a Chef de Cuisine role Certifications: Serve Safe certification is preferred Certified Sous Chef (CSC) certification QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments Knowledge of safe food handling Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Command of the English language both written and verbal. TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: The primary physical environment in which this position works is out of doors with a high exposure level to cold, snow, wind, rain, bugs, sun, high altitude, extreme heights, lightning, etc... The degree of strenuous activity within the job is considered to be high. Often lifting a weight of 50 pounds throughout the day is common. Additional strenuous physical activity may include walking or hiking upon uneven, challenging terrain with heavy tools or equipment. Exposure to: Chemicals required for cleaning, de-greasing, and painting Ultra Violet radiation from the sun enhanced through lack of atmospheric filtration at work altitude. Fumes produced in activities ranging from cleaning to painting to fabrication of metal products. Noise generated by snowmobiles, lift equipment, and tools may require hearing protection to be worn. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. The associate can frequently be exposed to extreme heat and extreme cold. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. The associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. To perform this job successfully..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Seasonal RESORT OVERVIEW: Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. We hope to see you soon. POSITION SUMMARY Have you always had a love for cooking and now you are ready to kick it up a notch? Join our culinary department as a Line Cook. We are hiring Line Cooks with all levels of skill and experience, so apply today to build on your culinary passion and hone your skills. PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Stock inventory and set up kitchen stations will all necessary supplies Pre-preparing food for service (i.e., chopping, cutting, mixing, or prepping sauces) Cook menu items in collaboration with the rest of the kitchen team Ensure workstation and kitchen are kept clean Ensure menu items come out equally in high quality and timely fashion Practice nutrition and sanitation requirements by proper food handling and storage Precisely and consistently deliver on guest food orders by following recipes and instructions Prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments Prepare and stock ingredients for other meals, set up as per posted instructions, prepare recipe per standardized recipes and production sheets Other tasks as assigned by Executive/Sous Chef or Kitchen Manager Click here to view the full job descriptions: Line Cook I Job Description, Line Cook II Job Description , Line Cook III Job Description This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. JOB REQUIREMENTS & QUALIFICATIONS REQUIRED Basic written and verbal communication skills 0-3 years of culinary experience (required experience depends on placement into Line Cook I, II or III) PREFERRED Familiar with industry best practices Culinary degree or 3+ years of resort culinary experience (Line III) An Equal Opportunity Employer

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills POSITION SUMMARY Managing all aspects of the kitchen to deliver an excellent Guest and Member experience. Required to ensure that all operational, quality, and administrative functions are carried out properly. JOB RESPONSIBILITIES Manage all aspects of the kitchen including operational, quality and administrative functions. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs. Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Maintain good communication and work relationships in all hotel areas. Ensure that staffing levels are maintained to cover business demands. Ensure monthly communication meetings are conducted and post-meeting minutes generated. Manage staff performance issues in compliance with company policies and procedures. Recruit, manage, train and develop the kitchen team. Comply with public safety, fire regulations and all health and safety and food safety legislation. Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner. Manage financial performance of the department so all planning is in line with resort objectives. Ensure food control systems are adhered to so margins are on target. Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives. Be environmentally aware. Perform any other job related duties as assigned. EDUCATION & EXPERIENCE REQUIREMENTS Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience Five+ years of employment in a related position. Experience managing a kitchen and developing staff. Experience managing food costs. Excellent leadership, interpersonal and communication skills. Accountable and resilient. Committed to delivering a high level of customer service. Ability to work under pressure. Intermediate food hygiene qualification. Flexibility to respond to a range of different work situations. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills. Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments. Knowledge of safe food handling. Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Ability to work effectively under time constraints and deadlines This position may be required to work evenings, weekends and holidays. TRAVEL REQUIREMENTS Any Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS Most work tasks are performed indoors- the associate is frequently exposed to extreme cold and extreme heat Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. The associate is frequently required to climb or balance and taste or smell The associate must regularly lift and/or move up to 50 pounds Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus While performing the duties of this job, the associate is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals and outside weather conditions The noise level in the work environment is usually moderate Ability to wear personal protective equipment including but not limited to: non slip footwear, gloves Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position- associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards Employment for this job is contingent upon the successful completion of a background check Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills POSITION SUMMARY Managing all aspects of the kitchen to deliver an excellent Guest and Member experience. Required to ensure that all operational, quality, and administrative functions are carried out properly. JOB RESPONSIBILITIES Manage all aspects of the kitchen including operational, quality and administrative functions. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs. Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Maintain good communication and work relationships in all hotel areas. Ensure that staffing levels are maintained to cover business demands. Ensure monthly communication meetings are conducted and post-meeting minutes generated. Manage staff performance issues in compliance with company policies and procedures. Recruit, manage, train and develop the kitchen team. Comply with public safety, fire regulations and all health and safety and food safety legislation. Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner. Manage financial performance of the department so all planning is in line with resort objectives. Ensure food control systems are adhered to so margins are on target. Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives. Be environmentally aware. Perform any other job related duties as assigned. EDUCATION & EXPERIENCE REQUIREMENTS Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience Five+ years of employment in a related position. Experience managing a kitchen and developing staff. Experience managing food costs. Excellent leadership, interpersonal and communication skills. Accountable and resilient. Committed to delivering a high level of customer service. Ability to work under pressure. Intermediate food hygiene qualification. Flexibility to respond to a range of different work situations. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills. Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments. Knowledge of safe food handling. Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Ability to work effectively under time constraints and deadlines This position may be required to work evenings, weekends and holidays. TRAVEL REQUIREMENTS Any Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS Most work tasks are performed indoors- the associate is frequently exposed to extreme cold and extreme heat Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. The associate is frequently required to climb or balance and taste or smell The associate must regularly lift and/or move up to 50 pounds Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus While performing the duties of this job, the associate is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals and outside weather conditions The noise level in the work environment is usually moderate Ability to wear personal protective equipment including but not limited to: non slip footwear, gloves Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position- associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards Employment for this job is contingent upon the successful completion of a background check Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year-Round RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs what s important to us as an organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration POSITION SUMMARY Provide an expedited and precise food product for Snowshoe Mountain, WV. JOB RESPONSIBILITIES Directs and coordinates activities of restaurant to obtain optimum customer service, strong employee development and economy of operations and maximization of profits by performing the following duties personally or through subordinate supervisors. Achievement of budgeted sales and profitability goals through effective leadership of the restaurant management staff. Analyzes and monitors cost and revenue budgets on an on-going basis. Keeps leadership team informed of budget performance. Demonstrates positive interpersonal skills with guests and staff. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner Analyzes and recommends methods for improvements to contain/reduce costs and increase sales. Ensure that staffing levels are maintained to cover business demands. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Monitors all food and beverage products to ensure compliance with company standards and specifications. Ensuring adequate resources are available according to business needs Enforces company standards, policies, and procedures, including sanitation, safety, dress codes, and cash handling. Comply with public safety, fire regulations and all health and safety and food safety legislation Oversees training for supervisors to ensure the development of their leadership skills, customer service skills, company philosophy and menu knowledge, and point of sale knowledge. Maintains a positive employee relation climate. Responsible for hiring, training, and evaluation of employees, including termination and promotion. Evaluates departmental and subordinate performance against established standards, goals and objectives. Maintains a clean and safe physical environment through timely repair and upkeep. Educates assistant managers and hourly employees on sanitation and food handling procedures. Functions as a supportive team member during the course of their shift Ensures compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all employees. Works with Executive Chef to complete winter menu engineering project Prepares annual budgets Provides RTP programming for new menu items Trains staff on RTP in each establishment Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS A minimum of 3-5 years of progressive management experience in a moderate to high-volume restaurant At least 2 years of full restaurant P&L management experience Experience hiring, training and mentoring salaried managers and hourly FOH staff Strong financial acumen with the proven ability to oversee cost control, labor, management and bottom line Ability to drive performance and success Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Flexibility to respond to a range of different work situations Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. West Virginia Food Handlers Certificate required Experience: Five+ years of employment in a related position LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Food Service Environment: Most work tasks are performed indoors..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Seasonal RESORT OVERVIEW: Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. We hope to see you soon. POSITION SUMMARY Have you always had a love for cooking and now you are ready to kick it up a notch? Join our culinary department as a Line Cook. We are hiring Line Cooks with all levels of skill and experience, so apply today to build on your culinary passion and hone your skills. PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Stock inventory and set up kitchen stations will all necessary supplies Pre-preparing food for service (i.e., chopping, cutting, mixing, or prepping sauces) Cook menu items in collaboration with the rest of the kitchen team Ensure workstation and kitchen are kept clean Ensure menu items come out equally in high quality and timely fashion Practice nutrition and sanitation requirements by proper food handling and storage Precisely and consistently deliver on guest food orders by following recipes and instructions Prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments Prepare and stock ingredients for other meals, set up as per posted instructions, prepare recipe per standardized recipes and production sheets Other tasks as assigned by Executive/Sous Chef or Kitchen Manager Click here to view the full job descriptions: Line Cook I Job Description, Line Cook II Job Description , Line Cook III Job Description This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. JOB REQUIREMENTS & QUALIFICATIONS REQUIRED Basic written and verbal communication skills 0-3 years of culinary experience (required experience depends on placement into Line Cook I, II or III) PREFERRED Familiar with industry best practices Culinary degree or 3+ years of resort culinary experience (Line III) An Equal Opportunity Employer

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Seasonal RESORT OVERVIEW: Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. We hope to see you soon. POSITION SUMMARY Have you always had a love for cooking and now you are ready to kick it up a notch? Join our culinary department as a Line Cook. We are hiring Line Cooks with all levels of skill and experience, so apply today to build on your culinary passion and hone your skills. PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Stock inventory and set up kitchen stations will all necessary supplies Pre-preparing food for service (i.e., chopping, cutting, mixing, or prepping sauces) Cook menu items in collaboration with the rest of the kitchen team Ensure workstation and kitchen are kept clean Ensure menu items come out equally in high quality and timely fashion Practice nutrition and sanitation requirements by proper food handling and storage Precisely and consistently deliver on guest food orders by following recipes and instructions Prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments Prepare and stock ingredients for other meals, set up as per posted instructions, prepare recipe per standardized recipes and production sheets Other tasks as assigned by Executive/Sous Chef or Kitchen Manager Click here to view the full job descriptions: Line Cook I Job Description, Line Cook II Job Description , Line Cook III Job Description This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. JOB REQUIREMENTS & QUALIFICATIONS REQUIRED Basic written and verbal communication skills 0-3 years of culinary experience (required experience depends on placement into Line Cook I, II or III) PREFERRED Familiar with industry best practices Culinary degree or 3+ years of resort culinary experience (Line III) An Equal Opportunity Employer

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round includes our full benefits package: medical, dental, vision insurance, 401k, and lots of mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills POSITION SUMMARY Restaurant General Managers (GM) are responsible for oversight of restaurant operations, people management and financials of their assigned business units. As a GM, you will develop and maintain strong relationships across the resort, with our guests and vendors and are responsible for promoting a cooperative work environment that maximizes productivity and morale. To be successful in this role, you have to be a culture creator with an emphasis on team and upholding Company standards and policies. JOB RESPONSIBILITIES Operations Ensure that team members consistently deliver an exceptional guest experience through all interactions Provide tools necessary for team to be successful in their roles and can fulfill job responsibilities and expectations Ensure quality standards are maintained at all times Build and maintain strong relationships guests, vendors and departments Regularly obtain feedback from guests to improve operations and Net Promotor Score Support and communicate Company initiatives Respond and assist in any departmental guest service issues Create and execute marketing plan to include, recommending promotions and programs to generate additional business and build sales Act as a liaison with team, including partner s operational team and other areas as needed to ensure efficient operational performance Ensure daily walkthroughs are being conducted in both FOH and BOH Ensure all operations comply with outlined concept for each individual business unit Create and oversee completion of location business objectives Controls Thoroughly and accurately use Snowshoe systems to include, but not limited to: POS, inventory management systems, etc. Ensure that all security, safety and sanitation standards are achieved Achieve daily sales, assigned cost goals and budget goals Employ good safety and sanitation practices Follow and enforce responsible alcohol service policies Oversee completion of required daily reporting, department reports and compile month end reporting Ensure team members adhere to Snowshoe and Alterra Mountain Company guidelines as stated in the employee handbook Develop budget to deliver profit and service goals Oversee control of all inventories, product cost, cash handling and purchasing Team Use performance management tools to provide guidance and feedback to team Promote a cooperative work climate, maximizing productivity and morale Conduct regular scheduled meetings and 1-on-1 s to ensure lines of communication are open between management and team members Train management on interviewing, hiring, training and development best practices Display a positive attitude towards team members Mentor department managers to develop their skills and leadership abilities This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Experience: 3 years of General Manager experience in a high volume, casual dining restaurant Able to communicate effectively with management team, guests and team members by speaking and comprehending English Leadership: Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability Engagement: Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. Communication: Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. Delivery: Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests expectations Flexibility: Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: ..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Seasonal RESORT OVERVIEW: Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. We hope to see you soon. POSITION SUMMARY Have you always had a love for cooking and now you are ready to kick it up a notch? Join our culinary department as a Line Cook. We are hiring Line Cooks with all levels of skill and experience, so apply today to build on your culinary passion and hone your skills. PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Stock inventory and set up kitchen stations will all necessary supplies Pre-preparing food for service (i.e., chopping, cutting, mixing, or prepping sauces) Cook menu items in collaboration with the rest of the kitchen team Ensure workstation and kitchen are kept clean Ensure menu items come out equally in high quality and timely fashion Practice nutrition and sanitation requirements by proper food handling and storage Precisely and consistently deliver on guest food orders by following recipes and instructions Prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments Prepare and stock ingredients for other meals, set up as per posted instructions, prepare recipe per standardized recipes and production sheets Other tasks as assigned by Executive/Sous Chef or Kitchen Manager Click here to view the full job descriptions: Line Cook I Job Description, Line Cook II Job Description , Line Cook III Job Description This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. JOB REQUIREMENTS & QUALIFICATIONS REQUIRED Basic written and verbal communication skills 0-3 years of culinary experience (required experience depends on placement into Line Cook I, II or III) PREFERRED Familiar with industry best practices Culinary degree or 3+ years of resort culinary experience (Line III) An Equal Opportunity Employer

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round includes our full benefits package: medical, dental, vision insurance, 401k, and lots of mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills POSITION SUMMARY Restaurant General Managers (GM) are responsible for oversight of restaurant operations, people management and financials of their assigned business units. As a GM, you will develop and maintain strong relationships across the resort, with our guests and vendors and are responsible for promoting a cooperative work environment that maximizes productivity and morale. To be successful in this role, you have to be a culture creator with an emphasis on team and upholding Company standards and policies. JOB RESPONSIBILITIES Operations Ensure that team members consistently deliver an exceptional guest experience through all interactions Provide tools necessary for team to be successful in their roles and can fulfill job responsibilities and expectations Ensure quality standards are maintained at all times Build and maintain strong relationships guests, vendors and departments Regularly obtain feedback from guests to improve operations and Net Promotor Score Support and communicate Company initiatives Respond and assist in any departmental guest service issues Create and execute marketing plan to include, recommending promotions and programs to generate additional business and build sales Act as a liaison with team, including partner s operational team and other areas as needed to ensure efficient operational performance Ensure daily walkthroughs are being conducted in both FOH and BOH Ensure all operations comply with outlined concept for each individual business unit Create and oversee completion of location business objectives Controls Thoroughly and accurately use Snowshoe systems to include, but not limited to: POS, inventory management systems, etc. Ensure that all security, safety and sanitation standards are achieved Achieve daily sales, assigned cost goals and budget goals Employ good safety and sanitation practices Follow and enforce responsible alcohol service policies Oversee completion of required daily reporting, department reports and compile month end reporting Ensure team members adhere to Snowshoe and Alterra Mountain Company guidelines as stated in the employee handbook Develop budget to deliver profit and service goals Oversee control of all inventories, product cost, cash handling and purchasing Team Use performance management tools to provide guidance and feedback to team Promote a cooperative work climate, maximizing productivity and morale Conduct regular scheduled meetings and 1-on-1 s to ensure lines of communication are open between management and team members Train management on interviewing, hiring, training and development best practices Display a positive attitude towards team members Mentor department managers to develop their skills and leadership abilities This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Experience: 3 years of General Manager experience in a high volume, casual dining restaurant Able to communicate effectively with management team, guests and team members by speaking and comprehending English Leadership: Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability Engagement: Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. Communication: Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. Delivery: Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests expectations Flexibility: Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: ..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round position includes our full benefits package: medical, dental, vision insurance, 401k, and many mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Assists and supports the Executive Chef by insuring the execution of the overall Food & Beverage division s plan. Monitor daily operations while controlling food costs and labor costs. Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. This position will be the primary responsible person for the apprentice/externship program. Establish with input from the Executive Chef & F&B Director the curriculum, goals and accountability for this program Manage employees in all the culinary areas in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assists in the development, implementation and managing the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Is part of the development and implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Associate's Degree in culinary arts or 5 years work experience Experience: 5+ years of employment in resort related position; 3 years experience in a Chef de Cuisine role Certifications: Serve Safe certification is preferred Certified Sous Chef (CSC) certification QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments Knowledge of safe food handling Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Command of the English language both written and verbal. TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: The primary physical environment in which this position works is out of doors with a high exposure level to cold, snow, wind, rain, bugs, sun, high altitude, extreme heights, lightning, etc... The degree of strenuous activity within the job is considered to be high. Often lifting a weight of 50 pounds throughout the day is common. Additional strenuous physical activity may include walking or hiking upon uneven, challenging terrain with heavy tools or equipment. Exposure to: Chemicals required for cleaning, de-greasing, and painting Ultra Violet radiation from the sun enhanced through lack of atmospheric filtration at work altitude. Fumes produced in activities ranging from cleaning to painting to fabrication of metal products. Noise generated by snowmobiles, lift equipment, and tools may require hearing protection to be worn. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. The associate can frequently be exposed to extreme heat and extreme cold. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. The associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. To perform this job successfully..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills POSITION SUMMARY Managing all aspects of the kitchen to deliver an excellent Guest and Member experience. Required to ensure that all operational, quality, and administrative functions are carried out properly. JOB RESPONSIBILITIES Manage all aspects of the kitchen including operational, quality and administrative functions. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs. Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Maintain good communication and work relationships in all hotel areas. Ensure that staffing levels are maintained to cover business demands. Ensure monthly communication meetings are conducted and post-meeting minutes generated. Manage staff performance issues in compliance with company policies and procedures. Recruit, manage, train and develop the kitchen team. Comply with public safety, fire regulations and all health and safety and food safety legislation. Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner. Manage financial performance of the department so all planning is in line with resort objectives. Ensure food control systems are adhered to so margins are on target. Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives. Be environmentally aware. Perform any other job related duties as assigned. EDUCATION & EXPERIENCE REQUIREMENTS Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience Five+ years of employment in a related position. Experience managing a kitchen and developing staff. Experience managing food costs. Excellent leadership, interpersonal and communication skills. Accountable and resilient. Committed to delivering a high level of customer service. Ability to work under pressure. Intermediate food hygiene qualification. Flexibility to respond to a range of different work situations. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills. Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments. Knowledge of safe food handling. Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Ability to work effectively under time constraints and deadlines This position may be required to work evenings, weekends and holidays. TRAVEL REQUIREMENTS Any Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS Most work tasks are performed indoors- the associate is frequently exposed to extreme cold and extreme heat Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. The associate is frequently required to climb or balance and taste or smell The associate must regularly lift and/or move up to 50 pounds Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus While performing the duties of this job, the associate is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals and outside weather conditions The noise level in the work environment is usually moderate Ability to wear personal protective equipment including but not limited to: non slip footwear, gloves Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position- associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards Employment for this job is contingent upon the successful completion of a background check Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round includes our full benefits package: medical, dental, vision insurance, 401k, and lots of mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills POSITION SUMMARY Restaurant General Managers (GM) are responsible for oversight of restaurant operations, people management and financials of their assigned business units. As a GM, you will develop and maintain strong relationships across the resort, with our guests and vendors and are responsible for promoting a cooperative work environment that maximizes productivity and morale. To be successful in this role, you have to be a culture creator with an emphasis on team and upholding Company standards and policies. JOB RESPONSIBILITIES Operations Ensure that team members consistently deliver an exceptional guest experience through all interactions Provide tools necessary for team to be successful in their roles and can fulfill job responsibilities and expectations Ensure quality standards are maintained at all times Build and maintain strong relationships guests, vendors and departments Regularly obtain feedback from guests to improve operations and Net Promotor Score Support and communicate Company initiatives Respond and assist in any departmental guest service issues Create and execute marketing plan to include, recommending promotions and programs to generate additional business and build sales Act as a liaison with team, including partner s operational team and other areas as needed to ensure efficient operational performance Ensure daily walkthroughs are being conducted in both FOH and BOH Ensure all operations comply with outlined concept for each individual business unit Create and oversee completion of location business objectives Controls Thoroughly and accurately use Snowshoe systems to include, but not limited to: POS, inventory management systems, etc. Ensure that all security, safety and sanitation standards are achieved Achieve daily sales, assigned cost goals and budget goals Employ good safety and sanitation practices Follow and enforce responsible alcohol service policies Oversee completion of required daily reporting, department reports and compile month end reporting Ensure team members adhere to Snowshoe and Alterra Mountain Company guidelines as stated in the employee handbook Develop budget to deliver profit and service goals Oversee control of all inventories, product cost, cash handling and purchasing Team Use performance management tools to provide guidance and feedback to team Promote a cooperative work climate, maximizing productivity and morale Conduct regular scheduled meetings and 1-on-1 s to ensure lines of communication are open between management and team members Train management on interviewing, hiring, training and development best practices Display a positive attitude towards team members Mentor department managers to develop their skills and leadership abilities This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Experience: 3 years of General Manager experience in a high volume, casual dining restaurant Able to communicate effectively with management team, guests and team members by speaking and comprehending English Leadership: Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability Engagement: Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. Communication: Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. Delivery: Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests expectations Flexibility: Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: ..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills POSITION SUMMARY Managing all aspects of the kitchen to deliver an excellent Guest and Member experience. Required to ensure that all operational, quality, and administrative functions are carried out properly. JOB RESPONSIBILITIES Manage all aspects of the kitchen including operational, quality and administrative functions. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs. Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Maintain good communication and work relationships in all hotel areas. Ensure that staffing levels are maintained to cover business demands. Ensure monthly communication meetings are conducted and post-meeting minutes generated. Manage staff performance issues in compliance with company policies and procedures. Recruit, manage, train and develop the kitchen team. Comply with public safety, fire regulations and all health and safety and food safety legislation. Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner. Manage financial performance of the department so all planning is in line with resort objectives. Ensure food control systems are adhered to so margins are on target. Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives. Be environmentally aware. Perform any other job related duties as assigned. EDUCATION & EXPERIENCE REQUIREMENTS Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience Five+ years of employment in a related position. Experience managing a kitchen and developing staff. Experience managing food costs. Excellent leadership, interpersonal and communication skills. Accountable and resilient. Committed to delivering a high level of customer service. Ability to work under pressure. Intermediate food hygiene qualification. Flexibility to respond to a range of different work situations. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills. Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments. Knowledge of safe food handling. Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Ability to work effectively under time constraints and deadlines This position may be required to work evenings, weekends and holidays. TRAVEL REQUIREMENTS Any Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS Most work tasks are performed indoors- the associate is frequently exposed to extreme cold and extreme heat Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. The associate is frequently required to climb or balance and taste or smell The associate must regularly lift and/or move up to 50 pounds Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus While performing the duties of this job, the associate is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals and outside weather conditions The noise level in the work environment is usually moderate Ability to wear personal protective equipment including but not limited to: non slip footwear, gloves Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position- associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Attendance at all scheduled meetings and training sessions is required All associates must maintain a neat, clean and well-groomed appearance per standards This position is required to wear a uniform as stipulated by Resort standards Employment for this job is contingent upon the successful completion of a background check Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round includes our full benefits package: medical, dental, vision insurance, 401k, and lots of mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills POSITION SUMMARY Restaurant General Managers (GM) are responsible for oversight of restaurant operations, people management and financials of their assigned business units. As a GM, you will develop and maintain strong relationships across the resort, with our guests and vendors and are responsible for promoting a cooperative work environment that maximizes productivity and morale. To be successful in this role, you have to be a culture creator with an emphasis on team and upholding Company standards and policies. JOB RESPONSIBILITIES Operations Ensure that team members consistently deliver an exceptional guest experience through all interactions Provide tools necessary for team to be successful in their roles and can fulfill job responsibilities and expectations Ensure quality standards are maintained at all times Build and maintain strong relationships guests, vendors and departments Regularly obtain feedback from guests to improve operations and Net Promotor Score Support and communicate Company initiatives Respond and assist in any departmental guest service issues Create and execute marketing plan to include, recommending promotions and programs to generate additional business and build sales Act as a liaison with team, including partner s operational team and other areas as needed to ensure efficient operational performance Ensure daily walkthroughs are being conducted in both FOH and BOH Ensure all operations comply with outlined concept for each individual business unit Create and oversee completion of location business objectives Controls Thoroughly and accurately use Snowshoe systems to include, but not limited to: POS, inventory management systems, etc. Ensure that all security, safety and sanitation standards are achieved Achieve daily sales, assigned cost goals and budget goals Employ good safety and sanitation practices Follow and enforce responsible alcohol service policies Oversee completion of required daily reporting, department reports and compile month end reporting Ensure team members adhere to Snowshoe and Alterra Mountain Company guidelines as stated in the employee handbook Develop budget to deliver profit and service goals Oversee control of all inventories, product cost, cash handling and purchasing Team Use performance management tools to provide guidance and feedback to team Promote a cooperative work climate, maximizing productivity and morale Conduct regular scheduled meetings and 1-on-1 s to ensure lines of communication are open between management and team members Train management on interviewing, hiring, training and development best practices Display a positive attitude towards team members Mentor department managers to develop their skills and leadership abilities This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Experience: 3 years of General Manager experience in a high volume, casual dining restaurant Able to communicate effectively with management team, guests and team members by speaking and comprehending English Leadership: Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability Engagement: Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. Communication: Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. Delivery: Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests expectations Flexibility: Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: ..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year Round includes our full benefits package: medical, dental, vision insurance, 401k, and lots of mountain and industry perks! RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills POSITION SUMMARY Restaurant General Managers (GM) are responsible for oversight of restaurant operations, people management and financials of their assigned business units. As a GM, you will develop and maintain strong relationships across the resort, with our guests and vendors and are responsible for promoting a cooperative work environment that maximizes productivity and morale. To be successful in this role, you have to be a culture creator with an emphasis on team and upholding Company standards and policies. JOB RESPONSIBILITIES Operations Ensure that team members consistently deliver an exceptional guest experience through all interactions Provide tools necessary for team to be successful in their roles and can fulfill job responsibilities and expectations Ensure quality standards are maintained at all times Build and maintain strong relationships guests, vendors and departments Regularly obtain feedback from guests to improve operations and Net Promotor Score Support and communicate Company initiatives Respond and assist in any departmental guest service issues Create and execute marketing plan to include, recommending promotions and programs to generate additional business and build sales Act as a liaison with team, including partner s operational team and other areas as needed to ensure efficient operational performance Ensure daily walkthroughs are being conducted in both FOH and BOH Ensure all operations comply with outlined concept for each individual business unit Create and oversee completion of location business objectives Controls Thoroughly and accurately use Snowshoe systems to include, but not limited to: POS, inventory management systems, etc. Ensure that all security, safety and sanitation standards are achieved Achieve daily sales, assigned cost goals and budget goals Employ good safety and sanitation practices Follow and enforce responsible alcohol service policies Oversee completion of required daily reporting, department reports and compile month end reporting Ensure team members adhere to Snowshoe and Alterra Mountain Company guidelines as stated in the employee handbook Develop budget to deliver profit and service goals Oversee control of all inventories, product cost, cash handling and purchasing Team Use performance management tools to provide guidance and feedback to team Promote a cooperative work climate, maximizing productivity and morale Conduct regular scheduled meetings and 1-on-1 s to ensure lines of communication are open between management and team members Train management on interviewing, hiring, training and development best practices Display a positive attitude towards team members Mentor department managers to develop their skills and leadership abilities This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Experience: 3 years of General Manager experience in a high volume, casual dining restaurant Able to communicate effectively with management team, guests and team members by speaking and comprehending English Leadership: Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability Engagement: Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. Communication: Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. Delivery: Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests expectations Flexibility: Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Mountain Environment: ..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Seasonal RESORT OVERVIEW: Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. We hope to see you soon. POSITION SUMMARY Have you always had a love for cooking and now you are ready to kick it up a notch? Join our culinary department as a Line Cook. We are hiring Line Cooks with all levels of skill and experience, so apply today to build on your culinary passion and hone your skills. PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Stock inventory and set up kitchen stations will all necessary supplies Pre-preparing food for service (i.e., chopping, cutting, mixing, or prepping sauces) Cook menu items in collaboration with the rest of the kitchen team Ensure workstation and kitchen are kept clean Ensure menu items come out equally in high quality and timely fashion Practice nutrition and sanitation requirements by proper food handling and storage Precisely and consistently deliver on guest food orders by following recipes and instructions Prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments Prepare and stock ingredients for other meals, set up as per posted instructions, prepare recipe per standardized recipes and production sheets Other tasks as assigned by Executive/Sous Chef or Kitchen Manager Click here to view the full job descriptions: Line Cook I Job Description, Line Cook II Job Description , Line Cook III Job Description This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. JOB REQUIREMENTS & QUALIFICATIONS REQUIRED Basic written and verbal communication skills 0-3 years of culinary experience (required experience depends on placement into Line Cook I, II or III) PREFERRED Familiar with industry best practices Culinary degree or 3+ years of resort culinary experience (Line III) An Equal Opportunity Employer

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Seasonal RESORT OVERVIEW: Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. We hope to see you soon. POSITION SUMMARY Have you always had a love for cooking and now you are ready to kick it up a notch? Join our culinary department as a Line Cook. We are hiring Line Cooks with all levels of skill and experience, so apply today to build on your culinary passion and hone your skills. PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Stock inventory and set up kitchen stations will all necessary supplies Pre-preparing food for service (i.e., chopping, cutting, mixing, or prepping sauces) Cook menu items in collaboration with the rest of the kitchen team Ensure workstation and kitchen are kept clean Ensure menu items come out equally in high quality and timely fashion Practice nutrition and sanitation requirements by proper food handling and storage Precisely and consistently deliver on guest food orders by following recipes and instructions Prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments Prepare and stock ingredients for other meals, set up as per posted instructions, prepare recipe per standardized recipes and production sheets Other tasks as assigned by Executive/Sous Chef or Kitchen Manager Click here to view the full job descriptions: Line Cook I Job Description, Line Cook II Job Description , Line Cook III Job Description This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. JOB REQUIREMENTS & QUALIFICATIONS REQUIRED Basic written and verbal communication skills 0-3 years of culinary experience (required experience depends on placement into Line Cook I, II or III) PREFERRED Familiar with industry best practices Culinary degree or 3+ years of resort culinary experience (Line III) An Equal Opportunity Employer

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Year-Round RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs what s important to us as an organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration POSITION SUMMARY Provide an expedited and precise food product for Snowshoe Mountain, WV. JOB RESPONSIBILITIES Directs and coordinates activities of restaurant to obtain optimum customer service, strong employee development and economy of operations and maximization of profits by performing the following duties personally or through subordinate supervisors. Achievement of budgeted sales and profitability goals through effective leadership of the restaurant management staff. Analyzes and monitors cost and revenue budgets on an on-going basis. Keeps leadership team informed of budget performance. Demonstrates positive interpersonal skills with guests and staff. Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner Analyzes and recommends methods for improvements to contain/reduce costs and increase sales. Ensure that staffing levels are maintained to cover business demands. Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Monitors all food and beverage products to ensure compliance with company standards and specifications. Ensuring adequate resources are available according to business needs Enforces company standards, policies, and procedures, including sanitation, safety, dress codes, and cash handling. Comply with public safety, fire regulations and all health and safety and food safety legislation Oversees training for supervisors to ensure the development of their leadership skills, customer service skills, company philosophy and menu knowledge, and point of sale knowledge. Maintains a positive employee relation climate. Responsible for hiring, training, and evaluation of employees, including termination and promotion. Evaluates departmental and subordinate performance against established standards, goals and objectives. Maintains a clean and safe physical environment through timely repair and upkeep. Educates assistant managers and hourly employees on sanitation and food handling procedures. Functions as a supportive team member during the course of their shift Ensures compliance with health, sanitation, liquor, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to all employees. Works with Executive Chef to complete winter menu engineering project Prepares annual budgets Provides RTP programming for new menu items Trains staff on RTP in each establishment Perform any other job related duties as assigned This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS A minimum of 3-5 years of progressive management experience in a moderate to high-volume restaurant At least 2 years of full restaurant P&L management experience Experience hiring, training and mentoring salaried managers and hourly FOH staff Strong financial acumen with the proven ability to oversee cost control, labor, management and bottom line Ability to drive performance and success Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Flexibility to respond to a range of different work situations Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. West Virginia Food Handlers Certificate required Experience: Five+ years of employment in a related position LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Office Environment: Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis. Manual dexterity to operate a computer and other common office equipment on a constant basis. Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis. Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis. Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Food Service Environment: Most work tasks are performed indoors..... click apply for full job details

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia Full Time - Seasonal RESORT OVERVIEW: Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. We hope to see you soon. POSITION SUMMARY Have you always had a love for cooking and now you are ready to kick it up a notch? Join our culinary department as a Line Cook. We are hiring Line Cooks with all levels of skill and experience, so apply today to build on your culinary passion and hone your skills. PERKS & BENEFITS Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Stock inventory and set up kitchen stations will all necessary supplies Pre-preparing food for service (i.e., chopping, cutting, mixing, or prepping sauces) Cook menu items in collaboration with the rest of the kitchen team Ensure workstation and kitchen are kept clean Ensure menu items come out equally in high quality and timely fashion Practice nutrition and sanitation requirements by proper food handling and storage Precisely and consistently deliver on guest food orders by following recipes and instructions Prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments Prepare and stock ingredients for other meals, set up as per posted instructions, prepare recipe per standardized recipes and production sheets Other tasks as assigned by Executive/Sous Chef or Kitchen Manager Click here to view the full job descriptions: Line Cook I Job Description, Line Cook II Job Description , Line Cook III Job Description This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. JOB REQUIREMENTS & QUALIFICATIONS REQUIRED Basic written and verbal communication skills 0-3 years of culinary experience (required experience depends on placement into Line Cook I, II or III) PREFERRED Familiar with industry best practices Culinary degree or 3+ years of resort culinary experience (Line III) An Equal Opportunity Employer