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Moving Mountains will provide two weeks of intensive training about Catered Chalets, Personal Chef Dinners, Shuttle Driving and our properties from December 1st-15th. The schedule will be 5 days per week while in training.

In seasons past, the Chalet team members have averaged working 80 days between December 15 - April 15th. Our busiest weeks are over the Christmas and New Years holidays. Throughout Jan/Feb/Mar, the Catered Chalet bookings are more spread-out, and we typically have many more Personal Chef Dinners scheduled for the Chalet Team.

  • Seasonal Chalet Manager

    Catering
    Steamboat Springs
    $250.00 / day + tips

    The Chalet Manager is responsible for the day to day management of the assigned chalet, ensuring that the guests' needs are always met while maintaining the Moving Mountain’s standards. The Chalet Manager has an overall coordinating role in the chalet, taking the lead in all customer-facing issues and supervises the work of the Chalet Attendant(s) and Chalet Chef(s).

    There are no typical days while working in a Catered Chalet and every group is different. The Chalet Manager (and Chalet Assistant, if needed) work together to inspect, learn electronic systems and to stock the Chalet prior to the Catered Chalet Guest arrival. The Chalet Manager works closely with Guest Services to learn about the group and the activities booked for them. The Chalet Manager coordinates the Airport pickup and maintains the Catered Chalet Suburbans in excellent condition. The Chalet Manager is the first person they meet at the airport and needs to be prepared, confident and provide excellent customer service to the guests. Upon returning to the residence, the Chalet Manager is responsible for coordinating all guest activities. A thorough knowledge of the local area, excellent organization skills and a team playing attitude are all required.

    A rough idea would be that the Chalet Team need to be available from 7am-10pm each day during a Catered Chalet booking. The Team member must have a flexible schedule. The Team arrives by 7am and works together to prepare breakfast for the guests. After breakfast the guests will be driven by the Chalet Manager (and Chalet Assistant, if the group is more than 8 people) to the Ski Area while the Chef starts to prepare items for dinner and to make sure basic lunch items are available, if desired by the guests. The team will work together to clear the breakfast dishes, tidy the house, clean bedrooms/bathrooms and then will discuss their plan for the day. The day will be divided by the Chalet Manager to allow adequate break time for each Chalet team member; yet, provide at least one team member to be on-call for any assistance required for the Catered Chalet guests. The Team typically returns to the residence by 3pm to pickup guests from the Ski Area, prepare the dinner and provide any transportation needs the guests desire. Dinner may be served between 6:30-8pm and then the team works together to clean up the kitchen and put out the breakfast items for the following morning.

    In a 7-night stay the package includes 5 Dinners out-of-7. On the days the guests eat out, the Chalet Team typically have lighter hours (4-6-hours). On the days the guests eat in, the Chalet Team may work 8-10-hour days. 2

    The guests may eat out on the Chef’s 2 nights off or they may decide to order in and, occasionally, they may decide to have extra meals prepared in-house by the Chalet Team. If additional dinners are prepared in house, the Chalet Team members will receive bonus pay.

    However, working in a Chalet requires the Chalet Team members to be flexible and to work together to provide excellent service to the guests at all times. If Team members have other commitments (ie. Appointments), then the Team must work together to provide coverage. Team members will typically work the entire booking. However, if there are back-to-back bookings for any team member, then AT LEAST one day off per week will be provided. A willingness to travel to our other destinations in Breckenridge and Beaver Creek to provide this package would be ideal.

    Moving Mountains will provide two weeks of intensive training about Catered Chalets, Personal Chef Dinners, Shuttle Driving and our properties from December 1st-15th. The schedule will be 5 days per week while in training.

    In seasons past, the Chalet team members have averaged working 80 days between December 15 - April 15th. Our busiest weeks are over the Christmas and New Years holidays. Throughout Jan/Feb/Mar, the Catered Chalet bookings are more spread-out, and we typically have many more Personal Chef Dinners scheduled for the Chalet Team.

    The ideal Chalet Manager will have excellent driving skills, be flexible and be willing to work within the Catering Department and assist with Operations/Shuttle Driving. As an Operations Assistant the job duties will range from snow removal, to shuttle driving, laundry collection and delivery (heavy bags are possible) and delivery of guest packages to residences, including skis/snowboards and luggage.

    As a Personal Chef Assistant/Server, employee will work directly with a Chef for meal preparation, packaging and delivery to location of meal involving carrying of heavy boxes and then assistance with preparation, serving and clearing tables and cleaning of the kitchen at the residence. Upon returning to the Commercial Kitchen, returning preparation items to proper storage location and cleanup of Commercial Kitchen.

    DUTIES AND RESPONSIBILITIES:

    Service: General • Creates a warm, friendly and welcoming atmosphere for all guests • Is available to answer questions or resolve any problems that the guests may have, always aiming to do whatever can reasonably be done to ensure that guests have the best possible holiday • Knowledgeable about the chalet, resort, and surrounding area • Ability to understand operation of electronic equipment in multiple, high-end residences 3 • Ensures an effective handover to the relief team (who provide cover on your day off) so that the standard of service is maintained • Leads in the coordination and resolution of all matters relating to the day to day running of the chalet, the assignment of work within the chalet team and the well-being of the guests • Snow Shoveling, as needed – ensures all exterior areas are clean and safe for guest use • Confident ability to drive in Snow and Ice in winter environment in 4WD vehicles ranging from a MINI Countryman to a Suburban to a 15-passenger Shuttle Van • Confident ability to maneuver a 4WD vehicle while towing a trailer

    Service: Housekeeping • Ensures that excellent standards of hygiene and cleanliness are always maintained in/around the chalet. Cleans and straightens the following areas daily: o Vacuums and/or mops floors/carpets in all rooms and corridors o Refreshes sofa and other cushions o Makes beds o Straightens guests' bedrooms o Ensures that all household equipment is maintained in the best possible condition; reports and arranges any repairs and replacements promptly to the Operations Manager o Kitchen, food storage/pantry and Dining areas

    Service: Meals/Drinks/Other • Helps the chef in the preparation of breakfast and dinner as required. Also serves, clears and washes up • Lays out and clears away afternoon tea • Helps the chef in the preparation of menus, packed lunches, any children's requirements and dinner as required • Sets table, serves and clears Administrative • Helps the chef manage stocks of all items/requirements for the chalet • Prepares and maintains an inventory of all household equipment as required/requested • Collects information for each group prior to arrival and interacts with Office Guest Services team to download specific guest requests • Consolidates guest details for reporting to Guest Services team for future booking reference both during and at the end of the stay

    SUPERVISORY RESPONSIBILITIES: • This job supervises the work of the Chalet Attendant(s) and Chalet Chef(s). QUALIFICATIONS: 4 Knowledge, Skills & Abilities Skills: • Experience in hospitality, food service, customer service, food handling, housekeeping

    Knowledge, Skills & Abilities Skills:

    • Experience in hospitality, food service, customer service, food handling, housekeeping • Certificates, licenses and registrations required: Must have a valid driver’s license or CDL with a clean driving record and must maintain a clean driving record • Skills required: o Innovative approach to problem solving o Desire to learn o Strong communication skills o Client Relations o Personal Time Management o Extremely detail orientated Ability to: • Build and maintain relationships with guests • Organize and prioritize tasks and deadlines • Work in team environment • Drive in hazardous winter conditions on mountainous roads • Present ideas in a clear, concise, understandable, and organized manner • Personable and able to deal with variety of personality types • Flexible working hours and ability to work on weekends • Able to work autonomously but also as a team player • Positive attitude to solving problems • Strong verbal and written communication skills • Ability to multi-task, work under pressure and a dedication meet deadlines required • Willing to go above and beyond and do more • Experience in hospitality, food service, customer service • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. • Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior. • Able to learn all aspects of housekeeping in a resort environment. • Ability to use the following communication tools:  Telephone, Text Messaging, Email

    COMPETENCIES: 5 • Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans. • Excellent Customer Service and Communication Skills • Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality. • Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly. • Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.

    PHYSICAL DEMANDS AND WORK ENVIORNMENT:

    • Must have a valid driver’s license with a clean driver’s license • Regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 100 pounds or more • Stand outside in freezing temperatures and inclement weather and walk on slippery surfaces • Lift, reach, crawl and climb • Able to get in and out of a vehicle • Able to sit or stand for long periods of time • Able to work in any inclement weather • Regularly required to use hands to finger, handle, or feel • Must be able to stoop, crouch, kneel, climb, crawl & walk • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus • Able to learn all aspects of housekeeping in a resort environment.

    RATES OF PAY: - Catered Chalet Manager: $250/day, plus Gratuity averaging $100 per day - Personal Chef Assistant: $18/hour x 4 hours, plus Gratuity of $75-$100 per event - Operations Assistant: $20/hour - Shuttle Driving: $18/hour, plus Gratuity - Two weeks of Training paid at Daily Rate - Sick Pay provided

  • Chalet Attendant & Operations Assistant

    Catering
    Steamboat Springs
    $18.00 / hour

    This position will serve as a Chalet Attendant during times when assigned to a Luxury Catered Chalet booking, as a Personal Chef Dinner Server, and other times as an Operations Assistant.

    There are no typical days while working in a Catered Chalet and every group is different. The Chalet Manager  and Chalet Assistant work together to inspect, learn electronic systems and to stock the Chalet prior to the Catered Chalet Guest arrival. The Chalet Manager works closely with Guest  Services to learn about the group and the activities booked for them. The Chalet Manager coordinates the Airport pickup and along with the Chalet Assistant maintains the Catered Chalet Suburbans in excellent condition. The Chalet Manager and Chalet Assistant are the first people they meet at the airport and need to be prepared, confident and provide excellent customer service to the guests. Upon returning to the residence, the Chalet Manager is responsible for coordinating all guest activities. A thorough knowledge of the local area, excellent organization skills and a team  playing attitude are all required. The Chalet Assistant works closely with the Chalet Manager assisting with driving the guests and cleaning the property and, also works closely with the Chef as an assistant for food prep and setting/serving/clearing the table.

    A rough idea would be that the Chalet Team need to be available from 7am-10pm each day during a  Catered Chalet booking. The Team member must have a flexible schedule. The Team arrives by 7am and  works together to prepare breakfast for the guests. After breakfast the guests will be driven by  the Chalet Manager (and Chalet Assistant, if the group is more than 8 people) to the Ski Area while the Chef starts to prepare items for dinner and to make sure basic lunch items are available, if desired by the guests. The team will work together to clear the breakfast dishes, tidy the house, clean bedrooms/bathrooms and then will discuss their plan for the day. The day will be divided by the Chalet Manager to allow adequate break time for each Chalet team member; yet, provide at least one team member to be on-call for any assistance required for the Catered Chalet guests.

    The Team typically returns to the residence by 3pm to pick up guests from the Ski Area, prepare the dinner and provide any transportation needs the guests desire. Dinner may be served between 6:30-8pm and then the team works together to clean up the kitchen and put out the breakfast items for the following morning.

    In a 7-night stay the package includes 5 Dinners out-of-7. On the days the guests eat out, the Chalet Team typically have lighter hours (4-6-hours). On the days the guests eat in, the Chalet Team may work 8-10-hour days.

    2
    The guests may eat out on the Chef’s 2 nights off or they may decide to order in and, occasionally, they may decide to have extra meals prepared in-house by the Chalet Team. If additional dinners are prepared in house, the Chalet Team members will receive bonus pay.

    However, working in a Chalet requires the Chalet Team members to be flexible and to work together to provide excellent service to the guests at all times. If Team members have other commitments (ie. Appointments), then the Team must work together to provide coverage. Team members will typically work the entire booking. However, if there are back-to-back bookings for any team member, then AT LEAST one day off per week will be provided.

    Moving Mountains will provide two weeks of intensive training about Catered Chalets, Personal Chef Dinners, Shuttle Driving and our properties from December 1st-15th. The schedule will be 5 days per week while in training.

    In seasons past, the Chalet team members have averaged working 80 days between December 15 - April 15th. Our busiest weeks are over the Christmas and New Years holidays. Throughout Jan/Feb/Mar, the Catered Chalet bookings are more spread-out, and we typically have many more Personal Chef Dinners scheduled for the Chalet Team.

    The ideal Chalet Assistant will have excellent driving skills, be flexible and be willing to work within the Catering Department and assist with Operations/Shuttle Driving. As an Operations Assistant, the job duties will range from snow removal to shuttle driving, laundry collection and delivery (heavy bags are possible) and delivery of guest packages to residences, including skis/snowboards and luggage.
     

  • Personal Chef Assistant

    Catering
    Steamboat Springs

    As a Personal Chef Assistant/Server, employee will work directly with a Chef for meal preparation, packaging and delivery to the location of a meal involving carrying of heavy boxes and assistance with preparation, serving, and clearing tables and cleaning of the kitchen at the residence. Upon returning to the Commercial Kitchen, returning preparation items to proper storage location and cleanup of Commercial Kitchen.

    DUTIES AND RESPONSIBILITIES:

    • Food preparation
    • Setting tables
    • Food serving
    • Cleaning up after meals


    SUPERVISORY RESPONSIBILITIES:

    • This job has no supervisory responsibilities.

    QUALIFICATIONS:

    • Experience in hospitality, food service, customer service
    • Driving license is not required. However, if any driving will be done by this employee, he/she Must have a valid driver’s license or CDL with a clean driving  record and must maintain a clean driving record
    • Flexible working hours and ability to work on weekends, early mornings and late evenings.
    • Strong customer service skills
    • Extremely detail orientated
    • Personable and able to deal with variety of personality types
    • Able to work autonomously, but also as a team player
    • Positive attitude to solving problems
    • Strong verbal and written communication skills
    • Ability to multi-task, work under pressure and a dedication meet deadlines 

    PHYSICAL DEMANDS AND WORK ENVIORNMENT:

    • Regularly lift and/or move up to 20 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 100 pounds or more
    • Stand outside in freezing temperatures and inclement weather and walk on slippery  surfaces
    • Lift, reach, crawl and climb
    • Able to get in and out of a vehicle
    • Able to stand for long periods of time
    • Regularly required to use hands to finger, handle, or feel
    • Must be able to stoop, crouch, kneel, climb, crawl & walk
    • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus
    • Able to learn all aspects of housekeeping in a resort environment.
    • Ability to use the following communication tools: Telephone, Text Messaging, Email

    RATE OF PAY:

    • Personal Chef Assistant: $18-$22/hour, plus Gratuity of $75-$100+ per event
    • Overtime exclusively offered on Hourly positions
  • Personal Chef

    Catering
    Steamboat Springs
    $25.00 / hour + tips

    Responsible for all food production at a catering event. The Catering Management team will coordinate a menu with the guest.


    A Personal Chef and Server will be scheduled based on availability and fit for the group type. The Personal Chef will work with Commercial Kitchen Manager to pull the appropriate quantity of food for event. Preparation will happen in the Commercial Kitchen and then the Chef will package and deliver food to the meal location this involves carrying heavy boxes. Upon returning to the Commercial Kitchen, returning preparation items to proper storage location and cleanup of Commercial Kitchen. Chalet Chefs may be scheduled for Personal Chef meals, as needed.

    DUTIES AND RESPONSIBILITIES:

    • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
    • Safeguards all food preparation employees by implementing in-house training to increase their knowledge about safety, sanitation and accident prevention principles.
    • Supports safe work habits and a safe working environment at all times.
    • A strong ability to prepare a 4-course, diverse menu – including vegetarian, pescatarian, Gluten Free, Kosher, etc. Breakfast, lunch, buffet and sit-down meals are prepared by Chalet Chef. A strong ability to listen and communicate
    • Inspects food preparation and serving areas to ensure observance of safe, sanitary food- handling practices.
    • Evaluates food products to assure that quality standards are consistently attained.
    • Establishes controls to minimize food and supply waste.
    • Estimates expected food consumption; then requisition or purchase supplies, or procure food from storage.
    • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served.
    • Consults with the Commercial Kitchen Manager about food production aspects of special events being planned.
    • Consults with supervisory staff to plan menus, takes into consideration factors such as costs and special event needs. 
    • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
    • Cooks or directly supervises the cooking of items that require skillful preparation.
    • Substitutes for or assist other cooks during emergencies or rush periods.
    • Ensures proper staffing for maximum productivity and high standards of quality.
    • In conjunction with the chalet team, assist in maintaining a high level of service principles in accordance with established standards.
    • Seasons and cooks food according to recipes or personal judgment and experience.
    • Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with temperature utensils.
    • Weighs, measures, and mixes ingredients according to recipes or personal judgment, uses various kitchen utensils and equipment.
    • Portions, arranges, and garnishes food, and serve food to waiters or patrons.
    • Carves and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
    • Butchers and dresses animals, fowl, or shellfish, or cut and bone meat prior to cooking.
    • Bakes breads, rolls, cakes, and pastries.
    • Washes, peels, cuts, and seeds fruits and vegetables to prepare them for consumption.
    • Prepares relishes and hors d'oeuvres.
    • Performs other related duties as assigned by management. Service: General
    • Creates a warm, friendly and welcoming atmosphere for all guests
    • Is available to answer questions or resolve any problems that the guests may have, always aiming to do whatever can reasonably be done to ensure that guests have the best possible holiday
    • Knowledgeable about the chalet, resort, and surrounding area
    • Ensures an effective handover to the relief team (who provide cover on your day off) so that the standard of service is maintained
    • Leads in the coordination and resolution of all matters relating to the day to day running of the chalet, the assignment of work within the chalet team and the well-being of the guests

    Service: Housekeeping

    Ensures that excellent standards of hygiene and cleanliness are maintained in/around the chalet at all times. Cleans and straightens the following areas daily (kitchen, food storage areas and dining room/area are the chef's responsibility):

    • Vacuums and/or mops floors/carpets in all rooms and corridors
    • Ensures that all household equipment is maintained in the best possible condition; reports and  arranges any repairs and replacements promptly to the Operations Manager Service: Meals/Drinks/Other
    • The preparation of breakfast and dinner as required. Also serves, clears and washes up
    • Lays out and clears away afternoon tea
    • The preparation of menus, packed lunches, any children's requirements and dinner as required

    SUPERVISORY RESPONSIBILITIES:

    • This job has no supervisory responsibilities.

    QUALIFICATIONS:

    • High school diploma or general education degree (GED), or one to three months related experience and/or training, or equivalent combination of education and experience.
    • Certificates, licenses and registrations required:
      • Must have a valid driver’s license or CDL with a clean driving record and must maintain a clean driving record
    • Skills required:
      • Experience in hospitality, food service, customer service
      • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a  team effort and maintain a positive and professional approach.
      • Ability to come to work regularly and on time, to follow directions, to take criticism, to get  along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate, and/or violent behavior. 
      • Able to learn all aspects of housekeeping in a resort environment.
      • Ability to use the following communication tools:
    • Telephone, Text Messaging, Email

    Ability to:

    • Build and maintain relationships with guests
    • Organize and prioritize tasks and deadlines
    • Work in team environment
    • Drive in hazardous winter conditions on mountainous roads
    • Present ideas in a clear, concise, understandable, and organized manner
    • Strong customer service skills, strong verbal and written communication skills
    • Extremely detail orientated
    • Personable and able to deal with variety of personality types
    • Flexible working hours and ability to work on weekends
    • Able to work autonomously but also as a team player
    • Positive attitude to solving problems
    • Ability to multi-task, work under pressure and a dedication meet deadlines required
    • Willing to go above and beyond and do more

    PHYSICAL DEMANDS AND WORK ENVIORNMENT:

    • Continually required to stand and walk
    • Occasionally required to sit
    • Continually required to utilize hand and finger dexterity
    • Continually required to climb, balance, bend, stoop, kneel or crawl
    • Continually required to talk or hear, taste or smell
    • Continually exposure to wet and/or humid conditions  (non-weather)
    • Continually work near moving mechanical parts
    • Frequently exposure to outside weather conditions
    • Continually exposure to extreme heat or cold (non-weather)
    • While performing the duties of this job, the noise level in the work environment is usually moderate to loud
    • The employee must occasionally lift and/or move up to 20 pounds
    • Specific vision abilities required by this job include: Close vision; Distance vision; Color vision; Peripheral vision; Depth perception and ability to adjust focus
    • Additional remarks regarding work environment:
      • Stand outside in freezing temperatures and inclement weather and walk on slippery surfaces
      • Able to get in and out of a vehicle
      • Must be able to walk on icy & slippery surfaces
      • Occasionally required to drive or may be expected to drive at some point

    RATES OF PAY:

    • Personal Chef: $25/hour, plus Gratuity of $100+ per event
    • Personal Chef Assistant: $20/hour, plus Gratuity of $75-$100 per event
    • Overtime exclusively offered on Hourly positions
  • Chalet Chef /and Personal Chef

    Catering
    Steamboat Springs
    $250.00 / day + tips

    Responsible for individual group event food production in the chalets and catering events, as needed.

    A Chalet Chef may be scheduled to work with one group for 3 days to 3 weeks (with days off scheduled during the guest stay). A typical Chalet Day will include arriving by 7am to prepare breakfast, then assist with cleaning up the Chalet after guests depart and preparing Afternoon Tea freshly baked items, and a 4-course Dinner that will accommodate adults and children, if present.

    The Chalet Chef is responsible for listening to the needs and desires of a high-end group of guests and to design a potentially diverse menu that satisfies all guest needs ranging from specific food diets such as vegetarian, pescatarian, kosher to gluten-free or specific food allergies. A flexible and accommodating attitude is essential for this highly customizable position; as well as being a team player with other staff working with the same group and the lead chef in the Commercial Kitchen. The ability to work autonomously is desired; however, this is a very social position with constant interaction and communication with the Chalet guests (of all ages) and fellow team  members. Chalet Chefs are working in a residential kitchen preparing many items from scratch. Some guests may desire cooking lessons, while other guests may not interact with the Chef. The ability to accommodate each guest’s request is essential.

    There are no typical days while working in a Catered Chalet and every group is different. The Chalet Manager works closely with Guest Services to learn about the group and the activities booked for them and shares this information each week with the Chalet Team. The Chalet Chef will call the Catered Chalet guest 24-48 hours prior to arrival to introduce themselves and discuss the first dinner. The Chalet Manager (and Chalet Assistant, if needed) work together to inspect, learn electronic systems and work with the Chalet Chef to stock the Chalet with essential food/drink items prior to the Catered Chalet Guest arrival. The Chalet Chef can work with the Commercial Kitchen Manager to prepare for the next guest arrival and stock items required for the first dinner  and breakfast. Grocery shopping may be required for some essential items prior to guest arrival. The Chalet Manager always maintains the Catered Chalet Suburbans in excellent condition and coordinates the arrival Airport pickups. The Chalet Manager is the first person they meet at the airport and needs to be prepared, confident and provide excellent customer service to the guests. Upon returning to the residence, the Chalet Manager is responsible for coordinating all guest activities. A thorough knowledge of the local area, excellent organization skills and a team playing attitude are all required.

    A rough idea would be that the Chalet Team need to be available from 7am-10pm each day during a Catered Chalet booking. Each Team member must have a flexible schedule. The Team arrives by 7am and works together to prepare breakfast for the guests. After breakfast the guests will be driven by the Chalet Manager (and Chalet Assistant, if the group is more than 8 people) to the Ski Area while the Chef starts to prepare items for dinner and to make sure basic lunch items are available if desired by the guests. The Chalet Chef typically will fully stock the residence once they have met the guests and decided upon a menu for the week. The team will work together to clear the breakfast dishes, tidy the house, clean bedrooms/bathrooms and then will discuss their plan for the day. The day will be divided by the Chalet Manager to allow adequate break time for each Chalet team member; yet, provide at least one team member to be on-call for any assistance required for the Catered  Chalet guests.

    The Team typically returns to the residence by 3pm to pickup guests from the Ski Area, prepare the dinner and provide any transportation needs the guests desire. Dinner may be served between 6:30-8pm and then the team works together to clean up the kitchen and put out the breakfast items for the following morning.

    In a 7-night stay the package includes 5 Dinners out-of-7. On the days the guests eat out, the Chalet Team typically have lighter hours (4-6-hours). On the days the guests eat in, the Chalet Team may work 8-10-hour days. The Chalet Chef usually has long days on arrival day and the first day of the reservation. Then the  following days tend to be more relaxed once the Chef has their menu fully prepared and preparation in progress. The guests may eat out on the Chef’s 2 nights off or they may decide to order in and, occasionally, they may decide to have extra meals prepared in-house by the Chalet Team. If additional dinners are prepared in house, the Chalet Team members will receive bonus pay.

    However, working in a Chalet requires the Chalet Team members to be flexible and to work together to provide excellent service to the guests at all times. If Team members have other commitments (ie. Appointments), then the Team must work together to provide coverage. Team members will typically work the entire booking. However, if there are back-to-back bookings for any team member, then AT LEAST one day off per week will be provided.

    Moving Mountains will provide two weeks of intensive training about Catered Chalets, Personal Chef Dinners, Shuttle Driving and our properties from December 1st-15th. The schedule will be 5 days per week while in training.

    In seasons past, the Chalet team members have averaged working 80 days between December 15 - April 15th. Our busiest weeks are over the Christmas and New Years holidays. Throughout Jan/Feb/Mar, the Catered Chalet bookings are more spread-out, and we typically have many more Personal Chef Dinners scheduled for the Chalet Team.

    The ideal Chalet Chef/Personal Chef will have excellent driving skills, be flexible and be willing to work within the Catering Department and assist with Operations/Shuttle Driving. As an Operations Assistant the job duties will range from snow removal, to shuttle driving, laundry collection and delivery (heavy bags are possible) and delivery of guest packages to residences, including skis/snowboards and luggage. A willingness to travel to our other destinations in Breckenridge and Beaver Creek to provide this package would be ideal.

    As a Personal Chef, the Catering Management team will coordinate a menu with the guest. A Chef and Server will be scheduled based on availability and fit for the group type. Personal Chef will work with Commercial Kitchen Manager to pull appropriate quantity of food for event. Preparation will happen in the Commercial Kitchen and then the Chef will package and deliver food to the meal location this involves carrying heavy boxes. Upon returning to the Commercial Kitchen, returning preparation items to proper storage location and cleanup of Commercial Kitchen. Chalet Chefs may be scheduled for Personal Chef meals, as needed.

    During the season Chalet Chefs will work in the Commercial Kitchen preparing food for future events or company needs.

    Chalet Chefs seeking more hours may look to working together with Operations or Guest Services. As an Operations Assistant the job duties will range from snow removal, to shuttle driving, laundry collection and delivery (heavy bags are possible) and delivery of guest packages to residences, including skis/snowboards and luggage. As a Guest Services Assistant, the job duties will range from Grocery Stocking to onsite Guest Check In.

    DUTIES AND RESPONSIBILITIES:

    • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
    • Safeguards all food preparation employees by implementing in-house training to increase their knowledge about safety, sanitation and accident prevention principles.
    • Supports safe work habits and a safe working environment at all times.
    • A strong ability to prepare a 4-course, diverse menu – including vegetarian, pescatarian, Gluten-Free, Kosher, etc. Breakfast, lunch, buffet and sit-down meals are prepared by Chalet Chef. A strong ability to listen and communicate
    • Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
    • Evaluates food products to assure that quality standards are consistently attained.
    • Establishes controls to minimize food and supply waste.
    • Estimates expected food consumption; then requisition or purchase supplies, or procure food from storage.
    • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served.
    • Consults with the Commercial Kitchen Manager about food production aspects of special events being planned.
    • Consults with supervisory staff to plan menus, takes into consideration factors such as costs and special event needs.
    • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
    • Cooks or directly supervises the cooking of items that require skillful preparation.
    • Substitutes for or assist other cooks during emergencies or rush periods.
    • Ensures proper staffing for maximum productivity and high standards of quality.
    • In conjunction with the chalet team, assist in maintaining a high level of service principles in accordance with established standards.
    • Seasons and cooks food according to recipes or personal judgment and experience. 
    • Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with temperature utensils.
    • Weighs, measures, and mixes ingredients according to recipes or personal judgment, uses various kitchen utensils and equipment.
    • Portions, arranges, and garnishes food, and serve food to waiters or patrons.
    • Carves and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
    • Butchers and dresses animals, fowl, or shellfish, or cut and bone meat prior to cooking.
    • Bakes breads, rolls, cakes, and pastries.
    • Washes, peels, cuts, and seeds fruits and vegetables to prepare them for consumption.
    • Prepares relishes and hors d'oeuvres.
    • Performs other related duties as assigned by management. Service: General
    • Creates a warm, friendly and welcoming atmosphere for all guests
    • Is available to answer questions or resolve any problems that the guests may have, always aiming to do whatever can reasonably be done to ensure that guests have the best possible holiday
    • Knowledgeable about the chalet, resort, and surrounding area
    • Ensures an effective handover to the relief team (who provide cover on your day off) so that the standard of service is maintained
    • Leads in the coordination and resolution of all matters relating to the day to day running of the chalet, the assignment of work within the chalet team and the well-being of the guests

    Service: Housekeeping

    • Ensures that excellent standards of hygiene and cleanliness are maintained in/around the chalet at all times. Cleans and straightens the following areas daily (kitchen, food storage areas and dining room/area are the chef's responsibility):
      • Vacuums and/or mops floors/carpets in all rooms and corridors
      • Ensures that all household equipment is maintained in the best possible condition; reports and arranges any repairs and replacements promptly to the Operations Manager

    Service: Meals/Drinks/Other

    • The preparation of breakfast and dinner as required. Also serves, clears and washes up
    • Lays out and clears away afternoon tea
    • The preparation of menus, packed lunches, any children's requirements and dinner as required
    • Sets table, serves and clears


    SUPERVISORY RESPONSIBILITIES:

    • This job has no supervisory responsibilities.


    QUALIFICATIONS:

    • High school diploma or general education degree (GED), or one to three months related experience and/or training, or equivalent combination of education and experience.
    • Certificates, licenses and registrations required:
      • Must have a valid driver’s license or CDL with a clean driving record and must maintain a clean driving record
    • Skills required:
      • Experience in hospitality, food service, customer service
      • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
      • Ability to come to work regularly and on time, to follow directions, to take criticism, to get  along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
      • Able to learn all aspects of housekeeping in a resort environment.

    PHYSICAL DEMANDS AND WORK ENVIORNMENT:

    • Continually required to stand and walk
    • Occasionally required to sit
    • Continually required to utilize hand and finger dexterity
    • Continually required to climb, balance, bend, stoop, kneel or crawl
    • Continually required to talk or hear, taste or smell
    • Continually exposure to wet and/or humid conditions  (non-weather)
    • Continually work near moving mechanical parts
    • Frequently exposure to outside weather conditions
    • Continually exposure to extreme heat or cold (non-weather)
    • While performing the duties of this job, the noise level in the work environment is usually moderate to loud
    • The employee must occasionally lift and/or move up to 20 pounds
    • Specific vision abilities required by this job include: Close vision; Distance vision; Color vision; Peripheral vision; Depth perception and ability to adjust focus

    Additional remarks regarding work environment:

    • Stand outside in freezing temperatures and inclement weather and walk on slippery surfaces
    • Able to get in and out of a vehicle
    • Must be able to walk on icy & slippery surfaces
    • Occasionally required to drive or may be expected to drive at some point

    RATES OF PAY:

    • Catered Chalet Chef: $250/day, plus Gratuity averaging $100 per day
    • Personal Chef: $25/hour, plus Gratuity of $75-$100 per event
    • Operations Assistant: $20/hour
    • Shuttle Driving: $18/hour, plus Gratuity
    • Two weeks of Training paid at Daily Rate
    • Sick Pay provided

    2-Bedroom Staff Apartment available to beside Commercial Kitchen to seasonal staff:

     Rent based on which room and whether single or double occupancy per room
     $250-$500 per month

     

How to Apply

Please apply online via the link below to complete the Employment Application. Email it to Alise@movingmountains.com with a copy of your resume.


Contact Moving Mountains