About the City
Lafayette has an inescapable small-town feeling that provides a sense of belonging and connection. Whether it’s eclectic Old Town, distinctive neighborhoods, or unique arts and outdoors spaces, the City has a warmth and character all its own, offering a unique vibe and spirit. Lafayette has appeared on numerous national lists of top places to live and safely raise a family.
We are a full-service City, which means services are provided directly to our community such as Police, Fire, Public Works, Economic Development, Parks and Recreation, Library and Community Arts Center. These types of services offer employment opportunities for a wide array of interests. The City’s mission is to recruit, develop and retain a diverse, well-qualified and professional workforce that reflects the unique personality of the community we serve.
Exceptional City Provided Benefits:
- Medical, Dental, Vision
- 401A Retirement Plan (10.2% City, 8% Employee, immediately 100% vested upon hire)
- Life Insurance (One year’s salary up to $150,000. AD&D coverage in equal amount)
- Tuition Assistance (up to $5000 per year for approved expenses)
- Employee Assistance Program (free counseling, travel assistance, legal aid, etc)
- Short and Long-Term Disability
- Bilingual Pay
Additional Benefits:
- Deferred Compensation and Roth Options
- Voluntary Life Insurance/AD&D
- Identity Theft Program
- Recreation Center Pass
- Wellness Punch Card (100 punches per year to use at golf course, waterpark, etc)
Leave:
- First year employees will accrue 80 hours Vacation
- Sick Leave
- Floating Holiday Leave
- 11.5 paid City holidays.
- Other leave programs are offered to include FMLA, Parental and Bereavement Leave
Assistant Supervisor of The Peaks Bar and Grill at the Indian Peaks Golf Course; assists in the management of the food and beverage concessions. Primarily responsible for day to day operations of the food services area at the golf course, but will also assist in the beverage and cart services as needed. This position must have a working knowledge of all positions in the food and beverage area and be capable of filling any position on an as-needed basis.
ESSENTIAL FUNCTIONS: The following duties are illustrative only and are not intended to be all inclusive:
- Operate bar, kitchen bar and beverage cart: determine physical needs; ensure correct food and beverage inventorying and ordering; help develop menu, recipes, cost and controls; prepare or review daily cash sheets and deposits; develop food and beverage service guidelines; check in supplies and stock; assure proper rotation of all foods.
- Responsible for quality control of all foods and beverages served; conduct complete annual physical inventory; CDST controls / weights and measures.
- Assure adherence to all Public Health Regulations and Colorado Liquor Laws.
- Maintain purchases within budget.
- Assist in development of promotions, specials and advertising strategy.
- Assist in organizing and overseeing catering and banquet functions: develop a catering menu offered by facility; a catering menu offered by outside sources; coordinate catering for banquets and tournaments; provide staffing for banquets and tournaments.
- Monitor service, food and beverage preparation, act as Head Cook in the preparation of food; oversee the staff assigned to the preparation of all foods.
- Responsible for preparing and overseeing the preparation of daily specials and special events foods as needed; oversee the catering and banquet functions.
- Prepare weekly work schedules for assigned staff and may be responsible for staff training.
- Responsible for knowing the opening and closing procedures.
- Assist in inventory and ordering, in receiving and stocking.
- Help ensure that all policies and procedures are adhered to and that customer satisfaction is received.
- Work directly with the public, must supply quality customer service.
- Perform related work as required and assigned.
REPORTING RELATIONSHIPS:
SUPERVISION RECEIVED: Works under the direct supervision of the Food Services Supervisor.
SUPERVISION EXERCISED: Exercises general supervision of personnel assigned to the units and sections assigned to the position by the department organizational chart.
QUALIFICATIONS:
KNOWLEDGE: Basic knowledge of food and drink preparation and arrangement; principles and practices of administration and supervision of seasonal employees; knowledge of Public Health Regulations and Colorado Liquor Laws.
SKILL: Demonstration of skills to operate equipment necessary to perform the functions of the job.
ABILITY: Ability to plan, assign, instruct, supervise and direct the work of the staff engaged in carrying out the functions of the division; enforce codes and regulations firmly, tactfully, and impartially; analyze situations quickly and objectively and to determine proper courses of action to be taken; express ideas clearly and concisely, both orally and in writing; establish and maintain effective working relationships with employees, and the public. Perform as the Food Services Supervisor in their absence. Flexible in the scheduling of work hours.
EVIDENCE OF QUALIFICATIONS:
TRAINING: High School Diploma or equivalent.
EXPERIENCE: Minimum of 3 years of experience in various areas of the restaurant/ snack bar / kitchen. Maintain CO Food Safety Manager Certification and Alcohol Responsible Vendor Training. Interest in the game of golf and supervisory experience preferred. Experience managing a golf course bar and grill highly desired, or any equivalent combination of training and experience that provides evidence that the applicant possesses the required knowledge, skills and abilities.
SPECIAL REQUIREMENTS:
Must be at least 21 years of age and attend State Liquor Training within four (4) weeks of hire. Schedule will be set with the supervisor; the grill is open dawn to dusk from May - October and as needed during the winter months. Must have weekend availability.
WORK ENVIRONMENT AND PHYSICAL DEMANDS:
Work is performed primarily indoors completing tasks such as reviewing inventory and ordering, monitoring food/beverage operation, quality control of all preparations, overseeing daily activities of section and completing the task of food preparation. Work involves intermittently standing, walking, and sitting; reaching, bending, and may require moderate (15 to 30 lbs.) lifting and carrying of stock inventory to and from shelves and storage areas. Work requires the ability to use fingers and hands, to see and hear. Exposure includes heat, odors, noise, humidity, wetness, solvents, and oils. The ability to communicate in a clear and concise manner both in writing and verbally is essential to this position. Work requires the ability to work flexible hours and to have public relation skills.
INDEPENDENCE OF ACTION:
Work is performed in accordance with standard practice and methods requiring initiative to complete recurring assignments independently and judgment to determine which methods are applicable in any given situation. Finished work is reviewed for accuracy, quality and completeness. Unfamiliar situations are referred to the supervisor.
EQUIPMENT USED:
The ability to properly operate or use the following equipment is necessary for this position: telephone, copier, computer including associated software applicable to food service operation and employee management, and other office equipment. In addition, will operate a point of sale register, calculator, various kitchen utensils, stove, oven, grill ,bar equipment, commercial dishwasher, ice machine, cooler box, beverage car, and fryer.
Please ensure your application is complete and submitted prior to 11:59 pm on August 7, 2026, to be considered. Incomplete applications will be withdrawn from the process.
