With the winter season in full force, Arizona Snowbowl employees are trading sandals for ski boots.
Every year, more than 500 Snowbowl employees come together to make the transition from summer to winter. With over 15 departments on the mountain, everyone has a unique role to be ready for thousands of skiers and snowboarders to hit the slopes.
Throughout the summer, all of the departments work to plan and implement new features, policies and infrastructure for the next winter. After the aspen leaves fall and the Scenic Chairlift Ride comes to an end, the mountain transforms from a summer spot in which to cool off into a winter sport destination.
Mountain Operations
During the summer, the mountain operations departments are busy working on lift and machine maintenance, improving terrain, building new terrain park features and upgrading facilities.
However, once the end of summer draws near, the main focus is preparing for snowmaking.
With more than 20 state-of-the-art machines deployed across the mountain, the snowmaking staff is fully trained and making snow. Every night a team of snowmakers and terrain groomers work to make the slopes ready for skiers and boarders to enjoy the next day.
Food and Beverage
The Food and Beverage department used the summer season to make exciting new changes, taking Snowbowl’s dining experience to the next level.
These changes started in Hart Prairie Lodge, where new flooring, new wall furnishings and updated equipment were installed into the kitchen area.
The largest change came with the addition of Snowbowl’s new executive Chef, Lawrence T. Maio. Chef Maio joined the Snowbowl team after working as the executive chef at Whitefish Mountain Resort in Montana for four years, and as the head chef at Glacier National Park before that. Maio has extensive experience with preparing gourmet food for a large amount of people, quickly. His vision is to change Snowbowl’s dining experience from cafeteria style to café style. Everything will be made fresh and in front of the customer. Some new menu items include stir-fry bowls, street tacos and chicken parmesan sandwiches.
Food and Beverage Director Darren Phillips is excited to watch Chef Maio bring gourmet dining to Snowbowl. “Chef Maio is the perfect addition to our team,” Phillips said. “His creativity, cooking skills and ability to serve quality food in such a fast paced environment will lead to an even better dining experience for our guests.”
Ski and Ride School
Arizona Snowbowl’s Ski and Ride School does a lot of diligent preparation to make sure the instructors are ready to begin teaching.
First, the managers hire more than 200 employees for the season. Having a large staff allows them to make sure there will always be enough skiing and snowboarding instructors available on a daily basis. After the job fair, selected applicants are invited to participate in the Ski and Ride School’s Hiring College – a training where instructors learn everything they need to know to teach all ability levels productively and safely. Instructors are not officially hired until they complete this training.
Snowbowl also offers training to employees to become certified ski and snowboarding instructors through the Professional Ski Instructors of America – American Association of Snowboard Instructors organization.
Thanks to Snowbowl’s new rental fleet, kids will be able to ski more naturally and with greater flexibility. The Elan junior series uses exclusive U-Flex technology, which allows skis to be made 25 percent more flexible than standard designs, providing greater ease and forgiving performance that is perfect for initial on-snow experiences. QCBN
By Jason Stratton
Jason Stratton is the marketing director atArizona Snowbowl.
For more information about Arizona Snowbowl, visit www.arizonasnowbowl.com.