Restaurant Chef - Year Round - Full Time

Please note, this position is located at Steamboat Resort in Steamboat Springs, CO.

Year Round
Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination on the planet, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment, and our communities.

BESIDES WORKING SOMEWHERE AWESOME, WHAT'S IN IT FOR YOU?

• Free Alterra Mountain Pass for all eligible employees and eligible dependents for winter and summer, and a free IKON Pass to eligible employees*
• Discounted skiing and riding for friends and family of eligible employees*
• Vacation and Sick Time policies for eligible employees* to rest, relax and recharge
• Generous discounts on outdoor gear, apparel, rental cars, etc.
• Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, FSAs, and more for Year Round, Flex Year Round, & Season-to-Season Employees.
• Apex-MEC (minimum essential coverage) plan available to all seasonal employees without an offer of major medical coverage. This plan helps cover preventive visits, urgent care visits, Free Telehealth, Limited Hospitalization, Prescription Drug Benefits and Free Multilingual Behavioral Health.
• 401(k) plan with generous company match
• Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education
• Paid parental leave of up to 6 weeks for eligible employees*
• Free regional bus pass

• Supervise, coordinate and participate in the daily operations of kitchen facilities. Assist Director of Culinary in regards to food handling including: rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary.
• Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week.
• Plan and develop with Director of Culinary, menus for venue and all specialty menus research, develop, modify and test recipes
• Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and on a daily basis. Plan staffing needs and work schedules. Conduct training as determined by management.
• Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas.
• Organize stations to create greatest efficiency and keep work area and kitchen always organized and clean. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas.
• Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis.
• Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense
• Ensure enforcement of company appearance and uniform standards.
• Attend weekly food and beverage Manager Meetings.
• Perform other tasks, as assigned.

• Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired.
• Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards.
• Must have a minimum 2 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef
• Prior experience must include: strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge and skills in food preparation, cooking and presentation
• Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience
• Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in the area of correct procedures and follow through
• Computer skills. Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred
• Position requires working weekends and holidays as needed

• Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired.

• Must be able to lift approximately 50 lbs. (i.e. a sack of potatoes or stacked supplies)
• Must be able to stand for long periods of time, standing or walking for up to six hours
• Extended smell, taste, peripheral sight, color, and depth vision are essential
• Must be able to work indoors, heat and cold kitchen environment, handle knifes
• Ability to read, write, and speak fluently in English; Spanish a plus.