Fine Dining Restaurant Chef — Lead Kitchen, Mountain Resort

Steamboat Resort; Steamboat Springs (CO); On-site; USD 60,000 - 70,000; Part time

Benefits offered by this job

Free regional bus pass

Medical, dental, vision insurance

401(k) with company match

Paid parental leave

Job summary

Steamboat Resort on the mountain in Steamboat Springs, CO, seeks a Chef for Hazie’s, our flagship fine-dining restaurant. Successful candidates will have formal hospitality education and at least two years of fine-dining management experience with a strong wine and beverage understanding.

Responsibilities include supervising daily kitchen operations, developing menus with the Culinary Director, training staff, and ensuring health and safety compliance.

Qualifications

• High School Diploma or GED required.
• Associates degree in culinary arts and related experience preferred.
• Lead cook or chef experience in resort/high-end facilities a must.
• Strong knowledge of health and safety procedures and food handling.

Responsibilities

• Supervise daily kitchen operations and assist Culinary Director.
• Ensure food safety audits are completed weekly.
• Plan and develop menus for outlets; modify and test recipes.
• Train staff and manage scheduling, budgets, and communications.
• Oversee kitchen equipment maintenance and inventory control.
• Ensure portion control and quality across all dishes.
• Open/close kitchen per schedule and maintain cleanliness.
• Collaborate with purchasing on par levels and cost targets.

Skills

Lead cook / Chef capacity

Budget management

Team leadership

Food preparation

Cooking techniques

Knife skills

Staff training

Microsoft Outlook

Excel

Word

Education

High School Diploma or GED

Associates degree in culinary arts

Tools

Microsoft Outlook

Excel

Word

Job description

Steamboat Resort on the mountain in Steamboat Springs, CO, seeks a Chef for Hazie’s, our flagship fine-dining restaurant. Successful candidates will have formal hospitality education and at least two years of fine-dining management experience with a strong wine and beverage understanding.

Responsibilities include supervising daily kitchen operations, developing menus with the Culinary Director, training staff, and ensuring health and safety compliance.