Hazie's - Full Service Restaurant Chef - Flex Year Round - Full Time

Alterra Mountain Company; Steamboat Springs (CO); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Free ski pass for employees and depend

Discounted gear and services

Paid vacation & sick time

401(k) with company match

Tuition discounts

Parental leave

Regional transit pass

Job summary

Alterra Mountain Company’s Hazie’s Restaurant in Steamboat is seeking an experienced Chef to lead kitchen operations atop Thunderhead Lodge. The role requires formal culinary education or equivalent high-end dining leadership, plus strong wine and beverage knowledge.

You will supervise staff, manage daily kitchen activities, ensure health and safety standards, and contribute to menu development and costing.

Qualifications

• Formal college education in hospitality or two years of fine dining ops and management experience.
• Strong wine/beverage service knowledge.
• Proficiency with Microsoft Office applications.

Responsibilities

• Supervise and coordinate daily kitchen operations.
• Assist with food handling, rotation, and sanitation.
• Support Culinary Management as manager on duty when needed.
• Ensure health and safety procedures and company policies are followed.
• Maintain daily temperature logs and conduct weekly Food Safety Audits.
• Plan and develop menus with the Director of Culinary; test recipes.

Skills

Wine & beverage service

Fine dining operations

Staff management

Education

Culinary education or equivalent

Tools

Microsoft Office

Job description

Seasonal 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.

Benefits

• 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
• For information on Steamboat Ski & Resort Corporation’s Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at https://www.steamboat.com/doinggood.

Job Overview

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations.

Hazié’s Restaurant Chef

Located at the top of the gondola, Thunderhead Lodge offers exquisite views of the Yampa Valley and is home to Hazie’s, our flagship fine dining restaurant.

Qualifications

Successful candidates will have a formal college education in hospitality or at least two (2) years of fine dining operations and management experience with a thorough understanding of wine and beverage service.

Administrative duties require proficiency in Microsoft Office applications and intermediate skier ability is required. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.

Responsibilities

• Supervise, coordinate, and participate in the daily operations of kitchen facilities.
• Assist Director of Culinary regarding 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 outlets 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 daily.
• 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 organized and clean at all times.
• 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.
• Positions on mountain required ability to ride or ski to work.

Minimum Skills, Experience, Education, and Ability

High School Diploma or GED 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 correct procedures and follow through.

Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred.

Physical Requirements

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 knives Ability to read, write, and speak fluently in English, Spanish a plus.

Miscellaneous Information

Resume required. This position is a salaried exempt position and is not subject to overtime pay. Position requires working weekends and holidays as needed. All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines.

Salary and Compensation

The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation’s total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $60,000 - $70,000 per year.

Equal Opportunity Employer

Steamboat Ski & Resort Corporation is an Equal Opportunity Employer.

Steamboat- Ski Town, U.S.A. ® is known as the friendliest mountain destination in the world, 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 employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community.

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