Lead Chef & Culinary Leader at Mountain Resort

Schweitzer; Walden (CO); On-site; USD 62,000 - 73,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

401(k) with company match

Paid parental leave

Free regional bus pass

Job summary

Steamboat Ski and Resort Corporation in Colorado seeks a Lead Cook or Chef to supervise on-mountain kitchen operations, plan menus with the Director of Culinary, and train staff for high-paced service during Mountain Night Events.

You will oversee food prep, ensure safety audits, manage scheduling and inventory, and partner with purchasing to control costs while delivering high-quality dishes in a dynamic resort environment.

Qualifications

• Must have a high school diploma or GED equivalent.
• Minimum 2 years’ experience Lead Cook or Chef capacity at a restaurant or equivalent as a Banquet Chef or Restaurant Chef.
• Experience with a variety of cooking techniques and kitchen equipment; strong knife skills.
• Must have prior management experience supervising stations, expediting during service, and budgeting.

Responsibilities

• Supervise, coordinate, and participate in the daily kitchen operations.
• Plan and develop menus with the Director of Culinary and test recipes.
• Train staff and manage scheduling; maintain professional communications.
• Oversee equipment maintenance and food safety audits; ensure sanitation and inventory control.
• Coordinate food cost and purchasing; meet budgetary goals for costs of goods and labor.

Skills

Cooking techniques

Chef experience

Knife skills

Team leadership

Food safety

Education

High school diploma or GED

Tools

Microsoft Outlook

Excel

Word

Food Trak

Job description

Steamboat Ski and Resort Corporation in Colorado seeks a Lead Cook or Chef to supervise on-mountain kitchen operations, plan menus with the Director of Culinary, and train staff for high-paced service during Mountain Night Events.

You will oversee food prep, ensure safety audits, manage scheduling and inventory, and partner with purchasing to control costs while delivering high-quality dishes in a dynamic resort environment.