Seasonal Resort Chef — Free Mountain Pass & Benefits

Steamboat Ski & Resort Corporation; Steamboat Springs (CO); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Medical, dental, vision, life, AD&D, &

Disability insurance

401(k) plan with generous match

Paid parental leave

Free regional bus pass

Job summary

Steamboat Ski & Resort Corporation is seeking a seasoned Chef to lead kitchen operations in a hotel/restaurant setting. You will plan menus, supervise culinary staff, manage food preparation, quality and safety, and collaborate with the Director of Culinary on cost controls and recipe development.

Ideal candidates have at least 4 years’ chef experience, strong budgeting and leadership skills, and proficiency with Outlook, Excel, Word, and Food Trak.

Qualifications

• Minimum 4 years’ experience in Chef capacity at a hotel, restaurant, or equivalent as a Banquet or Restaurant Chef required.
• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife handling skills and knowledge of food and its characteristics, especially its shelf-life expiration.
• Must be a minimum of 18 years of age

Responsibilities

• Abide by health and safety procedures and company policies.
• Plan and develop menus for outlets and specialty menus; research, develop, modify and test recipes.
• Supervise kitchen staff and coordinate daily operations.
• Assist in supervision of kitchen staff regarding food handling, rotation and sanitation.
• Coordinate cost control, inventory, and purchasing; manage par levels with purchasing agent.
• Oversee all food preparation, production activities, and staff training.

Skills

Staff supervision

Food preparation

Budget management

Menu planning

Sanitation

Education

High school diploma or GED

Tools

Microsoft Outlook

Excel

Word

Food Trak

Serv Safe Certification

Job description

Steamboat Ski & Resort Corporation is seeking a seasoned Chef to lead kitchen operations in a hotel/restaurant setting. You will plan menus, supervise culinary staff, manage food preparation, quality and safety, and collaborate with the Director of Culinary on cost controls and recipe development.

Ideal candidates have at least 4 years’ chef experience, strong budgeting and leadership skills, and proficiency with Outlook, Excel, Word, and Food Trak.