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Director of Culinary Operations - Year Round - Full Time
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $106,000.00 - $130,000.00
Work Schedule
Standard Hours
Benefits
Free Alterra Mountain Pass
Free IKON Pass
Discounted skiing and riding for friends and family
Vacation Time
Sick Time
Generous outdoor gear discounts
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
accidental death and dismemberment insurance
Short term disability insurance
long term disability insurance
Employee assistance program
Health savings account
Flexible spending account
401(k) plan with Company Match
Discounted tuition
Paid parental leave
Free regional bus pass
Job Description
Steamboat Ski & Resort Corporation, set in the iconic mountain town of Steamboat Springs, Colorado, is renowned globally as one of the friendliest mountain destinations. With its rich western heritage and a strong culture of welcoming hospitality, the company prides itself on delivering an unparalleled guest experience in the ski and outdoor recreation industry. Steamboat Ski & Resort Corporation operates year-round, offering diverse mountain experiences through its ski resort, dining venues, and outdoor activities. The corporation values a supportive, passionate, and committed workforce, emphasizing diversity and inclusion that contribute to its dynamic work environment. Employees here are expected to champion... Show More
Job Requirements
- must have at least 7 years progressive culinary leadership experience in high-volume, multi-concept environments
- mountain or ski resort hospitality experience preferred
- demonstrated ability in menu engineering and profit and loss management
- experience with extreme seasonality in operations
- proficiency with Microsoft Office including spreadsheet functions for costing and menus
- thorough knowledge of financial metrics and business planning
- current Food Manager and Allergy certification or willingness to obtain within 14 days
- ability to communicate clearly in English
- ability to build and maintain positive relationships
- must be at least 18 years old
- ability to operate snowmobile or ATV in mountain conditions
- intermediate skiing or snowboarding skills for commuting
- must be able to perform essential duties with or without reasonable accommodations
Job Qualifications
- 7 plus years progressive culinary leadership in high-volume, multi-concept environments
- ski resort or mountain hospitality experience strongly preferred
- demonstrated success in menu engineering and profit and loss management
- experience leading through extreme seasonality
- knowledge of Microsoft Office with ability to work with spreadsheets for menu engineering, costing, and menus
- thorough understanding of financial metrics including budgets, business plans, profit and loss statements, monthly financial meetings, labor scheduling, inventory par levels, and inventory management
- current Food Manager and Allergy training certificate or willingness to attend certification courses within 14 days of employment
- clear communication skills in English verbal, non-verbal, and written
- proven ability to maintain positive relationships with guests, coworkers, and management consistent with Steamboat Ski and Resort Company’s Service Excellence standards
- culinary degree or equivalent experience
Job Duties
- Define the culinary philosophy of the resort
- shape seasonal strategy for winter and summer identity
- build systems ensuring consistency across all venues
- develop the next generation of mountain culinary leaders
- influence the long-term dining master plan
- establish what the resort’s food stands for including signature techniques and anchor dishes
- elevate quality, presentation, and sourcing standards
- balance authenticity with profitability
- lead menu architecture and category design
- drive menu engineering and margin performance
- develop banquet and group frameworks
- guide innovation cycles and tastings
- champion mountain-relevant sourcing and partnerships
- own food cost strategy and profitability improvement
- partner with finance and procurement teams
- influence capital planning and equipment strategy
- build scalable systems for seasonal variations
- hire and mentor executive and sous chefs
- build a culinary leadership pipeline
- create training systems for high seasonal turnover
- inspire excellence across year-round and seasonal teams
- lead through seasonality, weather, and remote logistics
- oversee seasonal start-up and shutdown transitions
- ski or travel between facilities as required
- operate comfortably in high-altitude, high-volume environments
- collaborate with back of house and front of house teams and other departments
- ensure compliance with company policies, procedures, and regulatory requirements
- consistently model the company’s Service Excellence standards
- perform other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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