Sous Chef - Winter 25.26 Seasonal - Full Time

Denver, CO, US|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $51,500.00 - $69,500.00

Benefits

free Alterra Mountain Pass for all eligible employees and eligible dependents for winter and summer

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.

401(k) plan with generous company match

Paid parental leave of up to 6 weeks for eligible employees

Free regional bus pass

Job Description

Steamboat Ski & Resort Corporation is a premier mountain destination located in Steamboat Springs, Colorado, famously known as the friendliest mountain destination on the planet. With a rich western heritage and a welcoming staff, Steamboat offers an unparalleled guest experience that combines natural beauty with exceptional service. The organization prides itself on hiring the best employees and maintaining a supportive, challenging, passionate, and committed company culture. Diversity and inclusion are core values that strengthen the community and workplace, creating an environment where unique individuals who care about each other, the environment, and local communities can thrive. Steamboat Ski & Resort... Show More

Job Requirements

2 years of previous work history/education required
at least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity
must be able to manage a shift in any restaurant or banquet
must be able to work all stations in kitchen
must be able to adhere to Steamboat Culinary Guidelines
must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses within 14 days of employment
expected to interact and maintain positive relationships with guests, co-workers, and management
must be minimum 18 years of age
intermediate skiing/riding ability required for certain locations
must be able to stand for long periods of time
must be able to lift and carry up to 50 lbs

Job Qualifications

associates degree in culinary arts and/or 3 years of relevant professional cooking experience in resort or high-end facilities
at least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity
culinary leadership and management experience
advanced knife skills
knowledge of food safety and sanitation standards
ability to manage multiple kitchen stations effectively
experience in food cost control and budgeting
menu planning and recipe development skills
ability to train and mentor kitchen staff
proficiency with computer systems for food ordering and inventory management
strong communication and team collaboration abilities

Job Duties

Culinary leader with prior management/supervisory experience
requires broad, in-depth knowledge and culinary skills in food preparation, cooking and presentation
able to effectively manage, train and give direction to kitchen staff
responsible for cost and quality control, managing labor and ongoing sanitation practices
manage a shift in any restaurant or banquets
mastery of all ingredients and prep required for all menu items
assist in the creation, usage, and follow through of prep lists including pars
advanced knife skills
moves at an efficient and fast pace
knife cuts are consistent and accurate
able to train and teach others about knife skills and safety
prepares station guides and ensures each station is set to standard
monitors and enforces all stations, walk-ins and storage areas for proper labeling and rotation of product
address violations accordingly
supervise the cleaning and organizing of all storage areas
complete Food Handler and Allergen training
ensure compliance with established health and safety procedures
report all observations of damaged/dangerous equipment
conduct and record time and temps at station
has awareness of storage areas, labeling and dating
where applicable ensure that HAACP principles are followed
ensuring that daily temperature logs are completed and filed
takes direction from Chef and outlet managers
conduct training as determined by management for staff
supervise, coordinate and participate in the daily operations of all restaurant kitchen facilities
assist Chef in the supervision of kitchen staff
responsible for and supervises Cooks 1-4 in regards to food handling including rotation and sanitation
assist Chef with food ordering and able to place food orders in the Chef's absence
operate computer system, email, purchasing guides, receipt log, chef's daily log and notes
actively participate in end of period food inventory counts with Chef
meet and exceed all budgetary goals in regards to Cost of Goods
basic understanding of food cost control methods and cost vs. sales relationship
actively participate in daily food waste and transfer logs
meet and exceed all budgetary goals in regards to labor expense
basic understanding of relationship between costs and revenue
participate in scheduling and labor forecasting with Chef
plan and develop with Chef all menus for outlets and all specialty menus
research, develop, modify and test recipes
compliance with all company policies and procedures as well as any regulatory requirements
other duties as assigned

Job Location

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