Hotel Sous Chef - Winter 26.27 Seasonal - Full Time

Culinary Leadership

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.

Essential Duties

• Mastery of all ingredients and prep required for all menu items.
  Absorb and implement prep lists including pars.
  Achieve 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.
  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.
  Aid Chef in 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.
  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.
  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.

Required Qualifications

• 2 years of previous work history/education required.
• At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity is required.
• Must be able to manage a shift in any restaurant or banquet.
• Must be minimum 18 years of age.
• Must be able to work all stations in kitchen.
• Must be able to adhere to Steamboat Culinary Guidelines.
• Expected to interact and maintain positive relationships with guests, co-workers, and management consistent with Steamboat Ski & Resort Corp's Service Excellence standards.
• Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment.

Education Requirements

• Associate's degree in culinary arts and/or 3 years of relevant professional cooking experience in resort or high-end facilities.

Physical Requirements

• Must be able to stand for long periods of time.
• Must be able to lift and carry up to 50 lbs.
• Must be minimum 18 years of age.

Work Conditions

• Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions.
• Hazardous Materials/Noise: The noise level in the workplace is usually moderate.

Application Instructions

An attached pdf or word document of your resume is required.