Sous Chef - Winter 26.27 Seasonal - Full Time

Steamboat Ski Town, U.S.A. is known as the friendliest mountain destination on the planet, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our culture is supportive, challenging, passionate, and committed, and we believe that diversity makes us stronger.

Benefits

• Free Alterra Mountain Pass for all eligible employees and eligible dependents for winter and summer, and a 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
• Generous discounts on outdoor gear, apparel, rental cars, etc.
• Medical, dental, vision, life, AD&D, short-term & long-term disability insurance, EAP, HSAs, FSAs, and more for Year Round, Flex Year Round, & Season-to-Season Employees
• Apex-MEC (minimum essential coverage) plan available to all seasonal employees without an offer of major medical coverage (covers preventive visits, urgent care visits, free telehealth, limited hospitalization, prescription drug benefits, and free multilingual behavioral health)
• 401(k) plan with generous company match
• Discounted tuition with partner online university for all Alterra Mountain Company employees
• Paid parental leave of up to 6 weeks for eligible employees
• Free regional bus pass

About the Role

This winter season, Steamboat is in need of an experienced sous chef. Applicants will be considered for all Food and Beverage locations based on need, skills, experience, and ability. Must be able to manage a shift in any restaurant or banquets.

Responsibilities

• 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
• 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; 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
• 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
• Ensure HAACP Principles are followed where applicable; ensure 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, 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

Requirements

• Associate’s degree in culinary arts and/or 3 years of relevant professional cooking experience in resort or high-end facilities
• At least 1 year of 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 the kitchen
• Must be able to adhere to Steamboat Culinary Guidelines
• Must have current Food Manager and Allergy training certificate, or must attend certification courses within 14 days of employment
• Expected to interact and maintain positive relationships with guests, co-workers, and management consistent with Steamboat’s Service Excellence standards

Qualifications

• 2 years of previous work history/education required

Pay

Steamboat Springs area base hourly pay range: $26.00 - $28.00 per hour.

Physical Requirements

• 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
• Must be minimum 18 years of age

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery.

Working Conditions

While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. The noise level in the workplace is usually moderate.