Sous Chef - Winter 26.27 Seasonal - Full Time

About this role

Seasonal 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. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment, and our communities. 

BESIDES WORKING SOMEWHERE AWESOME, WHAT’S IN IT FOR YOU? • 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* to rest, relax and recharge • 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. This plan helps cover 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 to further their education • Paid parental leave of up to 6 weeks for eligible employees* • Free regional bus pass 

*Click  HERE for more information on our employee benefits! 

For information on Steamboat Ski & Resort Corporation’s Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at  https://www.steamboat.com/doinggood .

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations.

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

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

ESSENTIAL 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 Chefs 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

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 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 for Alterra Mountain company within 14 days of employment

• Expected to interact and maintain positive relationships with guests, co-workers, and management consistent with Steamboat Ski & Re

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