Western BBQ Chef - Winter Seasonal - Full Time

• Compliance with established health and safety procedures as well as department/and company policies & proceduresHelp plan and develop menus and all specialty menus research, develop, modify and test recipes
• Supervise, coordinate and participate in the daily operations of kitchen facilities
• Oversee the proper operation and maintenance of all kitchen equipment
• Open and close kitchen according to schedule/guidelines/assignments
• Create, use, and follow through of prep lists, cleaning list, and closing lists
• Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation
• Plan staffing needs, work schedules, training as determined by management
• Ensure enforcement of company appearance and uniform standards
• Organize stations to create greatest efficiency and keep work area and kitchen organized and clean
• Audit portion control and quality on a continual basis
• Meet and exceed all budgetary goals in regards to Cost of Goods and Labor expense
• Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas
• Ensure understanding/compliance with all company policies and procedures as well as any regulatory requirements
• Other duties, as assigned.

• Associate’s Degree in Culinary Arts and 2 years of relevant professional cooking experience in resort or high end facilities OR a combination of education and experience from which-comparable knowledge and skills are acquired
• A minimum 2 years’ experience Lead Cook or Chef capacity at a restaurant OR equivalent Banquet/Restaurant Chef
• Prior experience must include: strong abilities in all applicable cooking techniques/practices, mastery of a variety of kitchen equipment, mastered knife skills, ability to produce excellent from-scratch products, broad/in-depth professional knowledge and skills in food preparation, cooking/presentation
• Prior management experience required
• Computer skills. Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred
• Problem solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers.
• Be a consistent role model for company’s Service Excellence standards

• Must stand for a prolonged period of time (5+ hours)
• Must lift approximately 50 lbs. (i.e. a sack of potatoes or stacked supplies)
• Must handle knives
• Read, write, and speak fluently in English, Spanish a plus
• Must be a minimum of 18 years of age

• Resume required with online application
• This is a salaried, exempt position and is not subject to overtime pay
• Position requires working weekends and holidays as needed
• Pursuant to county and/or state orders and company policies, every employee is required to self-monitor for COVID-19 symptoms, practice social distancing, wash hands frequently, wear a mask per current guidelines, self-report and call in immediately and stay home if sick and assist with sanitizing and disinfecting work areas. Employees must follow all resort mitigation plans and protocols, which can be found posted on resort buildings and on Beekeeper

The base hourly pay range below represents the low and high end of the Steamboat Ski & Resort Corporation hourly pay range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation’s total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.

Steamboat area base salary pay range: $39,500 - $67,000 per year