Hotel Executive Chef - Year Round - Full Time
Company: Steamboat Ski & Resort Corporation
Location: Denver
Posted on: June 25, 2022
Job Description:
Who We Are: Steamboat- Ski Town, U.S.A. is known as the
friendliest mountain destination in the world, 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 employee satisfaction scores top the charts and we
have employees who choose to work for the resort for 2, 5, 10, 20
plus years. Fair warning, starting a job at Steamboat could lead to
endless fun, lifelong friendships and a rooted sense of community.
Who We're Looking For: Friendly folks who want to work at the best
summer vacation destination, play in the outdoors and meet friends
from around the world. If you like to provide incredible guests
service with a friendly attitude, then you're ready to join our
team. If you're dream job includes working in the sunshine,
interacting with guests, rewarding work, rides on a mountain
coaster, employee parties and more, then we'd love to hear from
you! Perks & Benefits: Year Round employees at Steamboat are
eligible for medical, dental, vision, legal plan, pet insurance,
PTO and Vacation, Paid Parental Leave, health saving account with
employer contribution as well as the perks and benefits that all
Steamboat employees enjoy. These include a Steamboat and Alterra
Mountain ski pass for you and eligible dependents, competitive
compensation, retail/rental discounts, food & beverage discounts,
industry pro deal discounts, friends & family discounted tickets
subject to restrictions, reservations and/or blackout dates, 401(k)
plan with a generous company match, (eligibility rules apply),
Employee Assistance Program, and a chance to learn and advance
within Steamboat Ski & Resort Corp. Steamboat employees are also
eligible for discounted tuition with partner online universities
for all Alterra Mountain Company employees to further their
education. The Steamboat Grand is hiring an Executive Chef.
Applicants must have at least 4 years experience in a leadership
role as an Executive Sous Chef or Executive Chef in a professional
kitchen. Cover letter and resume required. Detailed job
description, including responsibilities, work performed, tools or
equipment used, etc.:
- Abide by and ensure all hotel outlets and departments
compliance with established health and safety procedures as well as
department and company policies and procedures
- Plan and develop with Director of Culinary Operations, menus
for hotel outlets, specialty menus, and banquets & catering.
Research, develop, modify and test recipes. Maintain updated and
accurate costing and documentation of all dishes prepared and sold
in the food and beverage operations.
- Manage the day-to-day operations and assignments of the kitchen
staff, communicate goals, and assign/prioritize work. Communicate
and enforce policies and procedures with all staff. Supervision of
kitchen staff in regards to food handling including: rotation and
sanitation. Support Resort Culinary Management team in supervisory
role as manager on duty when necessary.
- Oversee the proper operation and maintenance of all kitchen
equipment at the hotel
- Open and close kitchens according to
schedule/guidelines/assignments; assist in the creation, usage, and
follow through of prep lists, cleaning list, and closing lists
- Supervise and coordinate food, supply, equipment, and inventory
control purchasing for operations. Coordinate food and menu costing
(COGS). Establish procedures and timeframes for conducting
inventory. Determine minimum and maximum stocks for all food,
material, and kitchen equipment.
- Plan staffing needs and work schedules. Work with outlet chefs
on staffing needs and labor control.
- Oversee or directly supervise all food preparation, quantity
and production activities. Ensure that all menu items are prepared
and presented according to established recipes and standards.
- Ensure all staff is properly trained and have the tools and
equipment needed to effectively carry out their job functions.
- Organize stations to create greatest efficiency and keep work
area and kitchen organized and clean at all times. Maintain all
procedures set up in all areas.
- Receive food and properly store in correct and allotted
areas.
- Audit portion control and quality on a continual basis
- Meet and exceed all budgetary goals in regards to Cost of Goods
and Labor expense
- Be able to run any kitchen as a relief or in an emergency
situation
- Ensure understanding and compliance with all company policies
and procedures as well as any regulatory requirements
- Support Banquet Team with any needed presence and or
supervision.
- Attend weekly F & B Manager Meetings.
- Supervise the cleaning and organizing of all walk-in
refrigerators and freezers and other storage areas.
- Other duties, as assigned Minimum skills, experience, education
and ability required for this job:
- Associates degree in culinary arts or a minimum 4 years
experience as an Executive Chef/Executive Sous chef
- Must have at least 4 years experience in a leadership role as
an Executive Sous Chef or Executive Chef in a professional
kitchen
- Prior food and beverage kitchen management experience
required
- Knowledge of Microsoft Outlook, Excel and Word, as well as Food
Trak, preferred
- Ability to problem solve in a highly effective manner and
maintain positive relationships with guests and staff, including
management, subordinates and co-workers
- Ability to be a consistent role model for company's Service
Excellence standards Physical Requirements:
- Must be minimum 18 years of age
- Able to stand for long periods of time
- Must be able to work at a high pace
- Must be able to lift approximately 50 lbs. (i.e. a sack of
potatoes or stacked supplies)
- Ability to communicate clearly in English both written and
verbal Miscellaneous information:
- 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 salary pay range below represents the low and
high end of the Steamboat Ski & Resort Corporation salary 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: $80,000 - $100,000 per year Steamboat Ski &
Resort Corporation is an equal opportunity employer
Keywords: Steamboat Ski & Resort Corporation, Denver , Hotel Executive Chef - Year Round - Full Time, Hospitality & Tourism , Denver, Colorado
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