Mountain Night Events - Chef - Flex Year Round - Full Time

Steamboat Ski Resort•Steamboat Springs, CO

1d•Onsite

About The Position

Mountain Night Events (MNE) is responsible for executing Steamboat’s on-mountain evening experiences and special events. Signature offerings include: Sunset Happy Hour – Hosted most Thursdays and Sundays, providing guests with scenic mountain views, beverages, and a relaxed social atmosphere. Comedy Night – Held most Saturday evenings, featuring live entertainment in a unique mountaintop setting. Western BBQ – A distinctive Friday night family-friendly western experience featuring a buffet dinner, live music, line dancing, and interactive activities for children. In addition to recurring public events, MNE supports a wide variety of service styles and group functions, including concerts, corporate dinners, après-ski gatherings, weddings, and other special events. The team delivers memorable guest experiences by adapting to diverse event formats while showcasing the unique atmosphere of Steamboat’s mountain setting.

Requirements

Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards.
Minimum of 2 years’ experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef.
Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation.
Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience.
Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through.
Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred.
Must have a high school diploma or GED equivalent.
Read, write, and speak fluently in English.
Must lift and carry approximately 50 lbs. (i.e., a sack of potatoes or stacked supplies).
Must stand for long periods of time or walk for up to six hours.
The senses of taste and smell are used frequently, the use of hands and arms for periods of up to six hours, peripheral, color, and depth vision are essential.
Must handle operation of knives.

Nice To Haves

Spanish a plus.

Responsibilities

Supervise, coordinate, and participate in the daily operations of kitchen facilities.
Assist Director of Culinary regarding food handling including rotation and sanitation.
Support Resort Culinary Management team in supervisory role as manager on duty when necessary.
Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures.
Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week.
Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes.
Ensure continual training of staff.
Motivate and inspire culinary team.
Ensure communications are done professionally and daily.
Plan staffing needs and work schedules.
Conduct training as determined by management.
Oversee the proper operation and maintenance of all kitchen equipment.
Report all observations of damaged/ dangerous equipment.
Properly store food and equipment in correct and allotted areas.
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.
Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas.
Open and close kitchen according to schedule/guidelines/assignments.
Create, use, and follow through of prep lists, cleaning list, and closing lists.
Oversee and directly supervise all food preparation, quantity, and production activities.
Receive food and properly store in correct and allotted areas.
Audit portion control and quality on a continual basis.
Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation.
Coordinate food and menu costing (COGS).
Work directly with the purchasing agent on par levels and supply management.
Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expenses.
Ensure enforcement of company appearance and uniform standards.
Attend weekly food and beverage Manager Meetings.
Perform other tasks, as assigned.
Positions on mountains required ability to ride or ski to work.
Other duties as assigned

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 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