Hazie's - Full Service Restaurant Chef - Flex Year Round - Full Time

Steamboat Ski Resort•Steamboat Springs, CO

12d•Onsite

About The Position

Hazie’s is Steamboat’s flagship fine dining restaurant, located at the top of the gondola in Thunderhead Lodge, with views of the Yampa Valley. The Chef supervises, coordinates, and participates in daily kitchen operations, including food preparation, production, safety, staffing, training, purchasing, inventory, and cost control. The role works with the Director of Culinary and the Resort Culinary Management team to develop menus, maintain standards, and support restaurant operations. The position is salaried exempt and requires the ability to ride or ski to work. Candidates need culinary education or relevant fine-dining operations and management experience, along with strong cooking, leadership, administrative, and budget-management skills.

Requirements

High school diploma or GED.
Associate degree in culinary arts and two years of relevant professional cooking experience in a resort or high-end facility, or a combination of education and experience providing comparable knowledge and skills.
At least two years of experience as a Lead Cook or Chef in a restaurant, or equivalent experience as a Banquet Chef or Restaurant Chef.
Prior management experience, including ability to supervise all stations, expedite a production line during service, work with company personnel and outside vendors, and manage planning, administration, and budgets.
Strong ability in applicable cooking techniques and practices; mastery of varied kitchen equipment and knife skills, with ability to teach others; ability to produce high-quality from-scratch products; broad professional knowledge of food preparation, cooking, and presentation.
Ability to work at a high pace, collaborate with coworkers, maintain and influence a positive work environment, motivate others, and lead staff in correct procedures and follow-through.
Computer skills and proficiency with Microsoft Office applications; the job description also identifies Microsoft Outlook, Excel, and Word.
Valid driver’s license, successful motor vehicle record check, and compliance with company insurance standards.
Intermediate skier ability and ability to ride or ski to work.
Ability to read, write, and speak English fluently.
Ability to lift approximately 50 pounds and stand or walk for up to six hours.
Ability to work indoors in hot and cold kitchen environments and handle knives.
Extended smell, taste, peripheral sight, color, and depth vision.
Resume required.

Nice To Haves

Knowledge of Food Trak.
Spanish language skills.
Formal college education in hospitality or at least two years of fine-dining operations and management experience with a thorough understanding of wine and beverage service.

Responsibilities

Supervise, coordinate, and participate in daily kitchen operations.
Assist the Director of Culinary with food handling, rotation, and sanitation.
Serve as manager on duty when needed and support the Resort Culinary Management team.
Follow and enforce health and safety procedures and company policies.
Complete daily temperature logs and a weekly Food Safety Audit.
Develop menus and specialty menus with the Director of Culinary; research, develop, modify, and test recipes.
Train, motivate, and inspire culinary staff; communicate professionally and daily.
Plan staffing needs and work schedules and conduct training as directed.
Oversee the operation and maintenance of kitchen equipment and report damaged or dangerous equipment.
Ensure food and equipment are properly stored and kitchen stations and work areas remain organized and clean.
Supervise cleaning and organization of walk-in refrigerators, freezers, and other storage areas.
Open and close the kitchen according to schedules, guidelines, and assignments; create and follow prep, cleaning, and closing lists.
Directly supervise food preparation, portioning, quality, quantity, and production activities.
Receive and properly store food deliveries.
Supervise food, supply, equipment, and inventory purchasing and control.
Coordinate food and menu costing and work with the purchasing agent on par levels and supply management.
Meet budget goals for cost of goods and labor expenses.
Enforce company appearance and uniform standards.
Attend weekly food and beverage manager meetings.
Perform other assigned tasks.

Benefits

Free Alterra Mountain Pass for eligible employees and eligible dependents for winter and summer; free IKON Pass for eligible employees.
Discounted skiing and riding for friends and family of eligible employees.
Vacation and sick time for eligible employees.
Discounts on outdoor gear, apparel, rental cars, and other offerings.
Medical, dental, vision, life, AD&D, short-term disability, and long-term disability insurance, plus EAP, HSAs, and FSAs for Year Round, Flex Year Round, and Season-to-Season employees.
Apex-MEC minimum essential coverage plan for seasonal employees without an offer of major medical coverage, including preventive and urgent care visits, telehealth, limited hospitalization, prescription drug benefits, and multilingual behavioral health services.
401(k) plan with company match.
Discounted tuition with a partner online university.
Paid parental leave of up to six weeks for eligible employees.
Free regional bus pass.
Potential short-term and long-term incentives and region-specific benefits.