BOH Staff

Destination Hospitality LLC • Steamboat Springs, CO

2d • $20 - $24

About The Position

The Line Cook is a craft professional responsible for executing
dishes with precision, consistency, and pride. This role exists to create an environment where every guest thinks, “This. This is the only place in the world I want to be eating right now.”

Line Cooks ensure that every plate leaving the kitchen reflects Destination Hospitality’s standards for quality, flavor, presentation, and timing. Through disciplined preparation, strong communication, and commitment to technique, Line Cooks help transform ingredients into memorable experiences.

Responsibilities

• Arrive prepared and on time, in proper uniform, ready to execute service at a high level.
• Set up and break down assigned station thoroughly and efficiently according to daily pars and service needs.
• Execute all recipes with precision, consistency, and attention to detail.
• Follow all portion standards, cooking methods, plating guidelines, and presentation expectations.
• Maintain proper food temperatures by correctly operating ovens, grills, fryers, broilers, and other equipment.
• Taste, test, and evaluate food throughout service to ensure quality and consistency.
• Maintain clean, organized, and well-stocked stations at all times.
• Complete all assigned prep lists accurately and efficiently.
• Close kitchen stations according to checklist standards and support teammates in successful shutdown.
• Uphold all health department regulations and food safety standards.
• Follow proper food handling, storage, labeling, and rotation procedures (FIFO).
• Monitor product freshness and quality; communicate concerns immediately.
• Ensure food is held, stored, and served at safe and appropriate temperatures.
• Maintain a clean, organized, and sanitary workstation throughout the shift.
• Communicate clearly and respectfully with the Chef, expo, and front-of-house team.
• Work collaboratively with the kitchen team to ensure smooth and timely service execution.
• Anticipate service needs and plan ahead for upcoming shifts by pulling stock and building prep lists.
• Stay composed, focused, and solution-oriented during high-volume service.
• Be open and receptive to coaching, feedback, and continuous improvement.
• Maintain a strong understanding of all menu items, ingredients, and preparation methods.
• Understand allergens and dietary restrictions and follow proper modification procedures.
• Participate in menu development discussions, feature execution, and culinary creativity when invited.
• Commit to continuous improvement of knife skills, technique, efficiency, and culinary knowledge.
• Attend all scheduled meetings and training sessions.
• Embody Destination Hospitality’s Mission, Vision, and Core Values in daily conduct.
• Contribute to a positive, productive, and respectful kitchen environment.
• Maintain professionalism, urgency, and attention to detail at all times.
• Take ownership of station performance and personal accountability for results.
• Treat teammates with respect, authenticity, and integrity.
• Perform additional duties as assigned to support the effective operation of the kitchen.

Benefits

• Dining Discount Privileges across the entire DH group: Dining Discounts = 50% Off for you and a plus 1 (Please confirm a reservation and/or visit during non-peak times)
• Lodging Discounts at The Carlin and Aurum Breck Condo = 25% Off
• Sick Pay Accruals – Per State Guidelines
• Health insurance eligibility: o Pre-tax health insurance benefit contribution of up to $125 per pay period (up to $3,250 annually) o Medical, dental, vision, and accident plans available
• Paid Time Off: o Up to 40 hours PTO accrued per 2,080 hours worked o Paid sick leave per Colorado law
• Tuition reimbursement: o Up to $1,000 per year for pre-approved, industry-related coursework

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed