Roving Winter Chef - Winter 2026-27 Seasonal Full Time

Steamboat Ski Resort•Steamboat Springs, CO

5d•Onsite

About The Position

Steamboat Resort is seeking a dependable, hands-on Resort Roving Chef to provide temporary operational support across resort culinary outlets during the winter season. This position will provide a consistent operational presence within assigned outlets, working alongside chefs and culinary teams to reinforce company policies, standard operating procedures, food-safety requirements, sanitation practices, and established culinary standards. Under the direction of the Director of Culinary Operations, this position will be assigned to outlets based on operational need. The Back of House Operations Assistant will help identify immediate challenges, support corrective actions, assist during high-volume operations, and follow through to ensure established expectations are consistently maintained. This role supports existing culinary leadership and does not replace the authority or responsibilities of outlet chefs. The position does not have standing disciplinary authority over outlet chefs or managers unless specifically delegated by Food and Beverage Senior Leadership. Resume Required.

Requirements

Minimum of three years of progressive experience in a professional kitchen, restaurant, hotel, resort, catering, or comparable high-volume culinary operation.
Working knowledge of food safety, sanitation, HACCP principles, temperature control, food storage, date labeling, cross-contamination prevention, and allergen procedures.
Ability to work competently in multiple back-of-house stations and provide hands-on assistance during preparation and service.
Ability to read, understand, and consistently reinforce recipes, build sheets, checklists, policies, and Standard Operating Procedures.
Strong observational, organizational, documentation, problem-solving, and follow-through skills.
Ability to recognize urgent food-safety, employee-safety, equipment, staffing, and operational concerns and escalate them appropriately.
Ability to coach and reinforce expectations in a professional, respectful, firm, fair, and consistent manner.
Ability to work independently, adjust priorities, and move between multiple outlets based on changing operational needs.
Ability to maintain productive working relationships without undermining the authority of outlet chefs and managers.
Ability to communicate clearly and professionally with employees, chefs, managers, senior leaders, and supporting departments.
Basic proficiency with email, electronic logs, spreadsheets, scheduling platforms, and other workplace systems.
Must meet Steamboat Ski and Resort Corporation’s minimum driving standards and maintain a valid driver’s license if operating company vehicles.
Must be at least 18 years of age
Must be able to communicate clearly in English, verbally, nonverbally, and in writing.
Must have a high school diploma or GED equivalent
Read, write, and speak fluently in English.

Nice To Haves

Previous executive chef, restaurant chef, sous chef, or comparable leadership experience preferred.
Multi-outlet, resort, seasonal, or high-volume culinary experience strongly preferred.
ServSafe Manager Certification or an equivalent approved food-safety certification preferred at hire and required within 90 days of starting the position.
Culinary, hospitality, food-safety, or restaurant-management education or certification preferred
Spanish a plus

Responsibilities

Travel between assigned resort Food and Beverage outlets and provide hands-on back-of-house operational support based on daily priorities and business needs.
Work collaboratively with outlet chefs to identify operational gaps, prioritize corrective actions, and follow through until established expectations are met.
Reinforce company policies, departmental procedures, Standard Operating Procedures, culinary standards, and applicable health and safety requirements.
Conduct routine back-of-house walkthroughs focused on sanitation, organization, food storage, date labeling, temperature controls, allergen procedures, chemical storage, personal hygiene, uniform standards, and opening and closing procedures.
Document observations, corrective actions, and unresolved concerns accurately and communicate them to the outlet chef and Director of Culinary Operations.
Immediately escalate critical food-safety, employee-safety, equipment, or regulatory concerns through the appropriate leadership channels.
Assist outlet chefs with correcting deficiencies while respecting their responsibility for the daily leadership and management of their teams.
Provide hands-on support with food preparation, station coverage, expediting, receiving, opening, closing, and high-volume meal periods as needed.
Be prepared to work in different culinary concepts and provide relief coverage within the employee’s demonstrated skill level and assigned authority.
Verify adherence to approved recipes, build sheets, portion standards, presentation standards, and product-quality expectations.
Assist with the development, implementation, and consistent use of prep lists, production sheets, cleaning schedules, opening checklists, closing checklists, and food-safety logs.
Support proper receiving, storage, rotation, labeling, inventory control, outlet transfers, waste tracking, and maintenance of established par levels.
Identify product shortages, quality concerns, storage issues, or recurring inventory problems and communicate them to the appropriate chef or leader.
Help maintain clean, safe, efficient, and organized kitchens, storage areas, walk-in coolers, freezers, loading areas, and employee workspaces.
Report damaged, unsafe, or improper operating equipment and assist with following up on maintenance needs.
Support culinary onboarding, station training, policy reinforcement, food-safety training, and coaching as directed by culinary leadership.
Reinforce company appearance, uniform, conduct, attendance, and workplace standards in a professional and consistent manner.
Observe staffing and workflow challenges and communicate operational needs to the outlet chef and Director of Culinary Operations.
Serve as a temporary kitchen lead or manager on duty only when specifically assigned and provided the appropriate authority by Food and Beverage leadership.
Support banquets, special events, evening operations, holiday periods, and other resort culinary functions as assigned.
Provide concise operational updates identifying completed follow-up items, recurring concerns, unresolved risks, and recommended next steps.
Maintain professional and collaborative relationships with chefs, managers, employees, warehouse personnel, purchasing, maintenance, and other resort departments.
Handle employee and operational information professionally and maintain appropriate confidentiality.
Comply with all company policies, procedures, and applicable regulatory requirements.
Perform other duties as assigned.
Position requires working weekends, holidays, early mornings, evenings, and periods of peak resort volume.
Position requires working weekends and holidays.
Work schedules will vary based on resort operations and may include weekends, holidays, early mornings, evenings, extended shifts, and emergency operational coverage.

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