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Steamboat Ski & Resort Corp. Hotel Sous Chef - Flex Year Round - Full Time in Steamboat Springs, Colorado

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 ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you’re ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-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 Hotel is looking for a Sous Chef for their banquet and restaurant operations. Must have at least five (5) years of relevant professional cooking experience and management experience is required; an Associates degree in Culinary Arts is preferred. If you love working in a fast-paced kitchen with great co-workers, apply today! Resume required.

Detailed job description, including responsibilities, work performed, tools or equipment used, etc.:• Plan, supervise and coordinate the daily operations of all assigned restaurant and banquet kitchen facilities• Plan and develop with Executive Chef all menus for hotel outlets and all specialty menus• Research, develop, modify and test recipes• Ensure compliance with established health and safety procedures• Assist in planning and maintaining appropriate quality and production control system• Supervise the cleaning and organizing of all storage areas• Plan and conduct all training programs for kitchen staff• Supervise and coordinate all food purchasing, food costing and menu costing for restaurants and banquet operations• Hiring, separations, scheduling, staff meetings and training programs, and employee evaluations• Assist Executive Chef and accounting department with inventory control and reporting• Meet and exceed all budgetary goals in regards to cost of goods and labor expense• Ensure understanding and compliance with all company policies and procedures as well as any regulatory requirements • Other duties, as assigned

Minimum skills, experience, education and ability required for this job:• Must have experience executing orders on the line• Associates degree in Culinary Arts is preferred• At least 5 years of relevant professional cooking experience in hotel and/or conference facilities including management experience required• Must have a broad and in-depth professional knowledge and skills in food preparation, cooking and presentation. • Must have good planning and supervisory skills • Problem solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers• Be a consistent role model for company’s Service Excellence standards

Physical Requirements:• Must be minimum 18 years of age • Must be stand for long periods of time and lift and carry 25-50 lbs. • Read, speak, and understand English

Miscellaneous information:• Resume required with online application• This is an hourly non-exempt position and is 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 BeekeeperThe base hourly pay range below represents the low and high end of the Steamboat Ski & Resort Corporation hourly 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 hourly pay range: $16.00 - $26.00 per hour

Steamboat Ski & Resort Corporation is an equal opportunity employer

Qualifications

Education

Preferred

  • Associates or better

Experience

Required

  • Must have experience executing orders on the line

  • Management experience

  • 5 years: Relevant professional cooking experience in a hotel and/or conference facilities

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