BOH Staff
$41,600–$49,920 year
On-siteSteamboat Springs, Colorado, United States
Job Summary
Execute dishes with precision, consistency, and pride by setting up and breaking down assigned stations according to daily pars and service needs. Maintain proper food temperatures, follow portion standards and plating guidelines, and taste, test, and evaluate food throughout service to ensure quality. Uphold all health department regulations, monitor product freshness, and keep workstations clean and organized at all times. Communicate clearly with the Chef, expo, and front-of-house teams while anticipating service needs and planning ahead for upcoming shifts. Perform additional duties as assigned to support the effective operation of the kitchen.
Required Qualifications
- Arrive prepared and on time, in proper uniform
- 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
- Uphold all health department regulations and food safety standards
- Follow proper food handling, storage, labeling, and rotation procedures (FIFO)
- Monitor product freshness and quality
- 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
- 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
- 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
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.