Hotel Cook - Winter 26.27 Seasonal - Full/Part Time
$41,600–$52,000 year
On-siteSteamboat Springs, Colorado, United States
Job Summary
Prepare various foods under supervision for restaurant and banquet service, maintaining high quality and production pace. Execute knife skills appropriate for your level, organize stations for efficiency, and keep work areas clean while adhering to state sanitary requirements. Label, date, and rotate products; store food in correct areas and conduct time and temperature checks. Assist with securing deliveries, managing inventory shortages, and reporting damaged equipment. Complete Food Handler and Allergen training and ensure compliance with health and safety procedures. Take direction from chefs and sous chefs to support culinary excellence across the Crooked Antler, The Grand Market, and banquet department.
Required Qualifications
- 2 years of previous work history/education required
- Must read, write, and speak fluently in English
- Must meet assessment criteria to move up within the cook levels
- Must be able to adhere to Steamboat Culinary Guidelines
- Must have current Food Handler and Allergy training certificate, or must attend Food Handler and Aller-train certification courses for Alterra Mountain company within 14 days of employment
- Must be minimum of 16 years of age for Cook 1
- Must be minimum 18 years of age for Cook 2 - 4
- Must be able to stand for long periods of time
- Must be able to lift and carry up to 50 lbs.
- An attached pdf or word document of your resume is required
- Intermediate skiing/riding ability required for certain locations
- Must be able to perform each essential duty satisfactorily with or without reasonable accommodations
Desired Qualifications
- Cook 1 - Preferred experience as a basic prep cook and/or counter service worker, but not required
- Cook 2 - One year of relevant professional cooking experience
- Cook 3 - 2 years' experience as a professional cook or 1 year plus an associate degree in Culinary Arts
- Cook 4 - 3 years of relevant professional cooking experience or 2 years of experience and an associate degree in Culinary Arts
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