Roving Winter Chef - Winter 2026-27 Seasonal Full Time

Seasonal
Steamboat- Ski Town, U.S.A. ® is known as the friendliest mountain destination on the planet, 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 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.
BESIDES WORKING SOMEWHERE AWESOME, WHAT’S IN IT FOR YOU?
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
*Click HERE for more information on our employee benefits!
For information on Steamboat Ski & Resort Corporation’s Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at https://www.steamboat.com/doinggood.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations.
POSITION SUMMARY
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.
ESSENTIAL DUTIES
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.
REQUIRED QUALIFICATIONS
Minimum of three years of progressive experience in a professional kitchen, restaurant, hotel, resort, catering, or comparable high-volume culinary operation.
Previous executive chef, restaurant chef, sous chef, or comparable leadership experience preferred.
Multi-outlet, resort, seasonal, or high-volume culinary experience strongly preferred.
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