Director of Culinary Operations - Year Round - Full Time

Please note, this position is located at Steamboat Resort in Steamboat Springs, CO.

Year Round
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

• Menu and concept development through menu engineering and profitability analysis (including specific timelines, costing of menu items, developing SOP's, trend analysis and local procurement)
• Procurement strategy including the support of all master procurement programs
• Development of the culinary leadership team
• Actively participate in the annual budget and capital planning process
• Development of a strong food safety culture
• Work with Directors, Chefs and GMs to achieve all financial targets with a strong emphasis on driving revenue while controlling cost of sales and labor
• Directly hire chefs, sous chefs and oversee the hiring of all culinary positions
• Hire, train, coach, mentor, develop and evaluate year-round and key seasonal managers and chefs
• Conduct monthly food and direct supply inventories; audit and approve these inventories for posting
• Oversee facilities' seasonal start up and shut down including overall maintenance
• Works closely with Directors and VP to develop and implement comprehensive training programs for all food and beverage staff
• Understand and ensure team compliance with regulatory local, state and federal requirements and department/company policies and procedures
• Integral member of the dining senior team that will develop a comprehensive, long term dining master plan
• Compliance with all company policies and procedures as well as any regulatory requirements
• Other duties, as assigned

• 7 years of high volume, multi restaurant leadership experience with a proven track record to taking organizations to industry leading positions, or equivalent experience
• Must have a strong business acumen inclusive of budgeting, costing, constant expense management, scheduling, menu engineering, P&L statements, inventory, par levels, etc. to maximize net revenue
• Willingness to certify on a snowmobile, ATV and possibly a snowcat
• Knowledge of fine dining, full service, fast casual, quick service and banquet operations including knowledge of industry trends, and the ability to be the trend setter
• Ability to inspire our culinarians to daily look for ways to improve themselves and the food they serve
• Ability to prioritize and be effective at time management
• Strong leadership, coaching, mentoring, team building and communications skills
• Excellent guest and employee service skills
• Complete knowledge of Company and department policies and procedures
• Ability to purchase goods to meet fluctuating volume and set/adhere to procurement guidelines
• Ability to interact and maintain positive relationships with guests, co-workers and management consistent with SSRC's policies and procedures
• Ability to problem-solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers
• Work and make decisions calmly under pressure
• Ability to be a consistent role model for the company's Service Excellence standards
• Knowledge of Microsoft Office with the ability to work with spreadsheets - menu engineering, costing, menus, etc.
• Thorough understanding of and participation in creating financial metrics including budgets, business plans, P&L statements, monthly financial meetings, labor scheduling to business volumes, inventory par levels, inventory management, etc.
• Safely ski and/or operate a snowmobile or ATV between facilities in varying and extreme weather and snow conditions
• Work as needed, including on weekends and evenings, to cover shifts in all outlets
• Employment is contingent upon the successful completion of a background check

• High School Degree or GED, college degree or equivalent experience preferred
• Culinary Institute - 2 years, or equivalent experience required