Kitchen Manager

Start date: by Dec 3, 2024 (could start immediately)

The Steamboat Lake Outpost is tucked away in the rural mountain community of Clark, Colorado, 25 miles north of the town of Steamboat Springs. We are a unique business that offers lodging, a restaurant, a general store, the only gas pump for miles, and various guided outdoor adventures. Our restaurant offers rustic comfort food and a variety of local craft beers wines, and cocktails. We also host many community events, live music, and fundraisers. Every day, we get to rub shoulders with our fantastic community of locals, as well as the myriad of outdoor enthusiasts who come to adventure in this area.  

Our mission as a business is to be the gathering place of North Routt County, creating a space where locals and visitors alike can build authentic relationships in a life-giving environment defined by friendly service and genuine hospitality and care for our guests. 

We are looking for a visionary leader who has a passion to lead, coach, and train staff, is committed to being a part of the community and possesses a strong culinary, hospitality, and kitchen management background. This individual will report to the General Manager of the Steamboat Lake Outpost and will be responsible for managing all aspects of the BOH and BOH staff.  

Compensation value includes on-site housing, an hourly wage paid out bi-weekly, a free shift meal, and free and discounted activities. Benefits may include paid time off, health/dental/vision insurance and a 401K (match up to 4% after 1 year and 1000 hours with the company). 

As we are located in a heavy tourist area, our peak seasons run Dec-Mar and May-Oct. We run hard during the seasons and then have opportunities for extended time off to play hard, rest, and travel while things are shutdown during the slow seasons. Depending on the comp package, there may be some paid time off to use for a portion of the off season. 

The Ideal Candidate will demonstrate:  

• A genuine presence of welcome and hospitality and a desire to build relationships with guests and staff.

• A willingness to jump in wherever needed, working alongside the team and modelling servant leadership.

• A “Team Outpost” mindset - see the big picture of the Outpost and how the BOH fits into the overall mission and vision.

• A strong work ethic and growth mindset.

• A high level of emotional and social intelligence, able to read the room and address potential issues with team members and with guests.

Job Duties: 

• Report to the SLO GM for direction and strategies at the Outpost and regularly look for ways to improve the restaurant experience.

• Oversee menu planning, food costs, ordering, inventory, prep, and execution of all meals at SLO (menu, specials, banquets, staff meals).

• Build a cohesive BOH team, providing necessary coaching and training at all levels within the kitchen.

• Work alongside the BOH team, modelling proper execution of industry standards and expectations of the Outpost as a business.

• Manage schedule and approve timecards for BOH staff.

• Complete seasonal evaluations with BOH staff.

• Ensure the adherence to all health and safety standards.

• Develop and implement systems to ensure efficient and cost-effective use of resources in the kitchen.

• Work closely with the FOH Manger to ensure a cohesive restaurant team and execution of high-level service.

• Collaborate with the GM, marketing team and FOH Manager for event/banquet planning, execution, and advertising.

• Be committed to excellence, remarkable service, hospitality, and sincere interactions with our guests and hold BOH accountable to that standard.

• Be committed to the SLO community and work to protect and uphold the culture.

• Collaborate with other SLO staff members/departments in day-to-day operations.

 Required Skills:  

• Strong leadership skills

• Ability to coach and train staff

• Detail-oriented and driven to do all things with excellence

• 6+ years cooking experience in a commercial kitchen

• 2+ years kitchen management experience

• Servsafe Manager certified

• High School Graduate/GED equivalency

• Valid driver’s license

• 21 years or older

• Ability to work in a standing position for 8-12 hours per day

• Ability to safely lift 60lbs (50 lbs overhead)

 Preferred Skills:  

• 4+ years kitchen management experience

• Banquet experience

• Highly proficient in kitchen systems and mathematics

• Proficiency in Toast POS System

• Strong written and verbal communication skills