BOH Staff at Destination Hospitality LLC

Steamboat Springs, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Oct, 26

Salary

24.0

Posted On

21 Jul, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Execution, Station Management, Food Safety, Sanitation, Knife Skills, Plating, Recipe Adherence, FIFO, Temperature Control, Team Communication, Prep List Management, Allergen Awareness

Industry

Hospitality

Description

JOB DESCRIPTION – LINE COOK ABOUT DESTINATION HOSPITALITY Destination Hospitality exists to create best-in-class hospitality experiences in destination resort markets. We believe hospitality is more than service—it is an art form rooted in genuine human connection, obsessive attention to detail, and a deep sense of place. By thoughtfully curating food, drink, design, and service, we strive to ensure every guest leaves feeling welcomed, fulfilled, and genuinely better than before they arrived. Our culture is built on excellence in craft, unwavering hospitality, authenticity and integrity, community, empowerment and growth, and a shared sense of humor. Every role at Destination Hospitality plays a critical part in shaping unforgettable moments. We don’t just hire employees—we cultivate craftspeople, collaborators, and hospitality professionals who are passionate about excellence and growth. POSITION SUMMARY The Line Cook is a craft professional responsible for executing dishes with precision, consistency, and pride. This role exists to create an environment where every guest thinks, “This. This is the only place in the world I want to be eating right now.” Line Cooks ensure that every plate leaving the kitchen reflects Destination Hospitality’s standards for quality, flavor, presentation, and timing. Through disciplined preparation, strong communication, and commitment to technique, Line Cooks help transform ingredients into memorable experiences. CORE RESPONSIBILITIES Culinary Execution & Station Management • Arrive prepared and on time, in proper uniform, ready to execute service at a high level. • Set up and break down assigned station thoroughly and efficiently according to daily pars and service needs. • 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 and support teammates in successful shutdown. JOB-SPECIFIC REQUIREMENTS Food Safety, Sanitation & Quality Control • Uphold all health department regulations and food safety standards. • Follow proper food handling, storage, labeling, and rotation procedures (FIFO). • Monitor product freshness and quality; communicate concerns immediately. • Ensure food is held, stored, and served at safe and appropriate temperatures. • Maintain a clean, organized, and sanitary workstation throughout the shift. Team Communication & Service Flow • 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. Knowledge & Professional Development • Maintain a strong understanding of all menu items, ingredients, and preparation methods. • Understand allergens and dietary restrictions and follow proper modification procedures. • Participate in menu development discussions, feature execution, and culinary creativity when invited. • Commit to continuous improvement of knife skills, technique, efficiency, and culinary knowledge. • Attend all scheduled meetings and training sessions. Culture, Accountability & Professionalism • Embody Destination Hospitality’s Mission, Vision, and Core Values in daily conduct. • Contribute to a positive, productive, and respectful kitchen environment. • 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. COMPENSATION & BENEFITS Compensation: $20–$24 per hour DOE Benefits for All Employee Status (Seasonal, Part Time and Full Time) Dining Discount Privileges across the entire DH group: Dining Discounts = 50% Off for you and a plus 1 (Please confirm a reservation and/or visit during non-peak times) Lodging Discounts at The Carlin and Aurum Breck Condo = 25% Off Sick Pay Accruals – Per State Guidelines Employee Benefits Package for Full Time Year Round Team Members Only: • Health insurance eligibility: o Pre-tax health insurance benefit contribution of up to $125 per pay period (up to $3,250 annually) o Medical, dental, vision, and accident plans available • Paid Time Off: o Up to 40 hours PTO accrued per 2,080 hours worked o Paid sick leave per Colorado law • Tuition reimbursement: o Up to $1,000 per year for pre-approved, industry-related coursework WHY THIS ROLE MATTERS Line Cooks at Destination Hospitality are more than food preparers—they are craftspeople and experience creators. Every detail matters. Every plate represents the brand. Your precision, discipline, and pride in execution directly shape the guest’s experience. The consistency and care you bring to your station are foundational to delivering the exceptional hospitality that defines Destination Hospitality.

Responsibilities

Responsible for executing dishes with precision and consistency while managing the setup and breakdown of assigned kitchen stations. Ensures all plates meet quality, flavor, and presentation standards while maintaining a clean and organized workspace.