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Executive Chef Catering

Steamboat Seafood Company

Steamboat Springs, CO

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JOB DETAILS
SALARY
SKILLS
Business Growth, Business Support, Catering Services, Communication Skills, Cook Dishes, Equipment Maintenance/Repair, Event Management, Facilities Management, Food Preparation, Food Production, Inventory Management, Leadership, Menu Development, Operational Strategy, Operational Support, Operations, Organizational Skills, Pricing, Production Control, Production Systems, Purchasing/Procurement, Quality Management, Retail, Retail Operations, Sanitation, Seafood Department, Time Management
LOCATION
Steamboat Springs, CO
POSTED
30+ days ago
Benefits:
  • 401(k) matching
  • Competitive salary
  • Employee discounts
  • Flexible schedule

Chef – Catering Department


Steamboat Meat & Seafood Company


Position Overview


Executive Chef of Steamboat Meat and Seafood Company Catering Department is responsible for overseeing all food production for catering operations, and retail prepared foods. This role ensures consistent quality, efficient production, proper sanitation practices, inventory management, and timely fulfillment of catering and retail needs. The Chef works closely with ownership and the Catering Director to maintain current menus, support business growth, and uphold operational standards.


This is a hands-on leadership role involving production, ordering, staff coordination, and operational oversight.


Compensation: $30+ /hr   AND Tips and Commissions for Events



Core Responsibilities


Food Production & Execution


  • Oversee and execute food production for:
     
    • Catered events and orders
  •  
    • Retail prepared meals (“easy meals”)
  •  
    • Retail staples and house-made packaged products (pesto, marinara, remoulade etc.)
  •  
    • Seasonal and holiday specials and promotional items
  •  
  • Ensure all catering orders are prepared, packaged, and fulfilled accurately and on time
  • Maintain consistent quality, presentation, and product standards across all offerings
  • Establish standardized recipes, prep sheets, and production systems
Menu Development & Pricing Coordination


  • Coordinate with Owner and Catering Director to:
     
    • Maintain consistent quality and portion sizes
  •  
    • Update catering and retail menus as needed
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    • Adjust pricing based on ingredient costs, labor, and market conditions
  •  
    • Develop seasonal specials and holiday-related offerings
  •  
    • Suggest promotional items to support retail and catering sales
  •  
Ordering & Inventory Management


  • Monitor, order, and maintain inventory of ingredients for catering production and house-made retail products
  • Monitor, order, and maintain inventory of packaging supplies and disposable service items used for catering
  • Practice effective inventory management, including using older product appropriately and minimizing waste
  • Communicate inventory needs and shortages to management proactively
Equipment & Operational Oversight


  • Order smallwares as needed, including pots, pans, utensils, and production tools
  • Notify ownership when larger equipment purchases or repairs are required
  • Monitor condition and functionality of equipment and report maintenance needs promptly
Staff Coordination & Event Planning


  • Manage and coordinate a small core production staff for daily and weekly operations
  • Recommend staffing levels for catering events based on scope and production requirements
  • Collaborate with Catering Director to ensure adequate staffing for larger events
Organization, Sanitation & Facility Management


  • Maintain organization and cleanliness of catering-designated areas including:
     
    • Walk-in cooler and freezer
  •  
    • Dry storage
  •  
    • Catering equipment storage
  •  
    • Packaging and paper goods inventory
       
       

Department Coordination


  • Communicate supply needs for paper goods, disposable service ware, and packaging to appropriate management
  • Coordinate with ownership, Catering Director, and management team to support smooth operation

Operational Objectives


Success in this role includes:


  • Reliable and timely execution of catering orders
  • Consistent quality of retail and catering food products
  • Organized and efficient production systems
  • Responsible inventory management and waste reduction
  • Clear communication with ownership and catering leadership
  • Support of department growth through menu development and operational efficiency

Reporting Structure


Reports to: Owner, GM, and Catering Director


Supervises: Cooks,catering production staff (small core team; event staff coordinated with Catering Director)

About the Company

S

Steamboat Seafood Company

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