Come join our Culinary team! Experience mountain living at its best!

Start date: by May 13, 2026 

Our restaurant offers pizza and traditional American fare, as well as soft serve ice cream and a variety of local craft beers and wines. We also host many community events, live music, and fundraisers. 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 team-oriented leader who has a passion to lead, coach, train, and work alongside seasonal staff, is able to step into an established kitchen and execute existing menus and systems, 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 and the Restaurant Manager of the Steamboat Lake Outpost and will be responsible for managing all aspects of the BOH operations.

Compensation package includes free on-site housing, an hourly wage paid out bi-weekly, one free meal daily when the restaurant is open, paid sick leave (accrued each pay period), 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 (this includes working all stations, prep, expo, dishes etc...)

• 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 and Restaurant Manager for direction and strategies at the Outpost and regularly look for ways to improve the restaurant experience.

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

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

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

• Work with the Restaurant Manager to oversee schedules and approve timecards

• 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 Restaurant Manger to ensure a cohesive restaurant team and execution of high-level service.

• Be committed to excellence, remarkable service, hospitality, and sincere interactions with our guests and hold the team 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