Sous Chef at The Creede Hotel and Restaurant

We are hiring for the 2024 Summer Season for the Restaurant.

The Historic Creede Hotel was built in 1892. Creede is a remote silver mining town situated between two picturesque mountain ranges at the headwaters of the Rio Grande. We have a BRAND NEW State of the Art kitchen that services about 50 inside and about 80 in our beautiful tent covered courtyard that has a stage with lots of live entertainment. We are open from Tuesday to Sunday for lunch from 11am to 2pm, dinner from 5pm to 8pm and Sunday brunch from 10am to 2pm.  We are situated on main street that has an iconic view of the cliffs and are right next door to the Creede Repertory Theater, one of the top 10 in the US.

We are currently accepting applications for line cooks and prep cooks for the 2024 season, which begins May first and runs through October.

We are looking for experienced, hard-working people that will work well with our new Executive Chef and all other employees.  We are growing fast and would love to find talent that would consider making this a yearly migration. We are currently committed to being open from Memorial Day to October first. 

We have limited employee housing at $600 per room plus 2 person shared bathroom, utilities included.

Line Cook Requirements: 

$16/hr to $20/hr depending on experience plus tips

• High School diploma or equivalent
• Experience as a Line Cook and knowledge of all stations
• Knowledge of cooking techniques and kitchen equipment
• Ability to work well under pressure in fast-paced environment.
• Excellent communication and teamwork skills
• Flexibility to work evenings, weekends, and holidays and long hours.
• Can handle working in a fast-paced kitchen environment and be able to work well under pressure.

Line Cook Responsibilities:

• Set up and stocking stations with all necessary supplies.
• Prepare and cook menu items according to restaurant recipes and standards.
• Collaborate with other kitchen staff to ensure timely and efficient service.
• Answer, report and follow Executive or Sous Chef’s instructions.
• Clean up station and take care of leftover food.
• Stock inventory appropriately
• Comply with nutrition and sanitation regulations and safety standards and knowledge of HAACP
• Maintain a positive and professional approach with coworkers and customers.

Physical Requirements:

• Ability to stand for extended periods of time
• Ability to lift up to 50 pounds
• Ability to work in a hot and noisy environment

Prep Cook Requirements:

$14 to $16/hr plus tips

• Proven experience as a prep cook
• High School diploma or equivalent
• Knowledge of health and safety rules in a kitchen
• A team player with good communication skills
• Patient with an ability to stay positive under pressure
• Manual dexterity able to operate cutting tools and kitchen utensils

Prep Cook Responsibilities:

• Follow the prep list created by chefs to ensure all ingredients are ready for service
• Label and stock all ingredients on shelves so they can be organized and easily accessible
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
• Undertake basic cooking duties such as reducing sauces, parboiling food etc.
• Prepare simple dishes such as salads, entrees etc.
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
• Comply with nutrition and sanitation guidelines

Physical Requirements:

• Ability to stand for extended periods of time
• Ability to lift up to 50 pounds
• Ability to work in a hot and noisy environment

Role of the Sous Chef: FILLED

$22/hr to $26/hr depending on experience

Sous Chef Requirements:

•  A minimum 2+ years’ experience as a Sous Chef
• Associate or Bachelor’s degree in Culinary Arts a plus.
• Understanding of various cooking methods, ingredients, equipment and procedures
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities
• Excellent communication and interpersonal skills

Responsibilities:

• Help in the preparation and design of all food menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Physical Requirements:

• Ability to stand for extended periods of time
• Ability to lift up to 50 pounds
• Ability to work in a hot and noisy environment