POSITION SUMMARY:
The sous chef assists the Food and Beverage Manager in overseeing all kitchen operations, ensuring high-quality food preparation, maintaining food safety standards, and leading culinary staff. This role plays a key part in delivering exceptional dining experiences for resort guests while supporting efficient kitchen operations in a fast paced mountain environment.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Assist in planning, preparing, and executing food service operations.
- Supervise and train line cooks, prep cooks, and other kitchen staff.
- Ensure consistent food quality, presentation, and portion control.
- Maintain compliance with health, sanitation, and food safety regulations.
- Monitor inventory levels and assist with ordering and receiving products.
- Help manage labor costs and kitchen productivity.
- Create and update menu items in collaboration with the Food and Beverage Manager.
- Oversee kitchen operations during the Food and Beverage Manager's absence.
- Maintain a clean, organized, and safe work environment.
- Support banquet, catering, and special event food production as needed.
QUALIFICATIONS:
- 2-5 years of culinary experience, including supervisory experience.
- Culinary degree or equivalent professional experience preferred.
- Knowledge of food safety and sanitation standards.
- Strong leadership, communication, and organizational skills.
- Ability to work flexible schedules, including weekends, holidays, and peak resort seasons.
- Ability to stand for extended periods and lift up to 50 lbs.
PREFERRED SKILLS:
- Experience in high-volume restaurants, hotels, or resorts.
- Experience with banquet and event catering.
- Familiarity with inventory management and food cost control.
- Passion for hospitality and guest service.
WORK ENVIRONMENT:
This position requires working in a fast-paced kitchen environment at a mountain resort. Employees may be required to work early mornings, evenings, weekends, and holidays. You will report to the Food and Beverage Manager, and may be asked to supervise line cooks, dishwashers, and other kitchen staff as assigned.