Employer: Turner Enterprises Management, LLC Position: PM Sous Chef Location: Vermejo Reserve – Raton, NM Type: Full Time Term / Hourly / Non-Exempt / Benefits-Eligible Season: 10 – month position Housing: Yes
Anticipated Start Date: March 2027
Are you an experienced culinary professional with a passion for exceptional cuisine, team leadership, and memorable guest experiences? Have you dreamed of showcasing your culinary talents in a world-class hospitality setting surrounded by the natural beauty of northern New Mexico? At Ted Turner Reserves, we connect people with nature by providing one-of-a-kind outdoor experiences in luxury settings, and we're looking for skilled, dedicated culinary professionals to be a part of our growing team.
Our premier Reserve, Vermejo, is currently seeking a PM Sous Chef to support culinary operations, lead kitchen staff, and deliver exceptional dining experiences that reflect our commitment to quality, creativity, and luxury hospitality.
ABOUT THE POSITION
As the PM Sous Chef, you will work closely with the Executive Chef and Chef de Cuisine to oversee daily culinary operations, supervise kitchen staff, and ensure the consistent preparation and presentation of high-quality meals. This hands-on leadership position combines culinary expertise, menu development, kitchen organization, and team development in a fast-paced luxury hospitality environment. You will help prepare meals for approximately 50 guests and 60 team members, coordinate kitchen schedules and food preparation, and maintain exceptional standards of food quality, sanitation, and guest service. You will also support special events and offsite dining experiences while providing guidance and training to kitchen employees with varying levels of experience.
You will also be responsible for:
- Leading kitchen operations during assigned shifts, coordinating food preparation and service to ensure efficient execution, consistent food quality, and exceptional guest experiences.
- Preparing and cooking daily meals for approximately 50 guests and 60 team members, following approved recipes, menus, and presentation standards.
- Supporting the Executive Chef and Chef de Cuisine in overseeing kitchen operations, maintaining culinary standards, and ensuring consistent food quality.
- Providing professional leadership, direction, and supervision to kitchen team members.
- Preparing work schedules and coordinating daily assignments and operational coverage for approximately 15 kitchen employees.
- Training, supervising, and mentoring seasonal kitchen employees in food preparation techniques, kitchen procedures, and service expectations.
- Collaborating with the Executive Chef and Chef de Cuisine on menu planning, recipe development, and creative culinary concepts.
- Ensuring proper food preparation, portioning, plating, and presentation consistent with Vermejo's luxury hospitality standards, including upscale buffet service and composed plating.
- Supporting food cost management by monitoring inventory, portion control, food waste, and efficient utilization of ingredients.
- Supporting kitchen inventory management, including monitoring supplies, maintaining accurate records, and ensuring proper food storage and stock control.
- Coordinating with culinary and guest services teams to accommodate dietary restrictions, food allergies, and special guest requests while maintaining food safety standards.
- Assisting with the planning and execution of offsite dining experiences and special events in collaboration with the Event Chef.
- Maintaining the organization, cleanliness, and sanitation of all kitchen workspaces, equipment, and storage areas.
- Demonstrating and reinforcing the proper and safe use of kitchen equipment, including knives and other culinary tools, while ensuring compliance with applicable food safety regulations and health codes.
- Communicating operational needs, staffing concerns, and opportunities for improvement to culinary leadership while collaborating with other departments to support guest experiences.
- Assisting with additional operational responsibilities as needed, including dishwashing, deep cleaning, painting, and groundskeeping.
- Adhering to all applicable Company and Reserve policies and procedures and performing other duties as assigned.
- Performing additional duties as assigned.
YOUR QUALIFICATIONS
Essential:
- Minimum of five years of high-end culinary experience, including advanced food preparation, cooking techniques, and kitchen operations.
- Experience leading, supervising, or training kitchen employees in a professional culinary environment.
- Advanced knowledge of kitchen equipment, knife handling, food preparation techniques, and safe equipment operation.
- Experience with upscale buffet service, composed plating, and maintaining consistent food quality and presentation.
- Strong knowledge of food safety, sanitation standards, applicable health codes, and kitchen inventory systems.
- Strong leadership, communication, organizational, and problem-solving skills, with the ability to perform effectively in a fast-paced, high-pressure environment.
- Ability to read, interpret, and accurately follow recipes and instructions, including making adjustments for high-altitude cooking.
- If position requires operation of vehicles, and you’ll need to possess a valid driver’s license or be able to obtain one within 30 days of employment. Your driving record will need to meet the standards and requirements of the Company and the Company’s insurance provider.
- You’ll need to present documentation establishing both identity and employment authorization within three days of hire pursuant to federal law.
Preferred:
- Culinary degree or formal culinary training.
- Experience working in a luxury hotel or resort setting.
- Experience preparing wild game cuisine and executing remote or outdoor dining experiences.
- Current ServSafe Food Protection Manager Certification or equivalent recognized food safety certification.
YOUR QUALITIES
- You're alert, friendly, and eager to assist guests politely and promptly.
- You demonstrate genuine care and compassion for guests and team members, both within and outside your department.
- You place a high priority on supporting your team and fostering a positive, collaborative working environment.
- You speak positively and respectfully about colleagues within and outside your department.
- You're self-directed, energetic, motivated, and capable of managing multiple responsibilities in a fast-paced kitchen environment.
- You're creative, adaptable, and willing to work within the resort's established culinary philosophy and service standards.
- You demonstrate sound judgment, integrity, and attention to detail in food preparation, presentation, and daily operations.
- You maintain clean, organized, and safe working environments.
- You conduct yourself professionally both in and outside the workplace.
EMPLOYEE BENEFITS & PERKS
The Company offers full time employees an elite benefits package, including medical dental and vision insurance, basic life insurance, short term disability, 401(k) plan with matching contributions, paid time off and paid holidays.
ACCOMMODATIONS This position will require you to live in Vermejo headquarters, located approximately 40 miles from the closest town (Raton, NM). Vermejo’s location is approximately 4.5 hours’ drive south of Denver or 4.5 hours’ drive north of Albuquerque.
Vermejo offers single- and double-bedroom dorm room style company housing (subject to availability). You may be subject to sharing a room with one other employee depending on the availability of a single dorm room.
You will need to provide or arrange for your own transportation to and from Raton for personal supplies.
PHYSICAL REQUIREMENTS & WORK ENVIRONMENT
On a regular basis, you can expect to:
- Stand, walk, use hands and fingers to handle or feel objects, reach with hands and arms, climb, balance, stoop, kneel, crouch, crawl, and communicate verbally.
- Lift and/or move up to 60 pounds or more.
- Remain on your feet for extended periods while preparing meals, supervising kitchen operations, and supporting food service.
- Perform repetitive motions associated with chopping, cutting, mixing, cooking, plating, and handling kitchen equipment.
- Work in close proximity to hot cooking surfaces, ovens, sharp utensils, and other commercial kitchen equipment.
- Handle and transport food products, cookware, kitchen supplies, and equipment.
- Perform physically demanding kitchen duties, including cleaning, organizing storage areas, and moving supplies.
- Work extended hours, including evenings, weekends, holidays, and a rotating 24-hour on-call schedule as operational needs require.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
You will regularly be required to work long hours, and you may be exposed to wet and/or humid conditions; high altitude ~7,000+ feet; high precarious places; fumes or airborne particles. You may be exposed to moving mechanical parts and toxic or caustic chemicals. You will be occasionally exposed to vibration. The noise level in the work environment is usually low to moderate.
The physical demands described above are representative of those that must be met to successfully perform the essential functions of this job, and the work environment characteristics are representative of those you may encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Accommodation inquiries must be made to the Company’s Human Resources Department for consideration.
Turner Enterprises Management, LLC is an Equal Opportunity Employer and a Smoke Free/Drug-Free Workplace.
For more information, visit https://tedturnerreserves.com/careers/.