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Sous Chef

Position Title: 

Sous Chef

Reports To: 

F&B Director



General Purpose:

Help develop and create new recipes, supervises kitchen staff, and maintains quality and portion control in all phases of food preparation. Provides leadership and training for the kitchen staff and ensures the guest receives a quality product quickly and within cost of sale percentages.

Essential Duties/ Responsibilities:

Lead kitchen production. Supervise kitchen staff for menu preparation based on established specification regarding ingredients and portion control.

Develop and create specials.

Assign duties for all kitchen staff and food servers.

Order inventory through established requisition procedures.

Execute special events and functions.

Assists in scheduling Kitchen and Back of House Staff.

Other Responsibilities:

Control waste and theft through continuous monitoring and training.

Maintain cleanliness of the kitchen, storage areas and cooking line.

Plan the Prep’s list for daily needs and for special events.

Other duties as assigned.

Job Qualifications:

  •  Knowledge, Skills & Abilities: Solid knowledge of food preparation and storage, inventory controls, sanitation requirements, and commercial kitchen equipment. Culinary degree or equivalent experience. Solid supervisory and interpersonal communication skills.
  • Education or Formal Training: Culinary school or equivalent training required.
  • Experience: Three years experience as chef or sous chef.

Material and Equipment Directly Used:

Commercial kitchen equipment and cleaning agents. Skis/snowboard and ski lifts for on mountain restaurants.

Working Environment/ Physical Activities:

90% of the workday is spent indoors in a restaurant environment. 10% of the workday may be spent in slippery, icy, snowy conditions in and near on-mountain restaurants. 80% of the day is spent standing and 20% walking. Frequently lifting and carrying objects weighing up to 70 pounds. Occasionally pushing/pulling objects weighing up to 150 pounds. Constantly operating controls of kitchen equipment. Occasionally climbing, balancing, stooping, kneeling. Frequently crouching. Constantly reaching, handling and feeling objects. Constantly engaging in conversation, tasting and smelling. Constantly using near acuity, and color and field of vision. Frequently use far acuity, depth perception and accommodation. Occasionally use far acuity, accommodation and field of vision.

Frequent exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards. This is a non-skiing position.


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