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Sous Chef

Position Title: 

Sous Chef

Reports To: 

Senior Sous Chef/GM Executive Chef


Food & Beverage

General Purpose:

Help develop and create new recipes, supervise kitchen staff and maintain quality and portion control in all phases of food preparation. Provide leadership and training for the kitchen staff and ensure 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.

Execute special events and functions.

Order inventory through established requisition procedures.

Assign duties for all kitchen staff and food servers.

Assists in scheduling Kitchen and Back of House Staff.

Other Responsibilities:

Control waste and theft through continuous monitoring and training.

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

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

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. If assigned to on-mountain restaurants, must be able to safely ski/snowboard intermediate runs.

Alertness, precision, ingenuity, problem-solving, judgement, reasoning, aesthetic sense, imagination, patience, persuasiveness, speaking ability, tactile, olfactory and visual discrimination, memory, creativity, concentration, and initiative are necessary abilities.

Education or Formal Training: Culinary school or equivalent training helpful.

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.

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 and/or 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, and/or frequently crouching.  Constantly reaching, handling, fingering and feeling objects. Constantly engaging in conversation, tasting and smelling. Constantly using near acuity, and color and field of vision. Frequent use of far acuity, depth perception and accommodation. Occasionally using 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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