F&B Executive Sous Chef

Priority Dispatch Corp.; Durango (CO); On-site; USD 61,000 - 65,000; Full time

Job summary

A leading company seeks a F&B Executive Sous Chef to oversee culinary operations at Purgatory Resort. The role involves leading a team, ensuring high culinary standards, and managing kitchen staff. This full-time position offers comprehensive benefits and an annual bonus. Ideal candidates will have a culinary degree and extensive experience in high-volume kitchens.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

401K Options

Free Season Pass

Annual Bonus

Qualifications

• 5 years managerial experience preferred.
• Extensive knowledge of food preparation and storage.

Responsibilities

• Lead development and execution of innovative recipes.
• Oversee and train all Sous Chefs.
• Manage ordering of food and supplies.

Skills

Leadership

Communication

Food Preparation

Sanitation Standards

Inventory Management

Education

Culinary Degree

Serve Safe Manager Certification

Tools

Commercial Kitchen Equipment

Job description

Job Details

Job Location: Purgatory Resort - DURANGO, CO

Position Type: Full Time

Salary Range: $61000.00 - $64500.00 Salary

Description

F&B Executive Sous Chef

General Purpose:

Lead the development and execution of innovative recipes, supervising all Sous Chefs and overseeing operations across all food and beverage venues to ensure exceptional culinary standards, consistency in flavor, presentation, and portion control. Provide direct supervision and hands-on support to kitchen staff, fostering a collaborative and efficient team through ongoing training and mentorship. Maintain rigorous quality, hygiene, and timing standards to consistently deliver outstanding guest dining experiences.

This is a Full Time, Year Round position that offers comprehensive benefits including medical, dental, vision insurance, 401K options, and a free season pass for you and your dependents. All full time, year round positions are eligible for an annual bonus in addition to regular wages. For a full list of benefits visit Employee Resource Site.

Job Posting Deadline: Applications are reviewed on a rolling basis. This position will remain open until filled.

Essential Duties/Responsibilities:

• Oversee and train all Sous Chefs and the culinary operations within their assigned venues, including support for special events
• Report directly to the Food & Beverage General Manager
• Lead all kitchen production activities, ensuring menu execution aligns with established specifications for ingredients, portion control, and presentation
• Develop and implement daily and seasonal specials to enhance menu offerings
• Assign duties and oversee performance of kitchen staff and food servers
• Manage ordering of food and supplies through established requisition procedures
• Execute and support special events and private functions
• Assist in scheduling Kitchen and Back of House (BOH) staff to ensure optimal coverage and efficiency
• Conduct monthly inventory counts, track transfers, and monitor food waste
• Monitor and control food waste and theft through consistent oversight and staff training
• Maintain high standards of cleanliness and organization across kitchen, storage, and prep areas
• Plan and communicate daily prep lists, including those for special events
• Perform other duties as assigned to support overall kitchen operations

Qualifications

Knowledge, Skills & Abilities:

Extensive knowledge of food preparation and storage in compliance with Health Department regulations, including portion control, inventory management, and sanitation standards

Proficient in operating and maintaining commercial kitchen equipment

Strong leadership, supervisory, and interpersonal communication skills

Education and Experience:

Culinary degree or equivalent professional experience in high-volume kitchen environments.

5 years managerial experience preferred.

Serve Safe Manager certification preferred.

Working Environment/Physical Activities:

Primarily works indoors in a fast-paced restaurant environment, with occasional outdoor exposure to slippery or icy conditions near mountain-based dining locations

Stands for approximately 80% of the workday and walks for 20%; frequently lifts and carries items up to 50 lbs, and occasionally pushes or pulls loads up to 150 lbs

Regularly operates kitchen equipment; occasional physical tasks include climbing, balancing, stooping, kneeling, and frequent crouching

Works in conditions with exposure to fumes, odors, gases, and occasionally dust, mists, and limited ventilation

Consistently exposed to mechanical, electrical, thermal, and radiant energy hazards; routinely handles caustic and toxic cleaning chemicals in accordance with safety protocols