Harvest Sous Chef - Summer Seasonal

Sonnenalp Hotel of Vail; Edwards (CO); On-site; USD 62,000 - 67,000; Full time

Benefits offered by this job

Medical, Dental, Vision Insurance

Resort Discounts

Holiday Pay

Paid Time Off and Sick Pay

401(k) Retirement Plan & Roth 401(k)

Short Term & Long‑Term Disability

Employee Assistance Program

Job summary

A premier hospitality establishment in Edwards, Colorado is hiring a Sous Chef for effective management of kitchen operations. The ideal candidate should have at least three years of experience and kitchen management/supervisory experience. Key responsibilities include ensuring guest satisfaction, managing food production, and training kitchen staff. This full-time position offers a salary range of $62,000 – $67,000 plus benefits, including health insurance and paid time off.

Qualifications

• Minimum 3 years’ experience as a line cook.
• Previous kitchen management/supervisory experience required.
• Must be skilled in the use of kitchen equipment.

Responsibilities

• Ensure a high level of performance and guest satisfaction.
• Manage day-to-day kitchen operations.
• Control food costs and train kitchen staff.

Skills

Ability to interact positively with supervisors

Professional communication skills

Problem-solving abilities

Education

Minimum 3 years’ experience as a line cook

Fluency in English

Spanish language fluency desired

Tools

Kitchen equipment

Various computer software programs

Job description

The Sonnenalp Club is hiring Full‑Time and Part‑Time Summer Seasonal Line Cooks at our Harvest Restaurant located in Edwards, Colorado. The seasonal dates run from May to October.

Application Deadline: Hiring will occur on a rolling basis. Applications will be accepted until February 15th or until the positions are filled.

Salary Range: $62,000 – $67,000 + Culinary Appreciation Pay

Primary Purpose Of Position

The Sous Chef is responsible for effective hands‑on management of the assigned kitchen, maintaining an orderly, organized kitchen and stewarding department, and keeping all equipment in good repair. The role ensures a high level of performance, guest satisfaction, and profitability.

Essential Duties And Responsibilities

• Comply with Standards of Service and assist in assuring the same from all kitchen employees.
• In conjunction with the Executive Chef manage the day‑to‑day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
• In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit‑oriented and cost‑saving ideas/activities.
• Establish and require strict adherence to health department and company sanitation and food handling guidelines.
• In conjunction with the Executive Chef develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
• The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
• Maintain effective working relationship with food and beverage management, staff and club departments.
• Complete daily food orders based upon scheduled banquet events and projected levels of business.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Interview, hire, train, and manage all culinary and stewarding personnel under the direction of the Executive Chef.
• Set‑up of hot and cold buffets including decorations in the restaurants, banquet facilities, and outside catering.
• Keep an adequate food inventory in all kitchens to insure an efficient operation.
• Ensure high level productivity and efficiency of the kitchen staff, schedule all kitchen employees according to business forecast and maintain a labor cost as set in the budget.
• Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state‑of‑the‑art techniques, equipment and terminology.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Periodically visit dining area when it is open to welcome members.
• Always support safe work habits and a safe working environment.
• Perform other duties as directed.
• Intermediate understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.

Education/Experience

• Minimum 3 years’ experience as a line cook.
• Previous kitchen management/supervisory experience required.
• Must be fluent in English.
• Spanish language fluency desired.
• Must be skilled in the use of kitchen equipment.

Special Skills/Equipment

• Ability to interact positively with supervisors, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Working knowledge of various computer software programs.
• Professional communication skills are required.
• Must have problem‑solving abilities, be self‑motivated and organized.
• Commitment to quality service, food and beverage knowledge.

Essential Physical Requirements

• Regularly required to talk and hear.
• Able to stand and walk for up to 10 hours.
• Use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch.
• Occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision and distance vision.
• Continual use of manual dexterity and gross motor skills with frequent use of bi‑manual dexterity and fine motor skills.
• Ability to work a flexible schedule, including evenings, weekends and holidays.

Benefits

• Medical, Dental, Vision Insurance
• Resort Discounts
• Holiday Pay
• Paid Time Off and Sick Pay
• 401(k) Retirement Plan & Roth 401(k)
• Voluntary Life Insurance
• Short Term & Long‑Term Disability
• Employee Assistance Program
• Manager House Account
• Use of the Golf Course and Fitness Center

Seniority Level

Mid‑Senior level

Employment Type

Full‑time

Job Function

Strategy/Planning and Information Technology

Industry

Hospitality

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