Lead Sous Chef - High-Volume Kitchen Leader

Taos-Ski-Valle; Taos Ski Valley (NM); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical/Dental/Vision

PTO/Health Days/Volunteer Time

401K

Resort Discounts

Job summary

Taos Ski Valley, Inc. is seeking a Sous Chef to lead Restaurant 192 operations, ensuring culinary excellence across breakfast, lunch, apres, dinner, private dining and events in the diverse Northern New Mexico setting.

You will oversee line cooks, prep cooks and staff, coordinate service timing, and maintain recipe accuracy and plating standards while upholding safety and quality across all service periods.

Qualifications

• Minimum four years of progressive professional culinary experience in a quality-driven operation.
• Demonstrated culinary leadership experience with responsibility for cooks or kitchen team members.
• Strong hands-on cooking ability across multiple kitchen stations.
• Experience with ordering, receiving, inventory management, portion control, food cost and waste reduction.
• Experience training culinary employees and maintaining repeatable station/operating standards.
• Experience supporting high-volume service, private dining, banquets or comparable functions.
• Fluency in spoken and written English; additional language skills are an asset.

Responsibilities

• Lead daily BOH operations and service execution for breakfast, lunch, apres, dinner, private dining and special events as assigned.
• Work confidently across all principal kitchen stations and provide direct production or line support when business needs require it.
• Coordinate the line and expo during service, maintaining timing, communication, portion control, recipe accuracy and presentation standards.
• Conduct line checks that confirm station readiness, mise en place, temperatures, labeling, sanitation and product quality before and during service.
• Make timely operational decisions within approved standards during high-volume or changing service conditions and elevate material concerns to the Restaurant Executive Chef / Chef de Cuisine.
• Assume day-to-day operational leadership of the kitchen when the Restaurant Executive Chef / Chef de Cuisine is unavailable, within established policies, budgets and culinary direction.

Skills

Culinary leadership

Multistation cooking

English fluency

Communication

Job description

Taos Ski Valley, Inc. is seeking a Sous Chef to lead Restaurant 192 operations, ensuring culinary excellence across breakfast, lunch, apres, dinner, private dining and events in the diverse Northern New Mexico setting.

You will oversee line cooks, prep cooks and staff, coordinate service timing, and maintain recipe accuracy and plating standards while upholding safety and quality across all service periods.