Lead Sous Chef: Menu Mastery & Team Leadership

Timbers Company; Vail (CO); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Free onsite parking

Discounted F&B

401K with Match

PTO

Full benefits

Employee dining

Job summary

The Sebastian Vail in Vail, Colorado seeks a talented culinary professional to support daily kitchen operations, work with the Executive Chef, and maintain high standards of food quality, presentation, and efficiency.

You will lead, train, and motivate the kitchen team, oversee inventory and costs, ensure food safety, and contribute to menu development and seasonal offerings. The role requires flexibility to work evenings and weekends in a fast-paced resort setting.

Qualifications

• Previous experience in a culinary leadership or senior kitchen role.
• Strong knowledge of kitchen operations, food preparation techniques, and service standards.
• Ability to lead by example and communicate effectively with team members.
• Proven commitment to quality, organization, and attention to detail.

Responsibilities

• Oversee daily kitchen operations including preparation, production, and service.
• Ensure menu execution and dishes are prepared to established standards.
• Supervise, train, and motivate kitchen staff.
• Maintain consistency in food quality, portions, plating, and timing.
• Monitor inventory and assist with ordering, receiving, and storage of ingredients.
• Help manage food costs and reduce waste; support operational efficiency.
• Ensure compliance with food safety and sanitation standards.
• Collaborate with leadership on specials and seasonal offerings.

Skills

Leadership

Kitchen operations

Communication

Inventory management

Food safety

Tools

Food cost control

Job description

The Sebastian Vail in Vail, Colorado seeks a talented culinary professional to support daily kitchen operations, work with the Executive Chef, and maintain high standards of food quality, presentation, and efficiency.

You will lead, train, and motivate the kitchen team, oversee inventory and costs, ensure food safety, and contribute to menu development and seasonal offerings. The role requires flexibility to work evenings and weekends in a fast-paced resort setting.