Sous Chef

BEAVER RUN RENTAL HOLDINGS LLC; Breckenridge (CO); On-site; USD 58,565 - 67,000; Full time

Benefits offered by this job

Bonuses based on performance

Employee ski pass purchasing program

Hotel + Dining discounts

Health, Dental, Vision Insurance

401(k) + match

Job summary

BEAVER RUN RENTAL HOLDINGS LLC is seeking a Sous Chef to join our kitchen team in Breckenridge, Colorado. In this role, you will support the Executive Chef by managing food preparation, maintaining high standards of quality, and overseeing staff operations.

The ideal candidate will have extensive culinary experience and demonstrate strong leadership skills, ensuring a positive experience for both guests and staff. We offer a supportive workplace with attractive benefits including paid time off, health insurance, and ski pass discounts.

Qualifications

• 3+ years’ experience in culinary, food & beverage, or related professional area.
• 1+ year supervisory/management experience or equivalent.
• Proficiency in English, written and spoken.

Responsibilities

• Oversee daily BOH shift operations and staff management.
• Ensure compliance with F&B policies, health regulations, and quality control.
• Assist with menu creation and food preparation.

Skills

Culinary skills

Leadership abilities

Food quality management

Bilingual Spanish

Education

High school diploma or GED

Culinary degree

Tools

Microsoft Office Suite

Job description

Job Details

Location: Breckenridge, CO 80424

Position Type: Full Time

Salary Range: $58,565.00 - $67,000.00

Job Category: Restaurant - Food Service

Who We Are

Beaver Run Resort & Conference Center is located in Breckenridge, Colorado, in the heart of the Colorado Rocky Mountains. Nestled between the mountain and Main Street a few steps away from the ski slopes in winter and the hiking trails in summer, it offers 40,000 square feet of conference and meeting spaces, making it the largest conference center in Breckenridge. We are passionate about providing exceptional guest and employee experiences and seek service‑oriented, quality‑mindful professionals eager to work in a fast‑paced, dynamic environment.

What You'll Do

The Sous Chef is a crucial member of the kitchen team, acting in a leadership role and supporting the Executive Chef and Executive Sous Chef. This position assists with menu creation, plans and directs food preparation, ensures high standards of food quality and cleanliness, and manages costs. Strong culinary skills, leadership abilities, and experience in a fast‑paced kitchen are required. The Sous Chef partners with front‑of‑house managers and staff to ensure a positive guest experience and will assume responsibilities in the absence of the Executive Chef or Executive Sous Chef.

Supervisory Responsibilities

• Assist the Executive Chef and Executive Sous Chef in overseeing 20‑25 staff in various positions
• Manage scheduling, time and attendance, and payroll
• Train, develop, and manage the performance of staff
• Partner with HR and kitchen leadership to hire staff

Duties / Responsibilities

• Oversee all aspects of daily BOH shift operations, including staff, schedules, ordering, receiving, inventory control, quality control, daily costs, budgets, health‑code compliance, and enforcement of department and company policies, standards, and procedures.
• Estimate daily production needs on a weekly basis and communicate them to kitchen personnel daily.
• Prepare and cook a variety of foods, adjusting based on business demands.
• Minimize waste and spoilage by monitoring business demands.
• Assist with purchasing, receiving, and food storage standards.
• Assist with administrative duties as needed, including scheduling, timecards, budgets, staffing, etc.
• Ensure kitchen equipment is in good working order and used safely and properly.
• Ensure full compliance with F&B policies and SOPs, Department of Health and other local, state, and federal regulations.

What You'll Bring

• High school diploma or GED – required
• 3+ years’ experience in culinary, food & beverage, or related professional area, or graduate of an associate or higher culinary school – required
• 1+ year supervisory/management experience or equivalent – required
• Proficiency with Microsoft Office Outlook, Excel – required
• Proficiency in English, written and spoken – required
• Bilingual Spanish – preferred

What We Offer

• Opportunities for bonuses based on performance and time worked
• On‑site parking steps away from the lifts
• Employee ski pass purchasing program
• Hotel + Dining discounts
• Paid Time Off
• Insurance (Health, Dental, Vision, Optional Life, Disability, etc.)
• 401(k) + match

This job description is not meant to be an all‑inclusive representation of the tasks and duties. Other duties and tasks may be assigned as business dictates.