Sous Chef

Beaver Run; Colorado; On-site; USD 58,000 - 65,000; Full time

Job summary

Join a dedicated team at a premier resort nestled in the Colorado Rockies! As a Sous Chef, you will play a vital role in delivering exceptional dining experiences. This full-time position offers the opportunity to lead a dynamic kitchen team, manage food quality, and create innovative menus. Enjoy the perks of working in a stunning location with access to outdoor activities year-round. If you are passionate about culinary excellence and leadership, this is your chance to shine in a vibrant, fast-paced environment.

Benefits

Opportunity for bonuses based on performance

On-site parking

Employee ski pass purchasing program

Hotel + Dining discounts

Paid Time Off

Health Insurance

Dental Insurance

Vision Insurance

401k + match

Qualifications

• 3+ years' experience in culinary or food & beverage required.
• 1+ years supervisory/management experience required.
• Proficiency in English required, bilingual Spanish preferred.

Responsibilities

• Assist in menu creation and food preparation management.
• Oversee scheduling and training of kitchen staff.
• Ensure compliance with health and safety regulations.

Skills

Culinary Skills

Leadership

Menu Creation

Food Safety Compliance

Cost Management

Bilingual Spanish

Education

Highschool diploma or GED

Associate or higher culinary school

Tools

Microsoft Office (Outlook, Excel)

Job description

Job Details

Job Location: Breckenridge, CO

Position Type: Full Time

Salary Range: $58565.00 - $65000.00 Salary

Job Category: Restaurant - Food Service

Description

Who We Are:

Caring is at the heart of everything we do! Beaver Run Resort & Conference Center is located in Breckenridge, Colorado - the heart of the Colorado Rocky Mountains. Nestled between the mountain and Main Street just a few steps away from the ski slopes in the winter and the hiking trails in the summer. With 40,000 square feet of conference and meeting spaces, Beaver Run is the largest conference center in Breckenridge. We are passionate about providing exceptional guest and employee experiences. If you are service and quality minded and enjoy a fast-paced, dynamic environment, we encourage you to apply to be a part of our team.

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 will assist in menu creation, plan and direct food preparation, ensure high standards of food quality and cleanliness and manage costs. This role requires strong culinary skills, leadership abilities, and experience in a fast-paced kitchen environment. The ideal candidate will also understand how to manage staff in a positive manor, leading as a teacher. The Sous Chef will partner with the front of house managers and staff to ensure a positive guest experience. This role will assume responsibilities in the absence of the Executive Chef or Executive Sous Chef. Reports to Executive Chef. This position is located on-premises in Breckenridge, CO. Full-time, year-round position with benefits eligibility. Transitional housing may be available.

Position starts at $58,565 - $65,000 annual salary DOE

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:

• Assist the Executive Chef and Executive Sous chef with Managing all aspects of daily BOH shift operations including but not limited to managing staff, schedules, ordering, receiving, inventory control, quality control, managing daily costs and budgets, maintain health code compliance, and enforcing all department and company policies, standards and procedures.
• Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Prepare and cook a variety of foods and adjusts based on business demands.
• Estimate and forecast daily/weekly production needs on a regular basis and communicate production needs to kitchen staff.
• Minimize waste and spoilage by monitoring business demands.
• Assists with purchasing, receiving and food storage standards.
• Assists with administrative duties as needed including scheduling, timecards, budgets, staffing, etc.
• Ensure kitchen equipment is in good working order and used in a safe and proper manner.
• Ensure full compliance with F&B policies and SOPs, Department of Health and other local, state and federal regulations.

What You'll Bring:

• Highschool 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+ years supervisory/management experience or equivalent experience - required
• Proficiency with Microsoft Office Outlook, Excel and – required
• Proficiency in English -written and spoken – required
• Bilingual Spanish - preferred

What We Offer:

• Opportunity 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.
• 401k + 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.

Qualifications

• Highschool 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+ years supervisory/management experience or equivalent experience - required
• Proficiency with Microsoft Office Outlook, Excel and – required
• Proficiency in English -written and spoken – required
• Bilingual Spanish - preferred