Sous Chef

Powderhorn; Colorado; On-site; USD 33,000 - 39,000; Full time

Job summary

Powderhorn in Mesa, Colorado is seeking an experienced Sous Chef to assist the Food and Beverage Manager in overseeing all kitchen operations, ensuring high-quality food preparation and safety in a fast-paced mountain resort setting.

You will lead culinary staff, help plan menus, manage inventory, and maintain sanitation standards while supporting banquet and event food production during peak seasons.

Qualifications

• 2-5 years of culinary experience, including supervisory experience.
• Culinary degree or equivalent professional experience preferred.
• Knowledge of food safety and sanitation standards.
• Strong leadership, communication, and organizational skills.
• Ability to work flexible schedules, including weekends, holidays, and peak resort seasons.
• Ability to stand for extended periods and lift up to 50 lbs.

Responsibilities

• Assist in planning, preparing, and executing food service operations.
• Supervise and train line cooks, prep cooks, and other kitchen staff.
• Ensure consistent food quality, presentation, and portion control.
• Maintain compliance with health, sanitation, and food safety regulations.
• Monitor inventory levels and assist with ordering and receiving products.
• Help manage labor costs and kitchen productivity.
• Create and update menu items in collaboration with the Food and Beverage Manager.
• Oversee kitchen operations during the Food and Beverage Manager's absence.
• Maintain a clean, organized, and safe work environment.
• Support banquet, catering, and special event food production as needed.

Skills

Culinary experience

Supervisory experience

Leadership

Food safety

Communication

Flexibility

Stamina

Lift 50 lbs

Education

Culinary degree or equivalent

Job description

Job Details: Level: Experienced, Job Location: Powderhorn - Mesa, CO, Salary Range: $24.00 - $28.00Hourly, SOUS CHEF

Job Description

POSITION SUMMARY

The sous chef assists the Food and Beverage Manager in overseeing all kitchen operations, ensuring high-quality food preparation, maintaining food safety standards, and leading culinary staff. This role plays a key part in delivering exceptional dining experiences for resort guests while supporting efficient kitchen operations in a fast paced mountain environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in planning, preparing, and executing food service operations.


• Supervise and train line cooks, prep cooks, and other kitchen staff.


• Ensure consistent food quality, presentation, and portion control.


• Maintain compliance with health, sanitation, and food safety regulations.
  
• Monitor inventory levels and assist with ordering and receiving products.


• Help manage labor costs and kitchen productivity.


• Create and update menu items in collaboration with the Food and Beverage Manager.


• Oversee kitchen operations during the Food and Beverage Manager's absence.


• Maintain a clean, organized, and safe work environment.


• Support banquet, catering, and special event food production as needed.

QUALIFICATIONS

• 2-5 years of culinary experience, including supervisory experience.


• Culinary degree or equivalent professional experience preferred.


• Knowledge of food safety and sanitation standards.


• Strong leadership, communication, and organizational skills.


• Ability to work flexible schedules, including weekends, holidays, and peak resort seasons.


• Ability to stand for extended periods and lift up to 50 lbs.

PREFERRED SKILLS

• Experience in high-volume restaurants, hotels, or resorts.


• Experience with banquet and event catering.


• Familiarity with inventory management and food cost control.


• Passion for hospitality and guest service.

WORK ENVIRONMENT

This position requires working in a fast-paced kitchen environment at a mountain resort. Employees may be required to work early mornings, evenings, weekends, and holidays. You will report to the Food and Beverage Manager, and may be asked to supervise line cooks, dishwashers, and other kitchen staff as assigned.