Sous Chef

Fortiuscap; Vail (CO); On-site; USD 45,000 - 65,000; Full time

Job summary

All Points North in Edwards, Colorado seeks an experienced Sous Chef to lead daily kitchen operations, mentor staff, and ensure high-quality, safety-conscious meals in a fast-paced environment.

You will collaborate with the Executive Chef on seasonal menus, manage inventory and food costs, and uphold exceptional dining experiences for clients, guests, and events.

Qualifications

• High School diploma or GED; graduation from an accredited culinary program may substitute.
• Experience leading and mentoring kitchen staff in a fast-paced environment.
• Strong knowledge of food safety and health regulations.
• Experience with catering or hospitality operations preferred.

Responsibilities

• Lead daily kitchen operations and food preparation.
• Collaborate with the Executive Chef on seasonal menu planning.
• Prepare and present high-quality, consistent meals.
• Supervise, train, and mentor kitchen staff.
• Manage inventory, ordering, and food costs.
• Schedule staff to match labor budgets and needs.
• Ensure food safety and sanitation compliance.
• Maintain kitchen cleanliness and equipment upkeep.
• Accommodate dietary restrictions and client requests.
• Support catering events and functions.
• Identify opportunities to improve efficiency.

Skills

Culinary knowledge

Food preparation techniques

Inventory management

Food cost control

Quality presentation

Dietary accommodations

Equipment proficiency

Leadership/mentoring

Communication skills

Teamwork

Reliability

Education

High School diploma or GED (culinary program may substitute)

Job description

All Points North is seeking an experienced, creative, and motivated Sous Chef to join our culinary team in Edwards, Colorado. This leadership role is ideal for a culinary professional who is passionate about exceptional food, enjoys mentoring others, and thrives in a fast-paced, collaborative kitchen environment.

Working closely with the Executive Chef, the Sous Chef will help oversee daily kitchen operations, maintain the highest standards of food quality and safety, develop seasonal menus, and ensure an outstanding dining experience for our clients.

Broad Statement of Responsibilities:

The Sous Chef is responsible for assisting in the leadership and daily operations of the kitchen by ensuring the consistent preparation of high-quality meals, maintaining food safety and sanitation standards, supervising and developing kitchen staff, managing inventory and food costs, and supporting menu development. This role works closely with the Culinary Manager to deliver an exceptional dining experience while promoting operational efficiency, teamwork, and culinary excellence.

Qualifications:

The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education:

This position requires a High School diploma or GED. Graduation from an accredited culinary program or equivalent professional culinary training may be considered in lieu of a degree.

Experience:

Demonstrated ability to lead, mentor, and develop kitchen staff while fostering a collaborative and high-performing team environment. Proven knowledge of food safety, sanitation, and applicable health regulations. Experience preparing and consistently delivering high-quality meals in a fast-paced, high-volume kitchen. Experience with catering, banquet service, private dining, or other hospitality-focused culinary operations is preferred.

Special Skills & Knowledge:

Candidates should have the following skills and attributes: strong attention to detail, conflict resolution, communication and listening ability. Must be able to understand and articulate basic mental health and substance abuse terminology; strong organizational skills; working knowledge of substance abuse recovery process and residential treatment culture.

• Strong culinary knowledge and advanced food preparation techniques
• Inventory management, purchasing, and food cost control
• Ability to maintain high standards of food quality and presentation
• Knowledge of dietary accommodations, allergens, and special meal preparation
• Proficiency with commercial kitchen equipment and tools
• Commitment to continuous improvement, professionalism, and exceptional customer service

Physical Requirements:

The physical requirements described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Routine mobility to include standing, stooping, bending, lifting, walking and running.
• Ability to lift up to 100 lbs.
• Ability to stand for 4+ hours at a time

Materials & Equipment:

Basic safety equipment, communication device(s), motor vehicle

Essential Requirements:

• High level of reliability, flexibility and strong moral-ethical values
• Willingness to be open to learning and growing
• Interpersonal skills to work as an integral part of a team
• Appropriate interpersonal/personal boundaries
• Ability to pass background, driving, urine drug screen, and criminal records tests
• Must possess a valid driver's license, clean driving record, and appropriate references

Position Duties and Responsibilities –

Responsibilities include but are not limited to:

• Assist in leading daily kitchen operations and food preparation
• Collaborate with the Executive Chef on seasonal menu planning and development
• Prepare and present exceptional, high-quality meals with consistency and attention to detail
• Supervise, train, and mentor kitchen staff
• Manage inventory, food ordering, and food cost controls
• Schedule staff in accordance with labor budgets and operational needs
• Maintain compliance with food safety, sanitation, and health regulations
• Ensure kitchen cleanliness, organization, and proper equipment maintenance
• Accommodate dietary restrictions and special client requests
• Support catering events and special functions
• Identify opportunities to improve kitchen efficiency and operations