SOUS CHEF, $58,760 - $70,460/yr DOE, Full-time

Breckenridge Grand Vacations; Breckenridge (TX); On-site; USD 58,000 - 71,000; Full time

Job summary

An established industry player seeks a dynamic Sous Chef to join their team. In this pivotal role, you will support the Executive Chef in managing kitchen operations, including staff supervision, menu development, and ensuring exceptional food quality. This position offers the opportunity to collaborate with resort leadership, fostering a positive work environment while delivering outstanding guest experiences. With a commitment to excellence and a focus on team dynamics, this role is perfect for those passionate about culinary arts and hospitality.

Benefits

Health, Vision, and Dental Insurance

Retirement Plan

Tuition Reimbursement

Employee Wellness Programs

Ski/Rec Center Passes

Discounted Vacations

Twice Yearly Bonus

Employee Recruiting Bonus

Access to Local Events

Legendary Holiday Party

Qualifications

• 2-3 years experience in a Sous Chef role in a high-volume setting.
• Strong leadership and team management skills required.

Responsibilities

• Assist the Executive Chef in daily kitchen operations.
• Supervise kitchen staff and ensure food safety standards.

Skills

Leadership

Menu Development

Food Safety

Cost Control

Communication

Education

Culinary Degree

Sous Chef Experience

Tools

Microsoft Office

Restaurant Management Software

Job description

SOUS CHEF, $58,760 - $70,460/yr DOE, Full-time

Join to apply for the SOUS CHEF, $58,760 - $70,460/yr DOE, Full-time role at Breckenridge Grand Vacations

SOUS CHEF, $58,760 - $70,460/yr DOE, Full-time

2 days ago Be among the first 25 applicants

Join to apply for the SOUS CHEF, $58,760 - $70,460/yr DOE, Full-time role at Breckenridge Grand Vacations

Get AI-powered advice on this job and more exclusive features.

Breckenridge Grand Vacations provided pay range

This range is provided by Breckenridge Grand Vacations. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$58,760.00/yr - $70,460.00/yr

Description

Consistently recognized as a Top National and Colorado Workplace, Breckenridge Grand Vacations builds, markets, and operates luxurious resort properties. The Grand Lodge on Peak 7 seeks a Sous Chef, $58,760 - $70,460/yr DOE, Full-time. This position will support the Executive Chef in leading daily kitchen operations, staff supervision, menu development, cost control, and ensuring high standards of food quality, safety, and service. Collaborate with resort leadership and departments to maintain seamless operations, deliver exceptional guest experiences, and foster a positive, results-driven work environment. The application window closes on May 1, 2025

Benefits

In 2018, based on anonymous employee feedback, the Denver Post named BGV the top large workplace in Colorado. In 2020, we were again ranked in the top five. In 2023 and 2024, USA Today recognized BGV as a national top workplace! We also received 2024 Top Workplaces Culture Excellence recognition in Compensation & Benefits, Purpose & Values, Leadership, Professional Development, Innovation, and Employee Well-Being and Appreciation. BGV is all about Sharing Smiles, including putting smiles on the faces of our employees! Learn more about BGV, including our four-decade history of success, here BreckenridgeGrandVacations.com. The salary offered to the successful candidate will be based on job-related education, training, and experience. The salary offer will not be based on a candidate's salary history, and BGV will not seek information about an applicant's salary history or age. This position also includes BGV's Total Compensation package:

• Group life insurance
• Health, vision, and dental insurance plans
• Retirement plan
• Twice yearly bonus
• Employee recruiting bonus
• Tuition reimbursement program
• Professional development
• Employee Wellness programs to support physical and mental health
• Sustainability programs to support the health of the planet
• BGV's unique FUN benefits include programs for ski/rec center passes and ski medallions, lodging and purchase discounts, outdoor gear discounts, access to BGV's Ball Arena suite in Denver for concerts and events, Rockies, Avalanche, Nuggets and Rapids tickets, access to local events, employee outings, team sports, discounted vacations through Interval International, and the legendary BGV Holiday Party!
  
  

Summary

The Sous Chef assists the Executive Chef in managing all kitchen operations at the resort's high-occupancy restaurant. This role includes supervising kitchen staff, maintaining high food quality standards, and ensuring smooth back-of-house (BOH) operations. The Sous Chef will also help with menu development, food preparation, and inventory management, playing a critical role in delivering exceptional dining experience for guests.

Essential Duties And Responsibilities

• Assist the Executive Chef in overseeing day-to-day kitchen operations, including food preparation, cooking, presentation, and quality control.
• Supervise kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring adherence to food safety and sanitation standards.
• Lead the kitchen team during service hours, ensuring smooth and timely execution of orders while maintaining high food quality.
• Collaborate with the Executive Chef, Restaurant General Manager and Front of House Manager on seasonal menu planning/ testing and development, considering guest preferences, resort themes, and cost management.
• Assist the Executive Chef in monitoring and controlling, costs including food, labor and supplies, by conducting inventory, monitoring usage and waste/loss of products.
• Assist in onboarding and training of kitchen staff to ensure and maintain a high level of service and consistency.
• Work closely with the Restaurant General Manager and front-of-house (FOH) team to ensure seamless coordination between FOH and BOH operations.
• Step into the role of Executive Chef during their absence, ensuring continuity of kitchen leadership and operations.
• Foster a positive kitchen environment through leadership and open communication with staff and resort management.
• Ensure all food safety regulations are strictly followed, including temperature checks, storage, and cleanliness.
• Conduct regular kitchen inspections to maintain high standards of cleanliness, organization, and equipment maintenance.
• Monitor guest satisfaction and handle any complaints or concerns to ensure top-tier customer service.
• Assist in monitoring budgets, forecasts, and financial performance; maintain efficient cost controls.
• Promote a positive work environment that encourages teamwork and communication.
• Conduct regular property and service quality inspections, ensuring all areas meet resort standards.
• Foster relationships with resort management to align restaurant operations with overall resort objectives.
• Collaborate with resort departments (e.g., housekeeping, security, engineering) to create seamless guest experiences
• Assist in monitoring department expenses and purchases. Review and approve invoices and purchases to ensure accuracy, utilizing the company software.
• Foster and maintain positive, collaborative relationships with resort management, GL7 Owners Association (GL7OA), business partners, and vendors to ensure smooth operations and mutual success.
• Be the "End of the Line" and resolve every situation inherited, not passing it along, whenever possible.
• Follow up on any situation that is not fully resolved at the time of the initial request.
• Respond promptly to all email and voicemail correspondence.
• Maintain a positive working relationship with all contacts, always being helpful and courteous.
• Dress professionally, wear name badge and always adhere to Company appearance standards.
• Attend, support, develop and/or conduct company training sessions and department meetings. Attend outside training sessions as needed.
• Follow the Results Leadership operating procedures when recruiting, hiring, training, retaining, developing, scheduling, reviewing, disciplining and terminating operations management staff. Provide guidance and support and be a team leader.
• Ensure all training is thorough, occurring on a regular basis and conducted in a manner that drives results and ensures consistent staff knowledge and performance.
• Resolve and work with staff to resolve problems and complaints, always considering what guests or owners deem appropriate. Handle any guest or owner that the staff is unable to assist. Consult with department managers on issues, as needed.
• Perform staff evaluations and coaching meetings. Provide feedback and coach employees on ways to improve their performance and establish goals. Follow up with employees to evaluate progress and ensure improvement.
• Respond to inquiries pertaining to resort policies and services.
• Establish, communicate and reinforce Company policies, procedures and standards with the staff. Ensure adherence.
• Monitor staff performance and measurable results, and manage to individual performance. Keep accurate staff performance records to ensure job performance accountability. Handle and track all staff tardiness, sick days and absenteeism.
  
  

MARGINAL DUTIES

• Participate in resort and town-wide sustainability and environmental initiatives, focusing on reducing food waste and promoting local sourcing.
• Assist in special event planning, including banquets, holiday menus, and large group reservations.
• Participate in resort sustainability initiatives, ensuring the restaurant adheres to recycling and resource conservation policies.
  
  

Requirements

QUALIFICATIONS

• Previous Sous Chef experience preferred.
• Strong leadership and team management skills.
• Knowledge of food cost control, kitchen safety, and sanitation best practices.
• Knowledge of menu development, food safety, and kitchen management.
• Excellent communication and organizational skills.
  
  

Education/Experience

• Culinary degree or equivalent experience preferred.
• Minimum 2-3 years of experience as a Sous Chef or in a similar leadership role in a high-volume restaurant or resort setting.
  
  

CERTIFICATIONS AND LICENSES

• ServSafe certification or equivalent food safety certification required or must be obtained within 30 days of hire.
  
  

Competencies/Skills/Attributes

• Demonstrated leadership in a high-volume restaurant or hospitality setting.
• Strong interpersonal and communication skills, both verbal and written.
• Ability to multitask and prioritize in a fast-paced, dynamic environment.
• Proficiency in Microsoft Office programs and restaurant management software.
• Strong financial acumen, with the ability to manage budgets and analyze financial data.
• Commitment to excellent customer service and the ability to resolve guest issues calmly and effectively.
• Experience in developing and conducting staff training programs.
• Ability to work collaboratively with other resort departments.
  
  

PHYSICAL DEMANDS

• Ability to stand for long periods and lift up to 50 pounds.
• Must be able to work in a fast-paced environment, including outdoor service areas during peak seasons.
• Sit and work at a computer workstation (using mouse and keyboard).
• Perform repetitive motions of the arms (elbows, wrists, hands and fingers) over 2/3 of the time.
• Use hands and fingers to touch, handle, feel or grasp over 2/3 of the time.
• Speak and listen over the telephone, radio and in person over 2/3 of the time.
• Stand and walk between 1/3 and 2/3 of the time.
• Lift between 10 and 25 pounds between 1/3 and 2/3 of the time.
• Stoop, kneel, crouch, crawl, climb or balance under 1/3 of the time.
• Push against something, with force, using upper extremities to thrust forward, downward or outward under 1/3 of the time.
• Pull using upper extremities to exert force to draw, haul or tug objects under 1/3 of the time.
• Lift between 50 and 100 pounds under 1/3 of the time.
• Reach with arms under 1/3 of the time.
• Requires close, distance, color and peripheral vision, close visual acuity and depth perception.
  
  

WORK ENVIRONMENT

• Indoor and outdoor work environments, with exposure to cold weather, snow, and high altitudes.
• High noise levels and frequent guest interaction.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other

• Industries

  Restaurants

Referrals increase your chances of interviewing at Breckenridge Grand Vacations by 2x

Get notified about new Sous Chef jobs in Breckenridge, CO.

Prep / Line Cook - Wild Finch @ The Springs Resort

Cook I-III, $21.75 - $27.63, DOE, Full-Time

The Springs Resort and Spa Prep / Line Cook

Prep / Line Cook - Wild Finch @ The Springs Resort

Prep / Line Cook - Wild Finch @ The Springs Resort

Executive Chef - Keystone Ranch Restaurant & Golf, Keystone Resort

Prep / Line Cook - Wild Finch @ The Springs Resort

Prep / Line Cook - Wild Finch @ The Springs Resort

Experienced Cook - Housing May Be Available

Experienced Cook - Housing May Be Available

Advanced Cook - The Hythe - Marriott Luxury Collection

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.