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 is seeking a dedicated Sous Chef to enhance their culinary team. This role offers the opportunity to lead daily kitchen operations, develop menus, and ensure high standards of food quality and service. The ideal candidate will possess strong leadership skills and a culinary background, contributing to exceptional guest experiences. With a focus on teamwork and collaboration, this position promises a dynamic work environment and the chance to make a significant impact in a top-rated workplace. Join a team that values professional development and unique employee perks.

Benefits

Insurance Plans

Retirement

Bonuses

Tuition Reimbursement

Professional Development

Wellness Programs

Discounts

Event Access

Holiday Parties

Qualifications

• Previous Sous Chef experience preferred with strong leadership skills.
• Knowledge of food cost control and menu development is essential.

Responsibilities

• Assist in managing kitchen operations and supervise staff.
• Ensure food safety and lead during service.

Skills

Leadership

Communication

Multitasking

Financial Acumen

Customer Service

Staff Training

Teamwork

Education

Culinary Degree or Equivalent

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.

Position Overview: The Grand Lodge on Peak 7 is seeking a Sous Chef to support the Executive Chef in leading daily kitchen operations, supervising staff, developing menus, controlling costs, and maintaining high standards of food quality, safety, and service. Collaborate with resort leadership and departments to ensure seamless operations and exceptional guest experiences.

Benefits: Recognized as a top workplace nationally and in Colorado, BGV offers comprehensive benefits including insurance plans, retirement, bonuses, tuition reimbursement, professional development, wellness programs, sustainability initiatives, and unique employee perks such as discounts, event access, and holiday parties.

Responsibilities: Assist in managing kitchen operations, supervise staff, ensure food safety, lead during service, collaborate on menu planning, monitor costs, train staff, coordinate with front-of-house, and step in as acting Executive Chef when needed. Maintain cleanliness, safety, and guest satisfaction standards.

Qualifications: Previous Sous Chef experience preferred, strong leadership, knowledge of food cost control, menu development, safety, and sanitation. Culinary degree or equivalent and 2-3 years of leadership experience in a high-volume setting are desirable. Must obtain ServSafe certification within 30 days if not already certified.

Skills and Attributes: Leadership, communication, multitasking, financial acumen, customer service, staff training, and teamwork skills are essential. Ability to stand for long periods, lift up to 50 pounds, and work in outdoor and indoor environments is required.

This role is classified as Mid-Senior level, full-time, with a focus on management and hospitality in the food and restaurant industry.