Sous Chef - Breckenridge

Guest Services, Inc.; Breckenridge (CO); On-site; USD 53,100 - 64,900; Full time

Job summary

Guest Services, Inc. in Colorado is seeking a skilled Sous Chef to support the Chef and lead the kitchen team in a high-volume unit.

You will plan menus, forecast portions, control costs, supervise staff, and ensure consistent food quality that meets client objectives. The role requires at least 2 years of Lead Line or Sous Chef experience, strong customer service, and adherence to safety and sanitation standards.

Qualifications

• High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred.
• Food Safety Certification. Strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• At least 2 years of Lead Line or Sous Chef experience.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

Responsibilities

• Assist in planning menus and forecasting portion specifications.
• Recruiting, supervising, training, scheduling, disciplining, and directing culinary staff.
• Control expenses and maintain inventory of food and supplies.
• Ensure safe facility environment and adherence to food handling standards.
• Schedule and supervise culinary work to ensure timely production and quality.
• Report safety issues to management.

Skills

Customer service

Communication

Problem solving

Leadership

Lead Line or Sous Chef experience

Food safety

Education

High School Diploma/G.E.D.

Culinary or Associate's degree

Job description

Job Summary

The Sous Chef is the direct management assistant to the Chef and is second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and General Manager. The Sous Chef must also assist in planning; giving direction to all employees within the unit, achieving operating and financial goals, ensuring food quality, and meeting client objectives and customer needs.

Compensation Amount

59,000.00 USD Annual

ESSENTIAL FUNCTIONS

• Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget.
• Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff.
• Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies.
• Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Maintain awareness of safety issues, and report them immediately to your manager.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

• High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred.
• Food Safety Certification. Strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• At least 2 years of Lead Line or Sous Chef experience.
• Ability to interact and communicate well with the client.
• Ability to problem solve.

PHYSICAL AND MENTAL REQUIREMENTS

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire work day.
• Climbing steps regularly.
• Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
• Reading and writing work-related documents in English.
• Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
• Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
• Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED

• Commercial Kitchen Machinery, Appliances, Tools, and Utensils.

Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.