Full-Time Sous Chef

3 weeks ago


Leavenworth WA, United States Stevens Pass Mountain Resort Full time

Vail Resorts provides a variety of opportunities for employees to grow in their passion for the outdoors while building lifelong connections with teammates and guests from around the world.  

As you move from season to season, or begin a year-round career, you’ll continue to receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.

Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).

MORE employee discounts on lodging, food, gear, and mountain shuttles
•    401(k) Retirement Plan 
•    Employee Assistance Program
•    Excellent training and professional development
•    NO HOUSING ALLOCATION

The Food & Beverage Organization is comprised of over 300 different restaurants that share a commitment to bringing excellence to mountain dining as part of the overall ski experience. The Sous Chef is responsible for the overall quality of food service at our Mountain dining restaurants and to provide guests with an excellent dining experience.

Supervise kitchen staff and lead the team operationally and administratively.
Adhere and Uphold Food Safety requirements and employee safety programs.
Leads daily product quality and portion control standards. 
Manages all stations during service times, trouble shoots, assists guests and staff. 
Takes responsibility for shift in absence of employees (Step into role if needed)
Monitors the cleanliness of all kitchens, stations and equipment, follows daily/ weekly cleaning outlines.
Building staff schedules to budgeted labor, monitoring and approving time off requests, resolving payroll exceptions and approving payroll. 
Monitoring staff breaks & lunches, adhering to local labor regulations. 
Manages location ordering/receiving, stocking and rotation of product, cost transfers, product waste and inventory control of all food, beverages, supplies, etc.
Completes inventory counts and manages cost of goods.
Conducts employee development and performance reviews.
Ability to Lead and operate a clean, safe and organized kitchen. 
Minimum of 3 years’ experience in a high-volume kitchen facility
Knowledge of inventory control, waste management and portion control systems. 
Advanced culinary knowledge and a passion for people
Purchasing Systems, MS Office Suite, POS experience
Serve Safe Certification or equivalent State Issues Food Handler Card.
Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.


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