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Sous Chef

2 months ago

Beaver Creek, United States Vail Resorts Full time
Job Summary

As a key member of the culinary team at Vail Resorts, the Sous Chef plays a vital role in ensuring exceptional dining experiences for our guests. This position requires a strong leader who can manage the kitchen, promote teamwork, and maintain high standards of food quality and safety.

Key Responsibilities
  • Assist the Restaurant General Manager in day-to-day operations, including managing the culinary team, hiring, scheduling, training, and developing staff.
  • Maintain high standards for facility cleanliness, food preparation, and safety, adhering to applicable laws and regulations.
  • Develop, produce, and train menu items, including station playbooks and line checks.
  • Participate in daily briefings and weekly safety meetings to ensure a safe and efficient work environment.
  • Oversee inventory management, including shipping, receiving, ordering, and maintenance.
  • Resolve guest issues and hold staff accountable for Guest Experience (GX) scores.
  • Perform administrative duties, including managing budgets, payroll, and processing transfers.
Requirements
  • High School Diploma or GED equivalent required; Culinary degree or certification preferred.
  • ServSafe certification or regional equivalent required.
  • 3+ years of kitchen experience required, 1+ year of supervisory experience preferred.
  • Ability to stand and walk continuously throughout shift, lift and/or carry up to 50lbs.
  • Ability to work well with others in a fast-paced environment under pressure.
  • Ability to create a team environment and lead by example.
  • Must be able to communicate fluently in English; bilingual preferred.
Benefits
  • Competitive salary range: $55,000 - $60,000.
  • Full-time roles eligible for health insurance, dental insurance, and vision insurance plans.
  • Free ski passes for employees and dependents.
  • Critical Illness and Accident plans.