Food & Beverage Executive Sous Chef

Vail Resorts•Keystone, FL

1d•Onsite

About The Position

An Executive Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction.

Requirements

Basic working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
Ability to stand and to work continuously in confined spaces.
Ability to perform duties within extreme temperature ranges.
Ability to perform all assigned tasks and duties with some supervision in an efficient manner.
Associate Degree in Culinary Arts or international equivalent or 4 years relevant experience.
Valid Serve-Safe certificate.
All employees must maintain a neat, clean and well-groomed appearance.

Nice To Haves

High School graduate and Culinary or Apprenticeship program
Prior hotel/restaurant experience.
Additional language ability.

Responsibilities

Assist Executive Chef in developing and implementing Standard Operating Procedures (SOPs) for all kitchen operations.
Participate in kitchen setup, including equipment installation, station layout, and small wares organization.
Support recruitment, onboarding, and training of culinary staff including line cooks, prep staff, and stewards.
Write and manage daily mise en place and production sheets to ensure readiness for soft openings and tastings.
Lead product receiving, storage, and rotation processes; train staff on proper procedures.
Collaborate on menu development and tastings for all outlets, including restaurant, bar, room service, and banquets.
Establish inventory systems and par levels in coordination with Executive Chef.
Ensure food safety and sanitation protocols are in place and compliant with local regulations.
Support soft-opening events, VIP previews, and operational trial runs.
Oversee daily kitchen operations across all outlets, ensuring consistency in food quality, presentation, and timing.
Supervise kitchen opening, closing, and side duties; ensure smooth transitions between AM and PM shifts.
Maintain kitchen inventory and ordering systems; ensure timely and accurate product receiving.
Monitor food temperatures during cooking and storage; ensure compliance with safety standards.
Develop weekly specials to optimize use of inventory and seasonal ingredients.
Train and mentor staff on culinary techniques, food handling, and sanitation practices.
Resolve minor disciplinary issues and escalate concerns to Executive Chef as needed.
Collaborate with Executive Chef on menu updates and seasonal offerings.
Track and support cost control initiatives including food cost, labor cost, and waste reduction.
Understand and align with business goals including revenue targets and guest satisfaction metrics.
Maintain high standards across all kitchen stations (meats, fish, vegetables, sauces, bread, etc.).
Support banquet and catering operations as needed.
Represent the culinary team in interdepartmental coordination and guest interactions when required.
Find innovative solutions to everyday problems.
Other duties as assigned.