Lead Sous Chef

Vail Resorts • Truckee, CA

12d • $23 - $26 • Onsite

About The Position

The Sous Chef is responsible for the overall quality of food and service at an on-mountain dining outlet. The role assists with managing the kitchen environment and ensures staff performance and food quality support a pleasant daily guest dining experience. The Lead Sous Chef assists the Kitchen Manager with payroll, inventory, employee management, and kitchen operations.

Requirements

• At least 18 years of age.
• Minimum 3 years of experience in a high-volume restaurant operation.
• Minimum 3 years of direct management experience.
• Computer skills with purchasing systems, MS Office Suite, and Outlook.

Nice To Haves

• Culinary degree.
• Advanced culinary skills.

Responsibilities

• Assist the Kitchen Manager with menu production and delivery.
• Maintain food safety across all operations.
• Ensure the outlet operates under HACCP guidelines and follows Serve Safe Culinary Guidelines.
• Assist with staff scheduling and performance reviews within budgeted labor; help resolve payroll exceptions, approvals, and labor distribution reports.
• Assist with ordering and receiving, cost transfers, variance reports, and inventory control for food, beverages, supplies, and other items purchased for the building.
• Conduct routine line checks and maintain the quality of food served and produced.
• Support culinary team development and training.
• Assist the Kitchen Manager with hiring, training, and retaining food service personnel.
• Apply in-depth knowledge of culinary practices.

Benefits

• Free employee passes and free ski lessons.
• Discounted lift tickets for friends and family.
• Employee discounts on lodging, food, gear, and mountain shuttles.
• 401(k) retirement plan.
• Employee Assistance Program.
• Training and professional development.
• Referral program.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed