Lead Sous Chef

Vail Resorts•Truckee, CA

9d•Onsite

About The Position

The Sous Chef is responsible for the overall quality of food and service at an on-mountain dining outlet and assists with managing the kitchen environment. The role helps ensure staff performance and food quality deliver a pleasant daily guest dining experience. The Sous Chef also assists the Kitchen Manager with payroll, inventory, employee management, menu production, food safety, and culinary team development. This is a full-time winter seasonal position for 2026/2027.

Requirements

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.
In-depth knowledge of culinary practices.

Nice To Haves

Culinary degree.
Advanced culinary skills.

Responsibilities

Assist the Kitchen Manager with menu production and delivery.
Ensure food safety across all operations.
Ensure the entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines.
Assist the Kitchen Manager with staff scheduling and performance reviews in line with budgeted labor.
Help resolve payroll exceptions and assist with approvals and labor distribution reports.
Assist with ordering and receiving, cost transfers, variance reports, and inventory control for food, beverages, and supplies purchased for the building.
Conduct routine line checks and maintain the quality of food served and produced.
Develop and train the culinary team.
Assist the Kitchen Manager with hiring, training, and retaining food service personnel.