PM Sous Chef (Full Time Term)

Turner Enterprises•Raton, NM

2h•Onsite

About The Position

The PM Sous Chef is a hands-on culinary leadership role at Vermejo Reserve in Raton, New Mexico. Working closely with the Executive Chef and Chef de Cuisine, the Sous Chef oversees daily kitchen operations, supervises kitchen staff, and ensures the consistent preparation and presentation of high-quality meals in a luxury hospitality environment. The role includes preparing meals for approximately 50 guests and 60 team members, coordinating kitchen schedules and food preparation, and maintaining standards for food quality, sanitation, and guest service. The PM Sous Chef also supports special events and offsite dining experiences and trains kitchen employees with varying levels of experience. The position is full-time, term, hourly, non-exempt, benefits-eligible, and seasonal for 10 months. The anticipated start date is March 2027. Company housing is available subject to availability, and the employee is required to live at Vermejo headquarters.

Requirements

At least five years of high-end culinary experience, including advanced food preparation, cooking techniques, and kitchen operations.
Experience leading, supervising, or training kitchen employees in a professional culinary environment.
Advanced knowledge of kitchen equipment, knife handling, food preparation techniques, and safe equipment operation.
Experience with upscale buffet service, composed plating, and maintaining consistent food quality and presentation.
Strong knowledge of food safety, sanitation standards, applicable health codes, and kitchen inventory systems.
Strong leadership, communication, organizational, and problem-solving skills, with the ability to perform effectively in a fast-paced, high-pressure environment.
Ability to read, interpret, and accurately follow recipes and instructions, including making adjustments for high-altitude cooking.
If the position requires operating vehicles, a valid driver’s license or ability to obtain one within 30 days of employment is required; the driving record must meet Company and insurer standards.
Must present documentation establishing identity and employment authorization within three days of hire, pursuant to federal law.
Ability to meet the stated physical demands, including lifting and/or moving up to 60 pounds or more and standing for extended periods.
Ability to work extended hours, including evenings, weekends, and holidays, and a rotating 24-hour on-call schedule as operational needs require.
Must live at Vermejo headquarters; provide or arrange personal transportation to and from Raton for personal supplies.

Nice To Haves

Culinary degree or formal culinary training.
Experience working in a luxury hotel or resort setting.
Experience preparing wild game cuisine and executing remote or outdoor dining experiences.
Current ServSafe Food Protection Manager Certification or equivalent recognized food safety certification.

Responsibilities

Lead kitchen operations during assigned shifts, coordinating food preparation and service for efficient execution, consistent food quality, and exceptional guest experiences.
Prepare and cook daily meals for approximately 50 guests and 60 team members according to approved recipes, menus, and presentation standards.
Support the Executive Chef and Chef de Cuisine in overseeing kitchen operations, maintaining culinary standards, and ensuring consistent food quality.
Provide professional leadership, direction, and supervision to kitchen team members.
Prepare work schedules and coordinate daily assignments and operational coverage for approximately 15 kitchen employees.
Train, supervise, and mentor seasonal kitchen employees in food preparation techniques, kitchen procedures, and service expectations.
Collaborate with the Executive Chef and Chef de Cuisine on menu planning, recipe development, and culinary concepts.
Ensure proper food preparation, portioning, plating, and presentation, including upscale buffet service and composed plating.
Support food cost management by monitoring inventory, portion control, food waste, and efficient ingredient use.
Support kitchen inventory management by monitoring supplies, maintaining accurate records, and ensuring proper food storage and stock control.
Coordinate with culinary and guest services teams to accommodate dietary restrictions, food allergies, and special guest requests while maintaining food safety standards.
Assist with planning and executing offsite dining experiences and special events in collaboration with the Event Chef.
Maintain the organization, cleanliness, and sanitation of kitchen workspaces, equipment, and storage areas.
Demonstrate and reinforce the proper and safe use of kitchen equipment, including knives and other culinary tools, and ensure compliance with food safety regulations and health codes.
Communicate operational needs, staffing concerns, and opportunities for improvement to culinary leadership, and collaborate with other departments to support guest experiences.
Assist with additional operational responsibilities as needed, including dishwashing, deep cleaning, painting, and groundskeeping.
Adhere to Company and Reserve policies and procedures and perform other duties as assigned.