Sous Chef - Red Tail Grill - Winter Seasonal - Employee Housing May Be Available
About The Position
The Sous Chef is responsible for supporting the daily culinary operations of Red Tail Grill, a high-volume, fast-paced restaurant serving a large number of guests throughout the winter season. This position assists the Chef with leading the kitchen team, maintaining food quality and consistency, and ensuring efficient execution during busy services. The Sous Chef must be comfortable working in a high-volume environment where speed, organization, communication, consistency, and teamwork are essential. This role helps oversee culinary staff, food production, service execution, food safety, scheduling, labor management, inventory, ordering, and other administrative responsibilities. A successful Sous Chef at Red Tail Grill will be able to remain organized and lead effectively during high-cover services while maintaining strong ticket times, consistent food quality, and a positive guest experience. This position works closely with the Chef to develop the culinary team and create a productive, professional, and supportive kitchen environment.
Requirements
- Previous culinary experience
- Management or supervisory experience
- Advanced Culinary Skills
- Guest Service skills
- Ability to communicate in English
- Able to stand or walk for 12 hours
- Able to carry 50+ lbs.
- ServSafe Certification or willingness to obtain
- High School Diploma or equivalent
Nice To Haves
- Familiarity with purchasing systems, MS Office Suite and Outlook
- Ability to communicate in Spanish
- Previous experience in high-volume, fast-paced restaurant operations
- Experience managing high-cover services and leading a busy restaurant line
- Degree in Culinary Arts
Responsibilities
- Assist Chef with menu planning, production, and delivery
- Lead and support kitchen operations during high-volume services, ensuring efficient ticket times, consistent food quality, and effective communication between culinary and front-of-house teams
- Assist with daily preparation and organization to ensure the restaurant is prepared for high-cover and peak-volume services
- Ensure food safety across all operations
- Ensure entire outlet operates under HACCP guidelines and adheres to ServSafe Culinary Guidelines
- Assist Chef with scheduling staff to budgeted labor by resolving payroll exceptions, approvals, and labor distribution reports
- Assist Chef with ordering/receiving, cost transfers, variance reports, and inventory control of all food, beverages, supplies, etc. purchased for the entire building
- Conduct routine line checks and maintain food quality of all food served and produced
- Maintain consistency, portion control, presentation standards, and recipe execution throughout service
- Develop and train culinary interns
- Assist Chef with training and retaining all food service personnel
- Educate staff on classical and contemporary culinary techniques
- Provide hands-on leadership and support on the cooking line during peak business periods
- Promote a positive, organized, team-oriented kitchen culture in a fast-paced restaurant environment.
Benefits
- Free passes for employees
- employee discounted lift tickets for friends and family
- free ski lessons
- employee discounts on lodging, food, gear, and mountain shuttles
- 401(k) Retirement Plan
- Employee Assistance Program
- Excellent training and professional development
- Referral Program
- Employee Housing May Be Available
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
