Sous Chef

Snowmass Club • Snowmass Village, CO

1d • $32 - $34 • Onsite

About The Position

Are you a passionate culinary professional who thrives in a high-performance kitchen? Do you take pride in leading a team, executing exceptional dishes, and maintaining the highest standards of quality and consistency? Snowmass Club is looking for a Sous Chef who brings strong leadership, refined culinary skills, and a commitment to delivering an outstanding dining experience for our members and guests.

🌟 What Guides Us
OUR MISSION – Inspire lasting memories and meaningful connections with all the comforts of home
OUR VISION – To be the Club of choice for work & play
OUR VALUES – Y.E.S.
✅ You Elevate Service – Excellence lives in the details
🤝 We Are One Team – Support each other and win together
🎭 Be A Host – Anticipate needs and create belonging
🌍 Embrace the Adventure – Stay curious and keep improving

Requirements

• Minimum of 5 years of food production and kitchen management experience
• Strong knowledge of food preparation, kitchen operations, and safety standards
• Food safety certification required
• Proven ability to lead in a fast-paced, high-volume environment
• Detail-oriented with a passion for quality, consistency, and presentation
• Ability to stand for extended periods and move continuously throughout the kitchen
• Frequent walking, climbing stairs, balancing, bending, kneeling, crouching, and reaching
• Ability to lift, push, and pull up to 50 lbs
• Perform repetitive motions in a fast-paced environment
• Comfortable working in hot, humid, and high-noise conditions

Nice To Haves

• Bachelor’s degree in Culinary Arts or Hospitality Management preferred
• Certification from the American Culinary Federation or similar organization preferred

Responsibilities

• Lead, mentor, and develop Line Cooks and kitchen team members
• Promote a positive, professional, and team-oriented kitchen culture
• Take full leadership of the kitchen in the absence of senior chefs
• Support training and growth of all culinary staff
• Oversee preparation of soups, sauces, and daily specials
• Ensure all dishes meet standards for quality, consistency, and presentation
• Support all stations as needed to maintain smooth service
• Maintain strict adherence to standardized recipes and portioning
• Assist with food ordering, receiving, storage, and inventory control
• Maintain organization and security of all kitchen equipment and supplies
• Coordinate buffet presentations and support service line execution
• Collaborate with front-of-house teams during daily line-ups
• Ensure proper use and maintenance of all kitchen equipment
• Follow and enforce all food safety and sanitation standards
• Identify hazards and maintain a safe working environment
• Uphold all health and safety regulations
• Address and resolve member and guest feedback professionally
• Communicate concerns and updates to culinary leadership
• Attend meetings, trainings, and contribute to continuous improvement
• Assist with special events and other club initiatives as needed

Benefits

• Health, Dental, Vision, Life Insurance, Paid Time Off, and Sick Pay
• Potential Housing
• 401(k)
• 60% Discount on RFTA Bus Passes
• Restaurant & Retail Discounts
• Free On-Site Parking
• Employee Meal, Golf, Tennis, and Gym Usage
• Employee Wellness Programs

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Number of Employees: 11-50 employees