Sous Chef - Full-time

Beaver Run Resort & Conference Center•Breckenridge, CO

2d•Onsite

About The Position

The Sous Chef is a crucial member of the kitchen team, acting in a leadership role and supporting the Executive Chef and Executive Sous Chef. This position will assist in menu creation, plan and direct food preparation, ensure high standards of food quality and cleanliness and manage costs. This role requires strong culinary skills, leadership abilities, and experience in a fast-paced kitchen environment. The ideal candidate will also understand how to manage staff in a positive manor, leading as a teacher. The Sous Chef will partner with the front of house managers and staff to ensure a positive guest experience. This role will assume responsibilities in the absence of the Executive Chef or Executive Sous Chef. Reports to Executive Chef. This position is located on-premises in Breckenridge, CO. Full-time, year-round position with benefits eligibility. Transitional housing may be available.

Requirements

Highschool diploma or GED – required
3+ years' experience in culinary, food & beverage, or related professional area or graduate of an associate or higher culinary school - required
1+ years supervisory/management experience or equivalent experience - required
Proficiency with Microsoft Office Outlook, Excel and – required
Proficiency in English -written and spoken – required

Nice To Haves

Bilingual Spanish - preferred

Responsibilities

Assist the Executive Chef and Executive Sous chef with Managing all aspects of daily BOH shift operations including but not limited to managing staff, schedules, ordering, receiving, inventory control, quality control, managing daily costs and budgets, maintain health code compliance, and enforcing all department and company policies, standards and procedures.
Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Prepare and cook a variety of foods and adjusts based on business demands.
Estimate and forecast daily/weekly production needs on a regular basis and communicate production needs to kitchen staff.
Minimize waste and spoilage by monitoring business demands.
Assists with purchasing, receiving and food storage standards.
Assists with administrative duties as needed including scheduling, timecards, budgets, staffing, etc.
Ensure kitchen equipment is in good working order and used in a safe and proper manner.
Ensure full compliance with F&B policies and SOPs, Department of Health and other local, state and federal regulations.