Sous Chef-9280 - Winter Seasonal

Vail Resorts•Keystone, CO

4d•$25 - $29•Onsite

About The Position

As Sous Chef at one of Keystone Resort’s Quick Service or Full-Service Restaurants, you will play a vital leadership role in the kitchen, helping to deliver high-quality, consistent food in a fast-paced, high-volume environment. Reporting to the General Manager, you will oversee and support the BOH Lead and kitchen staff while maintaining excellent standards of food safety, efficiency, and teamwork. The Sous Chef is key to driving both guest satisfaction and team performance throughout the season.

Requirements

High School Diploma or GED equivalent required; Bachelors or Culinary degree preferred
2+ years of kitchen management, high-volume preferred - 1+ years of supervisory experience required in similar setting
Ability to lead and inspire a diverse seasonal team.
Must be able to work flexible hours including weekends, holidays, and peak resort periods.
Ability to lift up to 50 lbs and stand for extended periods.
ServSafe or equivalent food safety certification preferred.
TIPS certification required
Ability to stand and walk continuously throughout a shift, lift and/or carry up to 50lbs.
Ability to work a flexible schedule including nights, holidays, and weekends

Nice To Haves

Bachelors or Culinary degree preferred
ServSafe or equivalent food safety certification preferred.

Responsibilities

Handles ticket times to maintain proper pars during peak periods, speed of service, guest engagement.
Monitors, checks and adheres to all portion, quality and freshness guidelines with all dishes.
Responsible for ordering food to meet business needs and complete monthly full inventory reports
Assist managing dining operations and performance for back of house, including training, scheduling, and directing staff
Review staff performance and behavior to provide meaningful feedback and direction, providing recognition or corrective action including termination if necessary
Assist with administrative duties including hiring, transactions, purchasing, inventory, payroll and records management; May act as manager in the absence of Restaurant Manger
Maintain facility standards for food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations
Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities.
Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs.
Understand completely all policies, procedures, standards, specifications, guidelines and training programs including Food Safety SOP’s
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times and fill in where needed to ensure guest service standards and efficient operations.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment and kitchens are kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Oversees BOH personnel; coordinates their assignments to ensure economical & timely production.
Order and maintain inventory control of Restaurant products including but not limited to; alcohol, beer, wine, to go paper goods, BOH related products.
Conducts necessary self-audits as needed and in a timely manner.
Leads and drives BOH team training and continued education in the effort of elevating the dining experience.
Assist in the other building outlets as needed to support the operation as a whole.
Other duties as assigned.