Sous Chef - Breckenridge Hospitality
About The Position
The Sous Chef supports the daily culinary operations for Breckenridge Hospitality Food and Beverage at The Living Room Restaurant and banquet operations. Working with the Chef, this role helps lead the kitchen team, maintain food quality and consistency, and ensure efficient execution during busy services. The position requires strong organization, communication, consistency, and teamwork in a high-volume environment. The Sous Chef helps oversee culinary staff, food production and service execution, food safety, scheduling, labor management, inventory, ordering, and administrative responsibilities. The role works closely with the Chef to develop the culinary team and foster a productive, professional, and supportive kitchen environment. Year-round, full-time hours are available. Housing is available.
Requirements
- Previous culinary experience.
- Management or supervisory experience.
- Advanced culinary skills.
- Guest service skills.
- Ability to communicate in English.
- Ability to stand or walk for 12 hours.
- Ability to carry 50 or more pounds.
- ServSafe Certification or willingness to obtain it.
- 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 the Chef with menu planning, production, and delivery in restaurant and banquet settings.
- 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 for high-cover and peak-volume services.
- Ensure food safety across operations and ensure the outlet follows HACCP guidelines and ServSafe Culinary Guidelines.
- Assist the Chef with staff scheduling to budgeted labor, payroll exceptions and approvals, and labor distribution reports.
- Assist the Chef with ordering and receiving, cost transfers, variance reports, and inventory control for food, beverages, supplies, and other purchases for the building.
- Conduct routine line checks and maintain the quality of food served and produced.
- Maintain consistency, portion control, presentation standards, and recipe execution throughout service.
- Develop and train the culinary team; assist the Chef with training and retaining 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 employee ski passes.
- 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.
- Training and professional development.
- Referral Program.
- Eligible full-time roles may include health, medical, dental, and vision insurance plans for eligible seasonal employees after working 500 hours.
- Free ski passes for dependents for eligible full-time roles.
- Critical Illness and Accident plans for eligible full-time roles.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
