Sous Chef

Vail Resorts•Keystone, CO

25d•$57,784 - $62,000•Onsite

About The Position

Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first).

Requirements

Minimum 5 years culinary experience
Minimum 2 years supervisory experience
Understanding and knowledge of butchery with whole fish and primal cuts
Knowledge of unique items and how to prepare them
Strong expediting skills
Able to jump from station to station during peak service hours
Proficient in all aspects of production
Serve Safe Certification required
Able to set up line station quickly and expedite orders for service
Excellent communication skills, including ability to train staff members
Strong management skills
Team-oriented attitude
Valid US Driver's License
Able to lift and carry up to 50 lbs
Able to work in a hot kitchen environment up to 8 hours during a shift
Able to speak, and hear directions in a loud kitchen environment
Able to work weekends and holidays as necessary
Able to stand up to 8 hours during a shift.

Nice To Haves

Culinary degree strongly preferred

Responsibilities

Supervise and develop kitchen staff
Create a team atmosphere and lead by example
Assist with hiring, retaining, and at times disciplining employees
Supervise daily operations and employees in the absence of the Chef
Assist the Chef in writing and producing menus for the restaurant and special functions
Total organization of all prep list's for the day and evening
Communicate with front of the house and follow detailed instructions from the Chef - both oral and written.
Maintain a safe environment in the kitchen and also behind the service line
Train new kitchen staff members on the functionality of the kitchen
Train staff on company safety procedures and maintain safety logs for the restaurants
Take responsibility and pride for the product used and manage it to assure a quality product and cost efficient utilization
Must practice good personal hygiene and safe food handling skills
Help the Chef maintain all par levels for the kitchen
Assist in creating schedules for the coming weeks
Assist in all aspects of ordering
End of the month inventory procedures
Making sure every plate put out is of top quality and the line is executed with precision and organization
Supervise employees during production and service for private parties
Completely supervise the food and beverage storeroom including inventory and organization
Knowledge of ordering and receiving
Receiving must be completed daily
Other duties as assigned

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
Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
Free ski passes for dependents
Critical Illness and Accident plans