Sous Chef

Beaver Creek Lodge•Beaver Creek, CO

14d•$60,000 - $65,000•Onsite

About The Position

The Sous Chef oversees the daily operation of the kitchen and food production areas, ensuring meals are prepared to meet quality, consistency, appearance, taste, and food-cost standards. The role provides staff training, supports food specifications, portion control, recipes, and sanitation practices, and helps control food and labor costs while maximizing guest satisfaction. The position is at Beaver Creek Lodge Autograph Collection, including its Alpine + Antlers restaurant.

Requirements

At least 4 years of related progressive experience, or culinary graduate with at least 2 years of progressive experience in a hotel or related field.
Knowledge of Food & Beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to communicate effectively, verbally and in writing, with employees and guests at all levels.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Ability to understand and evaluate complex information and data from various sources.
Ability to maintain confidentiality.
Maintain a warm, friendly, attentive, courteous, and service-oriented demeanor.
Long hours may sometimes be required.
Medium work involving exertion of up to 50 pounds occasionally and/or 20 pounds frequently or constantly.

Responsibilities

Coordinate with other Food & Beverage managers and keep them informed of issues.
Keep the immediate supervisor informed of problems or matters requiring attention.
Coordinate and monitor Loss Prevention activities in kitchen areas.
Prepare and submit required reports on time, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
Monitor food quality and presentation.
Oversee daily kitchen and food-production operations, including hot food from the main kitchen and bakery and cold food from the pantry.
Communicate daily forecasts and customer counts to cooks to support timely preparation and service.
Respond to guest complaints in a timely manner.
Ensure compliance with standard operating procedures and requisition procedures.
Conduct staff performance reviews in accordance with hotel standards.
Understand, implement, and monitor corporate outlet promotions, including buffet and three-meal concept standards.
Know and enforce local health department sanitation laws.
Compute daily food costs.
Work with the Director of Food & Beverage to create and implement menus.
Assess portion size, appearance, taste, and temperature of food served.
Check stations at the end of each shift for proper food storage and sanitation.
Check food purchases for correct ordering, quality, and price structure.
Oversee food preparation, outlet sanitation, receipt of daily inventories, log-on reports, and food-cost reports.
Prepare daily food production sheets.
Cut meat, poultry, and seafood according to daily business needs.
Attend required hotel meetings and trainings and participate in Manager on Duty coverage as required.
Maintain regular attendance, personal appearance, and grooming in accordance with hotel standards.
Promote safe and efficient hotel operations, maximize productivity, identify problem areas, and help implement solutions.
Handle, anticipate, identify, prevent, and solve problems; evaluate information from various sources; and maintain confidentiality.
Perform other duties as requested by management.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave in accordance with applicable law
Employee assistance program
Educational opportunities and tuition reimbursement
Vail/Beaver Creek Merchant Ski Pass or EOS cash equivalent
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law