Sous Chef - The 10th - Winter Seasonal - Vail Mountain

Job Description:

The 10th, Vail's critically acclaimed on-mountain fine-dining restaurant is looking for a SOUS CHEF to join our outstanding restaurant staff. The 10th serves an upscale sit-down lunch daily, complete with a boot room for guests to enjoy slippers while they dine! Located at the top of Gondola One at Mid-Vail, The 10th is accessed either by ski-in and ski-out during the day or via Vail s brand new high tech Gondola One. Modern. Alpine. Inspired. The 10th redefines classic alpine cuisine and elevates service to new standards in Vail.

Responsibilities Include (but are not limited to):

• This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least three years experience in quality establishments. This position is responsible for the supervision and training of employees, and the preparation and production of food.
• Must carry out the rules and quality standards set by the Executive Chef and General Manager.
• Responsible for all aspects of the kitchen when the Executive Chef and/or Executive Sous Chef are absent.
• The Sous Chef is required to be proficient in all positions in the kitchen
• The Sous Chef is required to be proficient in banquet services, plated service, elaborate breakfast and lunch buffets
• Responsible for training, overseeing, evaluating and disciplining culinary employees.
• Assist in the creation, engineering, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering
• Responsible for proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation, and safe service of food.
• Should have the ability to work all stations in the kitchen, and have a proven ability to supervise, communicate, and work well with coworkers and service staff.
• Adheres to Vail Resorts Culinary Guidelines
• Owns proper culinary tools.
• Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills.
• Understands the importance of Standards, Speed, and Quality.
• This employee supports company philosophy, goals, and objectives.
• Takes responsibility for the product used in their outlet and manages it to assure a quality product.
• Responsible for and supervises cooks of all levels in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained
• Advises higher rated cooks and/or management of anticipated problems
• Assists in the direction and supervision of staff
• Assists in the creation, usage, and follow through of prep lists, cleaning list, and closing lists
• Assists in food ordering
• Demonstrates excellent teamwork and cooperation with service staff

Qualifications:

• 3 years culinary experience in a fast-paced, fine dining restaurant - required.
• Must be able to lift and carry 40+ lbs - required.
• Must be able to stand for 8+ hours - required.
• High school diploma or equivalent - required.
• Team oriented attitude is a must
• Must be fluent in English - required.
• ServeSafe or Food Handler s certification (or be able to attain) - required

• Must be available to work weekends and holidays including: Thanksgiving, Christmas Day, December 26th through January 2nd, Presidents Day Weekend, and any other holidays as requested - required.

• 1-2 years managerial experience - preferred.
• Basic knowledge of the Spanish language - preferred.

Learn More About:

The 10th:

Vail Mountain Dining:

Grooming Policy: