Sous Chef - One Ski Hill Place - Breckenridge Ski Resort

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's 50 most innovative companies as named by Fast Company, and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak.

The Sous Chef is responsible for ensuring that all resort guests have the highest quality culinary experience possible while working within the budgeted expense parameters for the culinary operations. This position works with the executive chef in the oversight of all aspects of the culinary function to include a la carte, banquets, in-room dining, pastry, bulk production, special events and the supervision of any outside food service vendors. This position will also oversee the stewarding/dishwasher department and any contract kitchen labor.

Responsibilities:

• Reports directly to the Senior GM of One Ski Hill Place, Executive Chef of One Ski Hill Place Mountain Dining F&B and General Manager of the Living Room
• Oversees all culinary and BOH personnel in the kitchen on daily basis
• Works in conjunction with other F&B management, One Ski Hill Place mountain dining personnel and other hotel departments in a positive and proactive manner.
• Responsible for placing food orders and maintaining inventory control for all culinary needs at One Ski Hill Place
• Observes methods of food preparation, portion control and garnishing of food to make sure food is prepared in prescribed manner
• Taste food as prepared to ensure proper food quality is being met
• Attends all meeting that pertain to the F&B operations including  but not limited to BEO meeting and OSHP F&B leadership meeting
• Will work alongside the culinary team to execute meal service, banquet operations and bulk production
• Responsible for the selection, training, development, supervision and success of all culinary and stewarding employees.
• Financial responsibilities include, but not limited to,  achieving or improving on budgeted COS, achieving or improving upon budgeted labor expense
• Other administrative duties include onboarding and dismissal paperwork, ordering of product to fulfill operational demand and quality expectation, tracking of staff development.
• Is actively involved in the daily operation by being a "hands-on" Chef through modeling proper culinary techniques and working alongside employees.
• Exhibit professional demeanor through appearance and maintain a positive attitude toward all employees and guests.
• Develop written spec sheets for each menu item to include name, description, portion size, ingredients, cost per serving, menu price and photo of proper presentation.
• Establish and maintain all par levels for food items, kitchen supplies, and all necessary products needed to operate the culinary department.
• Oversee the compliance of state health regulations in safe handling, storage and service of all food items and ensure that all china, glassware, silver, and kitchen equipment is properly sanitized, racked, and stored.
• Schedule culinary staff in a manner that meets the operational demands as well as the budgeted margins
• Train and hold culinary staff accountable for all operational standards as outlined by the RockResorts brand standard audit and conduct monthly Brand Standards self -audits.
• Maintains cleanliness and sanitation standards of the kitchen and culinary spaces: floors, walls, countertops, dish pit and all food production equipment are kept clean and properly maintained
• Ensures required dish machine logs and cooler/freezer logs are maintained on a daily basis
• Responsible for cleanliness and organization of all coolers/freezers and food storage areas responsible to the hospitality F&B team
• Assist Executive Chef in creating new, innovative and cost conscious menus
• Create a positive team atmosphere and lead by a positive example
• Responsible for fiscal knowledge of the outlets food costs, labor costs and operational expenses
• Overseas completion and delivery of all food amenities to the front desk
• Be available to work in a culinary rotation with other Breckenridge One Ski Hill Place sous chefs on an as needed basis
• Provide assistance to our other Vail Resorts properties within Breckenridge Mountain Dining when scheduling permits
• Take ownership of other Breckenridge Mountain Dining culinary operations as part of Sous Chef Developmental program

 Qualifications:

• Culinary degree, certificate or equivalent experience
• Minimum of three years previous hospitality culinary experience  with experience in restaurant and banquet operations
• Current certification in the state Professional Food Handler Program
• Minimum of three years supervising multiple team members and functions
• Ability to read and respond to complex correspondence - English proficiency
• Branded Hotel Food and Beverage experience – preferred
• Previous experience with menu costing and food ordering
• Computer proficient
• Experience with Microsoft Office
• Experience with Coupa, PeopleSoft and Success Factors – preferred
• Valid Colorado driver’s license

If you’re hard working and feel exhilarated serving others, you’ll feel right at home in our authentic ski town and world-class mountain resort. As a community of adventurers and discoverers, we deliver an experience of a lifetime to every single guest that visits our mountain town. If you’re interested in moving mountains in your career, come work with us at Breckenridge where you’ll instantly feel at home.

Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.

Requisition ID 150690