Top 5 Executive sous Jobs in Vail Co

Executive Sous Chef
Troon —Edwards, CO
- $75,000 a year
- Hospitality
- Mid-level
- Team management
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Executive Sous Chef
Sage Hospitality —Breckenridge, CO
- $75,000 - $85,000 a year
- 8 hour shift
- High school
- 5 years
- Writing skills
- AD&D insurance
- Health insurance
Sous Chef
Beaver Run Resort and Conference Center —Breckenridge, CO
- $58,565 - $67,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- High school diploma or GED
- Dental insurance
- Paid time off
Food & Beverage Supervisor - Sous Chef
Breckenridge Ski Resort —Breckenridge, CO
- $58,461.98 - $65,358.10 a year
- Full-time
- 18 years or older
- Mid-level
- 1 year
- Health insurance
- Dental insurance
Quick Apply
14d

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Executive Sous Chef
Troon —Edwards, CO
Assists in developing ongoing training programs. Adheres to established control procedures for cost and quality such as food production charts, par inventories,…
$75,000 a year
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Executive Sous Chef
Tucci's Italian Steakhouse —Dublin, OH
Assist in inventory, ordering, and cost control. *Minimum 3+ years* of culinary leadership experience in a *high-volume kitchen*.
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1d
Executive Sous Chef (I/C of Banquets)
The Junto —Columbus, OH
Direct daily kitchen activities, ensuring food quality and presentation. This individual is familiar with budgeting and meeting revenue goals while maintaining…
$70,000 - $75,000 a year

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Executive Sous Chef

Troon -
Edwards, CO

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Job Details

$75,000 a year

Qualifications

Food and beverage product quality management
Food & beverage industry purchasing experience
Kitchen health and safety standards
Hospitality
Staff performance monitoring
Recipe adherence
Temperature-controlled storage
Received goods storage
Food service health code compliance
Stock rotation management
Specialty dish recipe development
Employee grievance management
Safety regulations
Menu concept development
Mid-level
Disciplinary action management
Hiring
Developing staff training programs as a food service manager
Kitchen cost control
Food safety sanitizing procedures
Team management
Kitchen staff training
Employee relations management
Food & beverage production
Interviewing
Materials management in food and beverage
Managing kitchen staff
Stock receiving
Menu costing
Quality control experience within food and beverage industry

Full Job Description

The Club at Cordillera is excited to announce the exceptional career opportunity of Executive Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Compensation: $75,000-$85,000

Key Responsibilities of the Executive Sous Chef:

Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food.
Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.
Monitors and checks the maintenance of all kitchen equipment daily.
Maintains and directs a quality sanitation program.
Maintains and implements daily food prep lists.
Assists Executive Chef with the ordering of all food products.
Assigns duties to associates for efficient operation of the kitchen.
Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
Assists in the achievement of budgetary objectives for the Food and Beverage Department.
Processes requisitions for supplies quickly and accurately.
Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
Incorporates safe work practices in job performance.

Minimum Qualifications for the Executive Sous Chef:

Associate's degree (AA); or two to three years of related experience and/or training.

Other Qualifications:

Food Safety and Sanitation Training
- Regular and reliable attendance.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

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