Sous Chef - DOE, Full-time

Consistently recognized as a Top National and Colorado Workplace, Breckenridge Grand Vacations builds, markets, and operates luxurious resort properties. The Grand Lodge on Peak 7 seeks a Sous Chef, $58,760 - $70,460/yr DOE, Full-time. This position will support the Executive Chef in leading daily kitchen operations, staff supervision, menu development, cost control, and ensuring high standards of food quality, safety, and service. Collaborate with resort leadership and departments to maintain seamless operations, deliver exceptional guest experiences, and foster a positive, results-driven work environment. The application window closes on May 1, 2025

In 2018, based on anonymous employee feedback, the Denver Post named BGV the top large workplace in Colorado. In 2020, we were again ranked in the top five. In 2023 and 2024, USA Today recognized BGV as a national top workplace! We also received 2024 Top Workplaces Culture Excellence recognition in Compensation & Benefits, Purpose & Values, Leadership, Professional Development, Innovation, and Employee Well-Being and Appreciation. BGV is all about Sharing Smiles, including putting smiles on the faces of our employees! Learn more about BGV, including our four-decade history of success, here BreckenridgeGrandVacations.com. The salary offered to the successful candidate will be based on job-related education, training, and experience. The salary offer will not be based on a candidate's salary history, and BGV will not seek information about an applicant’s salary history or age. This position also includes BGV's Total Compensation package:

Group life insurance

Health, vision, and dental insurance plans

Retirement plan

Twice yearly bonus

Employee recruiting bonus

Tuition reimbursement program

Professional development

Employee Wellness programs to support physical and mental health

Sustainability programs to support the health of the planet

BGV’s unique FUN benefits include programs for ski/rec center passes and ski medallions, lodging and purchase discounts, outdoor gear discounts, access to BGV’s Ball Arena suite in Denver for concerts and events, Rockies, Avalanche, Nuggets and Rapids tickets, access to local events, employee outings, team sports, discounted vacations through Interval International, and the legendary BGV Holiday Party!

SUMMARY

The Sous Chef assists the Executive Chef in managing all kitchen operations at the resort’s high-occupancy restaurant. This role includes supervising kitchen staff, maintaining high food quality standards, and ensuring smooth back-of-house (BOH) operations. The Sous Chef will also help with menu development, food preparation, and inventory management, playing a critical role in delivering exceptional dining experience for guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Assist the Executive Chef in overseeing day-to-day kitchen operations, including food preparation, cooking, presentation, and quality control.

Supervise kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring adherence to food safety and sanitation standards.

Lead the kitchen team during service hours, ensuring smooth and timely execution of orders while maintaining high food quality.

Collaborate with the Executive Chef, Restaurant General Manager and Front of House Manager on seasonal menu planning/ testing and development, considering guest preferences, resort themes, and cost management.

Assist the Executive Chef in monitoring and controlling, costs including food, labor and supplies, by conducting inventory, monitoring usage and waste/loss of products.

Assist in onboarding and training of kitchen staff to ensure and maintain a high level of service and consistency.

Work closely with the Restaurant General Manager and front-of-house (FOH) team to ensure seamless coordination between FOH and BOH operations.

Step into the role of Executive Chef during their absence, ensuring continuity of kitchen leadership and operations.

Foster a positive kitchen environment through leadership and open communication with staff and resort management.

Ensure all food safety regulations are strictly followed, including temperature checks, storage, and cleanliness.

Conduct regular kitchen inspections to maintain high standards of cleanliness, organization, and equipment maintenance.

Monitor guest satisfaction and handle any complaints or concerns to ensure top-tier customer service.

Assist in monitoring budgets, forecasts, and financial performance; maintain efficient cost controls.

Promote a positive work environment that encourages teamwork and communication.

Conduct regular property and service quality inspections, ensuring all areas meet resort standards.

Foster relationships with resort management to align restaurant operations with overall resort objectives.

Collaborate with resort departments (e.g., housekeeping, security, engineering) to create seamless guest experiences

Assist in monitoring department expenses and purchases. Review and approve invoices and purchases to ensure accuracy, utilizing the company software.

Foster and maintain positive, collaborative relationships with resort management, GL7 Owners Association (GL7OA), business partners, and vendors to ensure smooth operations and mutual success.

Be the “End of the Line” and resolve every situation inherited, not passing it along, whenever possible.

Follow up on any situation that is not fully resolved at the time of the initial request.

Respond promptly to all email and voicemail correspondence.

Maintain a positive working relationship with all contacts, always being helpful and courteous.

Dress professionally, wear name badge and always adhere to Company appearance standards.

Attend, support, develop and/or conduct company training sessions and department meetings. Attend outside training sessions as needed.

Follow the Results Leadership operating procedures when recruiting, hiring, training, retaining, developing, scheduling, reviewing, disciplining and terminating operations management staff. Provide guidance and support and be a team leader.

Ensure all training is thorough, occurring on a regular basis and conducted in a manner that drives results and ensures consistent staff knowledge and performance.

Resolve and work with staff to resolve problems and complaints, always considering what guests or owners deem appropriate. Handle any guest or owner that the staff is unable to assist. Consult with department managers on issues, as needed.

Perform staff evaluations and coaching meetings. Provide feedback and coach employees on ways to improve their performance and establish goals. Follow up with employees to evaluate progress and ensure improvement.

Respond to inquiries pertaining to resort policies and services.

Establish, communicate and reinforce Company policies, procedures and standards with the staff. Ensure adherence.

Monitor staff performance and measurable results, and manage to individual performance. Keep accurate staff performance records to ensure job performance accountability. Handle and track all staff tardiness, sick days and absenteeism.

MARGINAL DUTIES

Participate in resort and town-wide sustainability and environmental initiatives, focusing on reducing food waste and promoting local sourcing.

Assist in special event planning, including banquets, holiday menus, and large group reservations.

Participate in resort sustainability initiatives, ensuring the restaurant adheres to recycling and resource conservation policies.

Requirements

QUALIFICATIONS

Previous Sous Chef experience preferred.

Strong leadership and team management skills.

Knowledge of food cost control, kitchen safety, and sanitation best practices.

Knowledge of menu development, food safety, and kitchen management.

Excellent communication and organizational skills.

EDUCATION/EXPERIENCE

Culinary degree or equivalent experience preferred.

Minimum 2–3 years of experience as a Sous Chef or in a similar leadership role in a high-volume restaurant or resort setting.

CERTIFICATIONS AND LICENSES

ServSafe certification or equivalent food safety certification required or must be obtained within 30 days of hire.

COMPETENCIES/SKILLS/ATTRIBUTES

Demonstrated leadership in a high-volume restaurant or hospitality setting.

Strong interpersonal and communication skills, both verbal and written.

Ability to multitask and prioritize in a fast-paced, dynamic environment.

Proficiency in Microsoft Office programs and restaurant management software.

Strong financial acumen, with the ability to manage budgets and analyze financial data.

Commitment to excellent customer service and the ability to resolve guest issues calmly and effectively.

Experience in developing and conducting staff training programs.

Ability to work collaboratively with other resort departments.

PHYSICAL DEMANDS

Ability to stand for long periods and lift up to 50 pounds.

Must be able to work in a fast-paced environment, including outdoor service areas during peak seasons.

Sit and work at a computer workstation (using mouse and keyboard).

Perform repetitive motions of the arms (elbows, wrists, hands and fingers) over 2/3 of the time.

Use hands and fingers to touch, handle, feel or grasp over 2/3 of the time.

Speak and listen over the telephone, radio and in person over 2/3 of the time.

Stand and walk between 1/3 and 2/3 of the time.

Lift between 10 and 25 pounds between 1/3 and 2/3 of the time.

Stoop, kneel, crouch, crawl, climb or balance under 1/3 of the time.

Push against something, with force, using upper extremities to thrust forward, downward or outward under 1/3 of the time.

Pull using upper extremities to exert force to draw, haul or tug objects under 1/3 of the time.

Lift between 50 and 100 pounds under 1/3 of the time.

Reach with arms under 1/3 of the time.

Requires close, distance, color and peripheral vision, close visual acuity and depth perception.

WORK ENVIRONMENT

Indoor and outdoor work environments, with exposure to cold weather, snow, and high altitudes.

High noise levels and frequent guest interaction.