Sous Chef - Breckenridge
Core
Second-in-command kitchen manager assisting the Chef with menu planning, cost control, staff supervision, and food production to meet client objectives.
Role type
Senior culinary operations manager (Sous Chef)
Builds
Full-service restaurant menus and daily food service
Domain
Hospitality / Restaurant operations
Required skills
Menu planning, cost control, staff supervision, inventory management, food safety compliance, physical stamina, English communication
Preferred skills
Culinary or Associate's degree, Food Safety Certification
Technologies
Commercial kitchen machinery, appliances, tools
Responsibilities
Assist in planning and developing menus, supervise and train culinary staff, control food expenses and inventory, ensure food quality and safety standards, coordinate daily food production schedules
Seniority
Senior, hands-on IC