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Era Living is seeking an Area Sous Chef to become the newest member of our Culinary team based out of our corporate office in downtown Seattle, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Employee Discount Programs Employee Assistance Program Leadership & Longevity Bonuses The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Area Sous Chef provides support to the community food service teams by covering absences of the Culinary Services Directors, assuming the functional lead position in the kitchen(s) for all operations. This includes directing kitchen staff and ensuring all duties are complete, ensuring cleanliness and proper storage of leftovers, and assisting with training. Knowledge, Skills, and Abilities: High School Diploma or GED and advanced training in sanitation and food borne illness control Three plus years cooking experience in a high volume food service establishment, including experience training kitchen staff. Hazard Analysis Critical Control Point (HACCP) certified CPR and First Aid Certification Excellent communication and interpersonal skills; ability to read, write and communicate in English Ability to work variable hours and days and fill in at communities as needed Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Please visit our careers site, Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter s) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN Associated topics: chef, commercial, corporate kitchen, deli chef, executive kitchen, lead, pantry, pastry, service manager, team lead

We are looking for an experienced, hands-on Sous Chef, who contributes to their menus unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.ResponsibilitiesOversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staffQualifications2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

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 most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. This position assist with managing daily operations of the Central kitchen with a focus on ensuring efficient and profitable food service. The Executive Chef will oversee this position. They will work together to ensure that staff and the kitchen enviroment are meeting/exceeding the expecations of the Vail Brand Standards, as well as meeting/exceeding the goals measuring guest satisfaction. Responsibilities: * Assists with overseeing kitchen personnel and confirming their assignments are completed to ensure economical & timely food production; Monitors the line and acts as Manger on Duty in conjunction with Chef's schedule. * Ensures kitchen is clean and required logs are maintained on daily basis to fulfull Vail Brand Standard Requirements and Health Department. * Manages the human resource, financial and administrative responsibilities as they pertain to his/her direct reports which includes Entry Cook positions and Stewards. * Ensures recipes are being properly prepped and executed. * Observes methods of food preparation cooking and service; sizes of portions and garnishing of foods to make sure food is prepared in prescribed manner; tastes food as prepared to ensure quality; expedites line during peak meal periods * Accurately produces daily reports and conducts self audits; holds and documents daily pre-shift meetings * Assists with ordering and maintaining inventory control of Restaurant kitchen products Qualifications: * High School Degree or Equivilent required/Bachelor's Degree Preferred * Minimum 5 years restaurant experience required * Minimum 1 year supervisory experience required * Utah driver's license * Strong Skills Required; Purchasing software, MS office suite * English proficiency, Bi-lingual in Spanish a plus * Utah Food Handler's Card required within 14 days of employment * Bachelor Degree is preferred. A combination of practical experience and education will be considered as an alternate. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. 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 176006

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 most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. This is an exciting opportunity to work with the Executive Chef to supervise and coordinate the activities of a dynamic back of house kitchen team. Responsibilities: * Provide superior service to all customers at all times, while following The Resort's etiquette guidelines * Work with the Chef de Cuisine on presentation and quality standards for all menu items * Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of assigned kitchen areas * Coordinates, plans, and supervises all food production in a cost effective, safe manner to meet and exceed guest expectations * Ensure all established safety procedures are enforced. * Places daily food orders and completes monthly inventory. Qualifications: * Prior supervisory or managerial experience at a high-volume restaurant * Possess Utah Food Handlers Permit within 30 days of hire * Possess Utah TIPS card within 30 days of hire * Knowledge of basic purchasing skills/experience * High School graduate * Basic computer skills with Microsoft Outlook, Word, and Excel; Food Trak an asset * Intermediate skiing or riding ability * Some positions require early morning and/or late evening shifts Preferred Experience/Special Skills * Possess a specialized cooking skill * Possess a culinary school and/or four year college degree Requirements: * Ability to stand for extended periods of time. * Ability to bend, lift and carry heavy objects. * Ability to work in outside environments. * Ability to wear approved slip resistant footwear. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. 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 177843

Manage and Supervise Food Production Staff You are responsible for giving directives to the QA team, cooks, packers, receivers, and utility team members. Enforce All Food Safety Policies and ProceduresStrict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all employees at the food production facility follow the required regulations. Build and Inspire Your TeamThe executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishments kitchen rules. Maintain Fine-Dining Level Food QualityAs the Executive Sous Chef, you will be joining a culinary team with a combined experience of over 10 Michelin stars. You are responsible for translating expert standards and proprietary techniques to the entirety of the operation this requires keen attention to detail and strong organizational skills.

First impressions are everything! As a Shore Lodge, Whitetail, The Cove Public Area Attendant we want our Guests to see a sparkling lobby every time they walk in. The pride you take in ensuring all public areas of the hotel are clean and tidy will reflect in the guests view of our property as one of exceptional quality. Hotel Overview: Situated on the sandy shores of Payette Lake surrounded by National Forests in the quintessential town of McCall Idaho. Our hotel features 77 guestrooms and our guests enjoy a variety of restaurants and bars as well as Idaho's only 4 Star Spa, The Cove, pool and fitness facilities, as well as meeting space. Summary of Responsibilities: Reporting to the Executive Housekeeper Consistently offer professional, friendly and engaging service. Maintain and clean all public areas and employee work areas. Including vacuuming, mopping, dusting and polishing floors and furniture throughout the Shore Lodge, Whitetail, and The Cove. Empty trash in all public areas and clean public area restrooms. Clean all mirrors, inside of windows, wipe and dust all surfaces; keeping all brass and stainless steel shiny. Replenish supplies in the appropriate public areas. Notify Engineering or management concerning need for major repairs or additions to lighting, heating, and ventilation equipment. Follow all safety and sanitation policies. Follow departmental policies, procedures and service standards. Clear snow and debris from entry ways. Attend periodic staff meetings with other department heads to discuss company policies and patrons' complaints, and to make recommendations to improve service and ensure more efficient operations. Other duties as assigned. Qualifications: Previous housekeeping experience an asset. Excellent communication and organizational skills. Strong interpersonal and problem-solving abilities. Highly responsible and reliable. Ability to work cohesively with fellow colleagues as part of a team with minimum supervision. Ability to work well under pressure in a fast-paced environment. Ability to focus attention on guest needs, remaining calm and courteous at all times. Associated topics: dining chef, executive, grill chef, lead, pantry, pastry chef, restaurant chef, sous chef, sushi, sushi chef

Seeking an experienced, passionate and low-ego Sous Chef who is a genuine team player! Stellar opportunity for a strong Sous Chef to be part of a team with a luxury hotel property that includes a chef-driven restaurant. Please be a chef who is highly creative and open to collaboration towards a restaurant menu that utilizes fresh, market-driven and local California ingredients. Complete working knowledge of administrative duties is required. Will consider Sous Chef candidates with a solid culinary pedigree who do not have the hotel experience. Please also have great longevity in past positions. Salary: $50k - $60k+ DOE full benefits package with perks.

Are you an experienced Sous Chef who is accustomed to working with the highest quality ingredients? Would you welcome the opportunity to work with a renown Executive Chef? We're a Modern American, busy neighborhood restaurant seeking a talented Sous Chef who genuinely loves food, the craft of cooking, and is skilled at fostering a professional and positive kitchen environment. Our contemporary menu changes weekly, and features local produce, including from our own organic garden. We are a warm, personable team who's collective focus is on great food & wine, continuous growth & development, and collaboration, to create an exceptional guest experience. If you're drawn to an environment that values quality, positivity, professional development and collaboration, and you enjoy the challenge of a weekly changing menu, we'd love to meet you! Full time position. Competitive salary, commensurate with experience. Vacation and Benefits Qualifications 2+ years' of culinary leadership experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

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 most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Type: Year Round Job Classification: Full Time Start Date: Nov 2019 Job Summary: The Sous Chef is a leader for the culinary team at the Keystone Conference Center - assisting the Executive Chef and helping supervise all of the aspects of the kitchen. Job Responsibilities include (but are not limited to): * Assist in managing all culinary aspects of the Keystone Conference Center. Manage banquet functions from 20 people to 2000 people. * Sous Chef to assist Executive Chef in day to day operations for banquets and commissary kitchen. * Ordering, receiving, teaching culinary students, scheduling, payroll etc. * Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards. * Managing budget and food cost control. * Supervising kitchen staff and training/developing line level staff. * Create a team atmosphere and lead by example * Assist with hiring, discipline and retaining employees. * High volume production - from scratch sauces, stocks soups and high level production. Job Requirements: * Graduate of accredited culinary program or ACF apprenticeship program or at least 5 years culinary supervisory experience in a hotel or resort setting. * A flexible schedule including early mornings, weekends and holidays. * Be able to lift up to 50lbs. and stand for long periods of time. * Must be able to pass a DMV background check to drive company vehicles. * The ability to work independently and contribute to a positive, productive work environment. * Demonstrate the ability to communicate professionally - must be able to write and produce menus. We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. 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 176661

OverviewThe Sous Chef is responsible for assisting in all aspects of food preparation and kitchen operations. They will oversee portion and inventory control, food quality, and employee supervision. The sous chef provides leadership training and hands-on management of the kitchen staff, and provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a guest centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.ResponsibilitiesComplete quality control line check for each meal periodSupervises kitchen preparation of all stations and the production of all food.Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.Assist with the training of kitchen personnel as well as food services staff.Assist with regular kitchen duties whenever possible, i.e., prep work, line cook assistance, cleaning and organizing the kitchen.Set-up and see that station are ready to serve fifteen (15) minutes prior to meal period service.Maintain high standards of quality and appearance of all food prepared and served.Develop organized prep sheets with each menu change.Supervises ongoing cleaning and work schedules of employees.Provides input regarding functions, menus, policies, etc.Qualifications (Knowledge, Skills & Abilities)ServSafe Manager certification2+ years of management experience in a professional kitchen or restaurant environmentAble to obtain and/or maintain any government required licenses, certificates or permitsStrong leadership skills, ability to motivate teams to consistently produce great foodPossesses a desire to teach, learn and utilizes a problem-solving approachAbility to multitask and adept at working effectively in high energy and busy environments and works well under pressurePassion for good food and quality customer experiencesExcellent knife skillsMust love and enjoy working with food and able to distinguish product, taste, texture, temperature, and presentation and preparationProficient in Microsoft Office Suite and Google SuiteMust be able to legally work in the United StatesPhysical Demands & Work EnvironmentAble to work 10+ hour shifts while standing or walking for extended periods of time.Able to work a flexible schedule to meet the needs of the business, including evenings, weekends, and holidaysAble to grasp, lift and carry up to 50 pounds as neededAble to maneuver effectively around the kitchen, restaurant office, and up/downstairsBenefitsMedical, dental, and vision coverage for all full-time employees and their dependents401(k) planPaid time off and parental leaveFree family mealFree coffee at any Sightglass cafe and a weekly bag of beansDiscounts on food, merchandise, extra bags of beans, and moreQuarterly team outingsContinuing education opportunities***Sightglass is an Equal Opportunity Employer. We deliver an ever-evolving and consistently excellent coffee experience. We approach coffee holistically, establishing relationships at every step. We stay true to our welcoming and resourceful culture.We participate in E-Verify. We will provide the federal government with employees Form I-9 information to confirm authorization to work in the U.S. We will only use E-Verify once an employee has accepted a job offer and completed the Form I-9.

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 most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Vail Mountain Dining Sous Chef - Year Round (10 Month), Full Time - Housing Available! The 10th, Vail's critically acclaimed on-mountain fine-dining restaurant is looking for an EXECUTIVE SOUS CHEF to join our outstanding restaurant staff. The 10th serves an upscale sit-down lunch daily in the winter, and over weekends in the summer. Exceptional cuisine and top notch service are core to The 10th, 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 three years post graduate increasing quality experience, or has at least seven years experience in quality establishments. This position is responsible for the supervision and training of employees, and the preparation and production of food. * The Executive Sous Chef is responsible for assisting the Executive Chef in hiring, training and disciplining kitchen personnel. * 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 is absent. * The Executive Sous Chef is proficient in all positions in the kitchen * The Executive Sous Chef is proficient in plated banquet services and elaborate breakfast, lunch, and formal dinner buffets * Responsible for training, overseeing and evaluating 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 lower level cooks 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: * 5 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 - required. * Basic knowledge of the Spanish language - preferred. Learn More About: The 10th: Vail Mountain Dining: Grooming Policy: Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail - a place that's Like Nothing on Earth. 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 170530

Manage and Supervise Food Production Staff You are responsible for giving directives to the QA team, cooks, packers, receivers, and utility team members. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all employees at the food production facility follow the required regulations. Build and Inspire Your Team The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Maintain Fine-Dining Level Food Quality As the Executive Sous Chef, you will be joining a culinary team with a combined experience of over 10 Michelin stars. You are responsible for translating expert standards and proprietary techniques to the entirety of the operation this requires keen attention to detail and strong organizational skills.

Manage and Supervise Food Production Staff You are responsible for giving directives to the QA team, cooks, packers, receivers, and utility team members. Enforce All Food Safety Policies and Procedures Strict food safety and general health policies are set by a national board of food and safety. It is the responsibility of the executive sous chef to make sure all employees at the food production facility follow the required regulations. Build and Inspire Your Team The executive sous chef is responsible for interviewing and evaluating candidates and training new hires on the establishment's kitchen rules. Maintain Fine-Dining Level Food Quality As the Executive Sous Chef, you will be joining a culinary team with a combined experience of over 10 Michelin stars. You are responsible for translating expert standards and proprietary techniques to the entirety of the operation this requires keen attention to detail and strong organizational skills.

Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

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 most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Type: Year Round Job Classification: Full Time Ideal Start Date: ASAP Job Summary: 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. Job 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 Job Requirements: * 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 177326

Summary of Position: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. Core Values: Find a Way-Take ownership in tasks and react with sense of urgency to get to a solution Positive Attitude- Toward your team and your guests Always Learning, Always Teaching- Be willing to listen and learn, and share what you know with others Respect and Care- Give respect and care to your team members and your restaurant Service Driven- Our priority is offering an exceptional experience to our guests every time Essential Functions: Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Perform calmly and effectively in an extremely busy and stressful work environment. Work in a confined, crowded space of variable noise and temperature levels. Benefits and Compensation: Medical Dental Vision Bonus Eligibility PTO 401K Duties and Responsibilities: Accept direction and constructive criticism from management. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Maintain a positive, pleasant attitude every shift. Must be able to stand or walk for the majority of a shift. Must be able to work at approximately 36" table/bar and reach 36". Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet. Must be able to reach (6" to overhead), bend, stoop, wipe. Must be willing to perform other duties assigned as needed. Desired Qualifications: Holds a current Serve Safe (or equivalent) certification. Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations. Ability to efficiently identify issues and problem solve. Commitment to quality, accuracy, timeliness, and results Possess excellent basic math skills and have the ability to operate a point of sale system. Must have the stamina to work 50 to 60 hours per week. Must be at least 21 years of age. Key Measures: Effective interdepartmental collaboration and communication. Development of hourly Back of House staff members. Assist company efforts to optimize labor & product costs Maintain departmental budget expectations General Rules: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.

We are looking for an experienced, hands-on Sous Chef, who contributes to their menu's unique and imaginative appeal by creating dishes using precise technique. We need a Sous Chef who strives to reflect our commitment to culinary excellence by showcasing a vast selection of only the freshest quality food. Other Sous Chef duties will include but not be limited to: recruiting, training, mentoring and maintaining the highest quality culinary team available.