Bully Ranch Restaurant Sous Chef

We are currently hiring for a Sous Chef at Bully Ranch Restaurant located at the Sonnenalp Resort of Vail.

Position is in charge of an outlet kitchen cooking using a variety of techniques using meats, vegetables and seafood.  Will assist in the training of lower level cooks and will run the kitchen in the chef’s absence.  Will work in any station in the kitchen and train lower level cooks.  

1. Employee must be in full uniform when entering the kitchen. Clean and neat appearance is a must. Nametag (or name patch) must be in place.

2. Complete knowledge of kitchen policies and procedures.

3. Know all safety and emergency procedures.

4. Leave kitchen in a clean and orderly fashion. All foods must be covered, labeled, and properly stored.

5. To be familiar with all kitchen equipment, their functions and maintenance requirements.

6. Assist executive chef in keeping costs, labor and food down at all times.

7. Be in charge of placing orders in food track, and keeping pars set to levels as needed.

8. Participate in the preparation and execution of all food cooked in the kitchen

9. Perform any responsible task requested by management.

10. Keep the executive chef informed of any concerns regarding the kitchen operations.

11. Monitor all food quality in freezers/ coolers in kitchen; ensure daily temp log is updated.

12. Participate in recycling procedures of hotel and train staff to properly dispose of trash.

13. Must understand the importance of cross training for all shifts and hours of operation.

14. Wear gloves when handling food that is ‘ready-to-eat.’ And ensure cooks always wear them.

15. Must be able to hear, write and use a computer, must understand and speak in fluent English with reasonable accommodation. 

16. Participate in new menu ideas and creating daily specials.

Culinary degree required or similar. Minimum of five years culinary experience, and two years of supervisory culinary experience.

Strong training and management skills required.

Ability to work in a fast-paced, high-volume kitchen.

Experience in controlling food costs and labor costs.

Excellent safety and sanitation knowledge and skills required.

Thorough understanding of HR requirements and regulatory agency requirements required.

Bi-lingual (English/Spanish) helpful, but not required.

Typical Working Conditions:

The work is mainly performed in a typical kitchen environment. Employee is exposed to high heat sources, steam, boiling liquids, sharp knives, electrical equipment and potentially wet floors. Extreme caution must be exercised when encountered with these conditions. Position has very little guest contact.