F&B Sous Chef

Job Details

Job Location: Purgatory Resort - DURANGO, CO

Position Type: Full Time

Salary Range: $22.00 - $26.00 Hourly

Description

General Purpose:

Collaborate in the development and execution of innovative recipes, ensuring high culinary standards and consistency in flavor, presentation, and portion control. Supervise and support kitchen staff in daily operations, providing hands-on training and leadership to maintain a cohesive, efficient team. Uphold kitchen quality, hygiene, and timing standards to consistently deliver exceptional dining experiences to guests.

This is a Full Time, Year Round position that offers comprehensive benefits including medical, dental, vision insurance, 401K options, and a free season pass for you and your dependents. All full time, year round positions are eligible for an annual bonus in addition to regular wages. For a full list of benefits visit Employee Resource Site.

Job Posting Deadline: Applications are reviewed on a rolling basis. This position will remain open until filled.

Essential Duties/Responsibilities:

• Lead kitchen production. Supervise kitchen staff for menu preparation based on established specification regarding ingredients and portion control.

• Develop and create specials

• Assign duties for all kitchen staff and food servers

• Order inventory through established requisition procedures

• Execute special events and functions

• Assists in scheduling Kitchen and Back of House Staff.

• Salaried Position Possible

• Schedule kitchen staff

• Perform monthly inventory, transfer, and waste tracking.

• Other Responsibilities:

• Control waste and theft through continuous monitoring and training.

• Maintain cleanliness of the kitchen, storage areas and cooking line.

• Plan the Prep's list for daily needs and for special events.

• Other duties as assigned.

Qualifications

Knowledge, Skills, and Abilities:

Extensive knowledge of food preparation and storage in compliance with Health Department regulations, including portion control, inventory management, and sanitation standards

Proficient in operating and maintaining commercial kitchen equipment

Strong leadership, supervisory, and interpersonal communication skills

Education and Experience:

Culinary degree or equivalent professional experience in high-volume kitchen environments

Serve Safe Manager certification preferred.

Working Environments/Physical Activities:

Primarily works indoors in a fast-paced restaurant environment, with occasional outdoor exposure to slippery or icy conditions near mountain-based dining locations.

Stands for approximately 80% of the workday and walks for 20%; frequently lifts and carries items up to 50 lbs, and occasionally pushes or pulls loads up to 150 lbs.

Regularly operates kitchen equipment; occasional physical tasks include climbing, balancing, stooping, kneeling, and frequent crouching.

Works in conditions with exposure to fumes, odors, gases, and occasionally dust, mists, and limited ventilation.

Consistently exposed to mechanical, electrical, thermal, and radiant energy hazards; routinely handles caustic and toxic cleaning chemicals in accordance with safety protocols.