Sous Chef

5 years

Sous Chef Tavernetta Vail

Four Seasons Vail and James Beard Award winners Frasca Hospitality Group, led by Chef Lachlan Mackinnon-Patterson, Master Sommelier Bobby Stuckey, and Peter Hoglund, have collaborated to create Tavernetta Vail. Part of the Frasca Hospitality Group, home to the Michelin-starred Frasca Food and Wine, Tavernetta Denver is recognized with a Michelin Bib Gourmand and is known for its genuine hospitality and authentic Italian fare.

The group has expanded to include the Italian and European inspired eateries of Pizzeria Alberico and Sunday Vinyl and seek to continue this dedication to providing warm and gracious hospitality with the opening of Tavernetta Vail at the Four Seasons Resort by hiring enthusiastic, ambitious, and humble staff to uphold a culture of excellence, education, and respect.

About the role:

This position is responsible for assisting in the planning, organizing, and direction of the work of kitchen employees. The Sous Chef will support the Executive Chef and Chef de Cuisine in the day-to-day culinary operation, overseeing all areas including training, quality controls inspection, food safety assurance, and supervising all staff in order to ensure the highest standards of food quality.

What you will do:

• Plan, organize, control and direct the work of employees in the Kitchen Department responsible for all food preparation while ensuring superior quality and consistency.

• Assist in selection, training, evaluating, leading, motivating, and coaching of all employees in the kitchen to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.

• Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimize waste.

• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

• Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.

• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.

• Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.

• Provides knowledge and skill training to team and intern trainees

• Anticipates the needs of guests, responds accordingly to guest inquiries or problems, and recognizes regular guests by utilize the guests name consistently

• Remains calm and alert, especially during emergency situations, heavy hotel activity, serving as a role model for the staff and other employees

• Supports the entire Food and Beverage operation, including working in other areas if necessary

• Provides coverage in case of employee absence and adjusts staffing as necessary to meet business demands

• Listens to requests, responds with appropriate actions, and provides accurate information

What you bring:

• Minimum 5 + years restaurant culinary experience required and advanced knowledge of kitchen tools and operations .

• Cooking school or culinary institute education or equivalent experience is required .

• Must have strong leadership and interpersonal skills, is able to prioritize and adapt to the changing needs of the operation

• Previous supervisory experience is required

• Must have working knowledge of computers and POS systems

• Must be able to lift a minimum of 50 lbs and stand for 8 hours.

• Must have a positive attitude with a generous and uplifting team approach

• Fluency in English is required for this location and this job requires applicants to have current work authorization in the in the United States.

What we offer:

• Salary Range: $ 75 k - $ 80 k annually

• Winter Season Lifestyle Benefit

• Merchant Pass Available

• 401k participation with company matching program

• Competitive Benefits: Medical, Dental and Life Insurance

• Discounted travel with discounted F&B and Spa Services at Four Seasons Hotels and Resorts Worldwide.

• Employee Cafeteria available for meals

• Be yourself and become a member of a work family that cares about you and invests in your development.

• Elevate your craft here and abroad!

• Employee engagement at all levels; Where your thoughts and ideas are not only heard but actioned.

Schedule & Hours:

• This is a full-time position.

• The ideal candidate must be willing to work flexible hours and days of the week to support the essential functions of the department and division.

Learn more about what it is like to work at Four Seasons Resort and Residences Vail, visit us:

• We Are Four Seasons Video

We look forward to receiving your application!

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website -

Compensation: Salary ($75,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Employee Travel Discounts

Teamwork

Problem Solving

Time Management

Attention to Detail

Customer Service Orientation

Conflict Resolution

Mentoring

Creativity

Budget Management

Inventory Management

Crisis Management

Flexibility

Cultural Awareness

Employee Engagement

Operational Efficiency

Read more