Sous Chef – 192

The Sous Chef is responsible for hands-on leadership in a high volume, high quality, open kitchen environment, with the ability to work all stations in the 192 kitchen. You will create excellent plating and bulk prep in a highly visible kitchen. Additionally responsible for specific duties and execution of 192 specific banquet events.

• Responsible for the success and safety of all culinary employees alongside guidance from the 192 Chef de Cuisine.
• Ensure that each culinary employee understands their job function, has the necessary tools, clarity on daily expectations, and indication of productivity expected.
• Assist Chef de Cuisine in orientation of new staff members and ongoing training.
• Actively involved in ongoing coaching and training in the areas of: culinary techniques, recipe standards, plate presentation, timeliness, product knowledge, health code regulations, professional appearance, positive can-do attitude, teamwork, and delivery of culinary standards.
• Day to day supervision of culinary staff and operations.
• Monitor consistency and quality control through frequent line checks, recipe accuracy, and plating standards.
• Responsible for scheduling, and assisting in shift coverage and execution of all shifts while managing labor objectives tied to the operating budget.
• Maintain critical and agreed upon systems of operations including temp logs, prep lists, line checks, station diagrams, product labeling/rotation, and cleaning.
• Ensures proper ordering, receiving, storage and rotation of food products.
• Assist in leading a meaningful Pre-Shift Meeting daily.
• Conducts oneself with safety in mind and undertakes all job requirements in a manner which will guarantee a safe environment for oneself, guests, and fellow team members.
• Lead all efforts to properly manage our waste stream including source reduction of packaging materials, food waste compost collection, aluminum, plastic and glass sorting, and landfill trash.

Qualifications & Knowledge

• Must already have or be willing to obtain New Mexico Food Handler Certificate prior to or within 30 days of hire.
• Fluent in verbal and written English, other language skills preferred
• Ability to work in a high-energy and physically demanding environment
• Demonstrates strong leadership skills, work ethic and integrity
• Professional communication skills, both oral and written
• Able to prepare a variety of cuisines
• Has experience in training culinary Team Members
• Has excellent time management, organizational skills and attention to detail

Personal Skills:

• Strong personal character and commitment to Taos Ski Valley, Inc.’s Vision, Purpose, and Values.
• Provides a guest experience that exceeds the guest’s expectations.
• Ability to gracefully and humbly accept criticism and opportunities for growth.
• Ability to stay positive, focused, and constructive when faced with setbacks, challenges, and while working in an ever-changing environment.

Work Environment:

Taos Ski Valley, Inc. is often a fast-paced work environment, especially during Holiday and Peak days. TSVI is located in a high-altitude alpine environment. Position may require travel on uneven, snow-packed, or icy terrain and may be exposed to wet, cold, and/or humid conditions. Must be able to work in close quarters and with other staff.

Physical Demands of Position Include:

Will frequently lift up to 25 pounds and occasionally lift up to 50 pounds. 75% of the time will be spent standing, reaching, talking, hearing, tasting and smelling. 25% of the time may be spent walking, climbing/balancing. 5% of the time will be sitting and/or being exposed to the outdoors including winter weather conditions.

Background Check

Positions dealing with children, of safety sensitive and/or confidential nature, require driving or positions that handle cash may require a background check and MVR check. Employment is contingent upon a favorable background check and MVR check.

Is a Background Check required for this position: Yes

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