Sous Chef - Timber Ridge - Keystone Resort - Winter 2026/27 (Staff Housing Available)

Manage ticket times during peak service periods while maintaining quality standards. Monitor portion sizes, food quality and freshness across all dishes. Handle food ordering and complete monthly inventory reports. Train, schedule and direct back-of-house staff and provide performance feedback. Maintain facility cleanliness and food safety compliance. Oversee BOH personnel and coordinate assignments for timely production. Conduct self-audits and lead team training. Complete administrative tasks including payroll and scheduling and support other outlets as needed.

High school diploma or GED required; culinary degree preferred. 2 or more years of kitchen management experience, high-volume preferred, and 1 or more years of supervisory experience required. Ability to lead diverse seasonal teams. Flexible availability including weekends and holidays. Ability to lift 50 lbs and stand for extended periods. TIPS certification required; ServSafe or equivalent food safety certification preferred. Minimum age 18. US work eligibility required.