The Sous Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.

This job description is intended as a summary of the primary responsibilities of and the qualifications for the position. The job description is not intended to be inclusive of all duties an individual in the position might be asked to perform or of all the qualifications that may be required now or in the future. We will not ask you to perform a task that is inherently unsafe or that you are not adequately trained to perform. When we do ask for your assistance with any job, we expect an enthusiastic and cooperative response.

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

• High school or GED equivalent 
• Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Safe Food Handling Certification
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Weather, snow conditions and the number of guests play a large role in the work scheduling of Bear Valley employees.

When conditions are normal, you may be expected to work 40 up to 48 hours per week, including weekends and holidays. During busy periods – especially the holiday periods in December and the months of January and February – you may be expected to work six (6) days a week.

You must arrange for transportation to work so that you arrive at your designated workstation at the scheduled time. Keep in mind that you will often be required to drive on hilly, snow packed, and icy road.

At any time during the ski season, Bear Valley employees are often required to perform their tasks in high winds, heavy snowfalls, low visibility, rain, and extremely cold or warm temperatures.

A professional appearance at Bear Valley is required. Please wear your name tag and uniform at all times during your scheduled shift. We will provide most of the uniform for you to do your job. This uniform is for work hours ONLY, no exceptions. 

You will be required to provide some items as part of your job.

The quality, color, and style of the items must be approved by your manager prior to being worn to work. All hats worn must have the Bear Valley logo while on shift.

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The skiing/riding employee represents a model for safe skiing for both the guest and fellow employees. You are required to be aware of all safe skiing procedures, trail closures, and out-of-bounds policies of the mountain.