Sous Chef

• Job Description

  Gathering together for a meal is one of our favorite past times at Beyul. As a Sous Chef, you are a key part of our food and beverage program. As the Sous Chef, or Second Chef, you will be 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 have proper direction. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel.

  This is a seasonal, hourly position.

  We are looking to hire 2 qualified applicants for this position.

  (You can also commute - we are 40m from Basalt, 1 hr from Carbondale)

• Job Qualifications

  • High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred

  • 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

  • Understanding of various cooking methods, ingredients, equipment and procedures

  • Excellent record of kitchen and staff management

  • Accuracy and speed in handling emergency situations and providing solutions

  • Familiar with industry’s best practices

  • You are able to read, speak, and understand the English language.

• The Ideal Candidate

  • Has exceptional cooking skills

  • Finds value in continued education and repeatedly looks for ways to improve their cooking skills.

  • Maintains a positive and professional approach with coworkers and guests

  • Ability to effectively manage the kitchen staff, motivate them and assign duties fairly when the Executive Chef is off

  • Familiarity with the best practices in the hotel and catering services industry.

  • Knowledge and implementation of health and safety standards.

  • Proficient in Google drive and sheets

  • Ability to multitask and work quickly under pressure.

  • Constructive verbal and written communication skills.

  • Attention to detail and organizational skills.

  • A good Sous Chef has a commitment to quality and looks to uphold their employer’s standards by conducting quality control on dishes before they approve them to go out.

  • Leadership skills with staff members from various backgrounds who may have different experience levels

  • Hand-eye coordination, ability to work with grills, ovens, and woks

  • Exceptional time-management and multi-tasking skills

  • Handles pressure well and gracefully, able to communicate and delegate to kitchen staff in an appropriate manner.

• Key Responsibilities

  • 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

  • Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order

  • 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

  • Directs food preparation and collaborates with the executive chef.

  • Assume the role as Executive Chef in their absence

  • Helps in the design of food and drink menus.

  • Produces high quality plates, including both design and taste.

  • Assists with menu planning, inventory, and management of supplies.

  • Ensures that food is top quality and that the kitchen is in good condition.

  • Keeps stations clean and complies with food safety standards.

  • Offers suggestions and creative ideas that can improve upon the kitchen’s performance..

  • Trains new employees

  • Helps order food supplies when necessary

  • Solves problems that arise and seizes control of issues in the kitchen.

• Compensation & Benefits

  • Starting at $26/hour

  • The position runs from the end of May through October 2026

  • End of season bonus based on job performance throughout the season and completion of the entire event season through the end of October

  • We have a sauna, hot tub, cold plunge, and complimentary yoga classes for staff to enjoy outside of busy hours and private events.

  • Our 32-acre property is surrounded by White River National Forest, with trails leading straight into the wilderness. It’s an ideal basecamp for hiking, backpacking, biking, stand-up paddle boarding, & rock climbing!

Salary : $2 - $26