What are the responsibilities and job description for the Sous Chef position at Mountain Capital Partners?
Job Details
Job Location: Purgatory Resort - DURANGO, CO
Position Type: Full Time
Salary Range: $56485.00 - $57800.00 Salary
Description
General Purpose
As a Sous Chef at a ski resort with diverse dining venues, you are responsible for preparing and serving high-quality food in a fast-paced, seasonal environment. Your role is to help develop and create new recipes, supervise kitchen staff, maintain quality and portion control in all phases of food preparation. Provides leadership and training for the kitchen staff and ensures the guest receives a quality product, well presented and in a timely manner. Maintaining cleanliness, consistency, and efficiency in food preparation, presentation, and service. You contribute to a welcoming and memorable experience for guests by upholding food safety standards, supporting team operations, and adapting to various culinary styles and service models across the resort.
This is a Full Time, Year Round position that offers comprehensive benefits including medical, dental, vision insurance, 401K options, and a free season pass for you and your dependents. All full time, year round positions are eligible for an annual bonus in addition to regular wages. For a full list of benefits visit Employee Resource Site.
We are reviewing applications for this position on a rolling basis. This position will remain open until filled.
Essential Duties/Responsibilities
Knowledge, Skills & Abilities:
Solid knowledge of food preparation and storage according to Health Department regulations, portion control, inventory control, sanitation requirements, and commercial kitchen equipment. Culinary degree or equivalent experience. Solid supervisory and interpersonal communication skills.
Education or Formal Training
Working Environment/ Physical Activities
90% of the workday is spent indoors in a restaurant environment. 10% of the workday may be spent in slippery, icy, snowy conditions in and near on-mountain restaurants. 80% of the day is spent standing and 20% walking. Frequently lifting and carrying objects weighing up to 50 pounds. Fast-paced, high-pressure kitchen settings across multiple resort venues, including fine dining restaurants, banquet facilities, base lodges, and on-mountain dining locations.
Exposure to high-altitude and cold-weather environments, particularly when traveling to or working in mountaintop venues (access may be via ski lift, snowcat, or snowmobile).
Frequent exposure to hot surfaces, open flames, sharp objects, and commercial kitchen equipment.Variable work schedule, including early mornings, late evenings, weekends, and holidays during peak ski season.
Requires coordination and communication across multiple departments, including front-of-house staff, culinary teams, and resort operations.
Potential for working in both indoor and partially outdoor venues, depending on resort layout and seasonal events (e.g., outdoor après-ski service, remote dining experiences).
May be required to respond to kitchen needs at multiple venues in a single day, requiring flexibility and mobility.
Job Location: Purgatory Resort - DURANGO, CO
Position Type: Full Time
Salary Range: $56485.00 - $57800.00 Salary
Description
General Purpose
As a Sous Chef at a ski resort with diverse dining venues, you are responsible for preparing and serving high-quality food in a fast-paced, seasonal environment. Your role is to help develop and create new recipes, supervise kitchen staff, maintain quality and portion control in all phases of food preparation. Provides leadership and training for the kitchen staff and ensures the guest receives a quality product, well presented and in a timely manner. Maintaining cleanliness, consistency, and efficiency in food preparation, presentation, and service. You contribute to a welcoming and memorable experience for guests by upholding food safety standards, supporting team operations, and adapting to various culinary styles and service models across the resort.
This is a Full Time, Year Round position that offers comprehensive benefits including medical, dental, vision insurance, 401K options, and a free season pass for you and your dependents. All full time, year round positions are eligible for an annual bonus in addition to regular wages. For a full list of benefits visit Employee Resource Site.
We are reviewing applications for this position on a rolling basis. This position will remain open until filled.
Essential Duties/Responsibilities
- Lead kitchen production. Supervise kitchen staff for menu preparation based on established specification regarding ingredients and portion control.
- Develop and create specials
- Assign duties for all kitchen staff and food servers
- Order inventory through established requisition procedures
- Execute special events and functions
- Assists in scheduling Kitchen and Back of House Staff.
- Salaried Position Possible
- Schedule kitchen staff
- Perform monthly inventory, transfer, and waste tracking.
- Control waste and theft through continuous monitoring and training.
- Maintain cleanliness of the kitchen, storage areas and cooking line.
- Plan the Prep's list for daily needs and for special events.
- Other duties as assigned.
Knowledge, Skills & Abilities:
Solid knowledge of food preparation and storage according to Health Department regulations, portion control, inventory control, sanitation requirements, and commercial kitchen equipment. Culinary degree or equivalent experience. Solid supervisory and interpersonal communication skills.
Education or Formal Training
- Culinary school or equivalent training/experience preferred.
- Serve Safe Manager certified preferred.
Working Environment/ Physical Activities
90% of the workday is spent indoors in a restaurant environment. 10% of the workday may be spent in slippery, icy, snowy conditions in and near on-mountain restaurants. 80% of the day is spent standing and 20% walking. Frequently lifting and carrying objects weighing up to 50 pounds. Fast-paced, high-pressure kitchen settings across multiple resort venues, including fine dining restaurants, banquet facilities, base lodges, and on-mountain dining locations.
Exposure to high-altitude and cold-weather environments, particularly when traveling to or working in mountaintop venues (access may be via ski lift, snowcat, or snowmobile).
Frequent exposure to hot surfaces, open flames, sharp objects, and commercial kitchen equipment.Variable work schedule, including early mornings, late evenings, weekends, and holidays during peak ski season.
Requires coordination and communication across multiple departments, including front-of-house staff, culinary teams, and resort operations.
Potential for working in both indoor and partially outdoor venues, depending on resort layout and seasonal events (e.g., outdoor après-ski service, remote dining experiences).
May be required to respond to kitchen needs at multiple venues in a single day, requiring flexibility and mobility.
Salary : $56,485 - $57,800