Sous Chef - 192 at The Blake

The Sous Chef is a hands-on culinary leader responsible for supporting the daily operation of Restaurant 192 at The Blake. The position serves as a direct extension of the Restaurant Executive Chef / Chef de Cuisine and must be prepared to lead the kitchen when senior culinary leadership is not present.

This role combines service leadership, culinary execution, team development, food-safety oversight and practical financial awareness. The Sous Chef works across meal periods, kitchen stations, private dining and approved banquet functions while protecting Restaurant 192's standards, guest experience and culinary direction.

This job description provides a broad description of duties. Responsibilities must be carried out in accordance with Taos Ski Valley, Inc. policies and applicable law. Detailed procedures are maintained in current recipes, station guides, BEOs, food-safety records and other approved operating documents. Reasonable accommodation may be provided to enable qualified individuals to perform the essential job functions.

Essential Job Responsibilities:

• Lead daily BOH operations and service execution for breakfast, lunch, apres, dinner, private dining and special events as assigned.
• Work confidently across all principal kitchen stations and provide direct production or line support when business needs require it.
• Coordinate the line and expo during service, maintaining timing, communication, portion control, recipe accuracy and presentation standards.
• Conduct line checks that confirm station readiness, mise en place, temperatures, labeling, sanitation and product quality before and during service.
• Make timely operational decisions within approved standards during high-volume or changing service conditions and escalate material concerns to the Restaurant Executive Chef / Chef de Cuisine.
• Assume day-to-day operational leadership of the kitchen when the Restaurant Executive Chef / Chef de Cuisine is unavailable, within established policies, budgets and culinary direction.

Team Leadership and Development

• Provide clear daily direction, coaching and station support to Sous Chefs, culinary supervisors, lead cooks, line cooks, prep cooks and stewarding team members as assigned.
• Support orientation, onboarding, cross-training and continuing skill development using approved recipes, station standards and training materials.
• Set clear expectations for performance and follow through with timely, constructive feedback.
• Lead meaningful BOH pre-shift meetings and communicate menu changes, product availability, allergens, event requirements and service priorities.
• Address routine performance or conduct concerns through coaching and documentation consistent with company policy. Formal discipline, changes in employment status and other management decisions remain with authorized culinary leadership and Human Resources.
• Help build a professional kitchen culture based on accountability, respect, collaboration, safety and continuous improvement.

Culinary Standards and Menu Execution

• Protect approved recipes, portion standards, plating specifications, product quality and consistency across every service period.
• Support seasonal menu testing, recipe development, costing, documentation and implementation under the direction of culinary leadership.
• Maintain the identity of Restaurant 192 by connecting European and Italian culinary foundations with the ingredients, traditions and character of Northern New Mexico.
• Encourage thoughtful culinary improvement while considering consistency, staffing, equipment, sourcing, cost and the guest experience.

Financial and Operational Management

• Assist with purchasing, receiving, inventory counts, product specifications, storage, rotation and approved vendor procedures.
• Monitor product levels, usage and waste; communicate variances and recommend practical corrective action.
• Maintain disciplined portion control and responsible product utilization without compromising approved quality standards.
• Support schedules, daily labor deployment and shift coverage within the operating needs and labor objectives established by culinary management.
• Apply working knowledge of the relationship among purchasing, inventory, menu pricing, food cost, labor and restaurant profitability.
• Verify that production for events follows an approved BEO or other authorized event documentation before commitments or production begin.

Food Safety Workplace Safety and Sustainability

• Maintain compliance with applicable food code requirements, HACCP-based controls and Taos Ski Valley food-safety standards.
• Verify required temperature records, labeling, dating, cooling, storage, rotation and sanitation practices; correct routine deviations promptly and report significant risks.
• Promote safe equipment use, safe working practices and orderly BOH conditions for employees and guests.
• Support approved waste-reduction, recycling, composting and responsible-disposal practices.

Guest Experience and Collaboration

• Recognize that culinary execution is part of the complete guest experience and respond professionally to service recovery needs within the role's authority.
• Maintain clear, respectful communication with FOH leadership and service teams regarding timing, menus, allergens, special preparations and product availability.
• Collaborate with other Food and Beverage and resort departments when assigned, while protecting the operating standards of Restaurant 192.
• Refer to commitments involving menu changes, pricing, complimentary items, vendor selection, staffing actions or material budget impact to authorized culinary management.

Decision Authority and Limits

• May assign stations, direct workflow, adjust production priorities, coordinate breaks and make immediate service decisions within approved schedules, recipes, policies and budgets.
• May stop the use or service of a product when quality, allergen or food-safety concerns exist and must promptly notify culinary leadership.
• May provide coaching and document observed performance; hiring, termination, formal disciplinary action, compensation changes and final performance decisions require the appropriate management and Human Resources approval.
• May recommend orders, staffing adjustments, menu changes and operating improvements; final approval remains with the Restaurant Executive Chef / Chef de Cuisine or other authorized leader.

Qualifications and Knowledge

• Minimum four years of progressive professional culinary experience in a quality-driven restaurant, hotel, resort or comparable culinary operation.
• Demonstrated culinary leadership experience with responsibility for cooks or kitchen team members.
• Strong hands-on cooking ability and confidence working multiple kitchen stations.
• Experience with ordering, receiving, inventory management, portion control, food cost and waste reduction.
• Experience training culinary employees and maintaining repeatable station or operating standards.
• Experience supporting high-volume service, private dining, banquets or comparable special functions.
• Working knowledge of sanitation, allergen controls, HACCP principles and professional food-safety practices.
• Must hold or obtain the food-safety certifications required by Taos Ski Valley and the State of New Mexico within the required timeframe.
• Strong organization, communication, time-management and decision-making skills.
• Fluency in spoken and written English; additional language skills are an asset.

Preferred Qualifications

• Previous experience in an upscale hotel, destination resort or multi-outlet hospitality environment.
• Knowledge of European, Italian, French and contemporary upscale American culinary techniques.
• Experience with menu development, recipe costing, banquet execution and structured culinary training.
• Working understanding of purchasing, inventory control, food cost, labor management and basic P&L concepts.

Personal Skills

• Strong personal character and commitment to Taos Ski Valley, Inc.'s Vision, Purpose and Values.
• Leads by example and remains actively involved in production and service.
• Communicates clearly and respectfully with cooks, managers, FOH employees and senior leadership.
• Accepts feedback professionally and uses it to improve performance.
• Remains calm, accountable, constructive and solution-oriented during demanding or changing conditions.
• Takes responsibility for developing people as well as maintaining culinary standards.

Performance Expectations

• Consistent food quality, presentation, timing and station readiness.
• Effective kitchen leadership when senior culinary leadership is absent.
• Measurable improvement in training, cross-training and station accountability.
• Reliable food-safety, sanitation, inventory and waste-control practices.
• Support of approved food-cost and labor objectives.
• Professional collaboration that contributes to a consistently strong guest experience.

Work Environment:

Taos Ski Valley, Inc. is often a fast-paced work environment, especially during holiday and peak periods. The property is located in a high-altitude alpine environment. The position may require travel in uneven, snow-packed or icy terrain and may involve wet, cold, hot or humid conditions. Work is performed in close quarters with other staff.

Physical Demands of Position Include:

The position frequently requires standing, reaching, talking, hearing, tasting and smelling, and regularly requires walking, bending, lifting and carrying culinary products or equipment. The employee must frequently lift to 25 pounds and occasionally lift up to 50 pounds. The position may include limited sitting and exposure to outdoor winter 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.