Harvest Sous Chef - Summer Seasonal

The Sonnenalp Club is hiring Full‑Time and Part‑Time Summer Seasonal Line Cooks at our Harvest Restaurant located in Edwards, Colorado. The seasonal dates run from May to October.

Final date to receive applications: Hiring will occur on a rolling basis. Applications will be accepted until February 15th or until the positions are filled.

Salary Range: $62,000 – $67,000 + Culinary Appreciation Pay

The Sous Chef is responsible for effective hands‑on management of the assigned kitchen, maintaining an orderly, organized kitchen and stewarding department, and keeping all equipment in good repair. The role ensures a high level of performance, guest satisfaction, and profitability.

• Comply with Standards of Service and assist in assuring the same from all kitchen employees.
• In conjunction with the Executive Chef manage the day‑to‑day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
• In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit‑oriented and cost‑saving ideas/activities.
• Establish and require strict adherence to health department and company sanitation and food handling guidelines.
• In conjunction with the Executive Chef develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
• The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
• Maintain effective working relationship with food and beverage management, staff and club departments.
• Complete daily food orders based upon scheduled banquet events and projected levels of business.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Interview, hire, train, and manage all culinary and stewarding personnel under the direction of the Executive Chef.
• Set‑up of hot and cold buffets including decorations in the restaurants, banquet facilities, and outside catering.
• Keep an adequate food inventory in all kitchens to insure an efficient operation.
• Ensure high level productivity and efficiency of the kitchen staff, schedule all kitchen employees according to business forecast and maintain a labor cost as set in the budget.
• Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state‑of‑the‑art techniques, equipment and terminology.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Periodically visit dining area when it is open to welcome members.
• Always support safe work habits and a safe working environment.
• Perform other duties as directed.
• Intermediate understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.

• Minimum 3 years’ experience as a line cook.
• Previous kitchen management/supervisory experience required.
• Must be fluent in English.
• Spanish language fluency desired.
• Must be skilled in the use of kitchen equipment.

• Ability to interact positively with supervisors, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is…