Breakfast Sous Chef

Position Summary

The Breakfast Sous Chef leads breakfast service and morning production for Aldo’s Farm & Table and Mammoth Bar. Working alongside culinary and front of house leaders, this hands-on leader sets priorities, cooks with the team, and keeps service moving with care and consistency. The Breakfast Sous Chef also prepares the kitchen and team for a smooth transition into later meal periods.

Essential Duties And Responsibilities

• Lead daily breakfast service and morning production while remaining actively involved in preparation and service.
• Plan production based on reservations, menus, anticipated business levels, and product availability.
• Set priorities, assign responsibilities, and provide clear direction and coaching that fosters skill development.
• Maintain standards for taste, presentation, portioning, timing, food safety, and sanitation.
• Coordinate with front of house leaders on service flow, guest requests, and product availability.
• Partner with the Executive Chef and Executive Sous Chef on scheduling, inventory, ordering, receiving, food cost, and waste management.
• Monitor kitchen equipment and communicate maintenance, supply, or repair needs.
• Contribute to breakfast menu planning and seasonal adjustments.
• Prepare the kitchen and team for a clear handoff into later service.
• Complete other duties as assigned to support the culinary operation.

Qualifications

• Two or more years of progressive culinary experience, including experience leading a shift or culinary team.
• Breakfast, brunch, resort, hotel, or high-volume restaurant experience preferred.
• Strong cooking fundamentals and knowledge of production planning, portion control, food safety, and sanitation.
• Ability to organize service, communicate clearly, make sound decisions, and remain steady during busy periods.
• ServSafe Manager certification or the ability to obtain it within 30 days of hire.
• Availability to work mornings, weekends, and holidays based on business needs.

Physical Requirements & Working Conditions

• Ability to stand and move throughout the kitchen for extended periods, including frequent bending, reaching, twisting, pushing, and pulling.
• Ability to lift and carry food, supplies, and equipment weighing up to 50 pounds.
• Safe operation of knives and commercial kitchen equipment.
• Work takes place in a commercial kitchen with regular exposure to heat, steam, open flames, hot surfaces, sharp tools, cold storage, and wet or slippery floors.

Perks

• Complimentary team member housing is available through October 31 for those whose permanent residence is at least 50 miles from Sand Valley.
• Golf Privileges
• Retail & Restaurant Discounts
• Employee Meal Program
• Uniform Benefit Provided
• Employee Assistance Program – Canopy