Sous Chef - Stanley Hotel

About the role

The position is open until July 31, 2026 or until filled. The starting pay is $65,000 - $70,000/year.

Why Us?

Located near the stunning Rocky Mountain National Park and Estes Park, the iconic Stanley Hotel offers a unique setting. The hotel is recognized on the National Register of Historical Places and features several buildings, a hedge maze, restaurants, and extensive grounds. Employees enjoy comprehensive benefits including medical, dental, and vision insurance, health savings and flexible spending accounts, life and AD&D insurance, paid time off, and participation in a 401(k) plan with employer matching. Additional perks include free on-site parking, great discounts, and the opportunity to participate in the Employee Referral Bonus Program.

Responsibilities

• Manage the kitchen staff in the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
• Position is responsible for managing the daily operations of the kitchen.
• Monitors food and labor costs.
• Aids the Executive Chef in creating and implementing menu and production changes.
• Manages the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manages human resources in the production and preparation areas of the kitchen in order to attract, retain, and motivate the employees while providing a safe work environment; interviews, hires, schedules, trains, develops, empowers, coaches, counsels, recommends and conducts performance and salary reviews, provides open communication, recommends discipline and termination, as appropriate.
• Schedules and manages the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate, and franchise standards and regulations.
• Maintains and controls all labor and food costs; prepares the appropriate reports, charts, and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promotes the Accident Prevention Program to minimize liabilities and related expenses.

Requirements

• High school education or equivalent.
• Experience required by position is from one to two full years of employment in a related position with this company or other organizations.

Qualifications

• Requires advanced knowledge of the principles and practices within the food profession.
• This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Physical Demands

• Lifting, pushing, pulling, and carrying items including food and small equipment - 75% of the time.
• Bending of the knees - 5-10 times a day.
• Mobility - full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing - during preparation, during service hours, or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Requires excellent comprehension and literacy to read, use records, and analyze to fulfill budget.

Environment

• Inside 100% of 8-hour shift.
• Going in the freezer temperatures can be -10 degrees.
• On the front line, temperatures can be over 100 degrees.