Breakfast Sous Chef

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.

• 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.

• 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.

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.

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

 

We participate in E-Verify to confirm employment eligibility.

 

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