Sous Chef - Blake

• Job Category Full-Time, Year-Round
• Employee Type Salaried position

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.

• 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 elevate 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.

• 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.

• 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.

• 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.

• Maintain compliance with applicable food…