Sous Chef

Sous Chef Full-Time · Vail, Colorado · Reports to the Chef de Cuisine and Executive Chef ABOUT THE SIXTY TWO SOCIETY THE SIXTY TWO™ Society is a privately owned, membership-based social, dining, and hospitality clublocated at the base of Gondola One in Vail Village. Limited to just 62 memberships, the club offers a full service restaurant delivering elevated, seasonal cuisine shaped by Michelin-level training and precision,alongside ski-in/ski-out valet, private transportation, concierge services, and a year-round calendar of wine dinners and member events. The club is opening in Summer 2026 and is building a founding culinary teamto match the caliber of its membership. POSITION SUMMARY The Sous Chef supports the Chef de Cuisine and Executive Chef Jonah Friedmann in running daily kitchenoperations for the Society's restaurant and private events program. This role is hands-on at the line, helpingtranslate the culinary vision into consistent, exceptional execution service after service, while helping leadthe team and uphold standards for a small, high-touch membership. KEY RESPONSIBILITIES Run assigned stations and oversee line execution during service, stepping in as chef in charge when the Chef de Cuisineand Executive Chef are unavailable Train, coach, and supervise line cooks and kitchen staff to Michelin-caliber standards Ensure consistency, plating accuracy, and quality across every dish leaving the kitchen Support menu development, seasonal rotations, and tasting menus alongside the Chef de Cuisine Assist with food cost, inventory, ordering, and vendor relationships Help plan and execute member events, wine dinners, and private functions alongside the culinary and service teams Support kitchen scheduling, prep lists, and labor allocation Uphold health, safety, and sanitation standards, and maintain compliance with all local regulations Maintain the discretion, polish, and hospitality standard expected at a 62-member private club QUALIFICATIONS 3+ years of progressive culinary experience, including time in a fine-dining, private club, or Michelin-level kitchen Culinary degree or equivalent hands-on experience Strong leadership, organizational, and communication skills Solid knowledge of seasonal, elevated cuisine and precise kitchen technique Comfort operating in a fast-paced, high-touch mountain resort / private club environment Flexibility to work evenings, weekends, and holidays through ski season COMPENSATION & BENEFITS $70,000-$80,000 annual salary, based on experience, plus PTO and health insurance. #J-18808-Ljbffr