Flying Horse Resort and Club, located in the heart of Colorado Springs, is a premier destination for luxury, comfort, and world-class hospitality. Our resort offers an exceptional experience with top-notch amenities including two championship golf courses, luxury hotel, state-of-the-art fitness club, rejuvenating spa, fine dining options, and more.

Our Flying Horse team is composed of dedicated professionals who strive to deliver unparalleled service to our guests. We value diverse skill sets and experiences, as they contribute to our dynamic and vibrant work environment. We're continually seeking to expand our team with individuals who have a passion for hospitality and a commitment to creating memorable experiences for our guests.

Join us at Flying Horse Resort and Club, your success starts now.

As a Jr Sous Chef, you will be responsible for supporting other Jr Sous Chefs, Sous Chefs, and the Executive Chef in a busy kitchen delivering consistently high-quality food. You will be accountable for specific duties on the Al a Carte line of the kitchen and will need to work well under pressure while being an excellent team player to be successful.

You are expected to comply with the conditions of the Food Health and Safety regulations and sanitation policies. You must work well in stressful high-pressure situations and be able to evaluate and select among alternative courses of action quickly and accurately. You will follow and maintain policies of cleanliness and sanitation practices in the kitchen and adhere to proper food handling, holding, re-heating, and cooling procedures.

Be present in the kitchen and assigned station when required. Follow the instructions and recommendations from your immediate supervisors to complete daily tasks. Take care of daily prep and duties assigned to meet the standards and quality set by the restaurant. You should be proficient in all stations of the Al a Carte line and coordinate daily tasks with the Sous Chef.

It is essential to handle problems in the workplace effectively, including anticipating, preventing, identifying, and solving problems as necessary. You will also help supervise and grow Chef de Partie and Commie chefs, ensuring that the production, preparation, and presentation of food are of the highest quality.

Be fully aware of all menu items, recipes, methods of production, and presentation standards. Operate and maintain all line equipment and report any malfunctions. Prepare reviews of employees and minimize spoilage, waste, and overproduction.

Ensure effective communication between staff by maintaining a secure and friendly work environment and establishing effective inter-departmental working relationships. You should have knowledge of menu creation while maintaining food cost and quality. Check proper station standards, including labels, dates, and proper storage of food items.

Consult with the Sous Chef and Executive Chef on daily requirements, service, and events. Guide and train subordinates on a daily basis, perform spot checks for menu accuracy and taste, and organize schedules while directing the work of the kitchen staff to ensure that kitchen operations are carried out quickly and effectively.

Maintain a friendly and warm demeanor at all times and provide daily feedback and reporting of issues as they arise.

• Access to top-notch amenities including golf courses and a luxury hotel.
• Dynamic and vibrant work environment.
• Opportunities for professional growth and development.

• A minimum of three years of Commercial Kitchen experience in a high volume 5 star restaurant/hotel setting.
• Detail-oriented with strong organizational abilities.
• Excellent customer service and strong oral communication skills.
• Ability to work effectively under time deadlines and handle multiple tasks.
• Proven ability to develop and lead a team.