Resort Executive Sous Chef

Sundance Mountain Resort•Provo, UT

1d•Onsite

About The Position

Support Director of Culinary ensuring high quality food product in all Resort Food & Beverage Outlets and high performance from all Culinarians while fulfilling Sundance guiding principles including but not limited to the environmental commitment.

Requirements

Strong leadership, financial accountability, and problem-solving skills.
Ability to inspire, communicate goals effectively, and manage change.
Associate's degree or equivalent experience (1+ year in management, 2+ years in fine dining).
Proficiency in kitchen stations, timekeeping systems, and food safety certifications.
Physically able to lift up to 100 lbs and work in high-heat environments.

Responsibilities

Oversee food production and maintain high-quality standards across all resort outlets including but not limited to: Foundry Grill, Tree Room, Banquets & Catering, Lookout, Deli, Mountain Camp Café, Bearclaw, Concessions, On-mountain dining events, any future Sundance events and/or new outlet operations.
Manage budgets, control food costs, labor, and operating expenses for all outlets. Work with outlet managers to align these areas with the yearly budgets.
Assist in monthly inventories for all outlets. Ensure that reports are completed and turned in on time. Spot check Inventory reports for accuracy.
Participate in monthly P&L reports and other financial meetings as needed.
Support staffing, training, and performance development in collaboration with the Director of Culinary.
Maintain Sundance Standards, service scores, and Forbes 4-star rating for Tree Room Restaurant.
Ensure consistency in food execution, safety, and sanitation compliance.
Collaborate with outlet Chefs/Executive Chef in planning seasonal menus, nightly specials, and oversee sustainable ingredient sourcing/product cost control.
Assist outlet managers/supervisors with ordering, product rotation, and kitchen maintenance.
Assist in hiring, scheduling, and staff training while instilling a professional/safe work environment in all Sundance outlets.
In the instance of a missing Chef/Sous Chef, fill in to assist the operations of the kitchens.
Balance your schedule to include spending time in all outlets on rotation. Creating relationships with all departments and fostering positive work environments.
Uphold HACCP and Health Department standards, ensuring top safety ratings.
Assist the Culinary Director/Executive Chef with any projects that are assigned to you. These assignments may include the following areas: Hiring staff for new or existing outlets, creating and implementing training programs, developing new menus/concepts/food options, researching cooking equipment for optimizing efficiency, food prep for new/revamped outlets, managing/creating paperwork for opening new outlets.
Work with HR department to foster and maintain a healthy, clean and safe workplace environment in all Sundance Outlets.