Food & Beverage Executive Sous Chef
About The Position
Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first).
Requirements
- Basic working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
- Good working knowledge of accepted standards of sanitation.
- Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
- Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.
- Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.
- Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
- Ability to stand and to work continuously in confined spaces.
- Ability to perform duties within extreme temperature ranges.
- Ability to perform all assigned tasks and duties with some supervision in an efficient manner.
- Associate Degree in Culinary Arts or international equivalent or 4 years relevant experience.
- Valid Serve-Safe certificate.
- All employees must maintain a neat, clean and well-groomed appearance.
Nice To Haves
- High School graduate and Culinary or Apprenticeship program
- Prior hotel/restaurant experience.
- Additional language ability.
Responsibilities
- Assist Executive Chef in developing and implementing Standard Operating Procedures (SOPs) for all kitchen operations.
- Participate in kitchen setup, including equipment installation, station layout, and small wares organization.
- Support recruitment, onboarding, and training of culinary staff including line cooks, prep staff, and stewards.
- Write and manage daily mise en place and production sheets to ensure readiness for soft openings and tastings.
- Lead product receiving, storage, and rotation processes; train staff on proper procedures.
- Collaborate on menu development and tastings for all outlets, including restaurant, bar, room service, and banquets.
- Establish inventory systems and par levels in coordination with Executive Chef.
- Ensure food safety and sanitation protocols are in place and compliant with local regulations.
- Support soft-opening events, VIP previews, and operational trial runs.
- Oversee daily kitchen operations across all outlets, ensuring consistency in food quality, presentation, and timing.
- Supervise kitchen opening, closing, and side duties; ensure smooth transitions between AM and PM shifts.
- Maintain kitchen inventory and ordering systems; ensure timely and accurate product receiving.
- Monitor food temperatures during cooking and storage; ensure compliance with safety standards.
- Develop weekly specials to optimize use of inventory and seasonal ingredients.
- Train and mentor staff on culinary techniques, food handling, and sanitation practices.
- Resolve minor disciplinary issues and escalate concerns to Executive Chef as needed.
- Collaborate with Executive Chef on menu updates and seasonal offerings.
- Track and support cost control initiatives including food cost, labor cost, and waste reduction.
- Understand and align with business goals including revenue targets and guest satisfaction metrics.
- Maintain high standards across all kitchen stations (meats, fish, vegetables, sauces, bread, etc.).
- Support banquet and catering operations as needed.
- Represent the culinary team in interdepartmental coordination and guest interactions when required.
- Find innovative solutions to everyday problems
- Other duties as assigned
Benefits
- Free passes for employees
- employee discounted lift tickets for friends and family
- free ski lessons
- Employee discounts on lodging, food, gear, and mountain shuttles
- 401(k) Retirement Plan
- Employee Assistance Program
- Excellent training and professional development
- Referral Program
- Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
- Free ski passes for dependents
- Critical Illness and Accident plans
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
