Sous Chef 26'-27' Winter Season

Rustler Lodge•Alta, UT

4d•Onsite

About The Position

The Sous Chef serves as the assistant kitchen manager at the Rustler Lodge, working directly alongside the Executive Chef to lead a fast-paced, highly organized kitchen that delivers the culinary excellence our guests return for year after year. This role is responsible for supervising and directing all food production, training kitchen staff, and ensuring that every dish leaving the kitchen meets the Rustler's exacting standards of quality, consistency, and presentation. The Sous Chef is a hands-on culinary leader who works all stations, develops menus, manages staff scheduling, and upholds the food safety and sanitation standards that define a first-class dining operation. In keeping with the Rustler Lodge's commitment to "service above all," the Sous Chef sets the tone in the kitchen — leading with professionalism, precision, and a positive attitude that inspires the team to deliver a memorable dining experience for every guest.

Requirements

Prior kitchen management experience
A professional culinarian with first class knife & culinary skills
The ability to cook delicious food
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Planning, problem solving, decision-making, leadership, and teamwork skills
Accuracy and speed in executing tasks
Strong/efficient written, verbal, and interpersonal communication skills across all departments
Self-motivated, with both positive mental and physical stamina
Organized & efficient on-time, time management
Positive can do, get it done attitude
Must be able to obtain a valid Serv Safe Manager Certificate
Must be able to stand, bend, stretch, lift, and carry heavy materials

Nice To Haves

Some ski time available most days depending on shifts.

Responsibilities

Show up on time, in uniform ready to work
Prepare high quality food items by following recipes as well as presentation guidelines
The active ability and knowledge to work all stations, recipes, prep lists, and kitchen duties
Directly supervises/delegates all food production
Taste everything every day to ensure quality standards
Provides training/guidance to all kitchen staff members including, but not limited to, cooking, food preparation, and plating procedures
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Plan staff scheduling, execution, and performance to meet the Rustler expectations
Ability to always remain calm and lead the staff to success in all kitchen and food details
Participate in kitchen administration, menu development and recruitment
Ensure sanitation and safety programs are closely followed