Sous Chef
About The Position
The Sous Chef serves as the Chef’s second-in-command across the cafeteria’s daytime ski operations and the evening restaurant. This hands-on role supports smooth kitchen operations, actively cooks and prepares food alongside the team, and leads the kitchen when the Chef is absent. The Sous Chef helps manage the transition between daytime and evening service, supports staff, coordinates preparation and production, and maintains food quality, presentation, consistency, safety, and sanitation. This position is part of a growing ski resort food and beverage operation and requires availability for early mornings, evenings, weekends, and holidays during the ski season.
Requirements
- Strong cooking skills and experience working multiple stations.
- Ability to confidently lead a kitchen when the Chef is not present.
- Strong communication, organization, and teamwork skills.
- Ability to stay calm and focused in a fast-paced environment.
- Strong understanding of food safety and sanitation.
- Willingness to jump in wherever needed and lead by example.
- Availability to work early mornings, evenings, weekends, and holidays during the ski season.
Nice To Haves
- Previous experience as a Sous Chef, Lead Cook, or strong line cook.
- Leadership or supervisory experience.
Responsibilities
- Serve as the Chef’s second-in-command across cafeteria and restaurant operations.
- Lead the kitchen when the Chef is absent.
- Cook, prep, plate, and work alongside the kitchen team during service.
- Help manage the transition between daytime cafeteria service and evening restaurant service.
- Lead and support kitchen staff during busy service periods.
- Help coordinate preparation, production, staffing, and timing.
- Maintain food quality, presentation, and consistency standards.
- Assist with menu execution, specials, and ingredient preparation.
- Monitor food inventory, storage, labeling, and rotation.
- Help control food costs and minimize waste.
- Ensure food safety, sanitation, and cleanliness standards are followed.
- Train and support kitchen employees and help hold the team accountable.
- Troubleshoot service issues and make decisions when needed.
- Work with the Chef and Front of House leadership to keep service running smoothly.
- Assist with opening, closing, special events, and other food service needs.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
