Sous Chef 26'-27' Winter Season

Rustler Lodge • Alta, UT

1d • Onsite

About The Position

The Sous Chef serves as assistant kitchen manager at Alta’s Rustler Lodge, working alongside the Executive Chef to lead a fast-paced, highly organized kitchen. The role supervises and directs food production, trains kitchen staff, and ensures dishes meet the Lodge’s standards for quality, consistency, and presentation. This hands-on culinary leadership position works across all kitchen stations, contributes to menu development and staff scheduling, and upholds food safety and sanitation standards. The Sous Chef is expected to lead professionally and positively to support a memorable dining experience for guests.

This is a full-time seasonal position for the 2026–2027 winter season, from the end of November 2026 through the end of April 2027. Shift start times vary: breakfast begins at 5:30 a.m., the middle shift at 11:00 a.m., and the afternoon/evening shift at 1:00 p.m. Exact hours depend on lodge capacity, weather, and staffing. Weekend and holiday work is required, and vacation is not available during the season. Ski time may be available on many days, depending on the schedule and operational needs.

The position may be live-in or live-out. Onsite and down-canyon housing are available for live-in employees for a biweekly room-and-board charge of $125, which includes three meals a day. Meals are provided while on shift for live-out employees, and a ski pass is included.

Requirements

• Prior kitchen management experience.
• Professional culinary ability, including first-class knife and culinary skills.
• Ability to cook delicious food.
• Strong understanding of cooking methods, ingredients, equipment, and procedures.
• Planning, problem-solving, decision-making, leadership, and teamwork skills.
• Accuracy and speed in executing tasks.
• Strong and efficient written, verbal, and interpersonal communication across departments.
• Self-motivation and positive mental and physical stamina.
• Organization, efficiency, punctuality, and time-management skills.
• Positive, can-do attitude.
• Ability to obtain a valid ServSafe Manager Certificate.
• Ability to stand, bend, stretch, lift, and carry heavy materials.

Responsibilities

• Arrive on time in uniform and ready to work 30 minutes before the employees being supervised.
• Prepare high-quality food by following recipes and presentation guidelines.
• Work all kitchen stations and perform recipes, prep-list tasks, and other kitchen duties.
• Direct and delegate all food production.
• Taste food daily to ensure it meets quality standards.
• Train and guide kitchen staff in cooking, food preparation, and plating procedures.
• Maintain a first-in, first-out food rotation system and ensure products are dated and organized.
• Plan staff scheduling, execution, and performance to meet Rustler Lodge expectations.
• Remain calm and lead staff in all kitchen and food-related work.
• Participate in kitchen administration, menu development, and recruitment.
• Ensure sanitation and safety programs are followed.

Benefits

• Ski pass included.
• Onsite and down-canyon housing available for live-in employees for a biweekly room-and-board charge of $125, including three meals a day.
• Meals provided while on shift for live-out employees.
• Ski time may be available on many days, depending on shift schedules and operational needs.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed