Sous Chef

Extell Development Company•Park City, UT

2d•Onsite

About The Position

The Sous Chef is a key culinary leadership role responsible for assisting the Executive Chef in managing all kitchen operations at our upscale lifestyle hotel. This position requires a balance of high-level culinary expertise, administrative precision, and a commitment to our Culture of Care. The Sous Chef oversees the Cook 1, 2, and 3 team members, ensuring that all food preparation and service meet established standards of excellence, consistency, and guest satisfaction.

Requirements

Minimum of 2-3 years of proven experience in a high-volume, full-service, or upscale hotel/restaurant environment.
A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or equivalent professional certification (e.g., CEC) is preferred.
Must possess or obtain a Utah Food Handler Permit within 14 days of hire.
Certified Food Protection Manager (CFPM) certification highly preferred.
Exceptional, hands-on cooking skills and deep knowledge of various culinary techniques and cuisines.
Strong leadership, time-management, and problem-solving skills.
Proven ability to manage BOH operations and assist with inventory and cost control.
Excellent written and verbal communication skills.
Ability to work flexible hours, including mornings, evenings, weekends, and holidays.
Ability to stand, walk, pull, push, bend, stoop, and lift for extended periods (8–10 hours).
Ability to lift and carry up to 50 pounds.
Manual dexterity to operate necessary equipment and handle supplies.
Ability to work flexible hours, including overnights, weekends, and holidays, as needed.

Nice To Haves

A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or equivalent professional certification (e.g., CEC) is preferred.
Certified Food Protection Manager (CFPM) certification highly preferred.

Responsibilities

Oversee and manage all daily food production, preparation, and presentation across all hotel outlets and events to ensure every dish meets the Executive Chef's standards and specifications.
Lead shifts, taking a hands-on role in the kitchen to personally prepare food items and supervise cooks and workers engaged in food preparation.
Maintain rigorous quality control measures, conducting regular tastings and inspections to ensure consistency in taste, temperature, and portion size.
Conduct ongoing market analysis to align menus and offerings with current trends and customer preferences.
Collaborate with the Executive Chef on menu development, recipe standardization, and testing new dishes to ensure creativity and profitability.
Monitor all kitchen stations for cleanliness, organization, and efficient workflow.
Take full charge of the kitchen and all culinary operations in the absence of the Executive Chef.
Directly supervise, train, coach, and mentor all junior culinary staff (Line Cooks, Prep Cooks, Stewards) to foster a positive and collaborative work environment.
Assist in the hiring, scheduling, assigning, and directing of work for the culinary team.
Lead by example, promoting trust, respect, and cooperation among team members.
Ensure all employees understand performance expectations and departmental standards.
Adhere to all health, safety, and sanitation regulations, including federal OSHA and Hilton brand standards.
Obtain and maintain a valid Utah Food Handler Permit as required by local law.
Maintain a current Utah Department of Alcoholic Beverage Services (DABS) approved alcohol training certification (EAS/S.M.A.R.T.).
Serve as a Certified Food Protection Manager (CFPM) to meet Utah health department supervisory requirements.
Handle chemicals and cleaning agents according to safety guidelines and SDS.
Operate and maintain kitchen and cleaning equipment safely and effectively.
Report any maintenance issues, safety hazards, or unusual occurrences immediately using HotSos.