Sous Chef - Upscale Casual Restaurant - The Clubhouse at SkyRidge

CoralTree Hospitality•Mayflower Mountain, UT

About The Position

The Clubhouse at SkyRidge is the vibrant social and culinary hub of SkyRidge Resort & Golf in Park City, Utah — a premier mountain-living community with world-class amenities. Set against stunning mountain and lake views, the clubhouse welcomes golfers and non-golfers alike to enjoy elevated dining, drinks, and social connections. Featuring a bar and restaurant, retail offerings, casual food and beverage options, and both indoor and outdoor entertainment spaces, the clubhouse is designed to deliver memorable experiences in a relaxed yet refined atmosphere. This gathering place embodies the spirit of SkyRidge’s all-season lifestyle, blending great hospitality with a passion for outdoor recreation and community. We currently have an opportunity for a well-rounded and seasoned Sous Chef to join our Clubhouse opening team. Focusing on our upscale Casual concept, within an exquisite ambiance, the Sous Chef will drive the culinary experience toward excellence for breakfast and brunch live stations and buffets. The Sous Chef works across disciplines to deliver an exceptional experience and is accountable for the overall success of daily kitchen operations. Exhibits culinary talent by personally performing tasks while leading the staff and managing all food-related functions, with a focus on the guest dining experience. Reporting to the Chef de Cuisine, Executive Chef, this role provides leadership for the Culinary Division by establishing standards of character, integrity, and quality that support long-term growth and profitability. This individual will assist with recruiting, menu creation, training implementation, and opening processes, while supporting other food and beverage outlets as needed.

Requirements

High school diploma or GED with 4+ years of culinary experience, or 2-year degree in Culinary Arts, Hospitality Management, or related field.

Responsibilities

Coordinate the selection, training, development, and evaluation of kitchen employees.
Control labor and operating expenses through planning, budgeting, and inventory control.
Maintain visibility in the operation and build guest relationships.
Collaborate with food and beverage leadership on menus and activations.
Direct daily kitchen operations and supervise food preparation.
Set performance standards and lead by example.
Foster teamwork, trust, and professionalism.
Plan and execute culinary events.
Ensure quality, consistency, and food safety standards.
Interact with guests and respond to feedback.
Train and develop culinary team members.
Coach, mentor, and evaluate employees.
Administer performance reviews and progressive discipline.