Sous Chef - On-Mountain Dining - Winter 26-27
About The Position
The Sous Chef maintains smooth kitchen operations during an assigned shift, ensures food is prepared to the Chef’s specifications, and trains employees to hotel and kitchen standards. The role provides full coverage of the Chef’s responsibilities during the Chef’s absence and reports to the Chef de Cuisine. The position typically pays $30.00 to $33.00 per hour, with actual pay dependent on skills and experience. This is a seasonal, full-time position at an on-mountain dining outlet. The Sous Chef supports kitchen operations, coaches and supervises culinary employees, maintains food safety and cleanliness standards, and helps ensure efficient food preparation and service. Employees working at ski-in/ski-out restaurants in winter must be able to ski or ride at an intermediate level.
Requirements
- Culinary degree or equivalent industry experience.
- Four years of progressive culinary experience, including supervision or management of employees in a variety of commercial or professional kitchens.
- ServSafe certification.
- Proficient knowledge and experience in training and developing culinary staff.
- Proficient knowledge of purchasing and high-volume production.
- Knowledge of food handling, safety, and other restaurant guidelines.
- Knowledge of Microsoft Office Suite.
- Proficient written and verbal communication in English.
- Proficient knowledge of cooking techniques including baking, broiling, grilling, sautéing, roasting, and blanching.
- Experience in guest-facing roles.
- Strong analytical, problem-solving, and time-management skills.
- Ability to manage difficult or emotional situations involving customers or employees.
- Ability to lead people and adapt quickly to stressful circumstances, process changes, customer flow, environments, and tasks.
- Ability to engage positively and helpfully with customers and communicate with restaurant management about menu and pricing information.
- Ability to communicate with the Executive Chef regarding daily inventory and ordering.
- Intermediate ability to ski or ride is required for employees of ski-in/ski-out restaurants in winter.
- Ability to reach, crouch, kneel, smell, taste, stand, walk, or remain on one's feet for extended periods.
- Ability to work for extended periods in wet, hot, and humid conditions and walk on slippery and uneven surfaces.
- Ability to frequently lift, push, or pull up to 50 pounds, individually or with assistance.
Nice To Haves
- Spanish language skills.
Responsibilities
- Assist the unit chef with kitchen operations as directed by the Executive Chef and Restaurant Manager.
- Coach, teach, and train culinary employees.
- Act as restaurant chef as needed to ensure smooth and efficient kitchen operations.
- Supervise employees and ensure assigned tasks meet kitchen standards.
- Ensure daily opening procedures and preparation lists are followed.
- Maintain and promote proper food safety and handling protocols using training guidelines.
- Communicate deviations from standards to the Executive Chef and Restaurant Manager.
- Ensure cleanliness of kitchen production areas, walk-ins, and storage areas.
- Expedite essential preparation and execute menu items during service.
- Oversee daily kitchen closing and cleaning procedures, including walk-ins and freezers.
- Assist the Chef with assigning duties and scheduling, monitoring performance and productivity, catering events, and managing line cooking.
Benefits
- Paid time off programs.
- Paid leave programs.
- Employee ski pass and dependent ski passes.
- Other company perks.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
