Banquet Sous Chef

COREcruitment Ltd; Park City (UT); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Benefits

PTO

401K

Relocation

Job summary

COREcruitment Ltd is sourcing a talented Sous Chef for a prestigious mountain hotel. You will support daily kitchen operations, help lead a culinary team, and shape seasonal menus for a flagship brasserie-style fine dining concept.

You will oversee food prep, production, and plating to the highest standards while controlling inventory, costs, and labor. A flexible schedule and relocation support are included.

Qualifications

• Minimum 1+ year of culinary leadership or supervisory experience.
• Strong background in upscale or fine dining environments (brasserie experience a plus).
• Proven ability to lead and develop high-performing teams.
• Solid understanding of kitchen operations, cost control, and inventory management.
• Excellent communication and organizational skills.
• Flexible schedule, including weekends and holidays.

Responsibilities

• Support the day-to-day kitchen operations, including hiring, training, and supervising culinary staff.
• Partner with the Executive Chef on menu development, ensuring creativity, seasonality, and consistency.
• Oversee food preparation, production, and plating to the highest standards.
• Maintain proper inventory levels, ordering processes, and cost control measures.
• Manage food and labor costs through effective scheduling and recipe costing.
• Ensure compliance with all health, safety, and sanitation standards.
• Contribute to a culture of excellence, teamwork, and memorable guest experiences.

Skills

Culinary leadership

Menu development

Food cost control

Inventory management

Communication

Team supervision

Job description

Salary: $70,000 – $80,000 + Benefits + PTO + 401K + Relocation

I am hiring on behalf of a prestigious mountain hotel that is seeking a talented Sous Chef to join their culinary team. This role is heavily involved in the property’s flagship restaurant, a brasserie-style fine dining concept focused on elevated, seasonal cuisine and refined execution.

Key Responsibilities:

• Support the day-to-day kitchen operations, including hiring, training, and supervising culinary staff
• Partner with the Executive Chef on menu development, ensuring creativity, seasonality, and consistency
• Oversee food preparation, production, and plating to the highest standards
• Maintain proper inventory levels, ordering processes, and cost control measures
• Manage food and labor costs through effective scheduling and recipe costing
• Ensure compliance with all health, safety, and sanitation standards
• Contribute to a culture of excellence, teamwork, and memorable guest experiences

Qualifications:

• Minimum 1+ year of culinary leadership or supervisory experience
• Strong background in upscale or fine dining environments (brasserie experience a plus)
• Proven ability to lead and develop high-performing teams
• Solid understanding of kitchen operations, cost control, and inventory management
• Excellent communication and organizational skills
• Flexible schedule, including weekends and holidays