Banquet Sous Chef

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

Benefits offered by this job

Benefits

PTO

401K

Relocation

Job summary

COREcruitment is assisting a prestigious mountain hotel in Park City, Utah, to recruit a Sous Chef who will lead the brasserie-style fine dining kitchen and drive seasonal, elevated cuisine with refined execution.

The role partners with the Executive Chef to develop menus, supervise staff, and ensure outstanding guest experiences, while maintaining high standards of quality and cost management.

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

Team management

Cost control

Kitchen operations

Communication

Flexible schedule

Job description

Sous Chef

Location:Park City, Utah

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