Executive Sous Chef — Lead Kitchen, Ski Pass & Housing

Snow King Mountain Resort; Jackson (WY); On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, and vision benefits

Employee housing offered

Employee ski season pass

Job summary

Snow King Mountain Resort in Jackson, Wyoming is seeking an Executive Sous Chef to work with the Executive Chef and lead our restaurant kitchen. You will ensure consistent, high-quality food and service, and enforce all specifications and guidelines.

You will mentor kitchen staff, manage inventory, prepare dishes to guest specifications, and coordinate with the food and beverage team to maintain safety, efficiency, and guest satisfaction.

Qualifications

• 3+ years of experience as Sous Chef or in a similar role.
• BS degree in culinary science or related field would be a plus.
• Knowledge of various cooking methods, ingredients, equipment, and procedures.
• Ability to read and understand safety rules; English proficiency.

Responsibilities

• Ensure that food safety regulations are followed.
• Assist with preparation and design of food and drink menus.
• Prepare meals to meet the specifications of guests in a timely manner.
• Assist with managing and training kitchen staff.
• Take inventory of products and ensure that the restaurant is fully stocked with all items of high quality.
• Take charge of kitchen opening, closing, and other duties as directed by upper management.
• Anticipate, identify and correct system breakdowns to achieve maximum guest satisfaction.
• Communicate with the food and beverage department management and coworkers regarding product/service deficiencies equipment, safety problems, etc.

Skills

Food safety

Restaurant leadership

English communication

Education

BS in culinary science

Job description

Snow King Mountain Resort in Jackson, Wyoming is seeking an Executive Sous Chef to work with the Executive Chef and lead our restaurant kitchen. You will ensure consistent, high-quality food and service, and enforce all specifications and guidelines.

You will mentor kitchen staff, manage inventory, prepare dishes to guest specifications, and coordinate with the food and beverage team to maintain safety, efficiency, and guest satisfaction.