Executive Sous Chef — Lead Multi‑Outlet Culinary Operations

Powdr Corp.; Utah; On-site; USD 85,000 - 125,000; Full time

Benefits offered by this job

Ski pass and complimentary ticket

Medical, dental, vision insurance

401(k) with company contributions

Discounts with POWDR partners

Free transportation to work

Job summary

Snowbird is seeking an Executive Sous Chef to lead culinary operations across multiple venues, banquets, and seasonal outlets. You will drive quality, cost control, and guest satisfaction while mentoring chefs and culinary teams.

Responsibilities include menu development, staff coaching, health and safety compliance, and collaboration with Food & Beverage leadership to sustain high standards year-round.

Qualifications

• Seven to ten years of progressive culinary experience in high volume operations.
• Minimum of three to five years of successful culinary leadership at senior level.
• Experience leading multiple culinary outlets and developing teams.
• High school diploma or equivalent; culinary/hospitality degree preferred.

Responsibilities

• Provide operational leadership across restaurants, banquets, and production kitchens with Snowbird standards.
• Lead and coach chefs and kitchen staff; conduct regular development meetings and reviews.
• Participate in menu engineering, recipe costing, and budget planning; manage procurement and inventory.
• Ensure food safety, allergen management, and health code compliance across outlets.
• Collaborate with resort departments to align priorities and guest satisfaction.

Skills

Leadership

Coaching

Communication

Organization

Problem solving

Education

High school diploma or equivalent

Culinary degree or apprenticeship preferred

Tools

Yellow Dog

Coupa

Workday

Microsoft Office

Job description

Snowbird is seeking an Executive Sous Chef to lead culinary operations across multiple venues, banquets, and seasonal outlets. You will drive quality, cost control, and guest satisfaction while mentoring chefs and culinary teams.

Responsibilities include menu development, staff coaching, health and safety compliance, and collaboration with Food & Beverage leadership to sustain high standards year-round.