Executive Sous Chef – Mountain Resort Culinary Leader

Crystal Mountain Resort; Enumclaw (WA); On-site; USD 78,000 - 80,000; Full time

Benefits offered by this job

Free Alterra pass

Spouse/dependents pass

Discounts on IKON partner resorts

Free access to Alterra destinations

Ski-referral letters

Family day-ski vouchers

Discounts on lessons

Discounts on rentals

Discounts on gear tune-ups

Discounts on food & beverage

Retail shop discounts

Free Crystal branded swag

Pro deals on gear

Employee housing available

Paid time off

Group health insurance

401K with generous match

Job summary

Crystal Mountain Resort in Washington state seeks an experienced Resort Executive Sous Chef to lead our culinary teams across all dining venues. You will ensure quality, consistency, and cost control while driving guest satisfaction in a premier mountain resort environment.

The role requires at least five years of kitchen experience, including two years as a Sous Chef, plus strong leadership and hands-on training of Lead Line Cooks.

Qualifications

• Minimum 5 years of on-the-job culinary experience, including at least 2 years in the capacity of a Sous Chef.
• Creative problem-solver with passion, enthusiasm and fresh ideas.
• Excellent organizational, dependable and self-motivated work style.
• Team builder with ability to develop and mentor kitchen staff.

Responsibilities

• Ensure great guest service through consistent execution of all menus and recipes.
• Assist Lead Line Cooks in training culinary and stewarding personnel.
• Review, evaluate, and coach all Lead Line Cooks to improve performance.
• Assist Executive Chef with day-to-day kitchen operations, quality and cost control.
• Assist with menu creation, banquet and daily specials, and events.

Skills

Culinary experience

Sous chef experience

Team leadership

Food cost control

Job description

Crystal Mountain Resort in Washington state seeks an experienced Resort Executive Sous Chef to lead our culinary teams across all dining venues. You will ensure quality, consistency, and cost control while driving guest satisfaction in a premier mountain resort environment.

The role requires at least five years of kitchen experience, including two years as a Sous Chef, plus strong leadership and hands-on training of Lead Line Cooks.