Executive Sous Chef: Multi-Outlet Mountain Lodge

Alterra Mountain Company; Deer Valley (WA); On-site; USD 70,000 - 105,000; Full time

Benefits offered by this job

Deer Valley season pass included

Healthcare options available

401k plan with company match

Subsidized meals for staff on shift

Subsidized housing options for staff

Staff discounts at Park City venues

Job summary

Deer Valley Resort in Utah seeks an Executive Sous Chef to lead culinary operations across Silver Lake Lodge outlets, ensuring exceptional quality, consistency, and cost control. You will guide the culinary team and maintain Deer Valley standards while delivering outstanding guest experiences.

You will coach and develop chefs, manage scheduling, procurement, and safety programs, and partner with the Executive Chef to uphold Deer Valley standards.

Qualifications

• Minimum 5 years of kitchen management experience, including overseeing multiple outlets or high-volume operation.
• 2+ years as a Sous Chef or Chef de Cuisine in a comparable multi-unit or high-volume setting.
• Broad knowledge of preparation and presentation across many food styles; strong understanding of kitchen accounting, cost tracking, labor control, ordering, and menu engineering.
• Must have a current Utah food handler permit and ServSafe certification.
• Strong leadership, problem-solving, and decision-making skills under pressure.
• Ability to communicate effectively in English with guests, employees, and management.

Responsibilities

• Direct and coordinate culinary operations across Silver Lake Lodge outlets and banquets/special events.
• Assume full command of Silver Lake Lodge's culinary operations in the Executive Chef's absence.
• Ensure food consistency, quality, presentation, and adherence to Deer Valley standards across outlets.
• Coach and develop outlet Chefs de Cuisine and Sous Chefs, ensuring consistent execution of recipes and service.
• Assist with menu development, recipe costing, and engineering across outlets.
• Control food and labor costs based on forecasting and production planning.
• Handle scheduling, recruiting, training, supervision, and discipline for the culinary team.
• Maintain high standards of dress, hygiene, and safety for all staff.

Skills

Kitchen management

Multi-unit oversight

Cost control & forecasting

English communication

Tools

ServSafe Certification

Utah Food Handler Permit

Job description

Deer Valley Resort in Utah seeks an Executive Sous Chef to lead culinary operations across Silver Lake Lodge outlets, ensuring exceptional quality, consistency, and cost control. You will guide the culinary team and maintain Deer Valley standards while delivering outstanding guest experiences.

You will coach and develop chefs, manage scheduling, procurement, and safety programs, and partner with the Executive Chef to uphold Deer Valley standards.