Junior Sous Chef

CoralTree Hospitality; Eagle Mountain (UT); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Medical, dental, vision, life, and-dis

Pre-tax flexible spending accounts for

Employee assistance program

Paid time off and sick leave

401(k) plan with company match

Complimentary team member meals

Complimentary room nights at CoralTree

Job summary

ParOne Clubhouse at Skyridge, operated by CoralTree Hospitality, is seeking a motivated Junior Sous Chef to join our opening team in Park City, Utah. Reporting to the Chef de Cuisine, you will support daily kitchen operations, lead stations, and help ensure top-tier service for an upscale casual dining experience.

The role is hands-on in a fast-paced kitchen, requiring strong culinary skills, reliability, and a commitment to high standards in food safety and guest satisfaction.

Qualifications

• High school diploma or GED plus three years of culinary experience; or a two-year degree in culinary arts, hospitality, or a related field with relevant experience.
• Working knowledge of kitchen operations, communication, organization, and food safety, with the ability and desire to grow as a culinary leader.
• Ability to stand for extended periods, work in hot, fast-paced kitchen conditions, and lift, carry, push, or pull up to 50 pounds.

Responsibilities

• Support daily kitchen operations and supervise preparation and service to achieve quality, consistency, and timing standards.
• Supervise assigned stations and team members during preparation and service, escalating operational concerns to the Chef de Cuisine.
• Work alongside the culinary team in production, cooking, plating, receiving, organization, cleaning, and opening-related tasks.
• Assist with onboarding, training, scheduling coordination, and day-to-day coaching while developing leadership skills.
• Reinforce clear performance expectations and a culture of teamwork, trust, professionalism, and accountability.
• Support cost controls through portion control, inventory counts, proper storage, careful use of supplies, and waste reduction.
• Contribute to menus, seasonal features, private events, and culinary activations that reflect ParOne's elevated, approachable identity.
• Maintain an active kitchen presence and build positive relationships with guests and team members.
• Coordinate with service, events, and clubhouse leaders to support culinary events and smooth operational handoffs.
• Ensure stations, equipment, storage areas, and production systems are organized and ready for each service period.

Skills

Culinary experience

Leadership

Food safety

Education

High school diploma or GED

Two-year degree in culinary arts or hospitality

Job description

ParOne Clubhouse at Skyridge is the vibrant social and culinary hub of Skyridge Resort & Golf in Park City, Utah - a premier mountain-living community with world‑class amenities. Set against stunning mountain and lake views, ParOne welcomes golfers and non-golfers alike to enjoy elevated dining, drinks, and social connection. Featuring Jack’s Public House, Par Provisions Marketplace, Par One Bunker and The Den, retail offerings, and flexible indoor and outdoor gathering spaces, the clubhouse is designed to deliver memorable experiences in a relaxed yet refined atmosphere.

It embodies Skyridge’s all-season lifestyle, blending great hospitality with a passion for outdoor recreation and community.

We currently have an opportunity for a motivated Junior Sous Chef to join our ParOne Clubhouse opening team. Reporting directly to the Chef de Cuisine, the Junior Sous Chef supports daily kitchen operations, food preparation, team supervision, menu execution, and opening readiness for an upscale casual restaurant. This is a hands‑on operational kitchen role—not an office‑based position—and requires an active presence in the kitchen and service areas.

Responsibilities

• Support daily kitchen operations and supervise preparation and service to achieve quality, consistency, and timing standards.
• Supervise assigned stations and team members during preparation and service, escalating operational concerns to the Chef de Cuisine.
• Work alongside the culinary team in production, cooking, plating, receiving, organization, cleaning, and opening‑related tasks.
• Assist with onboarding, training, scheduling coordination, and day‑to‑day coaching while developing leadership skills.
• Reinforce clear performance expectations and a culture of teamwork, trust, professionalism, and accountability.
• Support cost controls through portion control, inventory counts, proper storage, careful use of supplies, and waste reduction.
• Contribute to menus, seasonal features, private events, and culinary activations that reflect ParOne's elevated, approachable identity.
• Maintain an active kitchen presence and build positive relationships with guests and team members.
• Coordinate with service, events, and clubhouse leaders to support culinary events and smooth operational handoffs.
• Ensure stations, equipment, storage areas, and production systems are organized and ready for each service period.

Culinary Standards & Guest Experience

• Uphold recipe, presentation, portion, and food‑safety standards across every meal period.
• Taste and inspect food regularly, correct issues promptly, and seek guidance when standards are not met.
• Respond thoughtfully to guest feedback and partner with the front‑of‑house team to resolve service opportunities.
• Demonstrate and reinforce cooking techniques, sanitation, equipment care, and efficient production methods.
• Assist the Chef de Cuisine with menu testing, documentation, costing, and implementation.

PEOPLE LEADERSHIP

• Lead by example and provide team members with timely coaching, direction, and hands‑on support.
• Support training plans, performance feedback, and documentation while building supervisory and decision‑making skills.
• Promote a safe, inclusive workplace and ensure compliance with employment, health, and safety requirements.
• Step into production as needed and model calm, organized leadership during peak service.

Qualifications

• High school diploma or GED plus three years of culinary experience; or a two‑year degree in culinary arts, hospitality, or a related field with relevant experience.
• Working knowledge of kitchen operations, communication, organization, and food safety, with the ability and desire to grow as a culinary leader.
• Ability to stand for extended periods, work in hot, fast‑paced kitchen conditions, and lift, carry, push, or pull up to 50 pounds.

As a valued member of the CoralTree Hospitality team, you will receive a comprehensive benefits package that includes:

• Medical, dental, vision, life, and disability benefits.
• Pre‑tax flexible spending accounts for healthcare and dependent care.
• Employee assistance program.
• Paid time off and sick leave.
• 401(k) plan with company match.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality‑managed properties.

JOIN THE TEAM

Create memorable experiences, strengthen our community, and help shape the future of hospitality at ParOne Clubhouse at SkyRidge.