Lead Sous Chef: Kitchen Leadership & Menu Innovation

Lodging Dynamics; Park City (UT); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k)

Pet insurance

Paid time off

Travel discounts

Wellness program

On-demand pay

Leadership development

Job summary

Lodging Dynamics is seeking a Sous Chef for Park City, Utah to oversee daily culinary operations in collaboration with the Executive Chef and lead back-of-house activities. You will coordinate food and kitchenware orders, ensure ingredient freshness, develop menu items, standardize recipes, and contribute to a memorable guest experience in a premium hospitality setting.

We seek proven culinary experience, knowledge of cost and labor systems, strong leadership, and the ability to thrive in a

Qualifications

• Experience in culinary arts, cooking, banquets or related fields.
• Knowledge of cost and labor systems.
• Passion for food and cooking techniques.
• Strong leadership qualities.
• Ability to thrive in a fast-paced environment.

Responsibilities

• Oversee day-to-day culinary operations with coordination with Executive Chef.
• Coordinate food and kitchenware orders.
• Check freshness and quality of ingredients.
• Assist in the development of menu items.
• Standardize recipes and plate presentations.
• Responsible for back of house operations.
• Manage full restaurant and banquet menus.
• Work with management to create a memorable guest experience.
• Perform other duties assigned.

Skills

Culinary leadership

Menu development

Cost control

Fast-paced environment

Culinary experience

Job description

Lodging Dynamics is seeking a Sous Chef for Park City, Utah to oversee daily culinary operations in collaboration with the Executive Chef and lead back-of-house activities. You will coordinate food and kitchenware orders, ensure ingredient freshness, develop menu items, standardize recipes, and contribute to a memorable guest experience in a premium hospitality setting.

We seek proven culinary experience, knowledge of cost and labor systems, strong leadership, and the ability to thrive in a