Moonbeam Mountain Sous Chef: Lead Fast-Paced Resort Kitchen

Schweitzer; Provo (UT); On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Solitude season pass

Lift ticket discounts

Medical/dental/vision insurance

401(k) with company match

Employee assistance program

Job summary

Solitude Mountain Resort is seeking an experienced Sous Chef to lead daily kitchen operations in a fast-paced resort environment. You will manage a team, ensure top-quality offerings, and uphold food safety and sanitation standards while delivering a memorable guest experience.

The ideal candidate has hands-on leadership, 3–5 years in line/prep cooking, and 1+ years as Sous Chef with formal culinary training. Flexible weekends/holidays and ServSafe certification are preferred.

Qualifications

• 3–5 years as Line Cook or Prep Cook.
• 1+ years as Sous Chef or Kitchen Manager.
• Formal culinary training or degree preferred.
• Ability to stay calm and efficient in a fast-paced kitchen.
• Excellent communication with FOH/BOH staff.
• Know-how in food safety and kitchen operations.

Responsibilities

• Plan, execute and maintain high-quality, consistent offerings.
• Execute menus efficiently during peak service periods.
• Support menu development and seasonal offerings with Chef.
• Supervise kitchen staff including cooks and prep team.
• Train new hires on recipes, safety and procedures.
• Ensure health regulations and resort policies are followed.
• Assist with ordering, inventory and storage; manage labeling.

Skills

Leadership

Communication

Stamina

Food safety

Education

Culinary training/degree

Tools

ServSafe Certification

Job description

Solitude Mountain Resort is seeking an experienced Sous Chef to lead daily kitchen operations in a fast-paced resort environment. You will manage a team, ensure top-quality offerings, and uphold food safety and sanitation standards while delivering a memorable guest experience.

The ideal candidate has hands-on leadership, 3–5 years in line/prep cooking, and 1+ years as Sous Chef with formal culinary training. Flexible weekends/holidays and ServSafe certification are preferred.