Mountain Resort Executive Sous Chef

Alyeska Resort; Alyeska (AK); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Employee Housing

Paid time off

Mountain Pass for employees

Employee discounts

Medical, Dental, Vision Insurance

Roth 401(k)

Job summary

Alyeska Resort in Girdwood, Alaska, is seeking an Executive Sous Chef to lead and mentor a multi-outlet culinary team in a fast-paced mountain resort.

You will drive menu development, ensure consistent quality, manage food costs, and uphold safety standards while delivering memorable dining experiences across Seven Glaciers, Sakura, Forte, and other outlets. This hands-on leadership role requires passion, collaboration, and excellence.

Qualifications

• 5+ years in senior culinary role in high-volume/outlet environments.
• Proven ability to lead and develop culinary teams.
• Strong knowledge of food cost controls and budgeting.
• Culinary degree or equivalent; ACF or similar is a plus.
• Experience in resort or hotel culinary operations preferred.

Responsibilities

• Oversee day-to-day kitchen operations across multiple outlets.
• Lead menu development and seasonal offerings.
• Mentor and train culinary staff; foster creative culture.
• Maintain food quality, safety, and sanitation standards.
• Manage inventory, purchasing, and cost controls.
• Recruitment, scheduling, payroll, and performance reviews.
• Collaborate with resort leadership to optimize guest experiences.

Skills

Senior leadership

Team development

Global cuisines

Food cost controls

Quality & operations

Communication skills

Problem solving

Kitchen software

Culinary degree

ACF certification

Resort/hotel exp

Education

Culinary degree

ACF certification

Tools

Kitchen management software

Microsoft Office

Food-ordering systems

Job description

Alyeska Resort in Girdwood, Alaska, is seeking an Executive Sous Chef to lead and mentor a multi-outlet culinary team in a fast-paced mountain resort.

You will drive menu development, ensure consistent quality, manage food costs, and uphold safety standards while delivering memorable dining experiences across Seven Glaciers, Sakura, Forte, and other outlets. This hands-on leadership role requires passion, collaboration, and excellence.