Mountain Resort Sous Chef — Lead High-Volume Kitchen

POWDR; Snowbird (UT); On-site; USD 30,000 - 47,000; Full time

Benefits offered by this job

Ski pass benefits

Discounts at Snowbird eateries

Medical, dental, vision, and accident;

401(k) plan

Discounts with Powdr partners

Free transportation to work: UTA Bus,R

Job summary

Snowbird is seeking an experienced Sous Chef to assist the Aerie Chef in overseeing daily culinary operations at a high-volume mountain resort. You will lead the kitchen line during service and ensure flawless execution for à la carte and private banquets.

Ideal candidates have 3–5 years in high-volume restaurants or resorts, strong leadership, knife skills, and a solid grasp of food safety. This full-time role includes seasonal mountain-life benefits and mountain-gear perks.

Qualifications

• High School Diploma or equivalent required; 3–5 years experience in high-volume restaurants, hotels, or resorts.
• Associate’s degree in related culinary field preferred.
• Experience with complex banquets, weddings, and multi-course events is a plus.

Responsibilities

• Lead kitchen line during high-volume services and supervise Cook 1, 2, 3 and steward staff.
• Coordinate daily prep and ensure efficient ingredient utilization and rotation.
• Assist with daily ordering and monitor labor and food waste within budget guidelines.
• Train, mentor and evaluate kitchen staff with ongoing feedback.
• Conduct regular 1:1 meetings to support staff development and performance.
• Foster a positive, inclusive culture and ensure safety, sanitation, and clear communication across teams.
• Cover Summit kitchen operations during the Summit Chef’s days off, split shifts, or vacations.

Skills

Leadership

Knife skills

Communication

Conflict resolution

Education

High School Diploma

Associate degree (culinary)

Tools

Word

Excel

Job description

Snowbird is seeking an experienced Sous Chef to assist the Aerie Chef in overseeing daily culinary operations at a high-volume mountain resort. You will lead the kitchen line during service and ensure flawless execution for à la carte and private banquets.

Ideal candidates have 3–5 years in high-volume restaurants or resorts, strong leadership, knife skills, and a solid grasp of food safety. This full-time role includes seasonal mountain-life benefits and mountain-gear perks.