Mountain Resort Sous Chef - Lead Kitchen

Solitude Mountain Resort; Solitude (IN); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Free Solitude season pass

Lift ticket discounts

Discounts on food, rentals, retail, & 

Meals and health benefits

401(k) with company match

Employee assistance program

Job summary

Solitude Mountain Resort is seeking an experienced Moonbeam Sous Chef to join the Food & Beverage team at Solitude F&B. The role focuses on daily kitchen management, leading a busy staff, ensuring food quality and safety, and executing operations in a dynamic mountain resort setting.

The ideal candidate is hands-on, thrives in season operations, and is dedicated to guest satisfaction. Responsibilities include planning and executing high-quality menus, supervising cooks and prep staff, and

Qualifications

• 3-5 years as Line Cook/Prep Cook preferred.
• 1+ year as Sous Chef or Kitchen Manager preferred.
• Strong culinary fundamentals and food safety knowledge.
• Ability to lead in a fast-paced, high-volume kitchen.
• Flexibility to work weekends/holidays.
• ServSafe certification or ability to obtain.

Responsibilities

• Assist in planning and executing high-quality, consistent food offerings.
• Guide kitchen staff and supervise during peak service periods.
• Collaborate with Chef on menu development and specials.
• Train new hires on recipes, safety, and procedures.
• Maintain cleanliness, organization, and proper storage in the kitchen.

Skills

Calm under pressure

Communication skills

Team leadership

Food safety

Education

Formal culinary training/degree

ServSafe Certification

Job description

Solitude Mountain Resort is seeking an experienced Moonbeam Sous Chef to join the Food & Beverage team at Solitude F&B. The role focuses on daily kitchen management, leading a busy staff, ensuring food quality and safety, and executing operations in a dynamic mountain resort setting.

The ideal candidate is hands-on, thrives in season operations, and is dedicated to guest satisfaction. Responsibilities include planning and executing high-quality menus, supervising cooks and prep staff, and