Park City Executive Sous Chef — Multi-Outlet Leader

Alterra; Park City (UT); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Ski perks

Staff discounts

Subsidized meals

Subsidized housing

401k with company match

Healthcare options

Job summary

Deer Valley Resort in Park City, Utah, seeks an Executive Sous Chef to partner with the Silver Lake Executive Chef and oversee culinary operations across Silver Lake Lodge outlets and banquets. You will lead a high-volume, multi-outlet team to deliver consistent quality and uphold Deer Valley standards.

You’ll manage menus, cost control, training, scheduling, and coordination with other departments, while mentoring chefs and ensuring food safety.

Qualifications

• Minimum 5 years of kitchen management experience, including overseeing multiple outlets or a high-volume operation.
• 2+ years as Sous Chef or Chef de Cuisine in a multi-unit or high-volume setting.
• Broad knowledge of preparation and presentation across many food styles; strong understanding of kitchen accounting, cost tracking, labor control, ordering, and menu engineering.
• Utah food handler permit and ServSafe certification are required.
• Able to communicate effectively in English with guests, employees, and management.
• Able to work varied hours, holidays, and weekends, including long hours.
• Lifting and carrying at least 50 lbs.

Responsibilities

• Direct and coordinate culinary operations across Silver Lake Lodge outlets and banquets/special events.
• Assume full command of Silver Lake Lodge’s culinary operations in the Executive Chef’s absence.
• Ensure food consistency, quality, presentation, and adherence to Deer Valley standards across outlets.
• Support and coach the outlet Chefs de Cuisine and Sous Chefs, ensuring consistent execution of recipes, standards, and service.
• Assist with menu and recipe development, engineering, and costing across outlets.
• Control food and labor costs based on forecasting, efficient production planning, and adherence to product specifications.
• Carry out scheduling, recruiting, training, supervising, and discipline across the lodge’s culinary team.
• Organize efficient flow of production and adequate staffing across outlets.
• Lead training and development of culinary staff including Chefs de Cuisine and Sous Chefs.
• Ensure compliance with food safety, sanitation, and health code standards across all outlets.

Skills

Kitchen management

Multi-outlet oversight

Cost control

ServSafe

English communication

High-volume experience

Labor scheduling

Team leadership

Job description

Deer Valley Resort in Park City, Utah, seeks an Executive Sous Chef to partner with the Silver Lake Executive Chef and oversee culinary operations across Silver Lake Lodge outlets and banquets. You will lead a high-volume, multi-outlet team to deliver consistent quality and uphold Deer Valley standards.

You’ll manage menus, cost control, training, scheduling, and coordination with other departments, while mentoring chefs and ensuring food safety.