Seasonal Mountain Chef: Lead Culinary Ops

Sundance Mountain Resort; Sundance (WY); On-site; USD 41,000 - 44,000; Full time

Job summary

Sundance Mountain Resort in Sundance, Wyoming, seeks a Seasonal Mountain Chef to oversee daily culinary operations across Lookout Kitchen, Mountain Camp Cafe, the Prep Kitchen, and the Living Room during the seasonal period. Responsibilities include production, plating, quality control, staff coaching, inventory and ordering, menu support, and ensuring health and safety standards.

The role requires weekend and holiday availability, a strong leadership presence, and the ability to work 40 hours

Qualifications

• Previous professional culinary experience required.
• Experience leading a culinary team or sous chef role preferred.
• Ability to train and develop cooks across outlets.
• Strong understanding of food safety and sanitation standards.
• Comfort with high-volume, fast-paced environments.
• Willingness to work weekends, holidays, and variable schedules.
• Must be at least 21 years old and able to lift up to 100 pounds.

Responsibilities

• Oversee culinary operations for Lookout Kitchen, Mountain Camp Cafe, the Prep Kitchen, and the Living Room.
• Ensure all food preparation, production, plating, and execution meet standards.
• Inspect daily quality, seasoning, and preparation methods across outlets.
• Provide hands-on coaching and guidance to cooks.
• Lead staff by setting production priorities and assigning tasks.
• Manage ordering and inventory for mountain outlets.
• Support seasonal menu changes and recipe development.
• Maintain health department and Sundance sanitation standards.

Skills

Culinary leadership

Food safety

Staff training

Quality control

Menu development

Time management

Job description

Sundance Mountain Resort in Sundance, Wyoming, seeks a Seasonal Mountain Chef to oversee daily culinary operations across Lookout Kitchen, Mountain Camp Cafe, the Prep Kitchen, and the Living Room during the seasonal period. Responsibilities include production, plating, quality control, staff coaching, inventory and ordering, menu support, and ensuring health and safety standards.

The role requires weekend and holiday availability, a strong leadership presence, and the ability to work 40 hours