Seasonal Sous Chef: Lead Kitchen & Menu Innovation

Rustler Lodge Inc; Alta (UT); On-site; USD 30,000 - 39,000; Full time

Job summary

Rustler Lodge seeks a seasoned Sous Chef to join our culinary team for the 2026–2027 winter season in Alta. The role involves assisting the Executive Chef, leading a fast-paced kitchen, and ensuring top-quality dish execution and presentation daily.

Responsibilities include supervising food production, staffing, training, and maintaining food safety standards while delivering a memorable dining experience for guests. End of season: April 2027.

Qualifications

• Prior kitchen management experience.
• A professional culinarian with first class knife & culinary skills.
• The ability to cook delicious food.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Planning, problem solving, decision-making, leadership, and teamwork skills.

Responsibilities

• Show up on time in uniform ready to work 30 minutes prior to those you are supervising.
• Prepare high quality food items by following recipes as well as presentation guidelines.
• Work all stations, recipes, prep lists, and kitchen duties.
• Directly supervises/delegates all food production.
• Taste everything every day to ensure quality standards.
• Provides training/guidance to all kitchen staff members including, but not limited to, cooking, food preparation, and plating procedures.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Plan staff scheduling, execution, and performance to meet the Rustler expectations.
• Ability to always remain calm and lead the staff to success in all kitchen and food details.
• Participate in kitchen administration, menu development and recruitment.
• Ensure sanitation and safety programs are closely followed.

Skills

Kitchen management

Culinary skills

Cooking

Leadership

Teamwork

Job description

Rustler Lodge seeks a seasoned Sous Chef to join our culinary team for the 2026–2027 winter season in Alta. The role involves assisting the Executive Chef, leading a fast-paced kitchen, and ensuring top-quality dish execution and presentation daily.

Responsibilities include supervising food production, staffing, training, and maintaining food safety standards while delivering a memorable dining experience for guests. End of season: April 2027.