Sous Chef

Boyne Resorts; Snoqualmie, Northern (WA, KY); Hybrid; USD 39,000 - 44,000; Full time

Benefits offered by this job

401(k) plan

Ally Health benefit

Sick time accrual

Job summary

Boyne Resorts’ Summit at Snoqualmie seeks a Sous Chef to support the Executive Chef, lead daily kitchen operations, and ensure consistent quality. You will mentor a culinary team, oversee menu execution, and manage costs while maintaining top-tier service for all mountain dining experiences.

The role focuses on training, safety, and collaboration with front-of-house leadership to deliver seamless service during peak periods and events at Seattle’s home mountain, Summit at Snoqualmie.

Qualifications

• Formal culinary education or equivalent experience.
• Proven kitchen leadership experience directing culinary teams in high-volume environments.
• Experience in menu development, cost control, inventory management, and staff training.
• Advanced knife skills and culinary knowledge across multiple cuisines.
• Financial acumen in food costing, portion control, and kitchen profit/loss management.
• Obtain and maintain a Washington State Food Worker Card.

Responsibilities

• Collaborate with the Executive Chef on menu innovation and seasonal offerings.
• Drive continuous improvement initiatives based on kitchen performance analysis.
• Support special event and catering logistics.
• Oversee culinary operations, food preparation, and service delivery, maintaining quality standards.
• Implement food cost controls, portion management, and waste reduction initiatives.
• Oversee inventory and procurement, including ordering, receiving, storage, and rotation of products.
• Implement and monitor food safety protocols, sanitation standards, and health department compliance.
• Manage staff scheduling and labor to optimize coverage and control costs.
• Lead culinary team training, mentoring, and performance coaching.
• Coordinate with front-of-house leadership to ensure seamless service delivery.

Skills

Kitchen leadership

Menu development

Cost control

Inventory management

Staff training

Advanced knife skills

Culinary techniques

Food costing

Washington Food Worker Card

Education

Formal culinary education or equivalent combination of professional experience

Job description

Overview

The Sous Chef serves as the Executive Chef's second-in-command, overseeing daily kitchen operations, menu execution, cost controls, and team leadership. This role reports to the Executive Chef and is accountable for consistent quality and a well-run kitchen team. Success in this role looks like disciplined kitchen operations, a well-trained culinary team, and dishes that consistently meet standard.

Come work and play at Seattle’s home mountain, the Summit at Snoqualmie. Located an hour from Seattle, at the junction where the Pacific Crest Trail crosses Interstate 90. With summer activities ramping up with spectacular Mountain Biking trails and Scenic Lift Rides, there is a lot to do all year long.

Responsibilities

Long Term Thinking

• Collaborate with the Executive Chef on menu innovation and seasonal offerings.
• Drive continuous improvement initiatives based on kitchen performance analysis.
• Support special event and catering logistics.

Excellence in Execution

• Oversee culinary operations, food preparation, and service delivery, maintaining quality standards.
• Implement food cost controls, portion management, and waste reduction initiatives.
• Oversee inventory and procurement, including ordering, receiving, storage, and rotation of products.
• Implement and monitor food safety protocols, sanitation standards, and health department compliance.
• Manage staff scheduling and labor to optimize coverage and control costs.

Develop Great People

• Lead culinary team training, mentoring, and performance coaching.

Attitude is Everything

• Orchestrate kitchen operations during peak service periods, ensuring seamless coordination between stations.

Serve First

• Collaborate with front-of-house leadership to ensure seamless service delivery.

Qualifications

Required

• Formal culinary education or equivalent combination of professional experience.
• Proven kitchen leadership experience directing culinary teams in high-volume, fast-paced environments.
• Experience in menu development, cost control, inventory management, and staff training.
• Advanced knife skills, cooking techniques, and culinary knowledge across multiple cuisines.
• Financial acumen in food costing, portion control, and kitchen profit/loss management.
• Obtain and maintain a Washington State Food Worker Card.

Preferred

• Current food safety certifications.

Wage and Benefit Info:

The wage for this positions is: $28.00 - $32.00/hr (DOE)

This is a non-benefited role.

All individuals may contribute to the 401(k). An employee must work 1,000 hours in a calendar year to qualify for the discretionary match (there is a 2 year vesting cliff).

All individuals accrue sick time at 1 hour per 40 hours worked to a maximum of 64 hours per year.

All Team Members may participate in our Ally Heath benefit. It gives fast and easy access to Telemedicine and Mental Health appointments. It covers all family members and there are no copays or deductibles. It is a $4 deduction each week.

It is the policy of Boyne Resorts to recruit, hire and promote in all job classifications and shall not discriminate with regard to race, color, national origin, religion, ancestry, sex, age, sexual orientation, gender identity, disability, veteran status, or any other non-merit factor. Boyne Resorts is committed to valuing individual diversity in the workplace by reaching beyond stereotypical views and using the strengths and different perspectives and unique backgrounds that each person offers. Even more importantly, Boyne Resorts embraces and derives value from the diverse views that each individual brings.