Sous Chef

Ski Meadowlark LLC; Ten Sleep (WY); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Ski pass

Employee discount

Employee meals

Health benefits

Resort access

Job summary

Ski Meadowlark LLC seeks an experienced Sous Chef to join Meadowlark Lodge in Ten Sleep, WY. You will work under the Head Chef and collaborate with Zev Bennett, a Michelin‑level mentor, to lead kitchen operations and elevate private and public dining experiences.

You will develop tasting menus, supervise prep and service, ensure top-quality food safety, and mentor junior staff in a fast-paced, resort setting. Weekend work and flexibility are expected.

Qualifications

• Seven+ years of kitchen experience with strong culinary skills.
• Three+ years in a Sous Chef role with leadership potential.
• CFPM and ServSafe certifications preferred but not required.

Responsibilities

• Execute high-level cooking and culinary techniques across diverse menus.
• Assist Head Chef with daily kitchen operations, prep, service, and closing.
• Collaborate to develop and refine tasting menus for private guests and events.
• Maintain food quality, safety, and sanitation per resort standards.
• Support menu planning, ingredient sourcing, and inventory management.
• Work with Head Chef and VP of Culinary to align on culinary direction.
• Mentor and guide junior staff on kitchen procedures and SOPs.
• Ensure memorable dining experiences for public and private guests.
• Adhere to all recipes and SOPs to guarantee consistency.

Skills

Cooking

Leadership

Food safety

Team communication

Menu development

Education

CFPM Certification

ServSafe Manager Certification

Job description

Position: Sous Chef Department: F&B Location: Ten Sleep, WY Classification: Winter Seasonal, Full time

Position Overview

We are seeking a passionate and skilled Sous Chef to join our culinary team at Meadowlark Lodge. Meadowlark offers a unique blend of public dining and exclusive private experiences, making this an exciting opportunity for a passionate professional. This is an outstanding opportunity for a chef who has demonstrated their raw cooking ability and is eager to develop management skills.

The Sous Chef reports to our Head Chef for day-to-day operations, while working closely with Zev Bennett, our VP of Culinary and the kitchen's executive chef. Chef Bennett brings world-class expertise from Michelin and World's 50 Best restaurants, offering invaluable mentorship and guidance to the Sous Chef as they grow into the role.

About the Restaurant & Bar

Nestled in the Bighorn National Forest, our ski resort offers exceptional recreational opportunities throughout the year. The on-site restaurant and bar welcome the public Friday through Sunday, providing a rustic, elevated experience to the public. From Monday to Thursday, we deliver high-level, curated culinary experiences for private guests and elite clients.

Our kitchen is led by Michelin and World’s 50 Best celebrity chef Zev Bennett, promising an inspiring environment for culinary growth.

Key Responsibilities

• Execute high-level cooking and culinary techniques across diverse menu offerings.
• Assist the Head Chef in daily kitchen operations, including prep, service, and closing procedures.
• Collaborate with the culinary team to develop and refine tasting menus and family-style feasts for private guests.
• Maintain food quality, safety, and sanitation standards in accordance with resort policies.
• Support menu planning, ingredient sourcing, and inventory management.
• Work closely with the Head Chef and build a strong relationship with the VP of Culinary, celebrity chef Zev Bennett, renowned for a decade of fine dining experience in Michelin-starred and World’s 50 Best restaurants globally.
• Embrace opportunities to learn kitchen management, staff training, and leadership under expert mentorship.
• Ensure a memorable dining experience for guests, whether public or private, through creative presentation and attention to detail.
• Maintain adherence to all recipes and SOPs.

Are you the right fit? Below are some traits an ideal candidate possesses:

• Demonstrated excellent cooking ability, ingredient knowledge, and a passion for culinary arts.
• Desire to learn and grow into a management role within the kitchen environment.
• Experience in a fast-paced, high-quality restaurant setting (fine dining preferred, but not required).
• Commitment to quality, creativity, and continuous improvement.
• Ability to adhere to all recipes and SOP
• A clear communicator who keeps the whole kitchen in sync, from prep through service.

Requirements

• 7+ years kitchen experience minimum
• 3+ years experience in a Sous Chef position
• Management experience is preferred, but not necessary.
• CFPM Certification preferred.
• ServSafe Manager Certification preferred.
• Willingness to work weekends, holidays, and flexible hours as required by resort operations.

Benefits & Perks

• Competitive salary and year-round employment at a premier resort destination.
• Professional growth under the mentorship of an acclaimed chef.
• Complimentary ski pass with buddy passes
• Employee Discount on select items
• Employee meals
• Health benefits for full time positions
• Access to recreational activities and resort amenities.

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.