Sous Chef

COREcruitment Ltd; Wyoming; On-site; USD 71,000 - 87,000; Full time

Benefits offered by this job

Housing provided

Job summary

COREcruitment Ltd in Wyoming seeks a hands-on Sous Chef to lead a high-volume mountain resort restaurant operation, delivering luxury hospitality. You will oversee daily kitchen operations, training and developing a culinary team, while ensuring top quality food and presentation across seasonal offerings.

Ideal candidates have a strong hotel or fine dining background, proven leadership, and the ability to manage costs, inventory and safety in a fast-paced resort setting.

Qualifications

• Hands-on leadership in a high-volume kitchen.
• Experience in luxury hospitality, resorts, or fine dining.
• Proven ability to manage food costs, inventory and kitchen controls.

Responsibilities

• Lead daily culinary operations in a high-volume restaurant.
• Train and develop the culinary team.
• Maintain high standards of food quality, presentation and consistency.
• Assist with menu development and seasonal offerings.
• Manage food costs, inventory, purchasing and waste.
• Ensure health, safety and sanitation standards are met.
• Collaborate with the wider hospitality team to deliver guest experience.
• Lead by example while remaining hands-on during service.

Skills

Leadership

Culinary

Team development

Communication

Job description

Compensation: $79,206 annual salary / $38.08 hourly

Bonus: 5% of annual salary

Housing: Provided

About the Role

We are seeking a hands-on Sous Chef to lead a high-volume, fast-paced mountain resort restaurant operation. This is an excellent opportunity for a strong culinary leader with experience in luxury hospitality, resorts, hotels or high-end restaurants.

The role will oversee daily kitchen operations, ensuring exceptional food quality, consistency and presentation while leading and developing a talented culinary team.

Key Responsibilities

• Lead daily culinary operations in a high-volume restaurant environment.
• Manage, train and develop the culinary team.
• Maintain high standards of food quality, presentation and consistency.
• Assist with menu development, recipe execution and seasonal offerings.
• Manage food costs, inventory, purchasing and waste control.
• Ensure compliance with health, safety and sanitation standards.
• Work closely with the wider hospitality team to deliver an exceptional guest experience.
• Remain hands-on during service and lead by example.

Ideal Candidate

• Previous experience as a Sous Chef, or similar leadership role.
• Strong hotel, resort, luxury hospitality or fine dining background.
• Proven experience leading and developing culinary teams.
• Comfortable managing high-volume, fast-paced operations.
• Strong understanding of food cost, labor, inventory and kitchen controls.
• Excellent organizational and communication skills.
• Hands-on leadership style with a passion for culinary excellence.
• Ability to thrive in a seasonal resort environment.