Sous Chef 26'-27' Winter Season

Kaizen Lab Inc.; Alta (UT); On-site; USD 27,552 - 38,572; Full time

Benefits offered by this job

Ski pass included

On-site housing available

Meals provided on shift

Seasonal full-time schedule

Job summary

Rustler Lodge in Alta is seeking a Sous Chef and assistant manager to lead a fast-paced, highly organized kitchen dedicated to delivering culinary excellence for guests year after year.

This seasonal, full-time role runs from end of November 2026 to end of April 2027, with on-site housing options and a ski pass included. You will supervise food production, train staff, and uphold sanitation and safety standards while developing menus and scheduling.

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.
• Accuracy and speed in executing tasks.
• Strong/efficient written, verbal, and interpersonal communication skills across all departments.
• Self-motivated, with both positive mental and physical stamina.
• Organized & efficient on‑time, time management.
• Positive can do, get it done attitude.
• Must be able to obtain a valid Serv Safe Manager Certificate.
• Must be able to stand, bend, stretch, lift, and carry heavy materials.

Responsibilities

• Show up on time, in uniform ready to work.
• Prepare high quality food items by following recipes as well as presentation guidelines.
• The active ability and knowledge to 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

Culinary skills

Knife skills

Cooking methods

Leadership

Teamwork

Time management

Food safety

Serv Safe

Job description

Sous Chef

General role: Sous chef and assistant manager in a fast paced, highly organized kitchen.

Both employees and guests return to the Rustler year after year, a testament to our friendly and supportive working environment. We expect our employees to focus on customer service and knowledge of the job responsibilities while at work. While not working we encourage our employees to take advantage of the world‑class skiing outside our door and the great Alta community.

Employment: Full Time Seasonal End of November 2026- End of April 2027

FLSA status: Exempt

The Sous Chef serves as the assistant kitchen manager at the Rustler Lodge, working directly alongside the Executive Chef to lead a fast‑paced, highly organized kitchen that delivers the culinary excellence our guests return for year after year. This role is responsible for supervising and directing all food production, training kitchen staff, and ensuring that every dish leaving the kitchen meets the Rustler's exacting standards of quality, consistency, and presentation. The Sous Chef is a hands‑on culinary leader who works all stations, develops menus, manages staff scheduling, and upholds the food safety and sanitation standards that define a first‑class dining operation. In keeping with the Rustler Lodge's commitment to "service above all," the Sous Chef sets the tone in the kitchen — leading with professionalism, precision, and a positive attitude that inspires the team to deliver a memorable dining experience for every guest.

Essential Duties and Responsibilities

• Show up on time, in uniform ready to work
• Prepare high quality food items by following recipes as well as presentation guidelines
• The active ability and knowledge to 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

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
• Accuracy and speed in executing tasks
• Strong/efficient written, verbal, and interpersonal communication skills across all departments
• Self-motivated, with both positive mental and physical stamina
• Organized & efficient on‑time, time management
• Positive can do, get it done attitude
• Must be able to obtain a valid Serv Safe Manager Certificate
• Must be able to stand, bend, stretch, lift, and carry heavy materials

Work Schedule

• Breakfast shift: 6:15 am – 3 pm, Middle shift 12‑9 pm. Dinner shift: 3pm – 11pm
• Exact hours vary based on lodge capacity, weather, and staffing.
• Some ski time available most days depending on shifts.
• Weekend and Holiday work required.
• No vacation as this is a seasonal position.

Accommodations

• Position could be either live‑out or live‑in
• For live in positions, onsite housing available. Bi weekly room and board charge of $125 includes three meals a day
• Meals provided while on shift for live out employees
• Ski pass included

Alta's Rustler Lodge is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity, pregnancy, or any other characteristic protected by applicable federal or state law.