Sous Chef 26'-27' Winter Season

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

Sous Chef

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

Join the culinary team at Alta’s Rustler Lodge for a full-season Sous Chef opportunity in a professional, fast-paced kitchen. This role offers the chance to help lead a highly rated culinary operation during the 2026–2027 winter season at Alta.

Now accepting applications for the 2026–2027 ski season!

Our food is consistently highly rated on Tripadvisor!

At the Rustler, employees and guests return year after year for the welcoming culture, strong service standards, and supportive team environment. We are looking for team members who take pride in their work, value great guest service, and enjoy being part of a close-knit mountain community. Outside of work, employees can enjoy world-class skiing just outside our doors and the unique experience of a full season at Alta.

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 30 minutes prior to those you are supervising
• 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