Sous Chef - Lead Kitchen, Menu Innovation & Cost Control

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

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.