Sous Chef - Mountain Resort Kitchen Leader & Menu Innovator

Davidson Hospitality Group; Utah; On-site; USD 46,000 - 70,000; Full time

Benefits offered by this job

Medical coverage

Dental & Vision

Teledoc

Pet insurance

Hotel discounts

Tuition reimbursement

Paid time off

401K match

Job summary

Davidson Hospitality Group is hiring a Sous Chef for our Midway, Utah property. You will lead a talented culinary team, partner with the Executive Chef on planning and staffing, and help develop menus while maintaining top-quality dishes.

Ideal candidates bring strong leadership, excellent communication, and a sharp eye for detail, with experience in high-volume hotel or resort kitchens and a focus on food safety and inventory management.

Qualifications

• College degree or certification in culinary or hospitality preferred.
• Minimum 2 years in a high-volume kitchen, hotel or resort setting.
• Knowledge of diverse culinary techniques and cuisines.
• Strong leadership and communication skills.
• Ability to manage inventory, orders, and receiving.
• Work effectively in a fast-paced environment with multitasking.

Responsibilities

• Collaborate with the Executive Chef on planning, staffing, and procedures.
• Complete daily food requisitions and assist with menu development.
• Hire, train, and coach kitchen staff; maintain quality standards.
• Manage inventory and ensure kitchen cleanliness and organization.

Skills

Culinary Leadership

Team supervision

Food safety

Inventory management

Communication

Multi-tasking

Menu development

Education

College degree or certification in culinary/hospitality

Job description

Davidson Hospitality Group is hiring a Sous Chef for our Midway, Utah property. You will lead a talented culinary team, partner with the Executive Chef on planning and staffing, and help develop menus while maintaining top-quality dishes.

Ideal candidates bring strong leadership, excellent communication, and a sharp eye for detail, with experience in high-volume hotel or resort kitchens and a focus on food safety and inventory management.