Sous Chef - Mountain Resort, Ski Pass Perks

Snowbird Operations LLC; Snowbird (UT); On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Ski pass during season

Discounts at Snowbird eateries and ret

401k and benefits

Free transportation to work

Job summary

Snowbird Operations LLC is seeking a Sous Chef to manage daily kitchen operations in a high-volume mountain resort. You will lead the kitchen during Executive Chef absences, ensure quality of food, and supervise staff across stations while controlling costs and waste.

Responsibilities include overseeing mise en place, labor, ordering, and daily reporting. A strong background in leadership, hospitality, and food safety is essential, with hotel/resort experience preferred.

Qualifications

• High School Diploma or equivalent required.
• Associates degree in related field.
• 3-5 years of job-specific work experience with demonstrated competence.

Responsibilities

• Ensures sanitation and appearance standards daily.
• Maintains a safe and productive working environment.
• Ensures mise en place is completed per recipe/instructions.
• Takes fast and effective action to resolve problems.
• Handles guest issues professionally and promptly.
• Addresses staff issues with guidance from Executive Chef/Manager.
• Maintains communication between Chef, Lead Cook and staff.
• Maintains kitchen equipment properly.
• Rewards and disciplines staff; provides ongoing training.
• Monitors food and labor costs; helps control waste and budgets.
• Assists with ordering, payroll, records, and daily reports; supports menu design.

Skills

Leadership

Interpersonal skills

Communication

Multi-tasking

Problem solving

Education

Associate degree

High School Diploma or equivalent

Tools

Word

Excel

Job description

Snowbird Operations LLC is seeking a Sous Chef to manage daily kitchen operations in a high-volume mountain resort. You will lead the kitchen during Executive Chef absences, ensure quality of food, and supervise staff across stations while controlling costs and waste.

Responsibilities include overseeing mise en place, labor, ordering, and daily reporting. A strong background in leadership, hospitality, and food safety is essential, with hotel/resort experience preferred.