Sous Chef – Wyoming

COREcruitment; Wyoming; On-site; USD 71,000 - 87,000; Full time

Benefits offered by this job

Housing provided

401(k) eligible

Medical insurance after 60 days

Job summary

Ruth Wagstaff Recruitment Ltd is seeking a hands-on Sous Chef in a high-volume, luxury mountain resort setting in Teton Village, Wyoming. The role leads daily kitchen operations, ensuring exceptional food quality, consistency and presentation while developing a talented culinary team.

The ideal candidate has experience in luxury hospitality, resorts, hotels or fine dining and thrives in a seasonal resort environment.

Qualifications

• Hands-on Sous Chef with luxury hospitality background.
• Experience leading culinary teams.
• Seasonal resort environment experience.
• Strong organizational and communication skills.
• Comfortable managing high-volume operations.

Responsibilities

• Lead daily culinary operations in a high-volume restaurant environment.
• Manage, train and develop the culinary team.
• Maintain high standards of food quality, presentation and consistency.
• Assist with menu development, recipe execution and seasonal offerings.
• Manage food costs, inventory, purchasing and waste control.
• Ensure compliance with health, safety and sanitation standards.
• Work closely with the wider hospitality team to deliver an exceptional guest experience.
• Remain hands-on during service and lead by example.

Skills

High-volume operations

Team leadership

Food cost control

Menu development

Seasonal operations

Job description

Sous Chef

Location: Teton Village, Wyoming

Compensation: $79,206 annual salary / $38.08 hourly

Bonus: 5% of annual salary

Housing: Provided

401(k): Eligible participation

Medical Insurance: Available after 60 days

About the Role

We are seeking a hands-on Sous Chef to lead a high-volume, fast-paced mountain resort restaurant operation. This is an excellent opportunity for a strong culinary leader with experience in luxury hospitality, resorts, hotels or high-end restaurants.

The role will oversee daily kitchen operations, ensuring exceptional food quality, consistency and presentation while leading and developing a talented culinary team.

Key Responsibilities

• Lead daily culinary operations in a high-volume restaurant environment.
• Manage, train and develop the culinary team.
• Maintain high standards of food quality, presentation and consistency.
• Assist with menu development, recipe execution and seasonal offerings.
• Manage food costs, inventory, purchasing and waste control.
• Ensure compliance with health, safety and sanitation standards.
• Work closely with the wider hospitality team to deliver an exceptional guest experience.
• Remain hands-on during service and lead by example.

Ideal Candidate

• Previous experience as a Sous Chef, or similar leadership role.
• Strong hotel, resort, luxury hospitality or fine dining background.
• Proven experience leading and developing culinary teams.
• Comfortable managing high-volume, fast-paced operations.
• Strong understanding of food cost, labor, inventory and kitchen controls.
• Excellent organizational and communication skills.
• Hands-on leadership style with a passion for culinary excellence.
• Ability to thrive in a seasonal resort environment.

Job Tenure:

Permanent