Sous Chef - Winter 26/27

Position Summary:

The Sous Chef will work closely with the Chef de Cuisine, Executive Chef, and Food & Beverage Director to meet daily operational needs of respective outlet culinary and BOH teams. As a Sous Chef you will work directly with the Chef de Cuisine on safe operating of kitchen equipment, recipes, station pars, sanitation, and cleanliness, all in accordance with state and federal health code requirements. As a sous chef you will be expected to enforce all Snowbasin policies, F&B policies, and expectations set by the Food and Beverage Director, Executive Chef, and Chef de Cuisine. The Sous Chef will serve as the primary Manager on Duty in the absence of the Chef de Cuisine.

Job Requirements:

• Excellent communication skills in English, both verbal and written.
• Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
• Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
• Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range objects.
• Regularly required to taste and smell.
• Available to work flexible hours, including weekends and holidays. Schedule can vary between 5am-2am, weekends and holidays.
• Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
• Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
• Position requires potential exposure to and use of toxic or caustic chemicals.
• Ability to travel to Snowbasin for scheduled shifts.

Essential Duties & Responsibilities:

• Read, understand, and abide by the employee handbook and resort & department polices & procedures.
• Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests, co-workers and vendors.
• Lead by example, fostering departmental teamwork and collaboration.
• Maintain awareness of all state & federal sanitation procedures and industry food safety practices.
• Under direction of F&B Director, Executive Chef, and Chef de Cuisine, a focus on sustainability practices built into standard operating procedures and daily operations.
• Maintain awareness of resort skier visits, special events, and group demands.
• Supports ordering functions & duties for respective outlet, as required by the Chef de Cuisine.
• Enforces quality, consistency of product, and portion control for all food items.
• Assist trainings and meetings to progress departmental quality, standards, and profitability.
• Coach & mentor subordinate employees through training and positive guidance.
• Participates in and promotes safety and accident prevention.
• Perform other duties as assigned by management.

Qualifications:

• Highschool diploma or equivalent
• 3+ years of relevant kitchen experience
• Must possess working knowledge of varied cooking techniques, occupational safety, and food safety.
• Utah Food Handler’s Permit
• ServSafe Manager Certification