Resort Executive Sous Chef

Job Description

Job Description

s u n d a n c e

Job Title: EXECUTIVE SOUS CHEF

Department: Food and Beverage

Reports To: Director of Culinary

Rate of Pay: Competitive Yearly Salary based on Experience

Shift: Minimum five days a week. Average 45+ hours

Full time, year round position, holidays expected

FLSA Status: Exempt/Salaried

Summary:

Support Director of Culinary ensuring high level food product in all Resort Food & Beverage Outlets and high performance from all Culinarians while fulfilling Sundance guiding principles including but not limited to the environmental commitment.

Essential Duties & Responsibilities:

• Oversee food production and maintain high-quality standards across all resort outlets including but not limited to: Foundry Grill, Tree Room, Banquets & Catering, Lookout, Deli, Mountain Camp Café, Bearclaw, Concessions, On-mountain dining events, any future Sundance events and/or new outlet operations.
• Manage budgets, control food costs, labor, and operating expenses for all outlets. Work with outlet managers to align these areas with the yearly budgets.
• Assist in monthly inventories for all outlets. Ensure that reports are completed and turned in on time. Spot check Inventory reports for accuracy.
• Participate in monthly P&L reports and other financial meetings as needed.
• Support staffing, training, and performance development in collaboration with the Director of Culinary.
• Maintain Sundance Standards, service scores, and Forbes 4-star rating for Tree Room Restaurant.
• Ensure consistency in food execution, safety, and sanitation compliance.
• Collaborate with outlet Chefs/Executive Chef in planning seasonal menus, nightly specials, and oversee sustainable ingredient sourcing/product cost control.
• Assist outlet managers/supervisors with ordering, product rotation, and kitchen maintenance.
• Assist in hiring, scheduling, and staff training while instilling a professional/safe work environment in all Sundance outlets.
• In the instance of a missing Chef/Sous Chef, fill in to assist the operations of the kitchens.
• Balance your schedule to include spending time in all outlets on rotation. Creating relationships with all departments and fostering positive work environments.
• Uphold HACCP and Health Department standards, ensuring top safety ratings.
• Assist the Culinary Director/Executive Chef with any projects that are assigned to you. These assignments may include the following areas: Hiring staff for new or existing outlets, creating and implementing training programs, developing new menus/concepts/food options, researching cooking equipment for optimizing efficiency, food prep for new/revamped outlets, managing/creating paperwork for opening new outlets.
• Work with HR department to foster and maintain a healthy, clean and safe workplace environment in all Sundance Outlets.

Management & Qualifications:

• Strong leadership, financial accountability, and problem-solving skills.
• Ability to inspire, communicate goals effectively, and manage change.
• Associate's degree or equivalent experience (1+ year in management, 2+ years in fine dining).
• Proficiency in kitchen stations, timekeeping systems, and food safety certifications.
• Physically able to lift up to 100 lbs and work in high-heat environments.

Work Environment:

• Fast-paced kitchen with exposure to heat, chemicals, and mechanical equipment.
• Requires standing, walking, and physical labor for extended periods.

Benefits:

• Benefits package that includes: subsidized medical, dental, vision, 401k, short and long term disability, basic life insurance, & paid time off policy.
• Employee discounts on dining and resort amenities
• Season Pass for you, +1 and dependents

Disclaimer:

This is a general description of this job. All employees of Sundance Mountain Resort. will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.