Executive Sous Chef

Overview Looking for your next move in the culinary world? Step into a leadership role where creativity, connection, and culinary excellence come together. As our Executive Sous Chef, you’ll help guide daily kitchen operations, inspire a talented team, and deliver elevated, memorable dining experiences across the resort. You’ll champion Suncadia’s values while driving quality, consistency, and teamwork in every service. If you thrive in fast‑paced environments and love shaping both people and plates, this is where your craft and your career can truly grow. Salary Range: $90,000.00 - $100,000.00 Why join our team? Benefits: Full‑time employees are eligible for medical, dental, vision, 401k (with a company match!) benefits, and more Perks: Enjoy free golf, discounts on resort retail and food & beverage, and more! A Balanced Life: Full‑time team members are eligible for 2-weeks of PTO and holiday pay in their first year Travel is good for the soul: Experience destinations around the country with team member hotel discounts Growth: Opportunities for internal career growth and expansion Celebrate: Monthly team member gatherings, quarterly events, and the legendary Team Member Golf Tournament Be Part of the Magic: Trust us, seeing a first‑time guest take in our Cascade views never gets old Responsibilities Maintain professional guest relations Display knowledge of food preparation Assist in selecting, training, scheduling, supervising, and counseling employees according to Suncadia policies and procedures Complete all paperwork as assigned Coordinate smooth operation of food preparation line by supervising line staff Prepare food as required Direct cleanliness of kitchen area Maintain resort kitchen equipment Display knowledge of safe operation of kitchen equipment Maintain security of kitchen area Act as Executive Chef in their absence Direct control of food and labor costs Train staff in use of working menus, recipe cards, and photograph standards Direct staff in sanitary food handling techniques Display understanding of Suncadia appearance standards Attend all mandatory meetings Complete other duties as assigned, to include cross training Qualifications Minimum 5+ years experience as a cook in a high volume restaurant, resort/hotel kitchen Previous leadership experience in a kitchen environment Ability to work well with others Able to communicate well with staff and customer Active Food Handler’s permit or ability to obtain one Current US Driver's License Ability to work flexible hours and days Ability to read and communicate through written menu requirements Supervisory skills including training, communication, and organization #J-18808-Ljbffr