Sous Chef

ParOne Clubhouse at Skyridge is the vibrant social and culinary hub of Skyridge Resort & Golf in Park City, Utah - a premier mountain-living community with world-class amenities. Set against stunning mountain and lake views, ParOne welcomes golfers and non-golfers alike to enjoy elevated dining, drinks, and social connection. Featuring Jack’s Public House, Par Provisions Marketplace, Par One Bunker and The Den, retail offerings, and flexible indoor and outdoor gathering spaces, the clubhouse is designed to deliver memorable experiences in a relaxed yet refined atmosphere. It embodies Skyridge’s all-season lifestyle, blending great hospitality with a passion for outdoor recreation and community. Responsibilities Direct daily kitchen operations and supervise preparation and service to achieve quality, consistency, and timing standards. Partner with the Chef de Cuisine on recruiting, selection, onboarding, training, scheduling, and development of the culinary team. Set clear performance expectations and build a culture of teamwork, trust, professionalism, and accountability. Control labor and operating expenses through thoughtful scheduling, purchasing, portion control, inventory management, and waste reduction. Collaborate on menus, seasonal features, private events, and culinary activations that reflect ParOne's elevated, approachable identity. Maintain a visible leadership presence and develop positive relationships with guests and team members. Plan and execute culinary events while coordinating effectively with service, events, and clubhouse leadership. Ensure stations, equipment, storage areas, and production systems are organized and ready for each service period. Maintain an active presence in the kitchen throughout preparation and service, working alongside the culinary team as operational needs require. Regularly assist with production, cooking, plating, receiving, organization, cleaning, and opening-related tasks. Culinary Standards & Guest Experience Protect recipes, presentation, portion, and food-safety standards across every meal period. Taste and inspect food regularly and take prompt corrective action when standards are not met. Respond thoughtfully to guest feedback and partner with the front-of-house team to resolve service opportunities. Train the culinary team on cooking techniques, sanitation, equipment care, and efficient production methods. Support menu testing, documentation, costing, and implementation with the Chef de Cuisine.

PEOPLE LEADERSHIP

Coach, mentor, and evaluate team members through regular feedback and hands‑on leadership. Complete performance reviews and support progressive discipline in accordance with company policy. Promote a safe, inclusive workplace and ensure compliance with employment, health, and safety requirements. Step into production as needed and model calm, organized leadership during peak service. Qualifications High school diploma or GED plus four years of culinary experience; or a two‑year degree in culinary arts, hospitality, or a related field with relevant experience. Demonstrated kitchen leadership, communication, organization, and food‑safety knowledge in an upscale restaurant, hotel, resort, or club environment. Ability to stand for extended periods, work in hot, fast‑paced kitchen conditions, and lift, carry, push, or pull up to 50 pounds. Benefits As a valued member of the CoralTree Hospitality team, you will receive a comprehensive benefits package that includes: Medical, dental, vision, life, and disability benefits. Pre‑tax flexible spending accounts for healthcare and dependent care. Employee assistance program. Paid time off and sick leave. 401(k) plan with company match. Complimentary team member meals. Complimentary room nights at CoralTree Hospitality‑managed properties. #J-18808-Ljbffr CoralTree Hospitality