Sous Chef - On-Mountain Dining - Winter 26-27

Sous Chef - On-Mountain Dining - Winter 26-27

The Sous Chef will maintain smooth operation of the Kitchen during assigned shift. Ensures food is prepared according to Chef's specifications and trains employees to the hotel / kitchen standards. This position will require full coverage of the Chef's responsibilities during their absence. This position reports to Chef de Cuisine.

This role typically pays between $30.00 and $33.00 per hour. Actual pay will be dependent on skills and experience.

Essential Job Functions / Key Job Responsibilities

• Assists unit chef in all aspects of kitchen operations, as directed by the Executive Chef and Restaurant Manager
• Acts as a coach, teacher and trainer to culinary employees
• Acts as restaurant chef as needed, ensuring smooth and efficient kitchen operation
• Supervises employees to achieve assigned tasks according to kitchen standards
• Ensure that all daily opening procedures and preparation lists are followed
• Maintain and promote proper food safety and handling protocol using training guidelines
• Communicates discrepancies from standard with the Executive Chef and Restaurant Manager
• Ensures cleanliness guidelines for all kitchen production, walk-ins and storage areas
• Expedites preparation of essential items for service; execution of menu items during service
• Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers
• Assists Chef with assigning duties and scheduling, monitoring performance and productivity, catering events, line cooking management
• Other duties as assigned

Education & Experience Requirements

• Culinary degree or equivalent industry experience required
• 4 years of progressive culinary experience to include supervision or management of employees in a variety of commercial/professional kitchens required
• Serv Safe certification required

Knowledge, Skills & Abilities

• Proficient knowledge & experience in training and developing culinary staff
• Proficient knowledge of purchasing
• Proficient knowledge of high-volume production experience
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of Microsoft Office Suite
• Proficient written and verbal communication English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, saut, roasting, blanching and more
• Proficient experience in guest facing roles
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to lead people
• Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to communicate with restaurant manager as needed to provide menu and pricing information
• Ability to communicate with executive chef regarding the daily inventory and ordering process
• Ability to ski or ride at an intermediate level is required for employees of ski in/ski out restaurants in winter

Work Environment & Physical Demands

• Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance

This position is classified as a seasonal full-time position eligible for the following benefits: Enrollment dates differ across the various programs.

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks