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.

Job Posting Deadline Applications for this position will be accepted until October 1, 2026 for the 2026-2027 Winter Season. 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

Qualifications:

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

Job Benefits 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