Junior Sous Chef

Crystal Mountain is the Pacific Northwest’s premier destination for skiers, snowboarders, and summer adventurers, part of Alterra Mountain Company. The resort offers a community rooted in the spirit of the mountains and a commitment to empowerment, authenticity, collaboration, and purpose.

Employee Perks

• Free Alterra season pass (unlimited, direct to lift at all Alterra resorts) plus free passes for spouse and dependents 25 & under
• 50% off window ticket price at IKON partner resorts
• Free access to Alterra Mountain destinations during time off
• Free ski‑referral letters for use at other mountain resorts
• Friends & family day‑ski vouchers (periodic allotment)
• Discounts on ski & snowboard lessons, rentals, gear tune‑ups, food & beverage, and Crystal Mountain retail shops
• Free Crystal‑branded swag
• Pro deals on gear with hundreds of brands
• Discount Marketplace for accessories, auto, electronics, entertainment, fitness, food, home, pet supplies, travel, and more
• Employee‑only night skiing events
• Employee housing (eligible positions)
• Accrued paid time off (eligible positions)
• Group health insurance (eligible positions)
• 401(k) with generous match and immediate vesting for staff over 18
• Opportunities for growth, advancement, and year‑round employment

Pay

Seasonal, full‑time hourly rate: $25 – $28.

Schedule

Work evenings, weekends, and holidays while the resort is in operation.

Job Summary

The Junior Sous Chef supports Executive Chefs across multiple venues, adapting quickly to different kitchen environments and team dynamics. The role includes all kitchen functions—prep, cooking, inventory, and sanitation—while maintaining high culinary standards in both high‑volume and full‑service settings. The chef must be comfortable skiing or snowboarding to access on‑mountain venues and step into leadership roles as needed.

Location: Crystal Mountain, WA. Reports to: Executive Sous Chef and Executive Chef. Positions reporting to this role include Steward, Expeditor, Cook I, Cook II, and Lead Cook.

Responsibilities

• Support Executive Chefs across multiple venues, adapting quickly to different kitchen environments and team dynamics.
• Execute all kitchen functions including prep, cooking, inventory, and sanitation.
• Learn and master a variety of menus.
• Maintain high culinary standards in high‑volume and full‑service settings.
• Ski or snowboard to on‑mountain venues as needed, safely and reliably.
• Step into leadership roles when needed, ensuring smooth kitchen operations in the absence of the Head Chef.
• Train and mentor kitchen staff across venues.
• Uphold food safety and cleanliness standards.
• Demonstrate an upbeat, professional attitude and ensure BOH staff are properly trained.
• Promote a healthy, efficient environment through work ethic and staff engagement.
• Ensure recipes are adhered to, monitor portioning, preparation, presentation, and waste to control costs.
• Report equipment malfunctions via ticket system for prompt resolution.
• Assist with inventories to ensure accurate product counts.
• Support overall customer service, kitchen, and food concession standards, and assist FOH needs as required.
• Adhere to all policies, standards, SOPs, and training directed by the Resort Executive Chef.

Qualifications

• At least 3 years of Food & Beverage experience.
• Strong culinary skills across multiple cuisines and service styles.
• Proficient skiing or snowboarding ability (intermediate level or higher).
• Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens.
• ServSafe certification or ability to obtain a WA Food Handlers Permit.
• Ability to work varying shifts, weekends, and holidays.

Physical Demands & Working Conditions

• Evenings, weekends, and holidays required while in operation.
• Occasionally lift or move a minimum of 50 lb.
• Manual dexterity to operate computers and common office equipment continuously.
• Auditory and visual acuity for computers, phones, mobile devices, and basic office equipment.
• Extended periods of sitting, bending, reaching, speaking, standing, walking, kneeling, pushing, and pulling.
• Continuous communication with guests, supervisors, and employees.
• Ability to perform essential duties with or without reasonable accommodation.