Sous Chef

We are seeking a talented Sous Chef to join High West Distillery, focusing on our event and private party culinary program. This role demands strong culinary and management experience to uphold our culinary branding strategy and deliver exceptional guest experiences.

Responsibilities

• Adopt and display a commitment to the overall culinary branding strategy of High West.
• Manage meal services, ensuring food is prepared to expectation and all opening/closing checklists are completed.
• Assist in completing monthly inventory and expense reconciliation.
• Lead and manage the culinary team to meet and exceed guest expectations.
• Encourage creativity and collaboration among culinary staff.
• Maintain impeccable organization and cleanliness of the kitchen, walk-ins, and storage areas.
• Assist in the selection, training, development, and evaluation of kitchen employees.
• Coordinate food preparation for events and private parties, including ordering, prep lists, and execution.
• Prepare a variety of meats, seafood, poultry, vegetables, and other food types.
• Produce and maintain recipes to ensure consistency.
• Ensure compliance with sanitation standards set by local, state, and federal regulations.
• Report equipment needs and issues to the Chef de Cuisine (CdC).
• Manage food quality problems and product shortages.
• Ensure the team maintains clean and sanitary workstations and equipment.
• Attend scheduled meetings and contribute suggestions for improvement.
• Perform other related duties as assigned by the CdC.

Requirements

• A minimum of 4 years’ kitchen experience in a similar capacity as Sous Chef or Chef.
• Strong events and banquet background.
• Culinary education preferred.
• Proficient in communication, problem-solving, and high-pressure situations.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Proficient computer skills, including Outlook, Word, and SharePoint.
• Strong technical skills in knives, butchery, charcuterie, and garde manger.
• Ability to work in a standing position for long periods.
• Acquire and maintain a ServSafe Manager certification within 14 days of onboarding.
• Flexibility to work nights, weekends, and holidays as business demands.
• Must be at least 21 years of age.

Physical Requirements & Work Environment

• Works both outdoors and indoors in varying climates (warm/cold).
• Exposure to loud noise, fumes, toxic chemicals, and moving mechanical parts.
• Works on wet surfaces and in high places.
• Must be able to lift up to 55 lbs.
• Ability to sit, stand, and work on a computer for extended periods.
• Reasonable accommodations may be made for individuals with disabilities.

Pay

The salary range for this role is $53,300.00 - $76,700.00. Compensation is based on cost of labor, location, and other factors such as experience, skills, and business needs.

Benefits

• Paid time off.
• Medical, dental, and vision insurance.
• 401(k) retirement plan.
• Additional benefits available to eligible employees.

Location: Park City, Utah. This is a full-time position within the Hospitality & Retail team.