Sous Chef

Job Responsibilities

• Understand the use and operation of kitchen equipment, tools and accessories for use and to train other kitchen staff
• Adhere to and enforce applicable standards for facility and food preparation, cleanliness, and sanitation to ensure a high-quality work environment and guest experience
• Maintain knowledge of current menu items and their ingredients
• Prep ingredients and maintain par levels for demand to minimize waste
• Maintain inventory of ingredients using a first in first out method and monitor food waste for reporting
• Other duties as assigned

Job Requirements

• Culinary degree or certification preferred
• 1-2 years of relevant work experience; supervisory kitchen experience preferred
• Strong knowledge of cooking techniques, practices and food safety; ServSafe certifications a plus
• Ability to stand and walk continuously for extended periods of time
• Ability to lift and carry up to 50lbs
• Ability to work well and communicate with others in a fast-paced environment under pressure
• Must be able to communicate fluently in English

Employee Benefits

• Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
• More employee discounts on lodging, food, gear, and mountain shuttles
• 401(k) Retirement Plan
• Employee Assistance Program
• Excellent training and professional development
• Referral Program

Pay Range

The expected pay range is $22.00/hr - $29.22/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Qualifications

• Starting Wage: $22.00/hr - $29.22/hr
• Employment Type: Winter Seasonal 2026/2027
• Shift Type: Full Time
• hours available
• Minimum Age: At least 18 years of age
• Housing Availability: Yes