Sous Chef - The Summit at Snowbird

The Summit Sous Chef assists the Summit Chef in overseeing all daily culinary operations of a high-volume mountain resort setting. This role serves as the primary leader of the kitchen line during regular service while ensuring flawless execution for high profile special events. The objective is to maintain consistent quality, train operational staff, and secure a fast, efficient workflow across both à la carte service and exclusive private banquets.

• →Kitchen Line Leadership: Lead operations during high volume services. Directly supervise Cook 1, 2, 3 and steward staff to ensure ticket times, temperatures, and plate presentations meet established standards.
• →Special & Private Events Management: Coordinate and execute culinary production for all special functions hosted at The Summit, including logistics and service for weddings, corporate private events, and the exclusive Moon Dinner series. Ensure seamless transitions between regular restaurant service and private event execution.
• →Operational Management & Preparation: Ensure workstations are fully stocked prior to each service. Coordinate daily prep lists and oversee efficient ingredient utilization and product rotation, aligning production with event forecasts and reservations.
• →Financial & Administrative Control: Support financial tracking by assisting with daily ordering, and monitoring labor and food waste strictly within budget guidelines.
• →Training & Team Development: Actively train, mentor, and evaluate kitchen staff, providing ongoing feedback and managing performance through professional guidance.
• →1:1 Meetings & Professional Development: Support the Summit Chef in conducting regular 1:1 meetings with team members to provide feedback, recognize performance, address concerns, establish development goals, and follow up on agreed-upon actions.
• →Team Culture: Foster a positive, inclusive, and high performing workplace culture built on accountability, teamwork, recognition, open communication, mutual respect, and professional development.
• →Safety, Sanitation & Communication: Maintain strict compliance with local health regulations, safety protocols, and clear lines of communication between the Chef, Lead Cooks, and front of house teams.
• →Leadership Coverage: Assume full operational responsibility for The Summit kitchen during the Summit Chef's scheduled days off, split shifts, or vacations.

• →Education & Experience: High School Diploma or equivalent required. 3 to 5 years of job-specific work experience in high-volume restaurants (200+ seats), hotels, or resorts. Associate’s degree in a related culinary field preferred.
• →Specialized Skills: Proven, hands-on experience executing complex banquets, weddings, and multi-course special events (such as gala dinners and Moon Dinners). Proficiency across all kitchen stations (Grill, Sauté, Hot Apps, Pantry, Pastry).
• →Technical Knowledge: Above-average knife skills, deep product identification, and strong computer literacy (Word and Excel).
• →Soft Skills: Strong interpersonal, communication, and conflict resolution skills with a proven ability to lead and make high pressure decisions. Food Handler Permit required.

• Physical: Must be able to lift up to 50 lbs. (including heavy pots, pans, and ingredients), stand for long periods, and work quickly in fast-paced, tight spaces with slippery floors.
• Mental & Environmental: Must be prepared to stay overnight if necessary, during occasional road closures, handling the unique stressors of winter conditions, mountain commuting, and high-altitude operations.