Executive Sous Chef - Snowbird Resort

• →Provide operational leadership across restaurants, banquets, seasonal venues, production kitchens, employee dining, and special events while enforcing Snowbird standards, policies, and procedures. 
• →Support Chefs and Sous Chefs in planning and executing daily service, high volume periods, openings, seasonal transitions, and major events; assume leadership of culinary operations in the absence of the Senior Executive Chef. 
• →Lead regular outlet reviews to maintain exceptional food quality, guest satisfaction, operational consistency, and culinary standards across the resort.
• →Ensure consistent execution of recipes, portions, preparation methods, plating, product specifications, allergen information, production schedules, and service timing. 
• →Collaborate on seasonal and event menus, recipe testing, costing, implementation, and Banquet Event Order execution while maintaining high standards for flavor, freshness, consistency, and guest satisfaction. 

• Lead, coach, and support Chefs, Sous Chefs, supervisors, cooks, stewards, and other culinary team members through clear expectations, hands-on training, accountability, and consistent follow-up. 
• Conduct regular 1:1 meeting to provide feedback, recognize performance, address concerns, establish development goals, and follow up on agreed-upon actions. 
• Assign and evaluate performance; support reviews, coaching conversations, corrective action plans, succession planning, and the development of future culinary leaders. 
• Foster a positive, inclusive, respectful, and high-performing workplace culture built on accountability, teamwork, recognition, open communication, mutual respect, and professional development. 
• Assist with recruiting, interviewing, onboarding, training, engagement, and retention; address employee concerns professionally in partnership with the Senior Executive Chef and Human Resources. 
• Develop staffing plans and schedules aligned with forecasts, occupancy, seasonal demand, events, operational priorities, and budgets; coordinate support and temporary reassignment between outlets when needed. 

• Assist the Senior Executive Chef in managing food cost, labor, operating expenses, purchasing, inventory, budgets, and departmental financial performance. 
• Review forecasts, staffing, production, purchasing, daily sales, payroll, and financial results; maintain accurate records and support monthly profit-and-loss reviews. 
• Partner with culinary leaders to reduce waste, control portions and overtime, improve product utilization, maintain productivity, and meet financial and operational expectations without compromising quality. 
• Participate in menu engineering, recipe costing, pricing evaluations, and budget planning; oversee ordering, inventory, rotation, storage, receiving, vendor performance, and product availability across venues. 

• Enforce food safety, sanitation, allergen management, workplace safety, and health code requirements, including labeling, dating, temperature control, rotation, cross contamination prevention, and cleaning procedures. 
• Conduct regular kitchen and storage inspections; support health inspections, internal audits, incident investigations, documentation, corrective actions, and inspection-ready standards with culinary leaders and Stewarding. 
• Monitor equipment and facilities, ensuring issues are reported and followed through with Engineering or service providers; assist with replacement planning, capital projects, renovations, and new initiatives. 
• Collaborate with Food & Beverage, Front of House, Banquets, Stewarding, Purchasing, Receiving, Human Resources, Engineering, Safety, and other resort departments; communicate clearly about staffing, equipment, safety, product availability, guest concerns, and priorities. 
• Participate in leadership meetings, menu presentations, event planning, and departmental projects, with occasional travel for training, culinary events, professional development, or Snowbird activities. 

• 7+ years of progressive culinary experience in high volume restaurant, hotel, resort, banquet, or multi-outlet operations. 
• Proven success leading kitchen teams as an Executive Sous Chef, Chef de Cuisine, Executive Chef, or comparable leadership position.
• Demonstrated experience leading multiple culinary outlets and developing Chefs, Sous Chefs, supervisors, and kitchen teams. 
• High school diploma or equivalent required; culinary or hospitality degree or formal apprenticeship preferred. Equivalent professional culinary and leadership experience will be considered. 

• Advanced knowledge of culinary techniques, high volume production, multi outlet and banquet operations, menu development, recipe costing, and commercial kitchen equipment. 
• Strong leadership, coaching, communication, organization, conflict resolution, and problem solving skills, with the ability to build and hold accountable a high performing team. 
• Ability to manage competing priorities, make sound independent decisions within policy, and analyze labor, food cost, forecasts, payroll, inventory, financial reports, and profit-and-loss statements. 
• Strong working proficiency with scheduling, inventory, purchasing, recipe management, and food-cost systems, including Yellow Dog, Coupa, Workday, Microsoft Office, or comparable platforms. 
• Current Food Handler’s Permit and Food Protection Manager certification, such as ServSafe Manager, required or obtainable within the designated timeframe; allergen awareness and knowledge of HACCP, health code, and workplace safety practices required. 
• Valid driver’s license and a driving record that meets company standards for operating motor vehicles; strong understanding of resort operations and a passion for food, guest satisfaction, employee development, and financial success. 

Schedule varies and may include early mornings, late evenings, weekends, holidays, extended hours, seasonal openings, special events, emergency operational needs, and periods of high business volume. 

• Must be prepared to stay overnight when necessary, because of road closures, severe weather, or transportation limitations, and to respond to unexpected staffing, equipment, supply chain, and business challenges. 
• May experience high-stress situations involving high business volume, staffing challenges, equipment problems, public interaction, noise, interruptions, and rapidly changing priorities. 
• Ability to stand and walk for extended periods, including shifts of up to 10–12 hours, and to frequently bend, kneel, reach, push, pull, and perform repetitive motions. 
• Ability to lift and carry kitchen products, supplies, trays, and equipment weighing 50 pounds or more. 
• Ability to work safely around hot surfaces, steam, open flames, sharp tools, slippery floors, cleaning chemicals, and heavy kitchen equipment. 
• Exposure to hot and cold temperature extremes, high altitude, slippery floors, ice- and snow-covered walkways, natural elements, chemicals, and cleaning agents requiring proper Personal Protective Equipment. 
• Regular travel between resort outlets, kitchens, storage areas, offices, and event locations is required. 

At Snowbird, we believe great food starts with great teams. We foster a culture built on accountability, respect, collaboration, and continuous development. Leaders are expected to coach, mentor, and empower their teams while maintaining high culinary and operational standards.