Executive Sous Chef - Snowbird Resort

About this role

Snowbird is situated in the middle of the Wasatch Mountain Range and is not only home to awe-inspiring views and mighty terrain, it is also home to employees equally as remarkable. Snowbird is continually looking for the best, those who share a passion for these mountains and the outdoors. Snowbird is a unique resort with distinct summer and winter seasons and offers full-time, part-time and seasonal positions.

TITLE :                          Executive   Sous Chef  

LOCATION:          Snowbird Resort  

STATUS:                  Full-time, Year-round,   Exempt  

SCHEDULE:      Schedule varies based on business needs.    

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

SUMMARY  

The Executive Sous Chef is a senior culinary leader responsible for supporting the Senior Executive Chef in directing Snowbird’s culinary operations across multiple restaurants, banquet kitchens, seasonal outlets, production kitchens, employee dining operations, and   special events .  

This position provides strategic and operational leadership to Chefs, Sous Chefs, and culinary teams while ensuring consistent food quality, financial performance, food safety, employee development, and guest satisfaction. The Executive Sous Chef collaborates with Food & Beverage leadership and resort departments to execute operational priorities and   maintain   consistent standards. In the absence of the Senior Executive Chef, this role assumes leadership of the culinary division and ensures continuity of daily operations.  

WHAT YOU'LL DO  

Culinary Operations, Quality & Menus  

• 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.  

• Conduct regular outlet visits to evaluate food quality, presentation, cleanliness, organization, staffing, service execution, and operational needs, then follow through on practical solutions.  

• 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.  

Leadership, Culture, Staffing & Development  

• 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.  

Financial Performance,   Purchasing   & Inventory  

• 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.  

Safety, Facilities & Resort Collaboration  

• 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.  

WHAT YOU NEE

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