TITLE                   ExecutiveSous 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.

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, andspecial 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 andmaintainconsistent 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, andspecial eventswhile 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 whilemaintaininghigh standardsfor 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,establishdevelopment 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.

• Assistwith 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;maintainaccuraterecords and support monthly profit-and-loss reviews.

• Partner with culinary leaders to reduce waste, control portions and overtime, improve productutilization,maintainproductivity, 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;assistwith 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 occasionaltravel fortraining, culinary events, professional development, or Snowbird activities.

WHAT YOU NEED TO GET THE JOB DONE

Experience & Education

• Seven to ten years of progressive culinary experience in high volumerestaurant,hotel,resort,banquet, or multi-outlet operations.

• Minimum of three to five years of successful culinary leadership experience as an Executive Sous Chef, Chef de Cuisine, Executive Chef, or comparable senior culinary leader.

• 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.

Knowledge, Systems & Certifications

• 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, andproblem solvingskills, with the ability to build and holdaccountablea 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 workingproficiencywith 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 asServSafeManager,requiredor obtainable within the designatedtimeframe; allergen awareness and knowledge of HACCP, health code, and workplace safety practicesrequired

• Valid driver’s license and a driving record that meets company standards for operating motor vehicles;strongunderstanding of resort operations and a passion for food, guest satisfaction, employee development, and financial success.

WORK SCHEDULE

• 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.

WORKING CONDITIONS

• Must be prepared to stayovernightwhen 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 tofrequentlybend, 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 isrequired

WHY WORK HERE

• Ski pass and complimentary ticket benefits.

• Discounts at Snowbird eateries, retail shops, Mountain School, lodging, and daycare.

• Available medical, dental, vision, and accident insurance, subject to position eligibility and policy changes.

• 401(k) with company contributions.

• Discounts with POWDR partners.

• Free transportation to work through UTA buses, rideshare vans, Canyon Transportation, and Employee Blue Shuttles.

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the role. We require all candidates that receive and accept employment offers to complete a background check before being hired and comply with our professional appearance, drug & alcohol, and employee conduct policies.