Sous Chef - Winter 26/27

The Sous Chef will work closely with the Chef de Cuisine, Executive Chef, and Food & Beverage Director to meet daily operational needs of respective outlet culinary and BOH teams. As a Sous Chef you will work directly with the Chef de Cuisine on safe operating of kitchen equipment, recipes, station pars, sanitation, and cleanliness, all in accordance with state and federal health code requirements.

As a sous chef you will be expected to enforce all Snowbasin policies, F&B policies, and expectations set by the Food and Beverage Director, Executive Chef, and Chef de Cuisine. The Sous Chef will serve as the primary Manager on Duty in the absence of the Chef de Cuisine.