s u n d a n c e
Job Title: EXECUTIVE SOUS CHEF
Department: Food and Beverage
Reports To: Director of Culinary
Rate of Pay: Competitive Yearly Salary based on Experience
Shift: Minimum five days a week. Average 45+ hours
Full time, year round position, holidays expected
FLSA Status: Exempt/Salaried
Summary:
Support Director of Culinary ensuring high level food product in all Resort Food & Beverage Outlets and high performance from all Culinarians while fulfilling Sundance guiding principles including but not limited to the environmental commitment.
Essential Duties & Responsibilities:
- Oversee food production and maintain high-quality standards across all resort outlets including but not limited to: Foundry Grill, Tree Room, Banquets & Catering, Lookout, Deli, Mountain Camp Café, Bearclaw, Concessions, On-mountain dining events, any future Sundance events and/or new outlet operations.
- Manage budgets, control food costs, labor, and operating expenses for all outlets. Work with outlet managers to align these areas with the yearly budgets.
- Assist in monthly inventories for all outlets. Ensure that reports are completed and turned in on time. Spot check Inventory reports for accuracy.
- Participate in monthly P&L reports and other financial meetings as needed.
- Support staffing, training, and performance development in collaboration with the Director of Culinary.
- Maintain Sundance Standards, service scores, and Forbes 4-star rating for Tree Room Restaurant.
- Ensure consistency in food execution, safety, and sanitation compliance.
- Collaborate with outlet Chefs/Executive Chef in planning seasonal menus, nightly specials, and oversee sustainable ingredient sourcing/product cost control.
- Assist outlet managers/supervisors with ordering, product rotation, and kitchen maintenance.
- Assist in hiring, scheduling, and staff training while instilling a professional/safe work environment in all Sundance outlets.
- In the instance of a missing Chef/Sous Chef, fill in to assist the operations of the kitchens.
- Balance your schedule to include spending time in all outlets on rotation. Creating relationships with all departments and fostering positive work environments.
- Uphold HACCP and Health Department standards, ensuring top safety ratings.
- Assist the Culinary Director/Executive Chef with any projects that are assigned to you. These assignments may include the following areas: Hiring staff for new or existing outlets, creating and implementing training programs, developing new menus/concepts/food options, researching cooking equipment for optimizing efficiency, food prep for new/revamped outlets, managing/creating paperwork for opening new outlets.
- Work with HR department to foster and maintain a healthy, clean and safe workplace environment in all Sundance Outlets.
Management & Qualifications:
- Strong leadership, financial accountability, and problem-solving skills.
- Ability to inspire, communicate goals effectively, and manage change.
- Associate's degree or equivalent experience (1+ year in management, 2+ years in fine dining).
- Proficiency in kitchen stations, timekeeping systems, and food safety certifications.
- Physically able to lift up to 100 lbs and work in high-heat environments.
Work Environment:
- Fast-paced kitchen with exposure to heat, chemicals, and mechanical equipment.
- Requires standing, walking, and physical labor for extended periods.
Benefits:
- Benefits package that includes: subsidized medical, dental, vision, 401k, short and long term disability, basic life insurance, & paid time off policy.
- Employee discounts on dining and resort amenities
- Season Pass for you, +1 and dependents
Disclaimer:
This is a general description of this job. All employees of Sundance Mountain Resort. will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.