Sous Chef

Job Description

Become part of the team at Southern Utah's spectacular Bryce Canyon National Park! Bryce Canyon is unique that it is not an actual canyon carved by flowing water, but rather a giant natural amphitheater created by the erosion of winter freezing/thawing and precipitation. Over eons, this erosion exposes delicate and colorful pinnacles called "hoodoos" that are up to 200 feet high, come in various shapes and sizes, and sometimes resemble features from life with a little use of the imagination!

The Sous Chef is a salaried, exempt leadership position responsible for supporting the Executive Chef in overseeing kitchen operations, supervising staff, and ensuring consistent food quality, safety, and professionalism. This role exercises independent judgment and supervisory authority, and is expected to meet the operational demands of the business.

Job Responsibilities

• Report directly to the Executive Chef and the Food & Beverage Director.
• Fulfill the responsibilities of an exempt, salaried leadership role, which requires meeting the operational needs of the business rather than adherence to a fixed hourly schedule.
• Regularly work a minimum of 40 hours per week, with additional hours as necessary based on business demands, including evenings, weekends, and holidays.
• Manage and oversee food production and preparation for assigned shifts to ensure quality, consistency, and efficiency.
• Supervise all back-of-house (BOH) employees during assigned shifts, including line cooks, prep cooks, and dishwashers.
• Provide leadership, training, direction, and performance feedback to BOH staff.
• Participate in scheduling, staffing decisions, onboarding, and disciplinary actions in coordination with the Executive Chef.
• Demonstrate professional leadership by maintaining composure, emotional regulation, and respectful communication in high-pressure environments.
• Share and support expediting responsibilities as needed to maintain service standards.
• Ensure compliance with food safety regulations, including accurate completion of hot-holding and cold-holding temperature logs during each shift.
• Serve as first-line leadership coverage for employee call-ins on assigned shifts and assist with staffing solutions as needed.
• Enforce company policies, safety procedures, sanitation standards, and culinary guidelines.
• Perform additional leadership or operational duties as assigned and consistent with the scope of the position.

Leadership & Professional Expectations

• Act in a managerial capacity while on duty, exercising independent discretion and sound judgment.
• Foster a respectful, professional, and accountable kitchen culture.
• Lead by example in appearance, conduct, and work ethic.
• Maintain confidentiality in all personnel and operational matters.
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Physical & Work Environment Requirements

• Ability to stand for extended periods and perform repetitive kitchen tasks.
• Ability to lift, carry, and move items consistent with commercial kitchen operations.
• Work is performed in a fast-paced kitchen environment with exposure to heat, sharp instruments, and food allergens.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Requires 2-3 years of experience in a related position

• Requires 2-3 years of post-high school education or equivalent experience

• Culinary degree preferred

• Requires advanced knowledge of the principles and practices within the food profession

• Requires experiential knowledge of management of people and/or problems

• Requires oral, reading and written communication skills

Exempt Status Acknowledgment

This position is classified as exempt under the Fair Labor Standards Act (FLSA). As such, the position is not eligible for overtime pay, and compensation is intended to cover all hours worked necessary to fulfill the role's responsibilities.

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Equal Employment Opportunity Statement

The Lodge at Bryce Canyon is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, veteran status, or any other status protected by applicable law.

Reasonable accommodations will be provided to qualified individuals with disabilities in accordance with applicable laws.

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.

Nearest Major Market: Utah