Sous Chef Constellation BrandsSous ChefPark City, UT$53,300–$76,700 / yearAn employee’s pay position within the salary range will be based on several factors including, but not limited to, the prevailing minimum wage for the location, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, any collective bargaining agreements, and business or organizational needs. For remote locations or positions open to multiple locations, the pay range may reflect several US geographic markets, including the lowest geographic market minimum to the highest geographic market maximum.
Executive Chef Western States Lodging & ManagementExecutive ChefLayton, UTFull timeWhat's in It for YouCompetitive compensation based on experience and qualificationsOpportunity to lead the culinary operation of a hotelLeadership responsibility over the entire kitchen teamOpportunity to work with banquet, catering, and hotel operationsSupportive, team-oriented work environmentOpportunities for professional growth and developmentAbout the RoleAs Executive Chef, you'll be responsible for the complete day-to-day operation of the kitchen and all food production. This is a hands-on leadership role for a culinary professional who understands high-volume food production, takes pride in quality and consistency, and knows how to build an organized, efficient kitchen team.
Banquet Executive Chef Vail ResortsBanquet Executive ChefPark City, UT$63,431.73–$75,000 / yearFrom day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.
Resort Executive Chef Davidson Hospitality GroupResort Executive ChefMidway, UtahWith newly renovated accommodations, diverse dining experiences, and close proximity to world-class skiing, hiking, and fly fishing, Homestead is both a relaxing retreat and an adventure hub-creating an inspiring environment for hospitality professionals to grow, innovate, and deliver memorable guest experiences. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company.
NewSous Chef - Hotel Park City Hotel Park City / Ruth's Chris Steak HouseSous Chef - Hotel Park CityPark City, UTFull timeMust maintain consistency in preparing the highest quality food & achieve financial objectives, and growing a highly profitable restaurant. General DutiesMaintain inventory control by monitoring stock levels, ordering supplies as needed, and minimizing waste.
F&B Sous Chef Deer Valley ResortF&B Sous ChefDeer Valley, UtahDeer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resorts.
Resort Executive Sous Chef Sundance Mountain ResortResort Executive Sous ChefSundance, UTThese 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. Collaborate with outlet Chefs/Executive Chef in planning seasonal menus, nightly specials, and oversee sustainable ingredient sourcing/product cost control.
NewSous Chef - Hotel Park City Hotel Park CitySous Chef - Hotel Park CityPark City, UTMust maintain consistency in preparing the highest quality food & achieve financial objectives, and growing a highly profitable restaurant. Servsafe certified or Food Handler certification, must be capable of lifting up to 40lbs and working on feet for at least 8 hours.
SOUS CHEF Compass Group North AmericaSOUS CHEFSalt Lake City, UT$70,000–$75,000 / yearJob Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for the Centurion Lounge, American Express at the SLC Airport. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
F&B Sous Chef Positions Deer Valley Resort Company LLCF&B Sous Chef PositionsPark City, UTDeer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resorts.
Executive Sous Chef Powdr CorpExecutive Sous ChefSnowbird, UTThe 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. 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.
Executive Sous Chef - Snowbird Resort POWDRExecutive Sous Chef - Snowbird ResortSnowbird, UtahThe 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. 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.
Sous Chef Compass Group USA IncSous ChefSalt Lake City, UT$70,000–$75,000 / yearJob Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for the Centurion Lounge, American Express at the SLC Airport. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
F&B Sous Chef Deer Valley ResortsF&B Sous ChefPark City, UTDeer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resorts.
Glitretind AM Sous Chef Stein Eriksen Lodge at Deer ValleyGlitretind AM Sous ChefPark City-Stein Eriksen Lodge, UtahAs a long-established icon and ever-growing brand, Stein Collection employs hundreds of hard working, diverse, and exceptional team members year-round. Stein Eriksen Lodge: an authentic European lodge nestled mid-mountain at the acclaimed Deer Valley Resort in Park City, Utah.
Executive Pastry Chef, Culinary (FT) Montage Hotels & Resorts LLCExecutive Pastry Chef, Culinary (FT)UTMonitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service. Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule.
Sous Chef 26'-27' Winter Season Rustler Lodge IncSous Chef 26'-27' Winter SeasonAlta, UT$18–$24 / hourThe Sous Chef serves as the assistant kitchen manager at the Rustler Lodge, working directly alongside the Executive Chef to lead a fast-paced, highly organized kitchen that delivers the culinary excellence our guests return for year after year. In keeping with the Rustler Lodge's commitment to "service above all," the Sous Chef sets the tone in the kitchen — leading with professionalism, precision, and a positive attitude that inspires the team to deliver a memorable dining experience for every guest.
Banquet Sous Chef Homma TalentBanquet Sous ChefSalt Lake City, UtahThe ideal Banquet Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary and stewarding teams, with the guest’s positive experience being the main driver. In some instances, the Banquet Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef.
Pastry Chef American Cruise Lines, Inc.Pastry ChefSandy, UTAmerican Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Pastry Chefs to join our team for the 2026 season. By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position.
SOUS CHEF (FULL TIME) Compass Group North AmericaSOUS CHEF (FULL TIME)Salt Lake City, UT$23–$25 / hourBecause this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.