Job Overview
Compensation
Salary
Range $70,100.00 - $89,600.00
Benefits
Free Alterra season pass
Free Alterra season pass for spouse and dependents 25 and under
50% off window ticket price at IKON partner resorts
Free access to Alterra Mountain destinations during time off
Free ski-referral letters
Free friends and family day-ski vouchers
Discounts on ski and snowboard lessons
Discounts on ski and snowboard rentals
Discounts on Gear Tune-Ups
discounts on food and beverage
Discounts at retail shops
Free branded swag
Pro deals on gear
Discount Marketplace
Employee-only Night Skiing events
Employee housing
accrued paid time off
group health insurance
401k with match
Opportunities for growth and advancement
Job Description
Crystal Mountain is the largest ski resort in Washington, nestled in the beautiful National Forest and neighboring Mount Rainier. Known as a premier Ikon Pass destination, Crystal Mountain offers an unrivaled mountain experience for winter sports enthusiasts and outdoor adventurers alike. The resort prides itself on fostering a vibrant community and delivering exceptional guest experiences through a passionate and dedicated team. Employment at Crystal Mountain goes beyond just a job; it’s about embracing a lifestyle filled with adventure, camaraderie, and continuous growth. With year-round operations, Crystal Mountain provides staff with numerous opportunities for seasonal enjoyment, professional development, and career advancement in the ski and hospitality industry. The resort's culture is built on a foundation of teamwork, outdoor passion, and a commitment to maintaining high standards in guest service and operational excellence.
The role available at Crystal Mountain is for the position of Resort Executive Sous Chef within the Food and Beverage business unit. Reporting directly to the Food and Beverage Director and the Resort Executive Chef, this leadership position carries the responsibility of overseeing all kitchen operations. The Executive Sous Chef will lead the resort’s culinary teams at multiple food venues, ensuring top quality in food preparation, presentation, and service standards. This role demands a seasoned culinary professional capable of managing kitchen staff, controlling food costs, maintaining sanitation and safety standards, and ensuring operational efficiency. The ideal candidate will bring creativity, strong organizational skills, and a commitment to mentoring their team, ensuring consistent guest satisfaction and alignment with the resort's culinary vision.
The Resort Executive Sous Chef position offers a competitive wage range between $78,000 and $80,000, dependent on experience, with additional bonus eligibility. This role is integral to maintaining the resort’s reputation by upholding the meticulous standards set by the Executive Chef, overseeing daily kitchen activities, and providing hands-on leadership in training and performance evaluation. Essential responsibilities include managing Lead Line Cooks, monitoring inventory and kitchen cleanliness, helping develop menus including banquets and special events, and driving food cost control. The Executive Sous Chef also plays a key role in fostering a safe and positive work environment, participating in operational meetings, and contributing to the resort’s overall success.
Whether you are a culinary professional looking to escape the city, expand your expertise, or grow a long-term career in the ski industry, Crystal Mountain’s Resort Executive Sous Chef role offers an exciting opportunity to work in one of Washington’s most picturesque locations. With extensive employee perks such as free season passes, discounts on ski and snowboarding lessons and rentals, health benefits, employee housing, paid time off accrual, and 401K plans with company match, this position is both rewarding and supportive of a balanced work-life mountain lifestyle. Join a passionate team where your culinary leadership can thrive and you can fully immerse yourself in the mountain culture year-round.
The role available at Crystal Mountain is for the position of Resort Executive Sous Chef within the Food and Beverage business unit. Reporting directly to the Food and Beverage Director and the Resort Executive Chef, this leadership position carries the responsibility of overseeing all kitchen operations. The Executive Sous Chef will lead the resort’s culinary teams at multiple food venues, ensuring top quality in food preparation, presentation, and service standards. This role demands a seasoned culinary professional capable of managing kitchen staff, controlling food costs, maintaining sanitation and safety standards, and ensuring operational efficiency. The ideal candidate will bring creativity, strong organizational skills, and a commitment to mentoring their team, ensuring consistent guest satisfaction and alignment with the resort's culinary vision.
The Resort Executive Sous Chef position offers a competitive wage range between $78,000 and $80,000, dependent on experience, with additional bonus eligibility. This role is integral to maintaining the resort’s reputation by upholding the meticulous standards set by the Executive Chef, overseeing daily kitchen activities, and providing hands-on leadership in training and performance evaluation. Essential responsibilities include managing Lead Line Cooks, monitoring inventory and kitchen cleanliness, helping develop menus including banquets and special events, and driving food cost control. The Executive Sous Chef also plays a key role in fostering a safe and positive work environment, participating in operational meetings, and contributing to the resort’s overall success.
Whether you are a culinary professional looking to escape the city, expand your expertise, or grow a long-term career in the ski industry, Crystal Mountain’s Resort Executive Sous Chef role offers an exciting opportunity to work in one of Washington’s most picturesque locations. With extensive employee perks such as free season passes, discounts on ski and snowboarding lessons and rentals, health benefits, employee housing, paid time off accrual, and 401K plans with company match, this position is both rewarding and supportive of a balanced work-life mountain lifestyle. Join a passionate team where your culinary leadership can thrive and you can fully immerse yourself in the mountain culture year-round.
Job Requirements
- Minimum 5 years of on-the-job culinary experience
- At least 2 years experience as a sous chef
- Ability to work evenings, weekends, and holidays while in operation
- Able to lift, carry, or otherwise move a minimum of 20 pounds occasionally
- Manual dexterity to operate computer and office equipment constantly
- Auditory and visual acuity for operating computers, phones, and office equipment
- Ability to work extended periods sitting, bending, reaching, and speaking constantly
- Ability to work extended periods standing, walking, kneeling, pushing, and pulling occasionally
Job Qualifications
- Minimum 5 years of on-the-job culinary experience, of which at least 2 years are in the capacity of a sous chef
- Creative problem-solver who brings passion, enthusiasm, and fresh ideas
- Proven track record of being organized, dependable, and self-motivated
- Team builder with ability to successfully manage and develop a team
- Skilled in the use of kitchen equipment
- Ability to interact positively with supervisors, management, coworkers, staff, and the public to promote a team effort and maintain a positive and professional approach
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
- Working knowledge of various computer software programs
- Remodel and new build experience a plus
Job Duties
- Ensure great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution
- Assist the Lead Line Cooks in the training of all culinary and stewarding personnel
- Review, evaluate, and coach all Lead Line Cooks
- Assist Executive Chef with controlling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste
- Assist with the preparation and creation of all menus, including banquets and daily specials
- Assist with the organization of food festivals and special culinary events
- Proper preparation and presentation of all food items in all restaurants
- Maintain the cleanliness and good working order of all kitchens, refrigerators, and storage areas
- Maintain strict quality control on all food items served
- Keep an adequate food inventory in all kitchens to ensure efficient operation
- Ensure high level productivity and efficiency of the kitchen staff, help with controlling labor cost as set in the budget
- Keep the food cost in line with the budget
- Guide and train Lead Line Cooks and help on the line as needed
- Ensure that all kitchen and steward personnel conform to established safety and health standards and codes as required by law
- Evaluate incoming products to assure quality, price and related goods consistently meet standards
- Daily monitoring of food storage areas for proper food rotation
- Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
- Provide training and professional development opportunities for all kitchen staff
- Assist Lead Line Cooks with establishing food pars to control waste and over ordering
- Always support safe work habits and a safe working environment
- Attend all meetings as directed by the Executive Chef
- Perform other duties as directed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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