Resort Executive Sous Chef

Sundance Mountain Resort, a renowned destination recognized for its breathtaking scenery and exceptional hospitality, stands as a premier resort offering a wide variety of amenities and dining experiences. Situated in a mountain environment that fosters natural beauty and sustainability, Sundance is committed to creating memories through inspiring experiences, exceptional service, and a dedication to environmental stewardship. Known for its outstanding food and beverage offerings, the resort features several dining venues, including Foundry Grill, Tree Room, Banquets & Catering, Lookout, Deli, Mountain Camp Cafe, Bearclaw, and concessions for on-mountain dining events. The resort is noted not only for its culinary excellence but also for its commitment to sustainability, service quality, and maintaining a Forbes 4-star rating at the flagship Tree Room Restaurant.

The Executive Sous Chef plays a vital leadership role within Sundance's Food and Beverage department, reporting directly to the Director of Culinary. This full-time, year-round position demands an experienced culinary professional dedicated to supporting the resort's culinary vision and guiding principles, including a strong commitment to environmental responsibility. The role offers a competitive yearly salary based on experience, with a work schedule averaging 45-plus hours per week and requiring a minimum of five days on shift, including holidays.

The Executive Sous Chef is accountable for overseeing food production and ensuring the highest quality standards across all resort outlets. This includes direct involvement in diverse operations such as foundry grill, banquets and catering, and multiple dining outlets with unique culinary identities. The Executive Sous Chef leads budget management, food cost control, labor allocation, and operating expenses, working closely with outlet managers to meet financial goals. Inventory control and participation in financial meetings, including profit and loss reports, are also core responsibilities.

Beyond operations, this leadership role emphasizes training and staff development, working collaboratively with the Director of Culinary to cultivate high-performing culinary teams aligned with Sundance standards. A critical requirement is upholding food safety and sanitation compliance, maintaining HACCP and local health department standards to ensure top safety ratings. The Executive Sous Chef collaborates with chefs and executive chef on menu planning, sustainable ingredient sourcing, and product cost control to maintain excellence in culinary offerings.

From operational support, filling in when chefs or sous chefs are unavailable, to fostering relationships across departments and promoting a positive work environment, the Executive Sous Chef ensures smooth, efficient kitchen functioning. Additional duties include supporting new outlet openings, hiring, scheduling, staff training, and ensuring compliance with a professional and safe workplace culture. This dynamic position requires strong leadership, financial acumen, problem-solving skills, and the ability to inspire and manage change effectively in a fast-paced culinary environment.

The role is physically demanding, requiring the ability to lift up to 100 lbs and work in high-heat conditions, with expectations to engage in standing, walking, and physical activity for extended periods. Benefits of employment at Sundance include a comprehensive package offering subsidized medical, dental, vision, 401k, disability insurance, life insurance, paid time off, employee discounts, and season passes for employees and dependents. Sundance values its employees, encouraging an inclusive and supportive culture dedicated to culinary excellence and responsible resort management.