Sous Chef - Upscale Casual Restaurant - The Clubhouse at SkyRidge
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $67,400.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Paid Time Off
sick leave
401(k) with Company Match
Complimentary team member meals
Complimentary room nights at CoralTree Hospitality managed properties
Job Description
The Clubhouse at SkyRidge serves as the vibrant social and culinary centerpiece of SkyRidge Resort & Golf, located in the picturesque mountain town of Park City, Utah. This premier mountain-living community is celebrated for its world-class amenities, breathtaking views of mountains and lakes, and a unique blend of outdoor recreation and refined living. The Clubhouse at SkyRidge offers an inviting atmosphere for both golfers and non-golfers, featuring elevated dining options, a bar and restaurant, retail shops, casual food and beverage choices, and dynamic indoor and outdoor entertainment spaces. This destination is designed to foster memorable experiences in a relaxed yet... Show More
Job Requirements
- High school diploma or GED
- minimum 4 years of culinary experience
- or 2-year degree in Culinary Arts, Hospitality Management, or a related field
- proven leadership experience in kitchen operations
- excellent organizational and planning abilities
- strong understanding of budget management and inventory control
- food safety certification
- ability to work flexible hours including weekends and holidays
Job Qualifications
- High school diploma or GED with 4+ years of culinary experience
- 2-year degree in Culinary Arts, Hospitality Management, or related field
- experience in upscale casual dining environments
- strong leadership and team management skills
- knowledge of food safety and sanitation regulations
- excellent communication and interpersonal skills
- ability to multitask in a fast-paced environment
- culinary creativity and menu development experience
Job Duties
- Coordinate the selection, training, development, and evaluation of kitchen employees
- control labor and operating expenses through planning, budgeting, and inventory control
- maintain visibility in the operation and build guest relationships
- collaborate with food and beverage leadership on menus and activations
- direct daily kitchen operations and supervise food preparation
- set performance standards and lead by example
- foster teamwork, trust, and professionalism
- plan and execute culinary events
- ensure quality, consistency, and food safety standards
- interact with guests and respond to feedback
- train and develop culinary team members
- coach, mentor, and evaluate employees
- administer performance reviews and progressive discipline
A simple hiring platform for hospitality businesses.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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