Silver Lake Executive Sous Chef - Year Round

About the role

Flex Year Round Classic, consistent quality from a winning team! Deer 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. Our staff consists of locals, transplants, seasonal workers from all 50 states and international students from around the globe.

We are a diverse workforce where everyone feels welcome, appreciated, and valued. No matter if you are 14 or 84 years, there is a place for you in the Deer Valley family! (Last year over 1,100 staff members celebrated their fifth season or more at Deer Valley).

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 Friends and family ski discounts, free staff ski lessons and discounted rentals (winter staff only) Subsidized meals at Employee Dining Rooms offered for staff while on shift Subsidized housing options available for seasonal full-time staff Discounts for staff members at restaurants, shops, and service providers in Park City Healthcare options are available for staff members 401k plan with company match PURPOSE OF POSITION: The Executive Sous Chef partners with the Silver Lake Executive Chef to direct and coordinate culinary operations across Silver Lake Lodge's outlets, including the Silver Lake Restaurant, Royal Street Café, The Daily Lift, Club 1981, The Grotto, and banquets/special events.

This role ensures consistent, high-quality food, strong team performance, and adherence to Deer Valley standards, and assumes full leadership of the lodge's culinary operations in the Executive Chef's absence.

RESPONSIBILITIES: Partner with the Silver Lake Executive Chef to direct and coordinate culinary operations across all Silver Lake Lodge outlets and banquets/special events Assume full command of Silver Lake Lodge's culinary operations in the Executive Chef's absence Ensure food consistency, quality, presentation, and adherence to Deer Valley standards across all outlets Support and coach the outlet Chefs de Cuisine and Sous Chefs, ensuring consistent execution of recipes, standards, and service across outlets Assist with menu and recipe development, engineering, and costing across outlets Control food and labor costs based on forecasting, efficient production planning, and adherence to established product specifications Carry out administrative functions pertaining to scheduling, recruiting, training, supervising, and discipline across the lodge's culinary team Organize an efficient flow of production and maintain adequate staffing across outlets Lead training, cross-training, and development of culinary staff, including Chefs de Cuisine, Sous Chefs, and Cooks Ensure compliance with food safety, sanitation, and health code standards across all outlets, coordinating with stewarding and janitorial teams Assist with purchasing and storeroom management in the Executive Chef's absence Ensure a high standard of dress, personal hygiene, and safety is maintained by all employees Maintain a general quality and style consistency in food offerings between lodges, collaborating with the Resort Executive Chef, Resort Executive Sous Chef, and other lodge leadership Ensure proper maintenance and care of the facility, equipment, and tools across outlets Maintain a positive rapport with guests and associates, especially during busy, high-volume periods Other duties as assigned QUALIFICATIONS: Minimum 5 years of kitchen management experience, including experience overseeing multiple outlets or a high-volume operation 2 or more years of experience as a Sous Chef or Chef de Cuisine in a comparable multi-unit or high-volume setting Broad knowledge of preparation and presentation across many food styles; strong understanding of kitchen accounting, cost tracking, labor control, ordering, and menu engineering Must have a current Utah food handler permit and ServSafe certification Must be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time Must be able to resolve problems, handle conflict, and make effective decisions under pressure Must be able to work well with a variety of cultures and cooperatively with all other departments Must be able to communicate effectively in English with guests, employees, and management Must be flexible and willing to work varied hours, holidays, and weekends, including long hours Lifting and carrying at least 50 lbs.