Executive Sous Chef - Snowbird Resort

Snowbird is situated in the middle of the Wasatch Mountain Range and is not only home to awe-inspiring views and mighty terrain, it is also home to employees equally as remarkable. Snowbird is continually looking for the best, those who share a passion for these mountains and the outdoors. Snowbird is a unique resort with distinct summer and winter seasons and offers full-time, part-time and seasonal positions. TITLE:                      Executive Sous Chef  LOCATION:         Snowbird Resort  STATUS:                 Full-time, Year-round, Exempt  SCHEDULE:      Schedule varies based on business needs.   SUMMARY  The Executive Sous Chef plays a key leadership role in one of Utah's premier mountain resort culinary operations. Working alongside the Senior Executive Chef, you will help lead a diverse portfolio of restaurants, banquet operations, production kitchens, seasonal venues, employee dining, and special events. This role is ideal for a hands-on culinary leader who enjoys building high-performing teams, driving operational excellence, and delivering exceptional guest experiences at scale. You will influence menu execution, team development, food quality, financial performance, and culinary innovation across the resort. In this role, you'll help shape the future of Snowbird's culinary program while developing the next generation of chefs and culinary leaders. When the Senior Executive Chef is unavailable, you will serve as the operational leader for the culinary division. WHY THIS ROLE STANDS OUT Lead culinary operations across multiple restaurants, banquet venues, and resort dining concepts. Work in a year-round mountain destination known for exceptional guest experiences. Partner with senior Food & Beverage leaders to influence culinary strategy and operational decisions. Develop and mentor chefs and kitchen leaders across the resort. Play an active role in menu development, seasonal programming, and special events. Join a team that values collaboration, creativity, continuous improvement, and hospitality excellence. WHAT YOU'LL DO  Culinary Operations, Quality & Menus  Provide operational leadership across restaurants, banquets, seasonal venues, production kitchens, employee dining, and special events while enforcing Snowbird standards, policies, and procedures.  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.  Lead regular outlet reviews to maintain exceptional food quality, guest satisfaction, operational consistency, and culinary standards across the resort. Ensure consistent execution of recipes, portions, preparation methods, plating, product specifications, allergen information, production schedules, and service timing.  Collaborate on seasonal and event menus, recipe testing, costing, implementation, and Banquet Event Order execution while maintaining high standards for flavor, freshness, consistency, and guest satisfaction.  Leadership, Culture, Staffing & Development  Lead, coach, and support Chefs, Sous Chefs, supervisors, cooks, stewards, and other culinary team members through clear expectations, hands-on training, accountability, and consistent follow-up.  Conduct regular 1:1 meeting to provide feedback, recognize performance, address concerns, establish development goals, and follow up on agreed-upon actions.  Assign and evaluate performance; support reviews, coaching conversations, corrective action plans, succession planning, and the development of future culinary leaders.  Foster a positive, inclusive, respectful, and high-performing workplace culture built on accountability, teamwork, recognition, open communication, mutual respect, and professional development.  Assist with recruiting, interviewing, onboarding, training, engagement, and retention; address employee concerns professionally in partnership with the Senior Executive Chef and Human Resources.  Develop staffing plans and schedules aligned with forecasts, occupancy, seasonal demand, events, operational priorities, and budgets; coordinate support and temporary reassignment between outlets when needed.  Financial Performance, Purchasing & Inventory  Assist the Senior Executive Chef in managing food cost, labor, operating expenses, purchasing, inventory, budgets, and departmental financial performance.  Review forecasts, staffing, production, purchasing, daily sales, payroll, and financial results; maintain accurate records and support monthly profit-and-loss reviews.  Partner with culinary leaders to reduce waste, control portions and overtime, improve product utilization, maintain productivity, and meet financial and operational expectations without compromising quality.  Participate in menu engineering, recipe costing, pricing evaluations, and budget planning; oversee ordering, inventory, rotation, storage, receiving, vendor performance, and product availability across venues.  Safety, Facilities & Resort Collaboration  Enforce food safety, sanitation, allergen management, workplace safety, and health code requirements, including labeling, dating, temperature control, rotation, cross contamination prevention, and cleaning procedures.  Conduct regular kitchen and storage inspections; support health inspections, internal audits, incident investigations, documentation, corrective actions, and inspection-ready standards with culinary leaders and Stewarding.  Monitor equipment and facilities, ensuring issues are reported and followed through with Engineering or service providers; assist with replacement planning, capital projects, renovations, and new initiatives.  Collaborate with Food & Beverage, Front of House, Banquets, Stewarding, Purchasing, Receiving, Human Resources, Engineering, Safety, and other resort departments; communicate clearly about staffing, equipment, safety, prod