Junior Sous Chef

We Honor Authenticity
We Cultivate Collaboration

We Prioritize Purpose

JOB SUMMARY

The Junior Sous Chef role is ideal for someone who thrives in fast-paced environments, embraces variety, and isn’t afraid to “jump into holes” — stepping into different kitchens and situations with confidence and skill. Must be comfortable skiing or snowboarding to access certain locations.

ESSENTIAL DUTIES

• Support Executive Chefs across multiple venues, adapting quickly to different kitchen environments and team dynamics. 

• Execute all kitchen functions including prep, cooking, inventory, and sanitation. 

• Learn and master a variety of menus 

• Maintain high culinary standards while working in both high-volume and full-service settings. 

• Ski or snowboard on-mountain venues as needed, safely and reliably. 

• Step into leadership roles when needed, ensuring smooth kitchen operations in the absence of the Head Chef. 

• Train and mentor kitchen staff across venues. 

• Uphold food safety and cleanliness standards in all environments.

• Demonstrates an upbeat, positive attitude and acts and communicates in a professional manner while ensuring BOH staff isproperly trained.

• Promotes a healthy and efficient environment through work ethic and staff engagement.

• Ensures recipes are adhered to and produced consistently and safely as well as monitoring food portioning, preparation, presentation, and waste to control costs.

• Reports any equipment malfunctions or breakage to facilities using ticket system to resolve the issue promptly.

• Assists in performing all inventories to ensure that all products are accurately counted and recorded.

• Abides by and upholds overall customer service, kitchen and food concession service standards and gives support to all kitchen operations as well as any FOH needs.

• Adheres to all policies, standards, SOP’s and training as directed by the Resort Executive Chef

QUALIFICATIONS

• At least 3 years’ experience in Food &Beveragerequired

• Strong culinary skills across multiple cuisines and service styles

• Ability to ski or snowboard proficiently (intermediate level or higher)

• Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens required

• Serv Safe certification, or ability to obtain and or WA Food Handlers Permit

• Ability to work varying shifts, weekends and holidays required.

PHYSICAL DEMANDS AND WORKING CONDITIONS

• Primary venue is Brew 62. Schedule requires early morning start times for breakfast service.

• This position is required to work evenings, weekends, and holidays while in operation.

• Able to lift, carry, or otherwise move and position a minimum of 50 pounds on an occasional basis.

• Manual dexterity to operate a computer and other common office equipment on a constant basis.

• Auditory and visual acuity to operate computers, phones, mobile devices, and basic office equipment on a constant basis.

• Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.

• Ability to work for extended periods of time standing, walking, kneeling, pushing, and pulling on an occasional basis.

• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and other employees. 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation.