Sous Chef - On-Mountain Dining - Winter 26-27
Core
Support the Chef de Cuisine in managing on-mountain kitchen operations, ensuring food quality, safety, and efficient service during winter season shifts.
Role type
Sous Chef (Seasonal)
Builds
On-mountain dining experiences for resort guests
Domain
Hospitality / Resort / Winter Sports
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Note: Corrected to 'food service operations' based on context, but strictly following 'Deliverable' options, this role produces 'product features' in the form of menu items and service execution. However, the prompt options are rigid. Let's re-evaluate. The options are: production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work. A chef produces food. 'Product features' is the closest fit for creating menu items, but 'physical/clinical work' is for nurses/doctors. 'Client delivery' could apply to catering. Given the 'expedites preparation of essential items for service', 'product features' is the most logical abstraction for the food produced, or perhaps the role is best described by its primary action. Let's look at the options again. None fit perfectly. However, 'product features' is often used for tangible outputs. Let's select 'product features' as the food items are the product. Wait, the instruction says 'one of: ...'. I must choose one. 'product features' is the best fit for a chef creating dishes.
Required skills
kitchen operations management, staff training and coaching, food safety compliance, high-volume production, diverse cooking techniques, inventory management, scheduling
Preferred skills
Spanish language proficiency, intermediate skiing or riding ability
Technologies
Microsoft Office Suite
Responsibilities
Assist unit chef in all aspects of kitchen operations, train culinary employees to hotel standards, supervise staff to achieve assigned tasks, ensure daily opening and closing procedures are followed, maintain food safety and handling protocols, expedite preparation of menu items during service, oversee kitchen cleaning and storage areas
Seniority
Mid-level, hands-on IC