Sugarloaf Mountain Corporation
Overview
Command Mountain Culinary Excellence as Our Sous Chef Leader! Step into a prestigious Sous Chef role where you'll be the culinary visionary driving exceptional kitchen operations while leading a passionate team of culinary professionals in the breathtaking mountains. As the Executive Chef's right hand, you'll orchestrate comprehensive kitchen management while inspiring culinary innovation that transforms premium ingredients into unforgettable mountain dining experiences. Come work and play at Seattle’s home mountain, the Summit at Snoqualmie. Located an hour from Seattle, at the junction where the Pacific Crest Trail crosses Interstate 90. With summer activities ramping up with spectacular Mountain Biking trails and Scenic Lift Rides, there is a lot to do all year long. Responsibilities
Job duties may include, but are not limited to: Execute comprehensive kitchen leadership by strategically overseeing all culinary operations, food preparation, and service delivery while maintaining unwavering quality standards that exceed guest expectations. Drive menu innovation and development by collaborating with the Executive Chef to create seasonal offerings, specialty dishes, and signature mountain cuisine that establishes competitive advantages. Champion cost management excellence by implementing strategic food cost controls, portion management, and waste reduction initiatives that optimize profitability while maintaining quality standards. Lead culinary team development through comprehensive training, mentoring, and performance coaching that elevates individual skills and collective kitchen excellence. Orchestrate kitchen operations during peak service periods, ensuring seamless coordination between stations while maintaining food safety, quality, and timing standards. Master inventory and procurement management by overseeing ordering, receiving, storage, and rotation of all food products while maintaining optimal stock levels and freshness standards. Qualifications
What we are looking for: Master advanced culinary arts through formal culinary education from an accredited institution or equivalent combination of extensive professional experience and demonstrated expertise. Demonstrate exceptional kitchen leadership through proven management experience directing culinary teams in high-volume, fast-paced restaurant or hospitality environments. Excel in comprehensive food service operations including menu development, cost control, inventory management, and staff training with measurable results. Champion food safety and sanitation excellence through current certifications and comprehensive knowledge of health department regulations and industry best practices. Master multilevel communication and leadership excellence, inspiring team performance while building meaningful relationships with staff, management, and guests. Possess advanced knife skills, cooking techniques, and culinary knowledge across multiple cuisines with particular emphasis on contemporary mountain dining trends. Demonstrate financial acumen in food costing, portion control, and kitchen profit/loss management with proven ability to meet budget targets. Excel in high-pressure environments while maintaining composure, quality standards, and team morale during peak service periods. Obtain and maintain Washington State Food Worker Card certification to ensure the highest standards of food safety and public health protection in all culinary service operations. For more information please refer to the Washington State Department of Health – Food Worker Card resources and the online food safety course as applicable. Wage and Benefits
The wage for this position is: $28.00 - $31.35/hr + Tips. This is a non-benefited role. All individuals may contribute to the 401(k). An employee must work 1,000 hours in a calendar year to qualify for the discretionary match (there is a 2 year vesting cliff). All individuals accrue sick time at 1 hour per 40 hours worked to a maximum of 64 hours per year. All Team Members may participate in our Ally Health benefit. It provides telemedicine and mental health appointments with no copays or deductibles. It is a $4 deduction per week. It is the policy of Boyne Resorts to recruit, hire and promote in all job classifications and shall not discriminate with regard to race, color, national origin, religion, ancestry, sex, age, sexual orientation, gender identity, disability, veteran status, or any other non-merit factor. Boyne Resorts is committed to valuing individual diversity in the workplace by embracing and benefiting from the diverse views that each person offers. All content in this description reflects current policy and is subject to change. Job postings are not a contract of employment and do not guarantee employment for a specific period.
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Command Mountain Culinary Excellence as Our Sous Chef Leader! Step into a prestigious Sous Chef role where you'll be the culinary visionary driving exceptional kitchen operations while leading a passionate team of culinary professionals in the breathtaking mountains. As the Executive Chef's right hand, you'll orchestrate comprehensive kitchen management while inspiring culinary innovation that transforms premium ingredients into unforgettable mountain dining experiences. Come work and play at Seattle’s home mountain, the Summit at Snoqualmie. Located an hour from Seattle, at the junction where the Pacific Crest Trail crosses Interstate 90. With summer activities ramping up with spectacular Mountain Biking trails and Scenic Lift Rides, there is a lot to do all year long. Responsibilities
Job duties may include, but are not limited to: Execute comprehensive kitchen leadership by strategically overseeing all culinary operations, food preparation, and service delivery while maintaining unwavering quality standards that exceed guest expectations. Drive menu innovation and development by collaborating with the Executive Chef to create seasonal offerings, specialty dishes, and signature mountain cuisine that establishes competitive advantages. Champion cost management excellence by implementing strategic food cost controls, portion management, and waste reduction initiatives that optimize profitability while maintaining quality standards. Lead culinary team development through comprehensive training, mentoring, and performance coaching that elevates individual skills and collective kitchen excellence. Orchestrate kitchen operations during peak service periods, ensuring seamless coordination between stations while maintaining food safety, quality, and timing standards. Master inventory and procurement management by overseeing ordering, receiving, storage, and rotation of all food products while maintaining optimal stock levels and freshness standards. Qualifications
What we are looking for: Master advanced culinary arts through formal culinary education from an accredited institution or equivalent combination of extensive professional experience and demonstrated expertise. Demonstrate exceptional kitchen leadership through proven management experience directing culinary teams in high-volume, fast-paced restaurant or hospitality environments. Excel in comprehensive food service operations including menu development, cost control, inventory management, and staff training with measurable results. Champion food safety and sanitation excellence through current certifications and comprehensive knowledge of health department regulations and industry best practices. Master multilevel communication and leadership excellence, inspiring team performance while building meaningful relationships with staff, management, and guests. Possess advanced knife skills, cooking techniques, and culinary knowledge across multiple cuisines with particular emphasis on contemporary mountain dining trends. Demonstrate financial acumen in food costing, portion control, and kitchen profit/loss management with proven ability to meet budget targets. Excel in high-pressure environments while maintaining composure, quality standards, and team morale during peak service periods. Obtain and maintain Washington State Food Worker Card certification to ensure the highest standards of food safety and public health protection in all culinary service operations. For more information please refer to the Washington State Department of Health – Food Worker Card resources and the online food safety course as applicable. Wage and Benefits
The wage for this position is: $28.00 - $31.35/hr + Tips. This is a non-benefited role. All individuals may contribute to the 401(k). An employee must work 1,000 hours in a calendar year to qualify for the discretionary match (there is a 2 year vesting cliff). All individuals accrue sick time at 1 hour per 40 hours worked to a maximum of 64 hours per year. All Team Members may participate in our Ally Health benefit. It provides telemedicine and mental health appointments with no copays or deductibles. It is a $4 deduction per week. It is the policy of Boyne Resorts to recruit, hire and promote in all job classifications and shall not discriminate with regard to race, color, national origin, religion, ancestry, sex, age, sexual orientation, gender identity, disability, veteran status, or any other non-merit factor. Boyne Resorts is committed to valuing individual diversity in the workplace by embracing and benefiting from the diverse views that each person offers. All content in this description reflects current policy and is subject to change. Job postings are not a contract of employment and do not guarantee employment for a specific period.
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