Resort Executive Sous Chef

Employee Perks

• Free Alterra season pass (unlimited, direct to lift at all Alterra resorts)
• Free Alterra season pass for spouse and dependents 25 & under
• 50% off window ticket price at IKON partner resorts
• Free access to Alterra Mountain destinations during time off
• Free ski‑referral letters for employees to use at other mountain resorts during time off
• Free friends & family day‑ski vouchers (Periodic allotment)
• Discounts on Ski & Snowboard Lessons
• Discounts on Ski & Snowboard Rentals
• Discounts on Gear Tune‑Ups
• Discounts on Food & Beverage
• Discounts at Crystal Mountain Retail shops
• Free Crystal branded swag
• Pro deals on gear with 100s of brands
• Discount Marketplace
• Deals on accessories, auto, electronics, entertainment, fitness, food, home, pet supplies, travel, and more
• Employee‑only Night Skiing events
• Employee Housing Available for eligible positions
• Accrued paid time off for eligible positions
• Group health insurance for eligible positions
• 401K benefit and generous match with immediate vesting for all staff members over 18
• Opportunities for growth, advancement, and year‑round employment

Resort Executive Sous Chef

Food & Beverage

F&B Director, Resort Executive Chef

Resort Culinary Teams

Crystal Mountain, Washington

$78,000 - $80,000 DOE, Bonus eligible

The executive sous chef oversees all the kitchens and is responsible for all activities that happen daily by directing Lead Line Cooks on kitchen standards and policies. The role involves managing the Lead Line Cooks and monitoring food preparation, quality and presentation throughout the opening hours of the restaurants and food venues. It also includes controlling food quality, food production, sanitation standards and labor costs.

The executive sous chef reports to the Executive Chef on kitchen activities, coordinates opening and closing of all kitchens, and ensures efficient kitchen operations with a focus on quality, consistency, cost control and sanitation. The sous chef provides training, enforces recipe and food‑preparation standards, and assists with tasks such as transfer and waste documentation, regulation training, equipment repair tickets, and inventory management.

• Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team.
• Assist the Lead Line Cooks in the training of all culinary and stewarding personnel.
• Review, evaluate, and coach all Lead Line Cooks.
• Assist Executive Chef with controlling the day‑to‑day operation of all kitchens, ensuring a high‑quality product and minimal waste.
• Assist with the preparation and creation of all menus, including banquets and daily specials.
• Assist with the organization of food festivals and special culinary events.
• Proper preparation and presentation of all food items in all restaurants.
• Maintain the cleanliness and good working order of all kitchens, refrigerators and storage areas.
• Maintain strict quality control on all food items served.
• Keep an adequate food inventory in all kitchens to ensure an efficient operation.
• Ensure high level productivity and efficiency of the kitchen staff, help with controlling the labor cost as set in the budget.
• Keep the food cost in line with the budget.
• Guide and train Lead Line Cooks and help on the line as needed.
• Ensure all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.
• Evaluate incoming products to assure that quality, price and related goods are consistently met.
• Daily monitoring of all food storage areas for proper food rotation.
• Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Assist Lead Line Cooks with establishing food pars to control waste and over ordering.
• Always support safe work habits and a safe working environment.
• Attend all meetings as directed by the Executive Chef.
• Perform other duties as directed.

• Minimum 5 years of on‑the‑job culinary experience, at least 2 years…