Sous Chef

The Sous Chef serves as the culinary backbone of the kitchen at an iconic luxury inn in Deer Valley, Utah, working closely with the Restaurant Chef to deliver exceptional dining experiences. This role involves leading the culinary team to ensure the highest standards of quality and innovation in every dish served. The position requires managing kitchen operations, including food preparation, staffing, and inventory management, while collaborating on menu creation and staff training. Candidates should have a culinary certificate or degree and at least two years of experience in a Chef de Cuisine or Sous Chef role at a luxury hospitality property.