Appalachian Ski Mtn. is seeking an experienced and motivated Sous Chef to join our culinary leadership team. The Sous Chef will work closely with the Executive Chef to lead daily kitchen operations, maintain high culinary standards, develop our team, and deliver an exceptional dining experience to our guests. This is an excellent opportunity for a culinary professional who enjoys a fast-paced resort environment and wants to grow as a leader while working alongside an experienced Executive Chef. Key Responsibilities Work closely with the Executive Chef on menu development, recipe execution, food quality, and seasonal culinary programs. Assist with daily leadership and supervision of the culinary team. Support hiring, onboarding, training, coaching, and development of culinary staff. Lead by example and maintain a professional, respectful, and team-oriented kitchen environment. Oversee food preparation and ensure recipes, portions, presentation, and quality standards are consistently followed. Ensure proper food safety, sanitation, storage, labeling, dating, and temperature-control procedures. Assist with ordering, receiving, inventory management, and proper product rotation. Help maintain appropriate food costs and minimize waste. Communicate effectively with the Executive Chef and other members of the hospitality team. Step into a leadership role during service and ensure the kitchen operates efficiently and professionally. Assist the Executive Chef with special events, catering, banquets, and other resort culinary operations. Help establish and maintain kitchen standards, procedures, and systems. Provide hands-on culinary leadership during both peak season and offseason operations. Perform other culinary and operational duties as assigned by the Executive Chef.

Education & Experience Required:

Minimum two-year degree in Culinary Arts, Culinary Management, or a related culinary field from an accredited culinary institution. Professional culinary experience in a restaurant, hotel, resort, country club, institutional, or high-volume food-service environment. Demonstrated ability to lead and motivate a culinary team. Strong knowledge of food preparation, cooking techniques, food safety, sanitation, and kitchen operations. Ability to work effectively in a fast-paced environment while maintaining quality and organization.

Preferred:

Previous Sous Chef or culinary leadership experience. Resort, hotel, banquet, or high-volume seasonal operation experience. Experience with menu development, food-cost management, inventory, and staff training. ServSafe certification or equivalent food-safety certification. Seasonal Availability The Sous Chef must be prepared for the demands of a ski-resort operation during peak season . During the ski season, this position requires: Availability to work nights and weekends . Flexibility to work holidays and during periods of increased business volume. Ability to work a variable schedule based on resort operations, events, and guest demand. Reliable attendance and punctuality are essential. What We're Looking For We are looking for someone who: Takes pride in their craft. Leads from the front and isn't afraid to get their hands dirty. Communicates clearly and professionally. Holds themselves and others accountable. Has a passion for developing people. Can remain calm and organized under pressure. Understands that great hospitality starts with a great team. Wants to grow professionally and contribute to building a strong culinary culture. Leadership Partnership The Sous Chef will work directly with the Executive Chef as a key member of the culinary leadership team. Together, the Executive Chef and Sous Chef will focus on: Menus Staff Development Training Food Preparation Quality Food Safety Cost Control Kitchen Organization Service Execution Guest Experience The successful candidate will have the opportunity to take on increasing responsibility and grow within the culinary operation.

Job Type:

Full-time Pay:

From $24.00 per hour

Work Location:

In person