Outlet Sous Chef

HOTEL JACKSON

Jackson, Wyoming Outlet Sous Chef

IBERO + FIGS

+ In-Room Dining| Full-Time, Year-Round | Reports to Executive Chef Competitive Salary Benefit Package + 401K • Subsidized Employee Housing • Ski Pass discount + Local Perks Who We Are Hotel Jackson is a boutique luxury hotel on the Town Square in Jackson, Wyoming. We are independently owned, personally operated, and deeply invested in this place. Hospitality here isn't transactional — it's an act of genuine connection. We believe in warmth, authenticity, expertise, and the kind of care that makes guests feel truly at home.

Our mission is simple:

We are here to host. That means anticipating needs, elevating every detail, and delivering impactful memorable moments. The Role We're looking for a Sous Chef to serve as the primary operational leader of the IBERO, FIGS, and in-room dining kitchens — the Executive Chef's direct extension and the person the entire BOH team looks to when the heat is on. You'll lead AM and PM services independently, supervise the full back-of-house team from supervisors to prep cooks, and be accountable for consistency, quality, and the culture of the kitchen on every shift. This is a floor-forward leadership role. You set the tone through your presence, your pace, and the standards you hold — not from the office. When the Executive Chef is focused elsewhere, the kitchen runs because you're running it. We're looking for someone with genuine command authority in a high-level kitchen, a deep respect for the craft of Spanish and Mediterranean cuisine, and the kind of leadership instincts that make a team better over time — not just through the next service. What You'll Own Service Leadership Kitchen operations: lead all AM and PM services with urgency, organization, and calm authority — from prep through close.

Standards execution:

ensure consistency, quality, and plate presentation meet IBERO's standards on every cover, every service, without exception.

Service flow:

manage the pace and cadence of lunch, dinner, and transitional snack service so the kitchen never falls behind and the pass never backs up.

FOH communication:

maintain clear, proactive communication with front-of-house leadership and management so service runs as one seamless operation.

Chef coverage:

operate as the kitchen leader in the Executive Chef's absence — full accountability, full authority, no gaps.

Team Development BOH supervision:

directly supervise all back-of-house employees — supervisors, line cooks, and prep team — with consistent expectations and daily accountability.

Coaching on the floor:

develop supervisors and cooks through active, in-service coaching — not just feedback after the fact, but real-time leadership during prep and service.

Kitchen culture:

set the tone for professionalism, urgency, and mutual accountability; build the kind of kitchen people want to work hard in.

AM/PM continuity:

build strong communication and handoff systems between the AM and PM teams so nothing is lost between shifts.

Operations and Systems Prep management:

ensure prep production aligns with projected business levels — neither over nor under — and that the kitchen is never caught short during service.

Labor efficiency:

maintain proper staffing levels and manage labor with discipline, flagging needs or overages to the Executive Chef proactively.

Ordering and inventory:

assist with ordering, inventory management, receiving, and waste reduction to keep food cost and quality in alignment.

Food safety and sanitation:

maintain ServSafe-level standards across all stations, storage, and prep areas at all times — non-negotiable, every shift.

Opening and closing:

ensure all opening and closing procedures are completed correctly and that the kitchen is left ready for the next service.

Menu contribution:

assist the Executive Chef with menu development, seasonal changes, and tastings — bringing ideas grounded in craft and operational reality. What We're Looking For 3+ years of leadership experience in a high-level, high-volume kitchen — line cook experience alone is not sufficient for this role. Demonstrated ability to run services independently and hold a full BOH team accountable to a consistent standard. Strong knowledge of Spanish cuisine and Iberian culinary tradition; deep familiarity with the flavor profiles, techniques, and ingredients that define the concept. Experience managing prep systems, labor scheduling, and kitchen cost controls. Calm, authoritative presence during high-volume service — you don't raise your voice to raise the standard. Clear, direct communicator with both BOH and FOH teams. ServSafe certification required or willingness to obtain before start date. Genuine investment in developing the people around you — the team's growth is part of your job, not a bonus. Who Thrives Here This is the right kitchen for a Sous Chef who leads by presence and example — someone who takes the craft seriously, holds the standard personally, and builds a team that does the same. The Executive Chef is invested in your development and in building something lasting here. We're looking for someone who wants to build it with us. You'll thrive if you: Lead from the line during service — your presence is what holds the standard, not a checklist. Take genuine ownership of the kitchen's output: every plate, every shift, whether or not the Executive Chef is watching. Invest in your team — supervisors and cooks should be measurably better for having worked under you.

Respect the concept:

you're drawn to Spanish cuisine and want to develop real depth in it. Thrive in a small, high-accountability kitchen where your leadership is visible every day. This may not be the right fit if you: Are looking for a role where you execute rather than lead — this position requires full ownership of the kitchen culture and output. Are not interested in developing cooks and supervisors as a core part of the job. Prefer a larger brigade with more management layers between you and the line. Are primarily drawn here by the lifestyle and plan to fit the work around it. Compensation & Benefits We know Jackson is one of the most expensive places to live in the country. We've built this package to make it work. Competitive salary commensurate with experience Medical benefits (full-time/year-round eligible) Subsidized ski pass + select local perks Employee discounts at the restaurant/bar, and retail outlets How to Apply We review applications seriously, and we ask a few focused questions up front. Please include responses to the following with your application — submissions without them will not be considered. 1. Tenure List your last three kitchen roles with start/end dates (month and year), the concept, your position, and a brief note on why you moved on. 2. Running the Kitchen Tell us about a service or stretch of services you ran independently in the Executive Chef's absence. What was the volume, what challenges came up, and how did you handle them? 3. Developing Your Team Tell us about a cook or supervisor you developed. What was their starting point, what did you invest in, and where did they end up? 4. Spanish Cuisine What is your relationship with Spanish and Iberian cuisine? Where did you develop that knowledge and what aspects of the tradition are you most drawn to? 5. Why Hotel Jackson Why this role — and why now? Tell us what draws you here beyond the location. Hotel Jackson • Town Square, Jackson, Wyoming • hoteljackson.com

Pay:

From $80,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person