PURPOSE OF POSITION: A Sous Chef is responsible for assisting the executive banquet chef with daily supervision and direction of kitchen staff. 

RESPONSIBILITIES: 

• Operate the kitchen with great attention to food quality, taste, and presentation 

• Develop new menu items in conjunction with the Resort executive banquet chef 

• Direct kitchen personnel in the absence of the executive banquet chef 

• Carry out administrative functions, including forecasting, payroll, scheduling, recruiting, training, supervising, and disciplining kitchen staff 

• Organize an efficient flow of production and assure quality and portion consistency in recipes 

• Daily Ordering and receiving product based on volume of banquets businesses 

• Ensure proper maintenance of the equipment and facilities 

• Maintain safe and sanitary working conditions in accordance with health codes 

• Able to attend and communicate in Banquet meetings in the absence of the Executive Banquet Chef.  

• Can communicate and work with the Sales and Banquet Setup team  

• Other duties as assigned 

QUALIFICATIONS: 

• Experience in a supervisory capacity in a fine dining restaurant kitchen required 

• Possess a current SafeServe certificate 

• Able to lift and carry a minimum of 40 lbs. 

• Able to withstand frequent up/down, twisting, and repetitive movements 

DATES OF EMPLOYMENT: 

•  Summer 2026

PAY RATE: 

• Pay: $28.00 per hour 

Deer Valley Resort is an Equal Opportunity Employer.