East Village Sous Chef - Winter 2025 - 26

Deer Valley Resort, located in the picturesque Wasatch Mountains of Utah, is a renowned mountain ski destination famed for its classic, consistent quality and welcoming atmosphere. Situated in the historic mining town of Park City, Deer Valley has blossomed into an exciting and diverse ski town that attracts visitors from across the globe every winter season. The resort takes pride in its inclusive and diverse workforce comprised of locals, transplants, seasonal employees from all 50 states, and international students. This blend of individuals creates a vibrant community where all employees, regardless of age or background, feel welcomed, appreciated, and valued. Deer Valley's commitment to its staff is reflected in its long-standing employee retention, with many celebrating multiple seasons, including over 1,100 staff members who have marked their fifth season or more last year alone. The resort offers several appealing perks and benefits to its seasonal staff, including ski perks such as Deer Valley season passes, free skiing or riding privileges at other Alterra Resorts, and select local Utah resorts. Winter staff also enjoy friends and family ski discounts, free staff ski lessons, and discounted equipment rentals. In addition to these ski-related benefits, Deer Valley provides subsidized meals during shifts in dedicated employee dining rooms, affordable seasonal housing options for full-time seasonal staff, and a range of discounts at local restaurants, shops, and services in Park City. Staff members also have access to healthcare options and a 401k plan with company matching, reflecting the company’s dedication to the well-being and long-term security of its workforce. The position of Sous Chef at Deer Valley Resort plays an integral role in maintaining the high culinary standards for which the resort is known. The Sous Chef works closely under the Executive Chef and is responsible for assistance with daily supervision and direction of the kitchen staff to ensure smooth kitchen operations. This role requires a commitment to quality, taste, and presentation of food items served, maintaining Deer Valley's reputation for exceptional dining experiences. A significant part of the Sous Chef's responsibilities includes collaborating with the Executive Chef to develop innovative new menu items, ensuring the culinary offerings remain fresh and enticing. In the absence of the Executive Chef, the Sous Chef steps into the leadership role, directing kitchen staff and managing all operational aspects. This involves important administrative duties such as forecasting kitchen needs, payroll management, employee scheduling, recruiting, training, supervising, and disciplinary actions when necessary. The Sous Chef is also tasked with organizing an efficient production flow, guaranteeing portion consistency across recipes, and overseeing the maintenance of kitchen equipment and facilities. Maintaining safe and sanitary working conditions in compliance with health codes is a critical duty, reflecting Deer Valley’s commitment to food safety and quality standards. The Sous Chef may take on additional duties as assigned to support the overall success of the kitchen operations. This seasonal position offers an excellent opportunity for culinary professionals to gain valuable experience in a high-caliber resort environment during the winter 2025-26 season, with a competitive pay rate of $28.00 per hour. Deer Valley Resort values diversity, quality, and consistent excellence, making it an exceptional place for motivated culinary professionals who are eager to contribute to a winning team and enhance their careers in a dynamic mountain resort setting.

• 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