Sous Chef
Brundage Mountain Resort
Date Posted May 28, 2025
Location Mccall, ID
Category Culinary
Job type Full-Time
COMPANY DESCRIPTION
Brundage Mountain Resort, located just eight miles from the vibrant mountain town of McCall, Idaho, is more than just a ski destinationit's a lifestyle. Nestled in the heart of the Payette National Forest, Brundage offers an extraordinary opportunity for chefs looking to combine their culinary skills with a love for the outdoors and a strong sense of community.
As an independently owned and operated resort, Brundage is known for its friendly, laid-back vibe and what many call the Best Snow in Idaho. With an average of over 320 inches of annual snowfall, Brundage is a true winter playground. But the adventure doesn't stop when the snow meltssummers bring mountain biking, hiking, scenic chairlift rides, outdoor dining, private catered events, and a popular free concert series that draws locals and visitors alike.
From hearty apres-ski fare to curated dining events, chefs at Brundage have the freedom to be creative, work alongside a close-knit team, and play a key role in crafting memorable guest experiences. The food scene here reflects the spirit of the mountainauthentic, satisfying, and built on quality ingredients.
Team members enjoy great perks, including a free season pass, access to ski and snowboard lessons, and discounts on food, retail, and rentals. The resort also provides employee housing and supports professional development through education assistance programs.
For those who take pride in their craft, thrive in fast-paced, high-volume environments, and seek a lifestyle that blends culinary passion with outdoor adventure, Brundage Mountain Resort offers an exceptional place to grow, connect, and thrive.
JOB DESCRIPTION
Job Summary:
The Sous Chef supports all food outlets, with a primary summer focus on events and wedding catering. Working closely with the Executive Chef, this role ensures smooth and efficient culinary operations, maintains high food quality standards, and leads the kitchen team in delivering exceptional dining experiences. The Sous Chef is responsible for food preparation, inventory management, kitchen sanitation, and staff training while upholding the highest standards of food safety and presentation.
Essential Duties and Responsibilities:
Assist the Executive Chef in overseeing all kitchen operations across multiple outlets, ensuring high-quality food preparation and service.
Lead, train, and manage kitchen staff, emphasizing food safety, sanitation, and proper cooking techniques.
Support menu development and costing for all food outlets, including seasonal and event-specific offerings.
Manage kitchen organization, including receiving deliveries, food storage, and inventory control, while maintaining proper stock rotation and minimizing waste.
Ensure all food preparation aligns with health and safety regulations and industry best practices.
Oversee food presentation to maintain consistency and high standards across all dishes.
Prepare meals efficiently and accurately to meet guest specifications for restaurant service, events, and wedding catering.
Train staff on proper use of kitchen knives and equipment such as grills, ovens, steamers, and warmers.
Managing weekly inventory and ensuring supplies are fresh and of high quality
Monitor and maintain proper cooking, holding, serving, and storage temperatures.
Ensure workstations and kitchen equipment are clean, organized, and properly sanitized.
Assist with kitchen opening, closing, and additional duties assigned
Job Qualifications:
Minimum of 3 years of experience in a high-volume kitchen environment, preferably in events or catering.
Strong culinary skills with a deep understanding of ingredients, food preparation, and kitchen operations.
Experience leading and training kitchen staff in a fast-paced environment.
Serve Safe certification or equivalent as recognized by the state of Idaho.
Proficiency in Microsoft Office products.
Ability to work a flexible schedule, including weekends and holidays at different times of the year
Other Requirements:
Commitment to delivering outstanding customer experiences and exceeding guest expectations.
High level of integrity, professionalism, and a strong work ethic.
Ability to work collaboratively across departments, fostering a positive and cooperative work environment.
Strong problem-solving skills with the ability to remain calm under pressure.
Hands-on approach to operational tasks and kitchen leadership.
Ability to regularly lift at least 50 lbs.
COMPENSATION
this position is: hourly, $20/hr +
APPLICATION INSTRUCTIONS
Brundage Mountain Resort
Date Posted May 28, 2025
Location Mccall, ID
Category Culinary
Job type Full-Time
COMPANY DESCRIPTION
Brundage Mountain Resort, located just eight miles from the vibrant mountain town of McCall, Idaho, is more than just a ski destinationit's a lifestyle. Nestled in the heart of the Payette National Forest, Brundage offers an extraordinary opportunity for chefs looking to combine their culinary skills with a love for the outdoors and a strong sense of community.
As an independently owned and operated resort, Brundage is known for its friendly, laid-back vibe and what many call the Best Snow in Idaho. With an average of over 320 inches of annual snowfall, Brundage is a true winter playground. But the adventure doesn't stop when the snow meltssummers bring mountain biking, hiking, scenic chairlift rides, outdoor dining, private catered events, and a popular free concert series that draws locals and visitors alike.
From hearty apres-ski fare to curated dining events, chefs at Brundage have the freedom to be creative, work alongside a close-knit team, and play a key role in crafting memorable guest experiences. The food scene here reflects the spirit of the mountainauthentic, satisfying, and built on quality ingredients.
Team members enjoy great perks, including a free season pass, access to ski and snowboard lessons, and discounts on food, retail, and rentals. The resort also provides employee housing and supports professional development through education assistance programs.
For those who take pride in their craft, thrive in fast-paced, high-volume environments, and seek a lifestyle that blends culinary passion with outdoor adventure, Brundage Mountain Resort offers an exceptional place to grow, connect, and thrive.
JOB DESCRIPTION
Job Summary:
The Sous Chef supports all food outlets, with a primary summer focus on events and wedding catering. Working closely with the Executive Chef, this role ensures smooth and efficient culinary operations, maintains high food quality standards, and leads the kitchen team in delivering exceptional dining experiences. The Sous Chef is responsible for food preparation, inventory management, kitchen sanitation, and staff training while upholding the highest standards of food safety and presentation.
Essential Duties and Responsibilities:
Assist the Executive Chef in overseeing all kitchen operations across multiple outlets, ensuring high-quality food preparation and service.
Lead, train, and manage kitchen staff, emphasizing food safety, sanitation, and proper cooking techniques.
Support menu development and costing for all food outlets, including seasonal and event-specific offerings.
Manage kitchen organization, including receiving deliveries, food storage, and inventory control, while maintaining proper stock rotation and minimizing waste.
Ensure all food preparation aligns with health and safety regulations and industry best practices.
Oversee food presentation to maintain consistency and high standards across all dishes.
Prepare meals efficiently and accurately to meet guest specifications for restaurant service, events, and wedding catering.
Train staff on proper use of kitchen knives and equipment such as grills, ovens, steamers, and warmers.
Managing weekly inventory and ensuring supplies are fresh and of high quality
Monitor and maintain proper cooking, holding, serving, and storage temperatures.
Ensure workstations and kitchen equipment are clean, organized, and properly sanitized.
Assist with kitchen opening, closing, and additional duties assigned
Job Qualifications:
Minimum of 3 years of experience in a high-volume kitchen environment, preferably in events or catering.
Strong culinary skills with a deep understanding of ingredients, food preparation, and kitchen operations.
Experience leading and training kitchen staff in a fast-paced environment.
Serve Safe certification or equivalent as recognized by the state of Idaho.
Proficiency in Microsoft Office products.
Ability to work a flexible schedule, including weekends and holidays at different times of the year
Other Requirements:
Commitment to delivering outstanding customer experiences and exceeding guest expectations.
High level of integrity, professionalism, and a strong work ethic.
Ability to work collaboratively across departments, fostering a positive and cooperative work environment.
Strong problem-solving skills with the ability to remain calm under pressure.
Hands-on approach to operational tasks and kitchen leadership.
Ability to regularly lift at least 50 lbs.
COMPENSATION
this position is: hourly, $20/hr +
APPLICATION INSTRUCTIONS
Job ID: 479285178
Originally Posted on: 6/1/2025
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