Village Chef

We just bet $20 million on a vision. Now we need someone extraordinary to bring it to life.

Picture this: You walk into work each morning knowing that what you're building here at Sugar Bowl will ripple through the entire ski industry. That the systems you perfect, the standards you set, and the team you forge will become the blueprint for how mountain dining should be done. This isn't just another F&B management role. This is your chance to rewrite the rulebook.

The Challenge that awaits you

We've doubled the size of our kitchen. We've reimagined four distinct dining experiences. We've invested in technology that lets guests order from firepits while watching the mountain come alive. Now we need someone who can take all of this potential and turn it into something that makes people say, "I've never experienced anything like this on a mountain."

You'll be orchestrating four completely different venues, each with its own personality:

• The Belt Room

— The heartbeat of our village. High-energy, social, alive. Where locals and guests collide over craft cocktails and plates meant for sharing
- The Lodge Deck

— Our crown jewel. QR code ordering, firepits, communal tables, and mountain views that stop conversations mid-sentence. This is where we're proving that innovation and hospitality can dance together beautifully
- The Dining Room

— Classic meets contemporary. Lunch that celebrates alpine comfort food, dinner that creates memories. Indoor elegance, outdoor charm, and standards that never waver
- The Stammtisch

— Our love letter to homeowners. Walk-in buffet, no checks, pure trust. Where familiarity meets excellence and our closest community feels truly at home.

Here's what success looks like

T
he culture of the kitchen is one of perfection. Everything in it's place, spotlessly clean and organized. You walk through the kitchen and your team are on point prepping the same way each day in accordance with the impeccable training you have given them. 

The communication is clear and concise everyone knows what is happening. As the food is weighed, measured and cooked you check it to make sure you are proud to put your name on it. The food is fresh and seasonal celebrating the individual ingredients without over complication or distraction. The plates are warm, the food is piping hot, delicious and delivered with efficiently. 

You visit the Stammtish and make yourself known to the homeowners who are your most important constituency and should be your biggest fans. You recognize the names on the reservation list and know who their children are. You are a critical part of their Sugar Bowl lives.

Throughout your day you are acutely aware of how the team are performing. Guiding, challenging and above all inspiring them.

Why Sugar Bowl?

Sugar Bowl Resort has been proudly independent for over 80 years and is one of the oldest ski resorts in California. Situated atop beautiful Donner Summit, Sugar Bowl has a storied past with ties to Austrian ski culture, Hollywood and Walt Disney. This special community helped bring skiing to "sunny California" since December 1939. Since then, it continues to attract adventurous winter sports enthusiasts a like.

Who you are

• You've spent years in multi-unit F&B management, but you're restless. You've seen how things are usually done, and you know they can be done better. You understand that speed and quality aren't enemies — they're dance partners when you've got the right systems and the right team.

• You're the person who gets excited about revenue opportunities, who sees bottlenecks before they happen, who can train a team member in the morning and strategize with leadership in the afternoon. You think in systems but lead with heart.

• When not in the kitchen you are ahead of the game planning for the next event. Creating menus that leave a lasting impression that you are inpsired to deliver on. You manage your business with the same tenacity as you do your hot line and deliver results. You've got the technical skills — the financial acumen, the operational discipline, the ability to hire and develop talent. But more importantly, you've got the vision to see what's possible and the grit to make it happen.

Why this matters

The ski industry has been serving the same mediocre mountain food for decades. Guests have lowered their expectations because that's all they've known. We're changing that conversation entirely.

When you succeed here, you're not just building a career — you're building a reputation. You're becoming the person who proved that mountain dining can be fast, efficient, innovative, and absolutely excellent all at the same time.

What you will do

• Excellent knowledge of culinary styles and techniques and the passionate ability to prepare them professionally.
• ServSafe Manager Food Handlers certified in proper food handling techniques.
• 3 years or more of Chef or Kitchen Manager leadership role or comparable experience.
• Ability to train kitchen employees in the proper use and cleaning techniques of all equipment and maintain a clean and sanitary facility at all times.
• Office 365 capable.
• Positive "can do" attitude and team spirit.

Daily Operations Excellence

• Ensures compliance with all safety trainings, procedures and SOPs while proactively identifying and addressing any areas of concern.
• Maintains current log of safety SOP sign offs and CA food handlers cards for all staff.
• Enforces 100% adherence to all sanitation standards outlined by the company, state and federal policies and laws.
• Oversees all food ordering, assists in receiving, rotation and storage. Maintains storage facilities and receives food in a manner consistent with company, state and federal policies and laws, including but not limited to, random temperature checks, FIFO rotation, labeling, dating and waste tracking.
• Ensures that daily prep and production lists are completed and that all culinary operations and events are adequately prepped and prepared for service.
• Monitors all food preparation, portioning and plate appearance.
• Ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, and keeping a clean, safe work area

Team Leadership & Development

• Arrives on time, clean, in proper uniform including non-slip shoes. Is the model for all grooming standards.
• Consistently exhibits a positive, upbeat attitude and acts and communicates in a professional manner with internal and external guests, other departments and staff.
• Responsible for all hiring, scheduling, training, development and discipline/coaching of all Village culinary staff.
• Works with Executive Chef on new menu ideas, concepts and cost outs.
• Acts with integrity at all times in sensitive and confidential matters.
• Trains staff on allergen accommodation through menu ingredient training, safe food handling practices and professional and caring guest interaction.
• Executes monthly Sanitation Audits and follows up on any actionable items.
• Follows through on all disciplinary actions with proper documentation, training and guidance in a positive, professional manner.
• Immediately follows up with any equipment malfunctions or breakage to resolve the issue ASAP.
• Attends all weekly department meetings.
• Attend weekly Chef Meetings.
• Attend all 1:1 meetings with General Manger and Executive Chef.

Financial Management

• Schedules staff to budgeted percentage, manages California Meal Break laws and overtime to department standards by working with the Village General Manager.
• Maintains food cost at or below budget through constant portion control and plate review.
• Will take part in & perform all inventories to ensure that all products are accurately counted and recorded.
• Meets or beats Guest Service score targets and responds to feedback in a timely and professional manner.

Guest Experience & Standards

• Works with Village General Manager to teach servers about the food with everyday stand ups.
• Ensures standards of BOH result in consistency of quality and portion size.
• Exercise excellent listening skills with both team members and guests
• Ensure exceptional customer service across all internal and external interactions

Strategic Partnership

• Foster professional working relationships with HR and adhere to all policies and procedures
• Embraces and leads all efforts in composting, recycling and "green" department policies and goals.
• Collaborate with leadership on continuous improvement and innovation

Benefits

• Flexible Time Off
• Employer sponsored 401k plan after 1000hrs (and 1-yr)
• Excellent medical benefits
• Employer-paid life insurance
• Additional voluntary benefits (AD&D, critical illness, etc.)
• Employee Assistance Program
• Telehealth urgent care
• Discounted prescriptions
• Excellent professional and training development
• Free ski and tubing passes for employees
• Free ski passes for dependents
• 50% off food at our cafeterias
• Free group ski and snowboard lessons for employees
• Employee discounted lift tickets for family and friends
• Lift ticket discounts at tons of resorts including 24 destinations thanks to the Mountain Collective  Hotel discounts
• Employee ski reciprocal programs

Sugar Bowl Resort believes that all persons are entitled to equal employment opportunity and does not discriminate against its employees or applicants because of race, color, hair, religion, sex, sexual orientation, gender identity, gender orientation, gender expression, pregnancy, marital status, national origin, citizenship, veteran status, ancestry, age, physical or mental disability, medical condition, or any other status protected by federal, state or local law, ordinance or regulation. Equal employment opportunity will be extended to all persons in all aspects of the employer-employee relationship, including recruitment, hiring, upgrading, training, promotion, transfer, discipline, layoff, recall, and termination.

Salary : $100,000 - $120,000