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Executive Sous Chef
Job Description

POSITION:         Executive Sous Chef

UPDATED:          March 1, 2022
SUPERVISOR:  Executive Chef/Culinary Services Director

OVERVIEW: Pats Peak is unique in that it operates year round with an F&B department.  In the winter we are a fast paced 2 - outlet “grab & go” set up (Tradewinds Cafeteria and Twisters Snack Bar), and pub oriented plated menu (Sled Pub) operation.  During the non-ski season we operate two full time banquet halls (complete with air conditioning) that has weddings, private parties, company outings and various business meetings and limited run of the Sun Pub:  Our outdoor summer pub destination. Manage 50 to 70 banquets per season with many events occurring on same day.   F&B operations are 21% of overall ski area revenue mix. See the F&B Schedule for a Monthly Breakdown.
The Executive Chef of the last 20 plus years is desirous of reducing hours and eventual retirement and wants to make sure the operation is handed off to a caring individual that will continue the quality that we offer, nourish the growth of the overall operation, and bring a fresh set of ideas to our culinary operation.  A prospective candidate should have a willingness to share this position and appreciate the opportunity for overlap to ensure a smooth transition.  Once the transition is complete you have a blank canvas to create your quality – first class -  vision. 

  • Previous experience relating to quality and quantity food production (including determining amount of food to be ordered and prepared, ability to plan to ensure food items are ready for service at meal time, etc. Food handling, sauces, meats, stuffing, appetizers, etc.

  • Ability to work as a member of a team with our Assistant Culinary Services Director (ACSD), Banquet Manager, and Sous Chef and all other mountain departments. 

  • Ability to effectively train, coordinate duties and delegate responsibilities to the staff and work with ACSD for training and staffing.

  • Menu design (staying fresh and up with trends) for weddings, pub, etc. 

  • Minimum of 5 years working experience as chef.

  • Maintain kitchen to sanitary conditions where organization and cleanliness is paramount. 

  • Ability to manage and control other members of seasonal and young inexperienced kitchen staff

  • Ability to impact knowledge into junior/young kitchen staff, often of high school ages, when the need arises.  Provide the all-important training to newly recruited cooks and take note of how they progress.

  • Work with Banquet Manager to meet with clients to go over food details of event. 

  • Support ancillary selling channels of overall ski area operations with F&B operations to accommodate group sales, birthday parties, and other events. 

  • Enforce uniform standards and wear at all times while on duty

  • Ability to provide consistent food quality across all outlets. 

  • Assist and train stock person and review ingredients inventory each week. 

  • Readiness to discipline any under-performing kitchen staff


  • Lifting and stairs are required.

  • On your feet for long hours.

  • Ability to work evenings, weekends and holidays.

  • Ability to work in a fast-paced environment.

 WHAT TO EXPECT FROM US: Full time, year- round, salaried position. Compensation is commensurate with experience. Benefits include health insurance, generous profit sharing, & 401k match. Paid vacation and employee education reimbursement.

This position allows the right candidate to demonstrate skill in food production and management, and offers an excellent opportunity for advancement. Work schedules vary, operation is seven days a week. Schedules are influenced by weather conditions and guest attendance.

Pats Peak provides uniforms. Family benefits include complimentary season passes, rentals and lessons; and discounts in our retail shop.


Grab&Go:  https://www.patspeak.com/Things-To-Do/Dining/Cafeterias.aspx
Sled Pub:   https://www.patspeak.com/patspeak/media/PatsPeakMedia/pdf/sledpubmenu2021.pdf
 Banquets: https://www.patspeak.com/Groups-Weddings/Weddings-Banquets.aspx


Have you prepared your own sauces?:

Confirming that you have no problems working nights, weekends, and holidays?:
Have you put a menu together and we’re you responsible for all ingredient preparation?:

Can you run a high volume commercial kitchen and handle the pressures of just such a facility? :

Are you ServSafe certified? :