Sous Chef - Winter 26.27

Supervise food preparation and kitchen staff while developing and implementing menu items to ensure food quality, cost control, and adherence to safety regulations. Plan and manage special events with F&B leadership, oversee kitchen operations and compliance, and respond to guest feedback. Build positive interdepartmental relationships and train kitchen employees, maintaining environmental awareness and performing other duties as needed. Work early mornings, evenings, weekends, and holidays for seasonal pay of $20.00 per hour starting late November. Join the culinary team at Snowshoe to provide quality dining experiences alongside chefs and kitchen managers.