Sous Chef
Position: Sous Chef
Department: Food & Beverage
Location: Lutsen Mountains
Report To: Head Chef
Status: Year-round Full-time or Part-time
Compensation: $60,000-$70,000 salary (based on experience)
Benefits: Flex Time Off (FTO), healthcare, HSA match, dental, vision, 401(k) matching, on-hill perks, and season passes for yourself and your dependents.
TO APPLY: Email your resume to Caitlin@midwestfamilyskiresorts.com
Seat Overview:
The Sous Chef supports the Head Chef in the daily leadership and execution of kitchen operations. This role bridges culinary leadership and hands-on execution, ensuring food quality, team coordination, and operational readiness across all service periods. The Sous Chef acts as the on-duty kitchen leader when the Head Chef is not present and plays a key role in training, communication, and cross-department coordination within the resort.
Seat Purpose
Support the Head Chef in leading daily kitchen operations to ensure food quality, team efficiency, and consistent execution across all outlets. Act as the on-duty kitchen leader when the Head Chef is unavailable, maintaining standards of safety, cost control, and communication with FOH teams.
Core Accountabilities
- Culinary Execution: Ensure all dishes meet established standards for flavor, presentation, and timing during every service.
- Shift Leadership: Supervise BOH operations during assigned shifts; delegate tasks to maintain smooth line flow, direct workflow, and maintain composure during high-volume service.
- Training & Development: Mentor and train cooks and interns to improve skills, consistency, and knowledge of resort recipes.
- Operational Readiness: Maintain organized stations, verify prep lists, conduct line checks, and ensure proper closing procedures.
- Food Safety & Sanitation: Uphold health and safety standards in food handling, storage, and cleanliness; maintain inspection readiness.
- Cost & Inventory Control: Monitor portioning, product usage, and waste; support inventory counts and purchasing accuracy.
- Cross-Team Communication: Coordinate closely with FOH, Events, Housekeeping, and Facilities teams to ensure seamless timing, accurate information flow, and operational alignment. Communicate menu updates, special requests, and event needs across departments and contribute to MFSR-wide collaboration and consistency.
Culture Fit – This Role Is Right for You If You:
- Take pride in delivering consistent, high-quality food every shift.
- Are comfortable leading from the line and setting the tone during busy service periods.
- Value clear communication and teamwork across kitchen, FOH, and resort departments.
- Stay calm, organized, and solutions focused in fast-paced environments.
- Enjoy coaching others and helping team members grow in skill and confidence.
- Align with a team-first, family-oriented culture where collaboration and accountability matter.
Qualifications & Competencies
- 3+ years of culinary experience with at least 1 year in a leadership or lead line role.
- Strong cooking, organization, and multitasking skills in high-volume environments.
- Knowledge of cost control, inventory systems, and kitchen operations.
- Food safety and sanitation certification required (ServSafe or equivalent).
- Ability to train, motivate, and communicate effectively with diverse teams.
- Availability for nights, weekends, holidays, and variable resort schedules.
Physical & Environmental Requirements
- Ability to stand, bend, and move for extended periods.
- Lift, carry, or move up to 40 lbs regularly.
- Work in hot, fast-paced kitchen and resort environments.
Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. This is not an exhaustive list of all responsibilities, duties, and skills required. All employees may be required to perform duties outside of their normal responsibilities as needed. In addition, as we are a recreational business, availability on peak holiday timeframes and weekends is required.
Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. This is not an exhaustive list of all responsibilities, duties, and skills required. All employees may be required to perform duties outside of their normal responsibilities as needed. In addition, as we are a recreational business, availability on peak holiday timeframes and weekends is required.
