Sous chef jobs in Wyoming - 41 jobs

DUTIES AND RESPONSIBILITIES: Preparing meals and food to meet the specifications of guests in timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Knowledge of using kitchen knives and equipment such as grills, ovens steamers and warmers in the food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping workstation and kitchen equipment clean, organized, and sanitized Taking charge of kitchen opening, closing and other side duties as directed by Executive Chef REQUIREMENTS: Exceptional cooking skills Ability to effectively manage the kitchen staff, motivate them and assign fairly Familiarity with the best practices in hotel and catering services industry Knowledge of health and safety standards Proficient in Microsoft Office, Point of sales and restaurant management software Ability to multitask and work under pressure Verbal and written communication skills Attention to detail organizational skills CONDITIONS OF EMPLOYMENT: Applicants with high school diploma, formal culinary training in food preparation and culinary management is a plus. Applicants should have at least 3 years of culinary experience or food service management at a busy restaurant or hotel kitchen. Applicants should be able to demonstrate experience using kitchen equipment through various cooking methods, food preparation techniques and sanitation BENEFITS: Health Insurance: Employee is eligible to apply within 60 days of initial hire. Delta Dental and VSP Vision Insurances: Employee is eligible to apply within 60 days of initial hire. Retirement plan with a 4% match, must complete 90-day probation period. Vol Life Insurance, employee is eligible to apply for additional coverage 31 days of initial hire. Employer Paid Basic Life Insurance Employer Paid Short Term Disability Employer Paid Long Term Disability Northern Arapaho Enterprises II and all subsidiaries follow Indian Preference in hiring and retention per federal law. You must be able to pass a drug screen with negative results (non-safety sensitive positions will not be tested for cannabis) . Employees are expected to know existing Wind River Hotel & Casino policies and know to refer to those policies when necessary.

The sous chef is responsible for overseeing the kitchen staff, managing the day-to-day physical operations of the culinary department including inventory, schedules, and achieving budgeted food costs and acting on behalf of the Executive Chef in their absence. Duties/Responsibilities: Manage activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude. Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards. Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations. Maintain a safe, sanitary, and organized work environment. Manage the training of all new culinary associates and ensure all standards are followed. Monitor inventory and requisitions to maintain adequate supplies of food, leaning supplies, and other food preparation supplies. Resolve conflict situations with associates, customers, or in-house situations as they arise. Perform other duties as may be assigned. Required Skills/Abilities: Strong verbal and written communication skills to positively communicate and instruct employees. Proficient in cooking techniques including but not limited to, charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking. Good organization and leadership skills. Ability to work independently. Good interpersonal, customer service, and communication skills. Education and Experience: Highschool diploma or GED. Specialized culinary training Food safety certification Two (2) or more years of full-service, high-volume sous chef/kitchen management experience preferred. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Wyoming Horse Racing offers competitive wages, health, dental and vision insurance plus paid time off.

Wild Sage Restaurant - Rusty Parrot Lodge We are seeking an experienced PM Sous Chef to join our leadership team. This role is the evening anchor of the kitchen-responsible for execution, team leadership, and maintaining standards during service. The PM Sous works closely with the Executive Chef and AM Sous Chef to ensure consistency, flow, and accountability across all dayparts. This is a hands-on leadership role for a chef who thrives in service, understands systems, and can lead a team calmly under pressure. Key Responsibilities Service & Execution Lead Dinner service at a high level: line execution, pacing, quality control, and pass leadership Ensure all food meets established standards for taste, presentation, and consistency Act as Chef-on-Duty during PM shifts when the Executive Chef is off-site Manage live problem-solving during service (equipment, staffing, timing) Team Leadership Direct and motivate PM cooks with clarity and respect Hold the line accountable for station readiness, cleanliness, and Professionalism Train, coach, and develop cooks with an eye toward long-term growth Enforce standards consistently-no drift, no shortcuts Prep, Systems & Organization Oversee PM prep execution and readiness Ensure proper labeling, rotation, and storage Maintain HACCP, sanitation, and food-safety compliance Communicate cleanly with AM team to ensure seamless handoffs Collaboration & Communication Work closely with Executive Chef on menu execution, changes, and refinements Provide feedback on labor flow, prep efficiency, and menu performance Support ordering, inventory, and cost control as delegated Qualifications 3-5+ years experience in fine-dining or upscale hotel kitchens Prior Sous Chef or strong Lead Line experience preferred Proven ability to run service and manage people simultaneously Strong palate, attention to detail, and organizational skills Calm, professional demeanor under pressure Willingness to work nights, weekends, and holidays as required What We Offer Competitive salary DOE Health benefits Consistent leadership structure and clear expectations A kitchen focused on craft, discipline, and sustainability, not chaos Opportunity for growth within a respected hotel F&B program Who This Is For This role is ideal for a chef who: Wants to be a true second-in-command Takes pride in execution and leadership Understands that great service comes from preparation, systems, and standards Is ready to step into real responsibility and ownership

Job Description Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it's your first time seeing the mountains, or you already call them home, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. Join the Grand Teton Lodge Company for a season, or stay for a career at one/many of our 40+ resorts. From day one, you'll receive some of the highest compensation rates in the industry, free access to Grand Teton and Yellowstone National Parks, Employee housing, free activities, 40% retail discounts, the chance to grow through Epic Service - our leading training and development program, and wellness benefits to fuel your success. Job Summary: You are expected to adhere to the company's mission, vision and value statements. Be knowledgeable of the company's management systems, policies and initiatives for Hospitality, Environmental, and Health and Safety. You have specific responsibilities within these areas and are expected to understand them. Directly responsible for your line level crew. Ensures that all items are prepared and presented to the Executive Sous Chef's specifications. Ensures that the kitchen is kept in a neat, clean and orderly condition according to federal health policies and Brand standards. Job Specifications: Starting Wage: $51,000 Employment Type: Summer Seasonal 2026 Shift Type: Full Time hours available Minimum Age: At least 18 years of age Housing Availability: Yes Job Responsibilities: Supervise and, if necessary, assists cooks during service. Requisition food for next day's menu. Ensure that the Kitchen Crew is completely staffed and scheduled accordingly. Ensure that each station has the proper amount of ingredients to start the prep work. Follow guideline requirement of our Brand Standards. Oversee the restaurants to ensure smooth operation and proper stocking. Oversee clean up of entire kitchen after service is over according to brand standards. Schedule all prep work to be done so cooks can take a 30-minute break Ensure that the hot line is set up and well stocked with every item. Explain menu items to restaurant staff and answer any pertinent questions. Make sure all kitchen staff follow the principles of serve safe and participates in safe knife handling training. Outline daily assignments for each station. Assist any of the crew as needed. Handle any problems that arise during restaurant service. Must be able to come up with daily specials. Must be flexible and adapt to changes, other duties as assigned Job Requirements: 1 year Sous chef experience 2 years line cook experience Required to live on property in assigned housing or employee RV park Preferred Skills: Multi-outlet resort experience Cold and hot food preparations Knowledge of different stations like grill, garde manger and sauté High volume cooking What's In It For You? FREE Dormitory Housing (including linens and all utilities) or Full Hook-Up RV Sites FREE Wi-Fi FREE National Park Pass to Grand Teton National Park and Yellowstone National Park FREE Participation in guest activities: Horseback rides, kayak and boat rentals, lake cruises & scenic raft tours, 200 miles of hiking trails and THE greatest perk ever - living in one of the most picturesque national parks! FREE Recreation Program and complimentary use of Rec Halls, Employee Gyms (Climbing Wall at JLL) and watersports equipment. 40% retail discounts plus online ProDeals 20% grocery and restaurant discounts $112/week Meal Plan covers 3 meals/day in the employee cafeteria (mandatory for dorm residents, optional for RVers, FREE for Salary roles) Before you apply, visit **************************** for detailed information about housing and other information you will find helpful. We are committed to environmental stewardship and sustainability through zero waste, energy and water conservation, green dining and retail, volunteerism, and education. Grand Teton Lodge Company offers an amazing place to live and work, as well as staff housing. ************************** The expected pay range is $51,000. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 512843 Reference Date: 12/09/2025 Job Code Function: Back of House

Join Our Campus Community! Thank you for your interest in joining the University of Wyoming. Our community thrives on the contributions of talented and driven individuals who share in our mission, vision, and values. If your expertise and experience align with the goals of our institution, we would be thrilled to hear from you. We encourage you to apply and become a valued member of our vibrant campus community today! Why Choose Us? At the University of Wyoming, we value our employees and invest in their success. Our comprehensive benefits package is designed to support your health, financial security, and work-life balance. Benefits include: Generous Retirement Contributions: The State contributes 14.94% of your gross salary, and you contribute 3.68%, totaling 18.62% toward your retirement plan. Exceptional Health & Prescription Coverage: Enjoy access to medical, dental, and vision insurance with competitive employer contributions, that include 4 deductible options to suit your needs. Paid Time Off: Benefit from ample vacation, sick leave, paid holidays, and paid winter closure. Tuition Waiver: Employees and eligible dependents can take advantage of tuition waivers, supporting continuous education and professional growth. Wellness and Employee Assistance Programs: Stay healthy with wellness initiatives, counseling services, and mental health resources. At the University of Wyoming, we are committed to creating a supportive and enriching workplace. To learn more about what we offer, please refer to UW's Benefits Summary. JOB TITLE: Executive Chef I JOB PURPOSE: Step into a brand-new, state-of-the-art dining hall featuring nine distinct culinary stations, each with its own kitchen, atmosphere, and creative potential. As our Executive Chef I, you'll help shape the entire dining experience-curating innovative menus, sourcing exceptional ingredients, and elevating quality standards across a large-scale operation. This is an exciting opportunity to work with cutting-edge equipment and explore a wide spectrum of global cuisines, bringing your creativity to life every single day. You'll collaborate with a passionate team, mentor emerging talent, and play a pivotal role in defining how thousands of students, faculty, and guests experience food on campus. If you're energized by variety, inspired by innovation, and driven to create unforgettable dining experiences, our new dining hall is your next great kitchen. Responsible for overseeing all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. Assist in budgeting, develop/maintain relationships with vendors/suppliers, and provide strategic input to the overall food service operations on campus. This position has been deemed essential as addressed in the University of Wyoming's Employee Handbook. Employees in essential positions may be required to work during emergency closures and winter closure based on the nature of their job duties and the reasons for the closure. ESSENTIAL DUTIES AND RESPONSIBILITIES Menu Development: Create innovative and seasonal menus that reflect culinary trends, satisfy guest preferences, and complement our overall cuisine. Production and Execution: Oversee the production of menu items, ensuring the highest quality, consistency, and presentation standards are met. Team Leadership: Lead, train, and inspire a team of cooks and bakers, fostering a collaborative and creative work environment. Ingredient Sourcing: Select and source premium ingredients, establish relationships with suppliers, and manage inventory to minimize waste. Quality Control: Maintain strict quality control measures to ensure that all menu items meet or exceed our standards. Budget Management: May assist with the department's budget, controlling costs while maintaining quality. Menu Costing: Calculate food costs, establish pricing, and monitor profitability. Kitchen Sanitation: Uphold cleanliness and sanitation standards in the kitchen, ensuring compliance with health and safety regulations. Innovation: Stay updated with industry trends and emerging techniques to continuously evolve and improve the dining program. Collaboration: Work closely with others to ensure seamless integration of offerings with the overall menu. Interface with customers and plan events. SUPPLEMENTAL FUNCTIONS: Review and update department training materials. Maintain production records, update computer information on cost of recipes. Other duties as assigned. COMPETENCIES: Attention to Detail Developing Organizational Talent Service Orientation Innovation Adaptability Technical/Professional Knowledge MINIMUM QUALIFICATIONS: Education: Associate's degree in culinary arts or equivalent combination of education and experience Experience: 5 years supervisory experience in large scale dining facility Required licensure, certification, registration, or other requirements: ServSafe certification or the ability to obtain within 6 months Allergy training (e.g., AllerTrain) or the ability to complete training within 6 months Valid driver's license with a motor vehicle record (MVR) compliant with the University Vehicle Use Policy. KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge of: Food production and quality management for a comparable-sized operation. Supplies, equipment, and/or services ordering and inventory control. Applicable federal, state, and local codes, rules, and regulations. Quantity food preparation, services, procedures, and practices. Nutritional value, adaptabilities, and uses of various foods. Mathematical calculations used to determine the number of servings in a given amount of food. Planning and coordination of food production and service in a retail and/or institutional setting. Menu planning, recipe development, food preparation methods, payroll, event costing, inventory management and food ordering. Catering and banquet service supervision and management. Computerized menu management systems and electronic order entry systems. Alcoholic beverage service management. All cuisines including vegetarian, ethnic, and religious observations. Current culinary market/trends and creative food presentation. General accounting, budgeting, and financial procedures. Skills and Abilities to: Manage budgets and plan price assessments. Manage time to meet project/event deadlines. Lift 50 to 100+ pounds regularly. Plan work schedules and assign duties. Plan a variety of menus. Coordinate quality assurance programs in area of specialty. Cook and prepare a variety of foods. Communicate effectively, both verbally and in writing. Foster a cooperative work environment. Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation. Use personal computers and basic software applications including spreadsheet and word processing applications. Organize and present to a variety of constituencies. WORKING CONDITIONS: Standard kitchen and food service environment with regular exposure to heat from ovens, grills, and stoves, as well as cold from storage facilities. Maintain the same position for extended periods, such as while cutting vegetables or working behind stations. Exposure to various hazards associated with food service and preparation as expected. May be required to lift objects up to 50 lbs. with or without reasonable accommodation. REQUIRED APPLICATION MATERIALS: Complete the online application. The department additionally requests candidates upload the following document(s) for a complete application: Cover letter Resume or C.V. Contact information for four work-related references (references will only be contacted if you are selected as a finalist for the position). This position will remain open until filled. Complete applications received by 12/12/2025 will receive full consideration. **Due to a current system limitation, you may only be prompted to upload your resume/CV and a Cover Letter. To ensure your application is complete, we recommend you put all of your application materials into one file with your cover letter. However, if you're experiencing any issues in doing so, please send any additional application materials to ****************, and a recruiter will manually add them to your application packet. To help us process your application more efficiently, please include the 6-digit job ID number (located at the bottom of the job posting) in your email. WORK LOCATION: On-campus: This position provides vital support to campus customers, and the successful candidate must be available to work on campus. WORK AUTHORIZATION REQUIREMENTS: The successful candidate must be eligible to work in the United States. Sponsorship for H-1B work authorization or work visa is not available for this position. HIRING STATEMENT/EEO: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. In compliance with the ADA Amendments Act (ADAAA), if you have a disability and would like to request an accommodation to apply for a position, please contact us at ************ or email ****************. ABOUT LARAMIE: The University of Wyoming is located in Laramie, a charming town of 30,000 residents nestled in the heart of the Rocky Mountain West. The state of Wyoming continues to invest in its only 4-year university, helping to make it a leader in academics, research, and outreach with state-of-the-art facilities and strong community ties. We invite you to learn more about Laramie by visiting the About Laramie website. Located in a high mountain valley near the Colorado border, Laramie offers both outstanding recreational opportunities and close proximity to Colorado's Front Range and the metropolitan Denver area. Laramie's beautiful mountain landscape offers outdoor enjoyment in all seasons, with over 300 days of sunshine annually. For more information about the region, please visit ************************

Substitute/Substitute Cook`s Helper Date Available: 2025-2026 Cook's Helper Substitute Position pays $14.26/hour Applicants must be able to pass a state and federal fingerprint background check. RESPONSIBILITIES: Maintains the highest standards of safety and cleanliness in the kitchen, storage, and dining area Follows state health and safety standards Assists in prepararation of food according to a planned menu Performs additional duties as assigned by the Food Service Manager DEMANDS OF THE JOB: Need lower body strength to stand and walk throughout the work day Upper body strength to lift and carry 50 lbs. Climb step stool and lift boxes overhead to stack on shelves Job Description Fremont County School District No. 24 is an equal opportunity employer.

Support Staff/Lunchroom Cook/Helper Carbon County School District No. 2 COOK'S HELPER Saratoga Schools Up to 25 hours per week; beginning hourly rate of pay $14.72; for up to 177 days per year based on school calendar. *Heavy lifting, standing for extended periods of time, flexible job duties, cafeteria set-up, cleaning, and food preparation. Apply online at ************ OPEN UNTIL FILLED Carbon County School District No. 2 is an Equal Opportunity Employer

Substitutes Substitute Cook's Helper Sheridan County School District 2 is looking for positive, professional, and motivated Substitute Cooks to join our team! HOURLY RATE: $15.69 QUALIFICATIONS: 1. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. 2. Ability to follow directions. 3. Excellent communication and interpersonal skills. 4. Ability to stand for extended periods of time and lift up to 40 pounds. ?5. Ability to safely use cleaning equipment and supplies. REPORTS TO: Kitchen Supervisor/Food Services Director JOB GOAL: Assist in the operation of the kitchen by doing the jobs assigned to the best of one's ability. PERFORMANCE RESPONSIBILITIES: 1. Assist in food preparation such as washing, cutting, peeling, and slicing ingredients; serve food during breakfast and/or school lunches; refill condiments or other supplies as needed. 2. Perform daily cleaning tasks such as sanitizing kitchen equipment, utensils, and work areas. 3. Stock and organize a variety of items in the kitchen including food, milk, dishware and utensils. 4. Learn a variety of kitchen tasks as practical in order to fill in or assist as directed by the kitchen supervisor. 5. Learn to operate kitchen equipment properly and to use tools in a way that is safe, efficient, sanitary, and economical of time and materials. 6. Follow all food safety and sanitation guidelines. 7. Be punctual, neat, clean, and ready to work and have a good attitude toward associates and all others at work. 8. Complete other tasks as assigned, with minimal supervision. TERMS OF EMPLOYMENT: Employment is on an as-needed basis. Job category: Substitute Exemption Status: non-exempt Days/year: variable Hours/day: variable Insurance Eligibility: no benefits Contract position: no EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board's policy on Evaluation of Classified Personnel. The closing date displayed is a guideline for candidates and hiring committees. All job postings shall be open for a minimum of five days before they are filled. Once five days have elapsed, committees may begin selecting, interviewing, and hiring qualified candidates. An application is not a guarantee for an interview. Interested candidates are encouraged to apply early, as job postings may close sooner than the listed close date. This job description serves as a representative summary of the types of duties and responsibilities that will be required of this position and shall not be construed as a declaration of the specific duties and responsibilities of any particular position. Employees may be requested to perform job-related tasks other than those specifically presented in this description. Fair Labor Standards Act exemption status(exempt/non-exempt from overtime) is designated by position. Sheridan County School District No. 2 is an Equal Opportunity Employer and actively supports the Americans with Disabilities Act and will consider reasonable accommodations. Wyoming State Statute requires any employee initially hired by SCSD2 on or after July 1, 1996, to pass a criminal background check with DCI (Department of Criminal Investigation). Sheridan County School District No. 2 does not discriminate on the basis of economic status, intellectual ability, race, color, national origin, sex, sexual orientation, gender identity, transgender status, age, disability, or religion in admission or access to, or treatment of employment in, its educational programs or activities. Inquiries concerning Title VI, Title IX, Section 504, and ADA may be referred to Sheridan County School District No. 2: Title IX Coordinator Human Resource Director 201 N. Connor St. Sheridan, WY 82801 ************ Section 504 Coordinator Special Services Director 201 N. Connor St. Sheridan, WY 82801 ************

Assistant Sous Chef REPORTS TO: Executive Sous Chef/Executive Chef DEPARTMENT: Food & Beverage CLASSIFICATION: Seasonal Full Time FLSA STATUS: Non-Exempt Job Duties Responsible for overseeing cleanliness, prep, and quality of food for all restaurant operations. Knowledgeable about all products and locality of those products. Has a vast knowledge of product placement within all restaurant location(s). Has the ability to manage their own as well as other people's time efficiently. Provides adequate communication with line level employee's as well as MODs (Managers of Duty). Helps with menu ideas, including the research of food, ingredients, food trends, and composing and developing ideas for the menu. Understands general food and labor cost principals. Is responsible for keeping tabs on pars and managing not only the inventory of their stations, but the stations of lower level employees in a way that minimizes waste while keeping pars at their proper levels. Has knowledge and is able to enforce company-wide policies. Actively help Chefs with supervision and quality control Be able to direct staff, in absence of Chefs to meet goals and expectations of restaurant Set an example to all new staff and be able to instruct on kitchen protocol Be able to assist Chefs on special projects, overall kitchen management, and menu development Be constantly aware of the clock to ensure proper readiness for all service periods Be able to follow exact instructions with a sense of urgency Responsible to learn all food products Has the ability to safely handle knives, mandolins, slicers, blenders and various other kitchen equipment Has excellent knowledge of, and can execute, the fabrication of fish/meats and can train others to do so Adheres to JHMR/Teton Co. Health Dept. Hand Washing Policy Demonstrates proper hygiene Is a team player Can talk to and serve public if needed. Report anything that needs immediate attention to the appropriate manager Work with all restaurant staff to better serve guest Assist management in maintaining a clean and organized kitchen at all times Always on time and in proper uniform at beginning of shift including proper footwear *Employees are held accountable for all duties of this job Job Qualifications Knowledge, Skills & Ability Excellent knowledge of food products and handling Be able to safely operate all kitchen equipment Extremely strong understanding of restaurant work Willingness to learn preparation and handling of ingredients Able to multitask on various levels under very high stress levels Strong understanding of personal hygiene and sanitation techniques as they pertain to restaurant work Can effectively communicate between language barriers. Education or Formal Training High school diploma or equivalent Formal culinary training preferred Servesafe or equivalent preferred Experience Minimum 2-4 years fine dining experience required Material and Equipment Directly Used All kitchen equipment Knives and other sharp tools Chemicals and other cleaning products Raw and fresh foods Working Environment/Physical Activities: Heavy lifting to 50lbs Kitchen Hot or Cold line Walk-in Coolers and Freezers Trash Recycling Room Execution of meals under various conditions of heat and stress Benefits & Perks Free JHMR ski pass Free START bus pass Discounts at JHMR Food & Beverage locations Discounts at JHMR Retail/Rental locaitons Pro Deals with ExpertVoice, Outdoor Prolink, Smith, Sweet Protection, & more! Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job.

Banquet Sous Chef Department: Food & Beverage Classification: Year-Round | Full-Time | Exempt Reports To: Executive Sous Chef Join our culinary team and help deliver unforgettable experiences in the heart of the Tetons. As Banquet Sous Chef at Jackson Hole Mountain Resort, you'll support the planning and execution of high-end events, weddings, and private functions across the resort. This role is ideal for a detail-driven chef with experience managing large-scale food service and a passion for excellence. What You'll Do: Lead prep and execution of banquet and event menus Maintain food quality, presentation, and sanitation standards Supervise and mentor line cooks and banquet team members Coordinate closely with FOH staff to ensure seamless service Maintain prep lists, logs, and par levels Uphold JHMR's commitment to fine dining and guest satisfaction What We're Looking For: 2+ years in a sous chef or banquet chef role Proven experience in high-volume or catering environments Strong leadership and organizational skills Culinary degree preferred; ServSafe certification a plus Ability to work weekends, holidays, and variable hours Work Perks: Work in one of the most iconic resort destinations in North America Professional growth within a high-performing culinary team Mountain access and employee resort benefits Apply now and help us create remarkable events in a world-class setting. EEO STATEMENT Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The sous chef is responsible for overseeing the kitchen staff, managing the day-to-day physical operations of the culinary department including inventory, schedules, and achieving budgeted food costs and acting on behalf of the Executive Chef in their absence. Duties/Responsibilities: Manage activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude. Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards. Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations. Maintain a safe, sanitary, and organized work environment. Manage the training of all new culinary associates and ensure all standards are followed. Monitor inventory and requisitions to maintain adequate supplies of food, leaning supplies, and other food preparation supplies. Resolve conflict situations with associates, customers, or in-house situations as they arise. Perform other duties as may be assigned. Required Skills/Abilities: Strong verbal and written communication skills to positively communicate and instruct employees. Proficient in cooking techniques including but not limited to, charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking. Good organization and leadership skills. Ability to work independently. Good interpersonal, customer service, and communication skills. Education and Experience: Highschool diploma or GED. Specialized culinary training Food safety certification Two (2) or more years of full-service, high-volume sous chef/kitchen management experience preferred. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work late nights and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Starting pay salary $58,000.00/year. Wyoming Horse Racing offers medical, dental, and vision insurance plus paid time off. Must be 21 years or older and able to pass pre-employment background check and drug screen.

Substitute/Substitute Cook/Helper Needed in all locations on an as needed basis. Beginning hourly pay of $13.32 *Heavy lifting, standing for extended periods of time, flexible job duties, cafeteria set-up and cleaning Carbon County School District No. 2 is an Equal Opportunity Employer

Banquet Sous Chef Department: Food & Beverage Classification: Year-Round | Full-Time | Exempt Reports To: Executive Sous Chef Join our culinary team and help deliver unforgettable experiences in the heart of the Tetons. As Banquet Sous Chef at Jackson Hole Mountain Resort, you'll support the planning and execution of high-end events, weddings, and private functions across the resort. This role is ideal for a detail-driven chef with experience managing large-scale food service and a passion for excellence. What You'll Do: Lead prep and execution of banquet and event menus Maintain food quality, presentation, and sanitation standards Supervise and mentor line cooks and banquet team members Coordinate closely with FOH staff to ensure seamless service Maintain prep lists, logs, and par levels Uphold JHMR's commitment to fine dining and guest satisfaction What We're Looking For: 2+ years in a sous chef or banquet chef role Proven experience in high-volume or catering environments Strong leadership and organizational skills Culinary degree preferred; ServSafe certification a plus Ability to work weekends, holidays, and variable hours Work Perks: Work in one of the most iconic resort destinations in North America Professional growth within a high-performing culinary team Mountain access and employee resort benefits Apply now and help us create remarkable events in a world-class setting. EEO STATEMENT Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.

Sous Chef Reports To: Executive Sous Chef Department: Food & Beverage Classification: Seasonal Full Time FLSA Status: Exempt LOCATION: Quick Service, Fast Casual, Fine Dining Locations - Piste Mountain Bistro, Trapper's, Tram Dock, Casper Restaurant, Rendezvous Alpine Kitchen Functions of the Role Assist Executive Sous Chef in day to day operations of Bridger Restaurant Ensure proper sanitation techniques are followed. Making sure all food items are fresh, FIFO, labeled and dated. Making sure all temperature logs, prep lists and all checklists are followed and completed daily. Ensure proper daily set up of your assigned areas. Ensure recopies are being followed as well as plate presentation. Tasting all food items that are being prepared to ensure excellent quality. Keeping pars on all food items as requested by Executive Sous Chef. Uphold all Culinary Standards in absence of Executive Sous Chef. Excellent attitude always. Ensuring all kitchen employees are clean and in proper uniform. Assist Executive Sous Chef with daily shift meetings for front and back of the house. Ensuring all cooks are ready for service everyday as determined by the Management Team. Communicating well with Management Team and all employees. -- Employees are held accountable for all duties of this job-- Supervisory Duties Responsible for all back of house staff. Ensuring all back of house operations run smoothly and efficiently. Ensuring all sanitation practices are being performed by staff. Number of Direct Reports: 18 Number of Total Reports: 18 Are you the right fit? Below are some traits an exemplary candidate possesses: Knowledge of all back of house operations. Excellent Culinary Skill Set Ability to handle large volume as well as a large crew. Able to work the line proficiently, be a team player and be able to motivate your crew daily Culinary degree preferred but not required. Minimum of two years in a sous chef or other supervisory position in the kitchen. Requires experience in all aspects of the kitchen. Good track record or previous work experience. Working Environment and Physical Capabilities Able to lift 50 pounds. Able to stand and work for long periods of time if requested. Capable of riding gondola to get to work each day. Able to handle changes of temperature. Benefits & Perks: FREE Ski Pass FREE START Bus Pass JHMR Retail/Rental Discounts JHMR Food & Beverage Discounts Pro Deals with Outdoor Prolink, Expert Voice, Smith, Sweet Protection and more! Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Manages menu planning, preparing, and apportioning foods and minimizing spoilage and waste. Handles requisition and purchase of food and related supplies, and controls portion costs. Duties/Responsibilities: Coordinate activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude. Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards. Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations. Maintain a safe, sanitary, and organized work environment. Monitor staffing levels to comply with budget requirements. Participate in interviewing, selecting, training, and developing staff. Notify the Executive Chef of any variances in production, personnel needs, inventory requirements, and general status of kitchen operations. Resolve conflict situations with associates, customers, or in-house situations as they arise. Manage ongoing staff training and development. Perform other duties as may be assigned. Required Skills/Abilities: Good interpersonal customer service, and communication skills. Strong verbal and written communication skills ServeSafe Certification Basic math and computer skills Education and Experience: Degree in Culinary Arts, Food Management, or equivalent work experience preferred. Three years full-service high-volume Sous Chef / Kitchen Management experience preferred. Physical Requirements: Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear. Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell. Employees must be able to lift, push or pull up to 50 pounds. Wyoming Horse Racing offers competitive salary and sign on bonus plus paid time off, medical, dental, vision and life insurance. Must be 21 or older and able to pass drug screen and background check.

Sous Chef Reports To: Executive Sous Chef Department: Food & Beverage Classification: Seasonal Full Time FLSA Status: Exempt LOCATION: Quick Service, Fast Casual, Fine Dining Locations - Piste Mountain Bistro, Trapper's, Tram Dock, Casper Restaurant, Rendezvous Alpine Kitchen Functions of the Role Assist Executive Sous Chef in day to day operations of Bridger Restaurant Ensure proper sanitation techniques are followed. Making sure all food items are fresh, FIFO, labeled and dated. Making sure all temperature logs, prep lists and all checklists are followed and completed daily. Ensure proper daily set up of your assigned areas. Ensure recopies are being followed as well as plate presentation. Tasting all food items that are being prepared to ensure excellent quality. Keeping pars on all food items as requested by Executive Sous Chef. Uphold all Culinary Standards in absence of Executive Sous Chef. Excellent attitude always. Ensuring all kitchen employees are clean and in proper uniform. Assist Executive Sous Chef with daily shift meetings for front and back of the house. Ensuring all cooks are ready for service everyday as determined by the Management Team. Communicating well with Management Team and all employees. -- Employees are held accountable for all duties of this job-- Supervisory Duties Responsible for all back of house staff. Ensuring all back of house operations run smoothly and efficiently. Ensuring all sanitation practices are being performed by staff. Number of Direct Reports: 18 Number of Total Reports: 18 Are you the right fit? Below are some traits an exemplary candidate possesses: Knowledge of all back of house operations. Excellent Culinary Skill Set Ability to handle large volume as well as a large crew. Able to work the line proficiently, be a team player and be able to motivate your crew daily Culinary degree preferred but not required. Minimum of two years in a sous chef or other supervisory position in the kitchen. Requires experience in all aspects of the kitchen. Good track record or previous work experience. Working Environment and Physical Capabilities Able to lift 50 pounds. Able to stand and work for long periods of time if requested. Capable of riding gondola to get to work each day. Able to handle changes of temperature. Benefits & Perks: FREE Ski Pass FREE START Bus Pass JHMR Retail/Rental Discounts JHMR Food & Beverage Discounts Pro Deals with Outdoor Prolink, Expert Voice, Smith, Sweet Protection and more! Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.

Cooks Helper JobID: 682 Support Staff/Lunchroom Cook/Helper Additional Information: Show/Hide Carbon County School District No. 2 COOK'S HELPER Saratoga Schools Up to 25 hours per week; beginning hourly rate of pay $14.72; for up to 177 days per year based on school calendar. * Heavy lifting, standing for extended periods of time, flexible job duties, cafeteria set-up, cleaning, and food preparation. Apply online at ************ OPEN UNTIL FILLED Carbon County School District No. 2 is an Equal Opportunity Employer