Sous Chef
The Lodge & Spa at Three Forks Ranch

Sous Chef Needed at Luxury Mountain Resort

72,000 sq.ft. Luxury Resort Nestled on the Wyoming/Colorado Border

Savery, Wyoming
Previous experience required
Start Date:
Starts immediately!

The Sous Chef role is essentially to assist the Executive Chef in the overall running of the culinary department. He/She should ensure maximum guest satisfaction through organization, careful planning, directing, and controlling the output, cleanliness, discipline, and morale of the culinary staff.

Job Responsibilities (include, but are not limited to):

  • Interacts with guests to obtain feedback on product quality and service levels
  • Responds to and handles guest problems and complaints
  • Able to make recommendations to the Executive Chef regarding succession planning
  • To be aware of all financial budgets and goals and adhered to
  • To ensure that guests are always receiving an exceptional dining experience
  • Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
  • Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy
  • Ensure that staff meals are of a consistently high standard.
  • Ensure that chefs are always in clean and tidy uniforms and are always presentable to be in guest view
  • Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained
  • Ensure that all culinary standard operational procedure manuals are prepared and updated
  • Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines
  • Ensure that weekly meetings with direct line staff is carried out to provide and collect feedback
  • Collaborative menu planning and correct food preparation for relevant food outlets
  • Be aware of new items, which are introduced onto the market and keep up with the lasted product trends
  • To fully understand the clientele’s needs and desires for each outlet and ensure that the menus are developed to reflect those needs
  • To initiate relevant maintenance reports and work orders supported by the respective follow-up of those items actioned
  • To manage culinary staff fairly and take a personal interest in getting to know them
  • To project a positive and motivated attitude amongst all culinary staff
  • To spend time in the restaurant to ensure that the operation is managed well by the service team
  • To frequently verify that only the highest quality products are used in food preparation
  • To ensure that all food products received at the hotel are of the required standard and quality and that they are stored and rotated correctly
  • Responsible for the supervision of all dishwashers and their activities within the culinary department
  • Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
  • To delegate responsibilities to subordinates as required
  • Coach and counsel employees in a timely manner
  • To act as manager on duty for the hotel as scheduled
  • To assist with the recruitment and help select a suitable culinary team who are able to work within a decentralized management philosophy
  • Identify strengths and weaknesses and provide timely feedback to the individual


  • Fair and firm management abilities with high influencing skills
  • Strong administration skills
  • Creative and innovative
  • Strong knowledge of food and beverage
  • Hands-on approach to all operational aspects
  • Excellent communication skills and computer skills
  • Initiative and Self-motivated
  • Ideal training and coaching skills

Work Environment: The Sous Chef should constantly inspect the maintenance and cleaning of the kitchens and equipment. He should follow up and action the daily and weekly S.O.P.s to ensure a safe and sanitary work environment

Physical Demands: The physical demands of the role include but are not limited to; being on your feet for long periods of time, bending, using step ladders, lifting up to 50lbs, working in a hot environment, working in a cold environment

Hours of Work: Expected hours of work vary by season and business demands. During times of having no guests in-house, a minimum of 40 hours per week is required. During peak season you can be asked to work up to 60-70 hours per week

Preferred Education and Experience:

  • It is preferred that you have a culinary degree from a reputable school
  • You must have at least 10 years of experience in either a high-end restaurant and/or hotel with at least 2 years in a supervisory role

Disclaimer: This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Activities, duties and responsibilities may change, or new ones may be assigned at any time with or without notice


  • Salaried, full-time position (salary based on experience)
  • Eligible for end-of-year bonus
  • Full health benefits; eye, dental, and health after 60 days of employment
  • 401K, paid vacation after 1 year of employment
  • Housing, including electric, propane, and snow removal
  • Phone, internet, and cable
  • Breakfast, lunch, and dinner 365 days of the year
  • 24-hour staff gym
  • Employee discount on spa services, wellness activities, outdoor activities, gift shop


  • Currently, no masking or vaccination mandates for employees or guests
  • With ever-evolving COVID protocols, please know that at any time we could require vaccines and/or masking from our employees and guests
  • If symptomatic will require on-site COVID testing to be done

Please note we are 40 miles from the closest town (Steamboat Springs, CO). Applicants must love the outdoors and thrive in living in a secluded area.  Visit our website to better understand who we are

How to Apply

Email resume and 3 professional references to the Lodge Manager at 

Contact Info