Sous Chef - Baking & Pastry

Position Summary

Brighton Resort is seeking an experienced and versatile Sous Chef with a strong emphasis on baking and pastry arts to join our high-altitude culinary team. Located in the heart of Big Cottonwood Canyon, Utah, our resort offers a variety of food and beverage outlets—including a cafeteria, full-service restaurant, quick service restaurants, grab and go, a coffee shop, and events and catering—spread across a rugged mountain environment.

This position is ideal for someone passionate about the culinary arts who is also committed to improving the guest experience by exemplifying and fostering a positive, customer-focused attitude. The ideal candidate will bring creativity, leadership, and adaptability to the entire operation while thriving in a dynamic, seasonal setting. Strong logistical awareness is essential, as transporting food between mountain venues can be challenging due to limited infrastructure and seasonal weather conditions.

Compensation: $23-$26 an hour plus tip pool

• Culinary and Operational Leadership

  • Support the Executive Chef and operations managers in managing daily kitchen operations and FOH team when needed across all food and beverage outlets.
  • Ensure that sanitation and food safety is of paramount importance. Responsible for temp logs at all outlets.
  • Take ownership of the resort’s baking and dessert production, including menu development, seasonal offerings, and custom desserts for events.
  • Supervise, train, and mentor all team members, particularly those involved in baking and pastry production.
  • Lead outlet teams during service and function as Manager on Duty (MOD) for any F&B operation as needed.
  • Maintain consistency, quality, and high presentation standards for all baked goods and desserts.
  • Collaborate with the Executive Chef on menu development, portion control, food cost management, and minimizing waste.

   

   

  Baking and Pastry Focus

  • Oversee production of a variety of baked goods including artisanal breads, breakfast pastries, cookies, cakes, other items TBD, and plated desserts.
  • Innovate and execute creative dessert offerings for a range of outlets and catered functions.
  • Manage inventory, ordering, and par levels for pastry-related ingredients and supplies.
  • Ensure that all dessert and baked offerings align with the resort’s culinary vision and guest expectations.

  Sanitation and Cleanliness

  • Uphold and enforce strict food safety and sanitation standards in accordance with HACCP, ServSafe, and resort policies.
  • Maintain a clean, organized, and safe work environment in all culinary spaces.
  • Ensure all kitchen staff are trained in proper sanitation procedures and actively participate in maintaining cleanliness and food safety.

  Secondary Job duties

  • Serve as culinary MOD during catered events and other daily operations and ensure smooth execution from prep through service.
  • Coordinate with the culinary team to transport food, supplies, and equipment between mountain venues with limited infrastructure.
  • Navigate and plan for seasonal transportation challenges, such as snow-covered access roads and summer construction delays.
  • Ensure all catering needs are met regardless of terrain or weather by planning ahead and communicating clearly with support teams.
  • Support FOH managers by leading shifts in various outlets and operations as needed.
  • Support overall F&B goals by leading by example at all times and holding all staff across the entire department to the department standards.

• Demonstrates a commitment to excellence in hospitality through strong leadership, a customer-focused attitude, and a consistent emphasis on cleanliness, organization, and guest satisfaction.
• Culinary degree or equivalent training; specialization in baking and pastry arts preferred.
• 3–5 years of professional kitchen experience, with at least 2 years in a supervisory or Sous Chef role.
• Strong background in baking and dessert production in high-volume and/or resort environments.
• Willing to cross train and work in the FOH as needed. FOH experience a plus.
• Experience with catered event execution and remote kitchen operations is a plus.
• Excellent leadership, time management, and communication skills.
• Strong understanding of food safety practices and kitchen sanitation protocols.
• Ability to thrive in a high-altitude, outdoor-oriented, fast-paced setting.

Perks: 

• FREE All Access Brighton Season Pass
• FREE UTA ski bus access
• Discounted Brighton lift tickets for friends and family
• Access to discounted lift tickets at multiple ski areas
• Employee discounts at all Brighton outlets and all Boyne Resorts
• Discounted membership at Momentum Indoor Climbing gym
• Access to ExpertVoice, Liberty Mountain, and Outdoor Prolink retail sites

Join Us

If you are passionate about baking and desserts, enjoy leading teams, and are excited by the challenge of working in a beautiful but rugged mountain resort, Brighton Resort offers the opportunity to elevate your culinary career in a one-of-a-kind environment.

Salary : $23 - $26