What are the responsibilities and job description for the Executive Sous Chef - Sushi position at Caldera House Jackson Hole?
Company Description Caldera House is a spirited luxury hotel and commercial property located in the heart of Teton Village in Jackson Hole, WY, at the base of one of the world’s premier ski resorts. The property features eight high-end hotel suites, a restaurant, café, and two retail outlets, welcoming both members and the public. At its core is a unique Alpine Club membership program offering lockers, valet parking, exclusive food and beverage services, ski storage, and a spa and fitness studio. Caldera House blends elevated hospitality with an authentic, adventurous atmosphere, attracting guests and members who seek meaningful experiences in connection with the surrounding natural environment.
Role Description The Executive Sous Chef – Sushi is a full-time, on-site role based in Jackson, WY. This role is responsible for leading sushi preparation and presentation, overseeing daily kitchen operations for sushi offerings, and maintaining high standards of culinary quality and consistency. The Executive Sous Chef – Sushi collaborates with the culinary leadership team to develop menus, manage inventory, and ensure timely service during peak periods. Day-to-day tasks include training and supervising kitchen team members on sushi techniques, monitoring food safety and hygiene practices, and coordinating with front-of-house staff to deliver an exceptional guest experience. The role also involves supporting cost control, contributing to seasonal menu innovation, and upholding Caldera House’s luxury hospitality standards.
Qualifications
- Strong culinary skills with advanced expertise in sushi-focused cooking and seafood preparation.
- Proficiency in food preparation techniques, including knife skills, portioning, and plating for fine dining.
- Thorough knowledge of food safety, sanitation, and hygiene standards in a professional kitchen.
- Experience working with high-quality and specialty seafood products, including sourcing and handling.
- Prior leadership experience in upscale or luxury restaurant environments, preferably in Japanese or sushi cuisine.
- Ability to train, mentor, and supervise culinary team members while maintaining a collaborative work environment.
- Strong organizational and time-management skills, with the ability to perform under pressure and during high-volume service.
- Flexibility to work evenings, weekends, holidays, and peak seasonal periods as required.
- Culinary degree or formal culinary training is preferred; equivalent professional experience will be considered.