Executive Sous Chef – Year-Round

Department: Food and Beverage

SUMMARY

This position assists the F&B Culinary Team to insure the highest quality possible products, professional working conditions & environment, employee performance, safety and sanitation. Supervises staff by making sure that policies and procedures are followed. Maintains a high quality operation by monitoring employees’ job productivity and participates in hiring, employee relations, training and scheduling. As a guest focused organization, a crucial part of each employee’s job is to get and keep guests.  A key part of every employee’s job is to serve as a Targhee ambassador, engaging the guest at every opportunity.