Compensation
$24 – $28/hr
The Sous Chef assists the Food and Beverage Manager in overseeing kitchen operations at a mountain resort, including food preparation, quality control, food safety, staff supervision, inventory, menu development, labor and productivity management, and banquet or event production. The role requires 2–5 years of culinary experience, including supervisory experience, and may involve working flexible schedules, including weekends, holidays, and peak resort seasons.
Every query opens live roles, salary samples, and market demand — tap a search to run it instantly.
Unlock powerful job search, personalized recommendations, and deep career insights from comprehensive, market-leading data and live market signals.
For job seekers
Upload your résumé, start a Job Search Thread, and let Metaintro rank real openings against your experience — then guide you from search to offer.
Match
Compare live roles against your current evidence.
Position
Turn proof projects into role-specific applications.
Improve
Use market feedback to keep the skill plan current.