Sous Chef

Position: Sous Chef
Department: Food & Beverage
Location: Lutsen Mountains
Report To: Head Chef
Compensation: $60,000 - $70,000
Type: Year-round Full-time or Part-time
Benefits:  401K | Health, Dental, & Vision Insurance | HSA (Health Savings Account) | PTO (Paid Time Off) | Season Pass

Company Overview: 
Midwest Family Ski Resorts (MFSR) represents three of the Midwest’s oldest and largest mountain resorts: Granite Peak (WI), Snowriver (MI), and Lutsen Mountains (MN). As a multi-generational, family-owned and operated collection of ski areas, we pride ourselves on welcoming Midwest families, friends, and visitors to the slopes. Our culture is grounded in team-focused values, with team members who take initiative, adapt to change, and collaborate to create great experiences. Together, we make memorable moments that keep communities and guests returning year after year.


Seat Purpose
Support the Head Chef in leading daily kitchen operations to ensure food quality, team efficiency, and consistent execution across all outlets. Act as the on-duty kitchen leader when the Head Chef is unavailable, maintaining standards of safety, cost control, and communication with FOH teams.


Core Accountabilities

• Culinary Execution: Ensure all dishes meet established standards for flavor, presentation, and timing during every service.


• Shift Leadership: Supervise BOH operations during assigned shifts; delegate tasks to maintain smooth line flow, direct workflow, and maintain composure during high-volume service.


• Training & Development: Mentor and train cooks and interns to improve skills, consistency, and knowledge of resort recipes.


• Operational Readiness: Maintain organized stations, verify prep lists, conduct line checks, and ensure proper closing procedures.


• Food Safety & Sanitation: Uphold health and safety standards in food handling, storage, and cleanliness; maintain inspection readiness.


• Cost & Inventory Control: Monitor portioning, product usage, and waste; support inventory counts and purchasing accuracy.


• Cross-Team Communication: Coordinate closely with FOH, Events, Housekeeping, and Facilities teams to ensure seamless timing, accurate information flow, and operational alignment. Communicate menu updates, special requests, and event needs across departments and contribute to MFSR-wide collaboration and consistency.

Qualifications & Competencies

• 3+ years of culinary experience with at least 1 year in a leadership or lead line role.


• Strong cooking, organization, and multitasking skills in high-volume environments.


• Knowledge of cost control, inventory systems, and kitchen operations.


• Food safety and sanitation certification required (ServSafe or equivalent).


• Ability to train, motivate, and communicate effectively with diverse teams.


• Availability for nights, weekends, holidays, and variable resort schedules.

Physical & Environmental Requirements:

• Ability to stand, bend, and move for extended periods.


• Lift, carry, or move up to 40 lbs regularly.


• Work in hot, fast-paced kitchen and resort environments.

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. This is not an exhaustive list of all responsibilities, duties, and skills required. All employees may be required to perform duties outside of their normal responsibilities as needed. In addition, as we are a recreational business, availability on peak holiday timeframes and weekends is required.