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Ess Chef Jobs (NOW HIRING)

Compass Group

MGR, DINING SERVICES

Anchorage, AK · On-site

$48K - $67K/yr

ESS Support Services Worldwide - Gulf of Mexico is a leading provider of comprehensive support ... Works with the Chef and management team in creating menus and providing top quality food. * Assists ...

Compass Group

MGR, DINING SERVICES

Anchorage, AK · On-site

$48K - $67K/yr

ESS Support Services Worldwide - Gulf of Mexico is a leading provider of comprehensive support ... Works with the Chef and management team in creating menus and providing top quality food. * Assists ...

Compass Group

MGR, DINING SERVICES

Anchorage, AK

$48K - $67K/yr

ESS Support Services Worldwide - Gulf of Mexico is a leading provider of comprehensive support ... Works with the Chef and management team in creating menus and providing top quality food. * Assists ...

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All JobsEss Chef Jobs

Ess Chef information

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$28.5K

$64K

$95K

How much do ess chef jobs pay per year?

As of Jul 12, 2026, the average yearly pay for ess chef in the United States is $63,994.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $75,000.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as an Executive Chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and formal training, often supported by a culinary degree or equivalent experience. Familiarity with kitchen management systems, food safety certifications, and inventory control tools is typically required. Leadership, creativity, and strong communication are essential soft skills for managing kitchen staff and maintaining high standards. These skills and qualities are vital to ensure consistent food quality, efficient kitchen operations, and a positive dining experience.

What are some common challenges an Executive Sous Chef might face when managing kitchen staff in a high-volume restaurant?

Executive Sous Chefs often encounter challenges such as maintaining consistent food quality during busy shifts, efficiently coordinating a diverse kitchen team, and ensuring clear communication among staff members. They must balance supporting the Executive Chef’s vision with handling day-to-day operational issues, like scheduling and training new employees. Adaptability and strong leadership skills are essential for resolving conflicts and keeping the kitchen running smoothly, especially during peak service times.

What is the difference between Ess Chef vs Line Cook?

AspectEss ChefLine Cook
CredentialsCulinary degree or equivalent experienceBasic culinary training or experience
Work EnvironmentHigh-volume kitchens, overseeing kitchen operationsFood preparation stations within the kitchen
Industry UsageUsed in upscale and large-scale restaurantsCommon in all restaurant types, including casual
Job FocusManaging kitchen staff and ensuring qualityPreparing specific dishes and station tasks

The Ess Chef typically holds more responsibilities, including managing kitchen operations and supervising staff, whereas a Line Cook focuses on preparing dishes at specific stations. Both roles require culinary skills, but the Ess Chef's role is broader and more managerial.

What are Ess Chefs?

Ess Chefs, often written as 'S Chef' or 'Sous Chefs', are culinary professionals who serve as the direct assistant to the head chef or executive chef in a kitchen. They help manage daily kitchen operations, oversee food preparation, supervise kitchen staff, and ensure food quality and safety standards are met. The Ess Chef plays a crucial role in maintaining the efficiency and organization of the kitchen, often stepping in to lead when the head chef is unavailable. They are also responsible for inventory, menu planning, and training junior staff.
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What job categories do people searching Ess Chef jobs look for? The top searched job categories for Ess Chef jobs are:
Ess Chef jobs near you
Infographic showing various Ess Chef job openings in the United States as of July 2026, with employment types broken down into 77% Full Time, 22% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $63,994 per year, or $30.8 per hour.
Resort Executive Sous Chef - Year Round

Resort Executive Sous Chef - Year Round

Deer Valley Resort

Bountiful, UT

$61K - $78K/yr

Full-time

Medical, Retirement

Posted 25 days ago

Job description

Year Round
Classic, consistent quality from a winning team!
Deer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Our staff consists of locals, transplants, seasonal workers from all 50 states and international students from around the globe. We are a diverse workforce where everyone feels welcome, appreciated, and valued. No matter if you are 14 or 84 years, there is a place for you in the Deer Valley family! (Last year over 1,100 staff members celebrated their fifth season or more at Deer Valley).
  • Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resorts
  • Friends and family ski discounts, free staff ski lessons and discounted rentals (winter staff only)
  • Subsidized meals at Employee Dining Rooms offered for staff while on shift
  • Subsidized housing options available for seasonal full-time staff
  • Discounts for staff members at restaurants, shops, and service providers in Park City
  • Healthcare options are available for staff members
  • 401k plan with company match

PURPOSE OF POSITION: The Deer Valley Executive Sous Chef must provide the greatest possible consistency in innovative, creative, premier quality food to ensure attractive, appetizing, and superior taste and presentation for our guests. The Executive Sous Chef must always exercise careful planning and cost controls as they relate to distinct levels of business for the Deer Valley Café Outlets, Cafeterias and Banquet Events. Responsible for setting up systems for the flow of food regarding cooking techniques, recipes, cleanliness, health standards, and employee guest procedures.
RESPONSIBILITIES:
Cuisine Control
  • Direct and oversee all culinary operations at all 1 7+ restaurants and employee dining rooms , ensuring food consistency, quality, and presentation across all

  • Stay knowledgeable of current food trends to create and implement new and creative menu items each season while always considering demographics, domestic, and special diet cuisine preparation

Implementing Policy
  • Maintain c ompliance with all safety and sanitation standards and regulations through monthly kitchen and lodge inspections across all locations

  • Lead team member productivity and performance and implement policies and procedures for team suc c ess

  • Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating regularly scheduled cleaning lists, procedures, and inspections in Jolt with culinary, stewarding, and janitorial departments

Managing Profitability
  • Control food costs based on forecasting, efficient food production, planned requisition, and careful attention to established product specifications

  • Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedures pertaining to purchasing

Managing Team Performance & Staffing
  • Organize an efficient flow of production and maintain minimum but adequate staffing with the ability to motivate, train, and promote personnel to build good, effi cient teams

  • Control labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc.

General Management Duties
  • Think positively and collaborate with VP of food and beverage, Director of Food and Beverage Operations, Director of Beverage, Resort Executive Chef and all Food and Beverage Managers, in all phases of our operations to maintain a general quality and style consistency in food and beverage offerings between all the different Deer Valley Resort Lodges and Outlets

  • Other duties as assigned

QUALIFICATIONS:
  • High school or equivalent

  • Minimum 2 years post-secondary schooling in relevant field

  • 5+ years of executive, on the job, leadership experience managing multi-unit outlet kitchens as Executive Chef, Executive Sous Chef, or Chef de Cuisine

  • Proven on the job training and demonstrated ability to perform most kitchen functions in an exemplary fashion

  • Posses broad knowledge of the preparation and presentation of cuisines worldwide as well as a thorough knowledge of the culinary profession, the hospitality industry, and the challenges relevant to kitchen management

  • Must know how to operate all kitchen equipment

  • Vast knowledge of cooking techniques

  • 1+ years experience in buffet setting and preparation and holding of food for buffets

  • Microsoft Office proficient

  • Solid understanding of kitchen accounting cost tracking methods and procedures , labor control, ordering scheduling, checkbook maintenance, and menu engineering

DATES OF EMPLOYMENT:
  • Year Round

  • Must be willing to work various hours, holidays, and weekends with overtime as necessary

Deer Valley Resort is an Equal Opportunity Employer.
Deer Valley Resort logo

About Deer Valley Resort

Sourced by ZipRecruiter

Deer Valley Resort located in Park City, Utah, revolutionized the ski industry by providing the first-class service one would receive at a five-star hotel. The ski-only resort offers 21 chairlifts, 103 ski runs, six bowls, 300 annual inches of powder, 2,026 acres of alpine skiing, limited lift ticket sales, 14 restaurants, three elegant day lodges, and hundreds of Deer Valley managed luxury accommodations. Deer Valley was named the Best Ski Resort in the U.S. in Conde Nast Traveler's 2022 Reader's Choice Awards, and the United States' Best Ski Resort by the World Ski Awards for nine consecutive years (2013-2022).

Industry

Travel arrangement services

Company size

1,001 - 5,000 Employees

Headquarters location

Park City, UT, US

Year founded

1981

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