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Temporary Ski Season Chef Jobs (NOW HIRING)

Silver Mountain Resort

Paid Ski Patroller

Kellogg, ID · On-site

$17/hr

Job Type Full-time, Part-time, Temporary Description Job Title: Ski Patroller Department: Ski ... Work Schedules As a resort business, hours will fluctuate throughout the season based on snowfall ...

Tenney Mountain Resort | Plymouth, NH

Sous Chef

Plymouth, NH · On-site

$51K - $69K/yr

Available to work early mornings, evenings, weekends, and holidays during the ski season. The Right ... Chef isn't there. This is an opportunity to be a key member of a growing ski resort food and ...

Tenney Resort & Recreation LLC

Sous Chef

Plymouth, NH · On-site

$27 - $29/hr

Available to work early mornings, evenings, weekends, and holidays during the ski season. The Right ... Chef isn't there. This is an opportunity to be a key member of a growing ski resort food and ...

Camelback Resort

Executive Chef

Tannersville, PA · On-site

$64K - $88K/yr

Executive Chef Department: Food and Beverage Reports to: Executive Director of Food & Beverage ... Ski season passes for those working during the winter season. Plus, great friends & family perks.

Snow King Mountain

Resort Banquet Chef

Jackson, WY · On-site

The Resort Banquet Chef is responsible for planning, preparing, and executing high-quality food ... Employee and family winter ski season and summer activity pass * Access to year round recreational ...

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Temporary Ski Season Chef information

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$10

$24

$44

How much do temporary ski season chef jobs pay per hour?

As of Sep 12, 2026, the average hourly pay for temporary ski season chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

What is a temporary ski season chef?

Temporary Ski Season Chefs are culinary professionals hired on a seasonal basis to work at ski resorts or mountain lodges during the busy winter months. Their primary responsibilities include preparing meals for guests, managing kitchen operations, and sometimes catering for special events or après-ski gatherings. These roles are typically short-term, lasting for the duration of the ski season, and may involve working in fast-paced environments with varying shifts. Ski season chefs often benefit from living in picturesque mountain locations and may receive perks such as accommodation or ski passes as part of their employment package.

What are the main challenges a temporary ski season chef faces in a resort environment?

As a Temporary Ski Season Chef, one of the main challenges is adapting quickly to a high-paced, seasonal setting where guest numbers and preferences can fluctuate daily. You’ll often work with a diverse kitchen team, sometimes with varying skill levels, and need to ensure consistent food quality while managing inventory in remote or mountainous locations. Flexibility is essential, as you may be asked to adjust menus or accommodate special dietary requests on short notice. Strong communication and organizational skills help you collaborate effectively with front-of-house staff and maintain a positive guest experience throughout the busy season.

What are the key skills and qualifications needed to thrive as a temporary ski season chef, and why are they important?

To thrive as a Temporary Ski Season Chef, you need strong culinary skills, experience in high-volume kitchens, and relevant food safety certifications. Familiarity with commercial kitchen equipment, menu planning software, and inventory management systems is often required. Excellent time management, teamwork, and adaptability are vital soft skills for handling the fast-paced, unpredictable environment of a ski resort. These skills ensure efficient kitchen operations, consistent food quality, and positive guest experiences during the busy ski season.

What is the difference between Temporary Ski Season Chef vs Permanent Ski Resort Chef?

AspectTemporary Ski Season ChefPermanent Ski Resort Chef
CredentialsCulinary certification, relevant experienceSame as temporary, often with additional management skills
Work EnvironmentSeasonal resort kitchens, high-pacedYear-round resort kitchens, stable environment
Employer & IndustrySki resorts, seasonal employmentSki resorts, permanent staff
Search & Comparison IntentTemporary, seasonal culinary rolesLong-term culinary employment at resorts

The main difference between a Temporary Ski Season Chef and a Permanent Ski Resort Chef lies in employment duration and stability. Temporary chefs work seasonally, focusing on peak winter months, while permanent chefs are employed year-round. Both roles require culinary credentials and experience, but the temporary position offers flexibility for those seeking seasonal work, whereas the permanent role provides ongoing employment and career growth within the resort industry.

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Temporary Ski Season Chef jobs near you
Infographic showing various Temporary Ski Season Chef job openings in the United States as of June 2026, with employment types broken down into 74% Full Time, 13% Part Time, and 13% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Sous Chef - Seasonal - Ski Resort

Plymouth, NH • On-site

Tenney Resort & Recreation LLC
See more jobs at Tenney Resort & Recreation LLCexternal

$27 - $29/hr

Full-time

Posted 17 days ago

Key responsibilities

  • Serve as the second-in-command to the Chef and support both cafeteria and restaurant operations.

  • Act as the kitchen leader during the Chef's absence and assist with cooking, prep, plating, and supporting the kitchen team during service.

  • Help manage food inventory, maintain food safety standards, and support menu execution and food quality.

Job description

Sous ChefSeasonal | Full-Time | Food & BeverageWe are looking for a Sous Chef to serve as the second-in-command to our Chef and play a key role in keeping our kitchen operations running smoothly. Our Chef oversees both the cafeteria during the ski day and the restaurant in the evening, and the Sous Chef will be an essential part of supporting both operations.This is a roll-up-your-sleeves position. We're looking for someone who loves to cook, enjoys working as part of a team, and is equally comfortable leading the kitchen when the Chef is not there.What You'll DoServe as the Chef's second-in-command across cafeteria and restaurant operations.Step in as the kitchen leader when the Chef is absent.Actively cook, prep, plate, and work alongside the kitchen team during service.Help manage the transition between daytime cafeteria service and evening restaurant service.Lead and support kitchen staff during busy service periods.Help coordinate prep, production, staffing, and timing.Maintain high standards for food quality, presentation, and consistency.Assist with menu execution, specials, and ingredient preparation.Monitor food inventory, storage, labeling, and rotation.Help control food costs and minimize waste.Ensure food safety, sanitation, and cleanliness standards are followed.Train and support kitchen employees and help hold the team accountable.Troubleshoot issues during service and make decisions when needed.Work closely with the Chef and Front of House leadership to keep service running smoothly.Assist with opening, closing, special events, and other food service needs.What We're Looking ForPrevious Sous Chef, Lead Cook, or strong line cook experience preferred.Strong cooking skills and experience working multiple stations.Leadership or supervisory experience is a plus.Ability to confidently lead a kitchen when the Chef is not present.Strong communication, organization, and teamwork skills.Ability to stay calm and focused in a fast-paced environment.Strong understanding of food safety and sanitation.Willingness to jump in wherever needed and lead by example.Available to work early mornings, evenings, weekends, and holidays during the ski season.The Right FitIf you're someone who wants to be in the kitchen-not just manage it from the sidelines-this could be a great fit. We need someone who is willing to jump on the line, help with prep, solve problems, support the team, and take charge when the Chef isn't there.This is an opportunity to be a key member of a growing ski resort food and beverage operation and have a direct impact on the experience we provide to our guests.Equal Employment OpportunityWe are an equal opportunity employer committed to providing a workplace free from discrimination and harassment. We consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other status protected by applicable federal, state, or local law.