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Chef Assistant

Snowshoe Mountain Resort

This is a Full-time position in Elkins, WV posted September 23, 2022.

Please note, this position is located at Snowshoe Mountain Resort in Snowshoe, West Virginia

Full Time – Seasonal


Snowshoe is the premier destination for Mid-Atlantic and Southeast winter and summer enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 ski trails and the best snow around. In the summer, our Bike Park is recognized as one of the best in the US. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. We hope to see you on the mountain soon.


Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests.

Integrity Performance Environment Fun Collaboration


  • Free season pass (summer/winter)
  • Friends and family discounts and vouchers
  • Pro deals with top industry brands
  • Retail, spa, lodging, and dining discounts at Snowshoe owned establishments
  • Opportunities to grow your career and professional skills


The goal of the Sous Chef is to supervise back of house operations and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In absence of the Outlet Chef and/or Executive Chef, the Sous Chef will be responsible for overseeing the Cook and Prep Line. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. This role supports F&B leadership by developing and assuming basic supervisory responsibilities.


  • Maintain positive working relationships between all departments within the culinary division and all other resort departments
  • Supervise the preparation and cooking of various food items
  • Assist in the development and implementation of creative menu items that adhere to the outlet standards
  • Work with F&B leadership to plan, coordinate & implement special events and holiday functions
  • Supervise hourly kitchen employees through scheduling, training and coaching
  • Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
  • Monitor food production, ordering, and quality and consistency on a daily basis
  • Control costs without compromising standards to improve gross profit margins and other departmental and financial targets
  • Ensure proper safety and sanitation of all kitchen facilities and equipment
  • Actively seek verbal feedback from guests on a regular basis and respond to all guest queries in a timely and efficient manner
  • Ensure adequate resources are available according to business need
  • Supervise kitchen operations, quality and administrative functions
  • Ensure adequate resources are available according to business needs
  • Comply with public safety, fire regulations and all health and safety and food safety legislation.
  • Be environmentally aware
  • Perform any other job related duties as assigned

This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.


  • Education:
    • 2+ years of post-high school education preferred
    • Culinary education is desirable.
  • Experience:
    • 2+ years of employment in a related position
    • Experience supervising a kitchen and developing staff
    • Experience with food costs
    • Excellent leadership, interpersonal and communication skills
    • Accountable and resilient
    • Committed to delivering a high level of customer service
    • Ability to work under pressure
    • Food hygiene qualification
    • Flexibility to respond to a range of different work situations
    • Strong knife handling skills
    • Resort experience preferred


  • Strong knife handling skills
  • Experience with ovens, grills, broilers, saut , fryers and other culinary instruments
  • Knowledge of safe food handling
  • Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
  • Ability to work effectively under time constraints and deadlines


Any Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver s Standards Policy; if you have not please contact your Risk/Safety or HR/EE Department.


This position may be required to work evenings, weekends and holidays.

Office Environment:

  • Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis.
  • Manual dexterity to operate a computer and other common office equipment on a constant basis.
  • Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis.
  • Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
  • Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Food Service Environment:

  • Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate.
  • Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours.
  • While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.
  • Frequently required to climb or balance and taste or smell.
  • Regularly lift and/or move up to 40 pounds on a regular and continuing basis.
  • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
  • Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
  • Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
  • Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Snowshoe Mountain is committed to a drug free workplace and has an established drug testing policy. This job is identified as a safety sensitive position and you may be tested at random during your term of employment.

An Equal Opportunity Employer

Associated topics: cafe, commercial kitchen, corporate, executive kitchen, pantry, restaurant assistant chef, restaurant chef, salad chef, service, team lead