Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026. 

The property offers 73 guest rooms and 12 single-level penthouse residences, all with sweeping views of Idaho’s Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full-service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state-of-the-art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally.

Located at the southeast corner of Main Street and River Street East—the gateway to downtown Ketchum, Idaho—and just minutes from Bald Mountain’s River Run base, this exceptional property will debut as Sun Valley’s first luxury hotel and for-sale residence offering. As part of the Viceroy team, you’ll help bring our signature experiential hospitality to one of North America’s most iconic, year-round mountain destinations.

The Executive Sous Chef serves as the primary operational partner to the Executive Chef and is responsible for assisting in the leadership, coordination, and execution of all culinary operations throughout the resort. Reporting directly to the Executive Chef, this role supports restaurant, lounge, banquet, pool, café, in-room dining, employee dining, and special event culinary operations while ensuring execution aligned with Viceroy luxury hospitality standards.

The Executive Sous Chef acts as the leader of the kitchen in the absence of the Executive Chef and is responsible for maintaining culinary standards, operational discipline, team leadership, food quality, sanitation, and overall kitchen performance across all outlets.

As part of the opening leadership team, the Executive Sous Chef will play a critical role in establishing culinary standards, operational procedures, kitchen organization, training programs, and team culture for the resort. This role will assist in building, training, and developing the culinary team while helping implement luxury-level SOPs, food standards, sanitation procedures, and operational processes aligned with the Viceroy brand experience.

The Executive Sous Chef is expected to lead by example through active kitchen leadership, operational discipline, culinary excellence, team development, and a strong focus on quality, consistency, labor management, forecasting, sanitation, and financial accountability.

• Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Assist in overseeing all daily culinary operations throughout the resort, including restaurant, lounge, banquet, pool, café, in-room dining, employee dining, and special event operations.
• Lead all culinary operations in the absence of the Executive Chef while ensuring consistency, quality, sanitation, and operational standards are maintained.
• Serve as a hands-on culinary leader responsible for daily kitchen execution, operational flow, and team accountability across all outlets.
• Partner closely with the Executive Chef in driving culinary vision, operational strategy, training, and kitchen culture.
• Supervise and direct culinary leadership teams, cooks, stewards, and kitchen staff to ensure efficient and consistent operations.
• Maintain a strong leadership presence in the kitchen while supporting culinary execution, operational efficiency, and team development.
• Monitor food quality, consistency, presentation, portioning, taste, temperature, and overall culinary standards throughout all outlets.
• Assist in developing and implementing culinary SOPs, operational procedures, recipes, training materials, sanitation standards, and luxury culinary service standards.
• Recruit, onboard, train, coach, and develop culinary team members in alignment with Viceroy luxury hospitality standards and service expectations.
• Ensure all culinary team members are properly trained on recipes, specifications, portion control, food safety, sanitation, operational procedures, and quality standards.
• Participate in mock service exercises, operational walkthroughs, opening activations, and pre-opening leadership initiatives.
• Support pre-opening operational setup, kitchen organization, equipment planning, inventory setup, and operational readiness initiatives.
• Assist with menu development, recipe standardization, seasonal offerings, banquet menus, employee dining menus, and special event culinary planning.
• Ensure compliance with all local health department regulations, food safety standards, sanitation procedures, and operational policies.
• Assist with labor management, scheduling, payroll review, productivity controls, and staffing plans to support operational and financial goals.
• Ensure culinary operations remain aligned with labor budgets, food cost targets, forecasting expectations, and operational standards.
• Monitor food cost, purchasing, inventory levels, requisitions, waste management, and operational expenses to ensure alignment with budget and forecast expectations.
• Review food purchases to ensure quality, consistency, pricing, and operational standards are maintained.
• Coordinate kitchen par levels, prep production, receiving procedures, and inventory controls.
• Maintain accountability for kitchen organization, prep execution, line readiness, sanitation, and culinary consistency during all service periods.
• Respond promptly and professionally to guest concerns, special requests, and service recovery situations.
• Support Stewarding operations and maintain cleanliness, organization, and sanitation standards throughout all culinary and back-of-house areas.
• Communicate maintenance concerns and operational issues promptly to Engineering and resort leadership.
• Assist with operational reports, action plans, forecasting, scheduling, and departmental communications.
• Utilize proper communication and teamwork to support operational efficiency throughout all culinary operations.
• Attend required meetings, trainings, and departmental lineups.
• Participate in MOD coverage and support operational leadership responsibilities throughout the resort as needed.
• Maintain regular attendance, punctuality, professional appearance, and grooming standards.
• Ensure overall guest satisfaction through professionalism, responsiveness, culinary excellence, and attention to detail.
• Perform other duties as assigned by management.

• A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
• Previous supervisor responsibility is required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Familiarity with pastry and bakery operations is considered an asset. 
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.