Top 3 Sanitation lead Jobs in Wyoming

Daytime Sous Chef
Rusty Parrot Lodge —Jackson, WY
- $65,000 - $75,000 a year
- Weekends as needed
- Mid-level
- 3 years
- Product management
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Food Service Director - Hospital
Thomas Cuisine —Cody, WY
- $80,000 - $90,000 a year
- Full-time
- Hospital
- ServSafe
- Computer literacy
- Paid parental leave
- Health savings account
Quick Apply
Assistant Kitchen Manager
The Met Downtown —Cheyenne, WY
- $20 - $22 an hour
- Weekends as needed
- ServSafe
- Mid-level
- Ability to lift 50 pounds
- Opportunities for advancement
Quick Apply
3d

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MEDICATION AIDE-CERTIFIED (MA-C) - LTCC (PT)
Cody Regional Health —Cody, WY
Perform active and passive range of motion for residents as requested by the licensed nurse. Assist the resident with a tub or total bed bath as instructed by…
Food Service Director - Hospital
Thomas Cuisine —Cody, WY
You’ll lead and develop a dedicated team while overseeing sanitation, catering, inventory, and cost control—elevating the dining experience in a hospital…
$80,000 - $90,000 a year
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A BS or BA degree in chemistry, biology, microbiology, food science or a related field required. Informs plant management of progress of failures in daily…
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Daytime Sous Chef

Rusty Parrot Lodge
Jackson, WY

Quick Apply

Job Details

Full-time
$65,000 - $75,000 a year

Qualifications

Nutrition
Kitchen health and safety standards
Assisting with meal planning
Received goods storage
Maintaining an organized workspace
Food service purchasing
Operations management
Food service health code compliance
Stock rotation management
Vegetable preparation
Team leadership
Coaching
Mid-level
3 years
Shipping and receiving inspections
Order fulfillment receiving
FIFO
Food safety sanitizing procedures
HACCP
Commercial kitchen cleaning
Team training
Product management
Refrigerators
Physical inventory counts for inventory management
Kitchen staff training
Leading team collaboration initiatives
Production management
Commercial freezers
Sauce making techniques
Managing kitchen staff

Full Job Description

Sous chef

Daytime Sous Chef

Position Summary

The Daytime Sous Chef is responsible for leading and supporting all daytime culinary operations, ensuring a smooth transition between breakfast service and dinner production. While providing oversight and support for breakfast service, this role’s primary responsibility is maintaining the operational backbone of the kitchen through ordering, production, organization, inventory management, and team support. This position plays a critical role in setting the entire culinary team up for success each day.

Primary Responsibilities

Kitchen Operations

Oversee and support breakfast service, ensuring quality, consistency, and timely execution.
Coordinate the transition from breakfast into dinner production.
Assist the Executive Chef with daily kitchen operations and operational priorities.
Maintain high standards of cleanliness, organization, food safety, and sanitation throughout the day.

Ordering & Inventory

Manage broadline ordering to maintain appropriate inventory levels while minimizing waste.
Receive and inspect all incoming deliveries for quality, accuracy, and proper storage.
Organize and maintain walk-in coolers, freezers, and dry storage areas to ensure efficiency, cleanliness, and FIFO practices.
Assist with inventory counts, stock rotation, and product management.

Production & Preparation

Execute and coordinate daily prep lists for all meal periods.
Produce sauces, stocks, proteins, vegetables, and other core mise en place as needed.
Support banquet, restaurant, and special event production when required.
Ensure prep levels consistently support seamless lunch and dinner service.

Team Leadership

Provide coaching, guidance, and support to cooks and stewards during daytime operations.
Assist with training and developing culinary staff.
Foster a positive, professional, and accountable kitchen culture.
Communicate effectively with evening leadership to ensure continuity between shifts.

Family Meal

Plan, prepare, or coordinate daily family meal.
Utilize trim and surplus product responsibly while maintaining high quality and nutritional standards.
Ensure family meal is prepared, served, and cleaned up on schedule.

Qualifications

3+ years of progressive culinary leadership experience.
Strong organizational and time management skills.
Experience with purchasing, inventory control, and receiving.
Solid understanding of food safety, sanitation, and HACCP principles.
Ability to lead by example while working efficiently in a fast-paced environment.
Strong communication and interpersonal skills.
Flexible schedule, including weekends and holidays as business needs require.

Success in This Role

The ideal candidate is highly organized, dependable, and proactive. They take pride in building systems that keep the kitchen running efficiently, ensuring the team arrives each afternoon with organized storage, complete mise en place, well-managed inventory, and the support needed to execute exceptional service. While breakfast oversight is an important component of the position, the primary measure of success is creating a kitchen that is consistently prepared, organized, and positioned for outstanding execution across every meal period.

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sanitation lead jobs in wyoming

Daytime Sous Chef

Food Service Director - Hospital

Assistant Kitchen Manager

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