Keetley Club/Dam Bar - Executive Sous Chef (Park City, Utah)
Company Overview
Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service. We started with a neighborhood bar in 2001 and have since grown to 10+ venues across Chicago and are now growing nationally.
Opening in December 2026, Keetley Club and The Dam Bar will introduce a new hospitality destination in Park City, Utah, inspired by the region's vibrant mountain and lake lifestyle. Keetley Club is a private alpine club offering members elevated hospitality, exceptional dining, recreation, and a welcoming year-round community. Complementing the club, The Dam Bar is a lively, approachable pizza bar, designed as the perfect gathering place after a day on the slopes, trails, or lake. Together, these concepts blend thoughtful service, authentic hospitality, and inviting spaces that bring people together while celebrating the spirit of Park City. We are building a passionate team committed to creating memorable experiences for our members, guests, and the local community from day one.
Salary Range:
$85,000 - $90,000 + Bonus Potential & Benefits
Benefits & Incentives
- Authentic, inclusive, fun company culture
- Generous paid time off policy
- 50% discount on food + beverage at all 4C locations
- Competitive pay + bonus potential
- 401K + company match
- Development opportunities – 4C is growing!
- Medical & supplemental insurance
- Employee events and volunteer opportunities
- And more!
Job Summary
Keetley Club and The Dam Bar is searching for a creative and motivated Executive Sous Chef to expand their culinary skills and grow with us. In this position, you will act as the second in command in our kitchen to the Executive Chef. Our ideal candidate is a reliable and creative professional who will elevate and control food and labor cost, food preparation, menu development, and pricing and development of the culinary team. This person will be reporting to the Executive Chef.
Responsibilities:
- Successful culinary production operation under the direction of the Executive Chef
- Opportunity to serve as the kitchen head for culinary operations in the absences of Executive Chef
- Staying up to date on dining trends and new techniques
- Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
- Manage areas of profit, stock, waste control, and training within the kitchen
- Assist with onboarding of BOH employees
- The ability to work in a fast-paced, high energy and demanding environment while maintaining the highest standard of professionalism
- Ensures compliance with food handling and sanitation standards
- Understand and manage local and government regulated food safety, risk prevention, fire prevention, hygiene practices, and emergency procedures to ensure the safety of all staff and guests
- A flexible schedule with the ability to work day, evening and weekend hours as business needs require
Qualifications:
- At least 3+ years of Food and Beverage (F&B) industry and culinary experience in a similar role
- Strong knowledge of cooking methods, kitchen equipment, and best practices
- An effective communicator with a positive attitude and a team player mentality
- Commitment to quality, accuracy, timeliness, and results
- Advanced troubleshooting, problem-solving, prioritizing, and multi-tasking skills
- Excellent knowledge of BOH systems, ordering, and inventory
- Able to stand and move throughout shifts of up to ten hours
- Able to lift and carry up to 50 pounds
- Able to regularly use stairs between service and basement-level area
- Ability to work in a fast paced environment with varying temperatures and noise levels