Chef de Cuisine - On-Mountain Dining - Winter 26-27

Job Summary

The Chef de Cuisine is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation and execution along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. The Chef de Cuisine brings strong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Executive Chef.

The salary range for this position is $65,000 - $75,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Job Posting Deadline

Applications for this position will be accepted until October 21, 2026 for the 2026-2027 Winter Season.

Essential Job Functions/Key Job Responsibilities

• Responsible for the financial success of the operation • Responsible for ordering, receiving, delivery and rotation of food items • Produce weekly schedules according to budget and forecasted numbers • Ensure that all daily opening procedures are followed • Ensure consistency of product using training guides • Maintain and promote proper food safety and handling protocol • Complete and assign daily production and preparation lists • Contribute to the creation of fresh and innovative daily specials • Work as an active participant on the service line as required • Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers • Complete and submit an accurate monthly inventory & responsible for proper payroll procedure • Other duties as assigned

Education & Experience Requirements

• Culinary degree or equivalent work experience required • Serv Safe certification required • 5 years of management experience in a hotel restaurant operation/culinary environment preferred

Knowledge, Skills & Abilities

• Proficient knowledge of purchasing • Proficient knowledge of high-volume production experience • Knowledge of food handling, safety and other restaurant guidelines • Knowledge of Microsoft Office Suite • Proficient written and verbal communication English skills, Spanish a plus • Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more • Proficient experience in guest facing roles • Strong analytical and problem-solving skills • Excellent time management skills • Ability to manage difficult or emotional situations whether they be customer or employee related • Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks • Ability to engage with customers in a positive and helpful manner • Ability to work in collaboration with others to achieve team goals • Ability to communicate with Restaurant Manager as needed to provide menu and pricing information • Ability to communicate with Executive Chef or Director of Operations (hotels) regarding the daily inventory and ordering process