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 1, 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

Employment type
Full-time

Work arrangement
No