Chef de Cuisine

Chef De CuisineThe Chef de Cuisine is a senior culinary leadership position responsible for overseeing the daily kitchen operations, culinary execution, and team development within assigned dining outlets at Paws Up Montana. From refined dining experiences to immersive outdoor culinary adventures, this position plays an essential role in delivering the exceptional food quality, creativity, and memorable guest experiences for which Paws Up is recognized.Working in collaboration with the Executive Chef and broader culinary leadership team, the Chef de Cuisine is responsible for maintaining the highest standards of food preparation, presentation, consistency, and service while effectively managing kitchen personnel, operational efficiency, and financial performance. This position requires a hands-on leader with strong technical culinary expertise, sound judgment, and the ability to inspire, develop, and lead a diverse team of culinary professionals.We welcome accomplished chefs who are passionate about their craft, embrace seasonal and regional ingredients, and are motivated by the opportunity to create distinctive culinary experiences in one of Montana's most celebrated hospitality destinations. Through creativity, collaboration, and a commitment to continuous improvement, the Chef de Cuisine contributes to the resort's tradition of exceptional hospitality while helping shape the future of its culinary program.What You Will DoCulinary Execution & Menu DevelopmentOversee daily food preparation, cooking, plating, and service within assigned dining outlets, ensuring consistency with established culinary standards.Lead the execution of seasonal menus that showcase regional ingredients, culinary creativity, and the distinctive character of Montana.Collaborate with the Executive Chef on menu development, recipe refinement, seasonal offerings, and special culinary experiences.Maintain exceptional standards for food quality, flavor, presentation, portion control, and consistency.Demonstrate advanced proficiency in classical and contemporary cooking techniques while actively participating in food preparation and service.Support the development and execution of private dining experiences, special events, and outdoor culinary programs.Explore opportunities to incorporate locally sourced ingredients, sustainable practices, and regional cooking traditions into the culinary program.Ensure all menu items are executed according to established recipes, specifications, and presentation standards.Accommodate guest dietary preferences, food allergies, and special requests while maintaining established food safety procedures.Kitchen Leadership & Team DevelopmentProvide daily leadership, direction, and oversight to culinary team members within assigned dining operations.Recruit, interview, train, coach, and develop culinary personnel in collaboration with the Executive Chef and Human Resources.Establish clear performance expectations and promote accountability, professionalism, and teamwork.Provide ongoing technical training, mentorship, and constructive feedback to cooks and junior culinary leaders.Support the professional development and advancement of Cook I, Cook II, Cook III, and other culinary team members.Coordinate daily staffing assignments, station responsibilities, and kitchen schedules to support operational requirements.Monitor employee performance, recognize achievements, and address performance concerns in accordance with resort policies and procedures.Foster a positive, respectful, and collaborative kitchen environment that encourages learning, creativity, and professional growth.Lead by example through active participation in kitchen operations, effective communication, and consistent adherence to resort standards.Food Safety & SanitationEnsure compliance with all applicable food safety, sanitation, and workplace safety regulations.Maintain high standards of cleanliness, organization, and equipment maintenance throughout assigned kitchen operations.Oversee proper food handling, storage, labeling, dating, rotation, and temperature control procedures.Ensure adherence to established allergen management and special dietary accommodation procedures.Conduct routine inspections of kitchen facilities, equipment, and food storage areas.Identify and promptly address food safety concerns, sanitation deficiencies, and unsafe working conditions.Maintain required food safety certifications and ensure team members receive appropriate training.Kitchen Operations & Financial ManagementManage daily kitchen operations to ensure efficient food production, timely service, and consistent execution.Monitor food costs, portion control, inventory levels, and product utilization to support established financial objectives.Oversee purchasing, receiving, and inventory management for assigned dining outlets.Forecast production requirements based on occupancy, reservations, special events, and anticipated business volume.Develop and maintain effective preparation schedules, ordering procedures, and inventory rotation practices.Identify opportunities to reduce food waste, improve operational efficiency, and maintain responsible cost controls without compromising quality.Assist the Executive Chef with labor planning, scheduling, budget management, and financial performance reviews.Ensure kitchen equipment, tools, and supplies are properly maintained and utilized.Communicate operational challenges, staffing needs, and recommended improvements to the Executive Chef.Guest Experience & Cross-Department CollaborationCollaborate with Food & Beverage leadership and service teams to ensure seamless coordination between kitchen and dining room operations.Maintain a strong understanding of guest expectations and the standards associated with luxury hospitality.Respond professionally and promptly to guest feedback, special requests, and service concerns.Support personalized dining experiences that reflect guest preferences and the resort's commitment to exceptional hospitality.Participate in culinary events, guest interactions, and special programming as operational needs require.Maintain effective communication with other resort departments to support a consistent and elevated guest experience.Demonstrate flexibility in supporting multiple dining outlets, seasonal operations, and special events.Knowledge, Skills & AbilitiesAdvanced proficiency in classical and contemporary culinary techniques, food preparation, and presentation.Strong understanding of kitchen operations, menu development, recipe standardization, and quality control.Demonstrated ability to lead, motivate, train, and develop culinary teams.Working knowledge of food costing, inventory management, purchasing, labor planning, and operational budgeting.Thorough understanding of food safety, sanitation, allergen management, and workplace safety practices.Strong organizational, time-management, and problem-solving abilities.Ability to maintain composure, sound judgment, and consistent execution during high-volume service.Excellent communication skills and the ability to collaborate effectively across departments.Ability to balance culinary creativity with operational efficiency and financial accountability.Commitment to professional development, continuous improvement, and exceptional hospitality standards.Qualifications & ExperienceMinimum of five years of progressive professional culinary experience, including demonstrated kitchen leadership responsibilities.Previous experience as a Chef de Cuisine, Sous Chef, Executive Sous Chef, or comparable culinary leadership position preferred.Experience in a fine-dining restaurant, luxury hotel, resort, or similarly demanding culinary environment preferred.Degree or diploma in Culinary Arts, or equivalent professional culinary experience.Demonstrated experience managing kitchen teams, food production, inventory, and operational costs.Experience developing and executing seasonal menus and working with regional ingredients preferred.Familiarity with open-fire or live-fire cooking techniques is beneficial.Current ServSafe Manager Certification, or ability to obtain certification within an established timeframe.Valid driver's license, if required for assigned operational responsibilities.Ability to work a flexible schedule, including weekends, holidays, and evenings.Ability to thrive in a remote, dynamic, and guest-focused hospitality environment.Physical & Work RequirementsAbility to stand and walk for extended periods.Ability to work in environments with varying temperatures, including hot kitchens, outdoor cooking areas, and refrigerated storage spaces.Ability to safely operate commercial kitchen equipment, knives, and cooking utensils.Ability to lift, carry, push, or pull up to 50 pounds, with or without reasonable accommodation.Ability to perform repetitive movements, including bending, reaching, and lifting, as required by kitchen operations.Ability to work in both indoor and outdoor culinary environments, including varying seasonal weather conditions.Professional Development & LeadershipThe Chef de Cuisine serves as a key member of Paws Up's culinary leadership team, responsible for developing culinary talent, strengthening operational standards, and contributing to the continued advancement of the resort's dining program.Success in this position is demonstrated through:Consistent delivery of exceptional food quality, presentation, and guest satisfaction.