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

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

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.

Applications for this position will be accepted until October 1, 2026 for the 2026-2027 Winter Season.

Responsibilities include the financial success of the operation, ordering and managing food items, ensuring daily opening procedures, maintaining food safety protocols, and overseeing kitchen closing and cleaning procedures.

Qualifications include a culinary degree or equivalent work experience, Serv Safe certification, and five years of management experience in a hotel restaurant operation/culinary environment. Skills include knowledge of purchasing, high-volume production, food handling, safety, and other restaurant guidelines, proficiency in Microsoft Office Suite, and strong analytical and problem-solving skills.

The work environment includes standing, walking, lifting up to 50lbs, and working in wet, hot, and humid conditions. Benefits include paid time off programs, paid leave programs, employee ski pass, and other company perks.