Chef de Cuisine

Description

Sugar Bowl Resort is building one of the most ambitious food and beverage programs in North American mountain hospitality - guided by Culinary Director Traci Des Jardins, and supported by a significant investment in dining, hospitality, and village infrastructure. We're creating a collection of dining experiences that challenge expectations of what mountain dining can be: ingredient-driven, hospitality-focused, operationally disciplined, and genuinely memorable.

We're seeking an exceptional Chef de Cuisine to lead daily culinary operations across the Village Lodge and help bring this vision to life. Working alongside the Executive Chef, you'll establish systems, develop people, execute seasonally driven menus, and set the standards that will define Sugar Bowl's next chapter.

This is not a maintenance role. It is an opportunity to build - to help shape one of North America's most respected mountain dining programs, while living and working in one of California's most iconic alpine communities.

Why Sugar Bowl?

Sugar Bowl Resort has been proudly independent for over 80 years and is one of the oldest ski resorts in California. Situated atop beautiful Donner Summit, Sugar Bowl has a storied past with ties to Austrian ski culture, Hollywood and Walt Disney. This special community helped bring skiing to "sunny California" since December 1939. Since then, it continues to attract adventurous winter sports enthusiasts alike.

Your Mission

As Chef de Cuisine, you own the culinary program at the Village Lodge - from the first prep shift to the final plate of service. You lead with accountability, develop your team with intention, and hold the standard across every venue, every shift, and every cover.

Success in this role is measured by more than food quality. It's measured by the consistency you build, the culture you create, and the pride your team takes in the work.

Your Domain: Four Venues, One Cohesive Culinary Program

Yarrow

Refined alpine dining featuring thoughtful, ingredient-driven menus and seasonally focused shareable plates.

The Terrace

The outdoor centerpiece of Village Lodge hospitality, featuring QR ordering, lunch service, lively après offerings, firepits, and panoramic mountain views.

The Belt Room

A high-energy village hub featuring classic cocktails and carefully crafted bar food.

Disney Sundeck

The on-mountain gathering place for Villagers to enjoy a light lunch, espresso, a quick beer, or a chance to unwind in the middle of the ski day.

Who You Are:

• A culinary leader who believes exceptional hospitality begins with disciplined execution, great ingredients, and a deep commitment to consistency.

• Organized, detail-oriented, and committed to maintaining exceptional standards.

• Equally comfortable leading a busy service, coaching a line cook, or refining operational systems.

• Skilled at balancing quality, speed, and efficiency in a high-volume, quality-driven environment.

• A builder of teams who leads through presence, accountability, and example.

• Motivated by continuous improvement and eager to grow as a leader.

• Excited by the opportunity to help shape a nationally recognized mountain dining program.

Qualifications:

• 3+ years of leadership experience as a Sous Chef, Chef de Cuisine, Kitchen Manager, or similar role.

• Multi-outlet restaurant, hotel, resort, or club experience preferred.

• Strong culinary fundamentals and operational discipline.

• Proven ability to lead and develop culinary teams.

• Knowledge of food cost management, purchasing, inventory, and labor controls.

• Excellent organizational and communication skills.

• ServSafe Manager Certification (or ability to obtain).

• California Food Manager Certification (or ability to obtain).

• Valid California Driver's License.

What You'll do:

Daily Culinary Leadership

• Lead daily culinary operations across all Village Lodge venues.

• Ensure recipes, preparation methods, presentation standards, and service expectations are consistently executed.

• Supervise production, line operations, and service execution.

• Maintain strong communication between kitchen leadership and front-of-house teams.

Team Leadership & Development

• Train, mentor, and develop cooks and kitchen leaders.

• Foster a culture of accountability, teamwork, and continuous improvement.

• Support recruiting, onboarding, and performance management efforts.

• Help create a positive and professional workplace culture.

Operational Excellence

• Ensure kitchens remain clean, organized, and professionally maintained.

• Maintain food safety, sanitation, and workplace safety standards.

• Support inventory, receiving, storage, and waste management systems.

• Assist in refining systems that improve consistency and efficiency.

Financial Performance

• Support food cost and labor management initiatives.

• Monitor waste, portion control, and recipe adherence.

• Assist with inventories, ordering, and purchasing controls.

• Identify opportunities for operational improvement and cost savings.

Strategic Partnership

• Support the Executive Chef in executing the culinary vision.

• Help translate menus, standards, and systems into daily execution.

• Partner with the Director of Restaurant Operations, Village Lodge to ensure a seamless guest experience.

• Serve as a role model for professionalism, hospitality, and operational excellence.

Success Looks Like:

• Consistent execution of recipes, presentation standards, and guest experience across all venues.

• Strong team retention, engagement, and professional development.

• Clean, organized kitchens operating safely and efficiently every day.

• Smooth execution during peak weekends, holidays, and special events.

• Positive guest, homeowner, and team feedback.

• Continuous improvement of systems, organization, and operational performance.

• A culinary team that takes pride in its work and its role in the Village Lodge experience.

Physical Requirements:

• Ability to stand, walk, bend, and lift for extended periods during kitchen shifts.

• Ability to lift and carry up to 50 lbs (food product, equipment, supplies).

• Ability to work in a fast-paced kitchen environment, including exposure to heat, steam, and sharp equipment.

• Ability to work evenings, weekends, and holidays, including peak ski season periods.

• Manual dexterity for food preparation, knife work, and plating.

Benefits:

• Generous flexible and paid time off

• Employer sponsored 401k plan after 1,000 worked hours and one (1) year of service

• Medical, dental, and vision benefits

• Employer paid life insurance

• Additional voluntary benefits (AD&D, critical illness, etc.)

• Employee Assistance Program (EAP)

• Professional development opportunities


• Free ski and tubing passes for employees


• Free ski passes for dependents


• 50% off food at our restaurants

• Free group ski and snowboard lessons for employees


• Employee discounted lift tickets for family and friends


• Lift ticket discounts at multiple resorts including 24 Mountain Collective destinations

• Hotel discounts


• Employee ski reciprocal programs


Sugar Bowl Resort believes that all persons are entitled to equal employment opportunity and does not discriminate against its employees or applicants because of race, color, hair, religion, sex, sexual orientation, gender identity, gender orientation, gender expression, pregnancy, marital status, national origin, citizenship, veteran status, ancestry, age, physical or mental disability, medical condition, or any other status protected by federal, state or local law, ordinance or regulation. Equal employment opportunity will be extended to all persons in all aspects of the employer-employee relationship, including recruitment, hiring, upgrading, training, promotion, transfer, discipline, layoff, recall, and termination.