Chef de Cuisine

Oversee all day-to-day operations of the main lodge kitchen under the Executive Chef Oversee preparation and execution of three daily meals for up to 55 guests Collaborate with the Executive Chef and Executive Sous Chef to tailor guest dining experiences Design menus reflecting a sense of place and incorporating local and seasonal ingredients where possible Prepare and cook meals for small guest groups while minimizing waste Maintain cleanliness, organization, and safety in kitchen workspaces and storage areas Oversee the inventory system for accuracy, efficiency, and proper stock levels Train and mentor kitchen staff in cooking and preparation techniques Monitor team performance, manage schedules, and address time and attendance matters Ensure safe and correct use of kitchen equipment through training and routine checks Consistently produce high-quality cuisine meeting or exceeding guest expectations Perform dishwashing, deep cleaning, minor maintenance, and groundskeeping as needed or assigned Lead the culinary team to deliver exceptional dining experiences aligned with Vermejo's sustainability and service standards Requirements Minimum of 5 years of experience working in high-end kitchens Strong knowledge of dessert and pastry techniques Familiarity with upscale buffet service and composed plating Ability to perform under pressure in a high-stress, fast-paced environment Demonstrated ability to lead and collaborate effectively with a diverse team Experience with inventory management and scheduling Commitment to cleanliness, organization, and workplace safety Flexibility and adaptability to support additional responsibilities Knowledge of cooking techniques and kitchen equipment Good working knowledge of accepted sanitation standards and applicable health codes Flexibility to work various shifts, including weekends and holidays Documentation establishing identity and employment authorization within three days of hire, pursuant to federal law Preferred: high school diploma or GED Preferred: experience working in a luxury hotel/resort setting Preferred: culinary school diploma or equivalent Highly preferred: at least 2 years of supervisory experience Wild game cookery experience and remote-outdoor cooking experience are a plus Ability to stand, walk, reach, handle, climb or balance, stoop, kneel, crouch, crawl, talk, and hear regularly Ability to lift and/or move up to 60 pounds Ability to perform physical labor and remain on feet for extended periods Specific vision abilities including close, distance, color, peripheral, and depth vision, depth perception, and focus adjustment Ability to work long hours and in conditions involving wet/humid environments, high altitude, precarious places, fumes/airborne particles, moving mechanical parts, chemicals, and occasional vibration Core Competencies Demonstrates expertise in high-end culinary operations, including menu design, inventory management, and team leadership. Proven ability to maintain high standards of cleanliness, organization, and safety while delivering exceptional dining experiences. Highest-signal resume keywords High-End Kitchen Experience Dessert And Pastry Techniques Inventory Management Team Leadership Sanitation Standards Knowledge Hard Skills Menu Design Cooking Techniques Upscale Buffet Service Composed Plating Wild Game Cookery Remote-Outdoor Cooking Food Preparation Kitchen Equipment Proficiency Physical Labor Capability High-Pressure Performance Soft Skills Collaboration Adaptability Mentoring Time Management Communication Certifications & Qualifications Culinary School Diploma High School Diploma Or GED Industry Keywords Luxury Hotel/Resort Experience Workplace Safety Health Codes Compliance Guest Dining Experience Sustainability Standards #J-18808-Ljbffr