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.

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

Culinary degree or equivalent work experience required

Serv Safe certification required

5 years of management experience in a hotel restaurant operation/culinary environment preferred

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, saut, 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

Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of time

Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces

Ability to stand, type and sit at desk/computer for most of the work shift executing repetitive movements

Must be able to frequently lift, push or pull up to 50lbs

Paid Time Off Programs

Paid Leave Programs

Employee Ski Pass and Dependent Ski Passes

Other company perks