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

Job Summary

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.

Job Posting Deadline

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

Essential Job Functions/Key Job Responsibilities 

• 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