Chef de Cuisine - On-Mountain Dining - Winter 26-27
Core
Overseeing all culinary operations, ensuring food quality and consistency, developing innovative menus, and managing cost controls to optimize efficiency and profitability for on-mountain dining.
Role type
Chef de Cuisine (Seasonal)
Builds
On-mountain food and beverage outlets
Domain
Hospitality / Resort Dining
Required skills
High-volume production, food safety protocols, menu development, cost control, inventory management, scheduling, purchasing, diverse cooking techniques (baking, grilling, sauté, etc.), guest-facing service
Preferred skills
Culinary degree, 5+ years hotel restaurant management experience, Spanish language proficiency
Technologies
Microsoft Office Suite
Responsibilities
Order and manage food inventory, produce weekly schedules based on forecasts, ensure daily opening/closing procedures and food safety compliance, create daily specials, work on service line as needed, manage payroll and monthly inventory, train staff on consistency
Seniority
Mid-level management, hands-on IC