Tourism-Jobs in United States

Job Title:Resort Chef

Reports to:Food and Beverage Manager

Location:Mount Washington Alpine Resort

Employment Type:Permanent, Full-Time

Compensation: $65,000-$75,000

About Mount Washington Alpine Resort:

MWAR has grown to be one of Canada most beloved local ski areas, for the record snowfall, the amazing people, and the unmatched alpine to ocean scenery. With a summit elevation reaching a mile above the nearby Pacific Ocean, 1,700 acres of ski terrain with 1,657 feet of vertical rise, and a historical snowfall average of approximately 9 metres (354 inches) of snow each year, one of the highest averages of any ski area in North America.

JOB SUMMARY

Ready to take your culinary career to new heights—literally? As theResort Chefat Mount Washington Alpine Resort, you’ll lead the charge in creating delicious, mountain-fuelled meals across our dining venues. From designing crowd-pleasing menus to coaching a passionate kitchen team, you’ll oversee all aspects of our Back of the House operations. You’ll bring creativity, leadership, and a commitment to quality that elevates every guest’s dining experience—whether they’ve just hit the slopes, biked the trails, or come up for the views. Come join our team where work and play collide.

KEY RESPONSIBILITIES

• Kitchen Operations & Culinary Leadership
• Lead the charge in day-to-day back of the house with professionalism and integrity, keeping the kitchen running efficiently while upholding top-tier culinary standards.
• Actively participate in food preparation and service as needed, especially during staff shortages.
• Ensure all food products meet appearance, portion, and quality standards prior to service.
• Guest Satisfaction & Service Excellence
• Communicate guest preferences and special requests to kitchen staff to enhance the dining experience.
• Address guest complaints promptly and effectively to ensure satisfaction and retention.
• Frequently review customer feedback and adjust kitchen operations or offerings as needed to improve satisfaction.

Team Development & Management

• Support your team’s growth with ongoing feedback, regular check-ins, and annual performance reviews.
  Conduct interviews and onboard BOH staff.
• Inspire, train and energize staff on cooking fundamentals and plate presentation.
• Participate in the improvement and implementation of kitchen wide SOPs

Administrative & Financial Duties

• Manage kitchen budgets, food costs, and inventory levels efficiently.
• Coordinate with the purchasing department for all goods and services required by the kitchen.
• Develop and maintain innovative, cost-effective, and profitable menus that reflect current culinary trends and dietary preferences
• Review and discuss monthly food cost reports with key culinary and food & beverage team members.
• Conduct monthly inventory and implement waste management strategies.
• Safety, Sanitation & Compliance
• Maintain consistent cleaning protocols and schedules.
• Ensure full compliance with food handling and sanitation regulations.
• Maintain all kitchen equipment in accordance with health department and resort standards.
• Champion a safety-first culture in the kitchen.
• Guarantee all kitchen employees maintain up-to-date food handling and sanitation certifications.
• Collaboration & Communication
• Work closely with the restaurant manager and front-of-house team to ensure a seamless guest experience.
• Attend daily briefings and other management meetings to align with resort goals and operations.
• Perform additional duties as assigned by resort management.

QUALIFICATIONS

• Red Seal Certification or equivalent culinary accreditation required.
• Minimum 5 years of culinary leadership experience in high-volume kitchens, preferably within resorts, hotels, or tourism-based environments.
• Proven track record in menu development, inventory control, and cost management.
• Strong understanding of current food trends, dietary needs, and sustainable kitchen practices.
• Excellent leadership and communication skills with the ability to motivate and mentor diverse kitchen teams.
• Hands-on, collaborative leader who thrives in a fast-paced, ever-changing environment.
• Committed to delivering an exceptional guest experience through quality, consistency, and creativity.
• Working knowledge of health and safety regulations, including BC FoodSafe Level 1 or 2 certification (or willingness to obtain).
• Ability to work flexible hours, including nights, weekends, and holidays, as required in a resort setting.
• Ability to lift 50lbs and work outside for periods of time in variable weather conditions.
• Due to limited public transportation options, candidates must have reliable means of transportation to and from Mount Washington.
• A passion for the outdoors and mountain lifestyle is a huge bonus—if you love powder days and peak views, you’ll fit right in!

RESORT CONDITIONS

Working at a Winter Resort means no two days are the same—and that’s part of the adventure! You’ll get to experience a variety of unique locations, from cozy lodges to scenic mountain-top venues only accessible by chairlift. Be prepared to embrace the elements; whether it’s bluebird skies, fresh snowfall, or the infamous coastal rain. Expect to navigate multi-level lodges, steep stairways, and outdoor areas where the terrain can be sloped, snowy, or slippery, so good footwear is essential, indoors and out. Walking through large, icy parking lots is also part of the daily journey. If you love fresh air, stunning views, and a workplace that keeps you on your toes, this is the spot for you!

PERKS & BENEFITS

Extensive benefit and dental package
Employee Assistance Program
RSP matching up to 5%
Food and Retail discounts
All mountain access + season pass for staff and immediately family members
Training and Development opportunities
Generous Vacation policy
And more!

Please apply HERE with your cover letter and resume today!

INTERVIEW PROCESS

Step 1: Screening phone call

Step 2: Interview with F&B Manager and Director of Hospitality

Step 3: Final Interview