Chef de Cuisine — Lead Menus & Operations (Ski Pass)

Sugarloaf Mountain Corporation; Michigan; Hybrid; USD 70,000 - 110,000; Full time

Benefits offered by this job

Ski pass

Golf pass

Waterpark pass

Discounts

Job summary

Sugarloaf Mountain Corporation in Michigan is seeking a Chef de Cuisine to lead culinary operations, menu development, pricing, hiring, training, finance, and day-to-day kitchen management.

This full-time, year-round role offers perks like ski pass, golf pass, waterpark pass, and discounts for food, beverages, retail, and daycare. You will manage costs, supervise staff, ensure sanitation, and collaborate with teams to deliver memorable dining experiences.

Qualifications

• Two-year culinary degree or equivalent experience required.
• ServSafe food and alcohol certification preferred or obtainable upon hire.
• Basic knowledge of business software and Excel spreadsheets.
• Willingness to work days, evenings, weekends and holidays.
• Positive, team-oriented attitude and strong communication skills.

Responsibilities

• Develop menus, analyze recipes, and determine costs.
• Review daily departmental costs including food, labor, overhead, and other expenses.
• Supervise kitchen staff to coordinate assignments and ensure timely production.
• Maintain par levels to ensure proper supply of food and equipment.
• Ensure proper utilization of food products and supplies with changing guest counts.
• Handle payroll, scheduling, incentive programs, and inventory.
• Establish sanitation standards and ensure compliance.
• Purchase food, beverages, and kitchen supplies when needed.
• Communicate policies to staff and ensure consistent application.
• Meet with staff or clients to plan menus and resolve issues.

Skills

Team leadership

Menu development

Cost control

Education

Two-year Culinary Degree

ServSafe certification

Tools

Excel

Job description

Sugarloaf Mountain Corporation in Michigan is seeking a Chef de Cuisine to lead culinary operations, menu development, pricing, hiring, training, finance, and day-to-day kitchen management.

This full-time, year-round role offers perks like ski pass, golf pass, waterpark pass, and discounts for food, beverages, retail, and daycare. You will manage costs, supervise staff, ensure sanitation, and collaborate with teams to deliver memorable dining experiences.