Culinary Director — Mountain Resort Leadership & Growth

One Haus; Big Sky (MT); Presencial; USD 120.000 - 130.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Comprehensive Healthcare Plans

Relocation & Housing Assistance

Company Growth Opportunities & Perks

Descripción de la vacante

One Haus is seeking a Culinary Director to lead mountain resort culinary operations in Big Sky, MT. The role requires a hands‑on, guest‑focused leader who excels in a high‑volume environment and balances extraordinary food quality with operational efficiency.

You will drive menu development, control food and labor costs, and mentor a diverse culinary team while partnering with executive leadership on financial performance and strategic initiatives.

Formación

• Minimum 4 years of experience as Executive Chef or Chef de Cuisine in a high‑volume, upscale environment.
• Proven success leading culinary teams and managing kitchen profitability.
• Strong understanding of P&L management, budgeting, purchasing, inventory, and financial performance.

Responsabilidades

• Oversee daily culinary operations ensuring high quality, consistency, presentation, and execution.
• Lead menu development, seasonal dishes, and evolving culinary programs.
• Manage food and labor costs, purchasing, inventory, and kitchen organization.
• Recruit, mentor, and develop high‑performing culinary teams.
• Maintain food safety, sanitation, and health department compliance.
• Collaborate with leadership on events, openings, and guest experience initiatives.

Conocimientos

Culinary creativity

Operational excellence

Financial discipline

Team leadership

Hospitality focus

Menu development

Cost control

Educación

Culinary Arts degree (preferred)

Herramientas

Google Workspace

Toast POS

Recipe costing software

Labor scheduling software

Descripción del empleo

One Haus is seeking a Culinary Director to lead mountain resort culinary operations in Big Sky, MT. The role requires a hands‑on, guest‑focused leader who excels in a high‑volume environment and balances extraordinary food quality with operational efficiency.

You will drive menu development, control food and labor costs, and mentor a diverse culinary team while partnering with executive leadership on financial performance and strategic initiatives.