Head Chef

Ski Meadowlark LLC; Ten Sleep (WY); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive pay

Career growth and mentorship from a 세계

Staff meals

Resort discounts

Ski pass perks

Employee discounts

Health benefits for full-time

Job summary

Ski Meadowlark LLC in Ten Sleep, Wyoming, seeks an experienced Head Chef to lead our BOH team in a vibrant restaurant and bar, reporting to our VP of Culinary and collaborating on public dining plus exclusive private experiences.

The role demands leadership, financial savvy, and the ability to craft high-end private menus while maintaining exceptional culinary standards in a resort setting.

Qualifications

• 5+ years experience as Head Chef or in a senior BOH management role.
• Strong background in kitchen financials, ordering, scheduling, inventory control, and kitchen management.
• CFPM Certification preferred.
• ServSafe Manager certification preferred.
• Willingness to work weekends, holidays, and flexible hours as required by resort operations.

Responsibilities

• Lead and inspire the Back-of-House (BOH) team, ensuring high standards in food quality, safety, and presentation.
• Co-Develop and execute both public and private menus, emphasizing creativity and excellence in every dish.
• Oversee BOH operations, including ordering, inventory management, and staff scheduling.
• Collaborate with management to design and deliver curated private dining experiences and events.
• Maintain a clean, organized, and efficient kitchen environment, of the highest standards.
• Maintain adherence to all recipes and SOPs, at all times.
• Train, mentor, and evaluate kitchen staff to uphold our standards of service and culinary artistry.

Job description

Position: Head Chef

Department: F&B

Location: Ten Sleep, WY

Classification: Winter Seasonal, Full time, Part Time

Position Overview

We are seeking an experienced and driven Head Chef to lead the culinary team at our vibrant restaurant and bar. Meadowlark offers a unique blend of public dining and exclusive private experiences, making this an exciting opportunity for a passionate professional. This position will work directly with and report to our VP of Culinary, Michelin experienced Celebrity Chef Zev Bennett.

About the Restaurant & Bar

Our restaurant and bar are open to the public every Friday through Sunday, offering guests an inviting, rustic atmosphere and an innovative menu crafted from the freshest local ingredients, interpreted through the Chef’s global perspective. The menu implements high level fine dining techniques, applied via flavors representing Thailand, India, Japan, China, Mexico, Peru, Italy and Spain. Throughout the week (Monday-Thursday), we specialize in high-end, curated private menus and bespoke culinary experiences, catering to intimate gatherings, corporate events, and special celebrations. These menus will range from family style feasts to ultra lux tasting menus. This dual focus allows our team to showcase versatility and creativity, delivering exceptional service and cuisine every day. This role will provide a once in a lifetime opportunity to work with and learn from a chef who has worked in Michelin and World’ 50 Best restaurants all over the world, and to learn not only the techniques, but the overarching philosophy behind high end food system designs.

Key Responsibilities:

• Lead and inspire the Back-of-House (BOH) team, ensuring high standards in food quality, safety, and presentation.


• Co-Develop and execute both public and private menus, emphasizing creativity and excellence in every dish.


• Oversee BOH operations, including ordering, inventory management, and staff scheduling.


• Collaborate with management to design and deliver curated private dining experiences and events.


• Maintain a clean, organized, and efficient kitchen environment, of the highest standards.


• Maintain adherence to all recipes and SOPs, at all times.


• Train, mentor, and evaluate kitchen staff to uphold our standards of service and culinary artistry.

Are you the right fit? Below are some traits an ideal candidate possesses:

• Exceptional culinary skills with a strong desire to learn and grow.


• Passion for delivering high-end private dining experiences.


• Excellent leadership, organizational, and communication abilities.


• Ability to thrive in both fast-paced public service and intimate curated settings.

Requirements:

• 5+ years experience as Head Chef or in a senior BOH management role.


• Strong background in kitchen financials, ordering, scheduling, inventory control, and kitchen management.


• CFPM Certification preferred.


• ServSafe Manager certification preferred.


• Willingness to work weekends, holidays, and flexible hours as required by resort operations.

Compensation, Benefits & Perks:

• Competitive pay.


• Opportunities for career advancement and learning from a world-renowned chef.


• Staff meals and resort discounts.


• Work in a unique year-round destination.


• Complimentary ski pass with buddy passes


• Employee Discount on select items


• Health benefits for full time positions

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.