Head Chef: Lead Private Dining & Michelin-Influenced Menu

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

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.