Mountain Resort Outlet Chef — Lead Kitchen & Elevate

Schweitzer; Morgantown (WV); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Free skiing & snowboarding privileges

401k plan

Discounted Friends and Family Lift-Tix

Restaurant discounts at Snowshoe

Merchandise discounts

Pro deals with top brands

Job summary

Schweitzer is seeking a Kitchen Leader at Snowshoe Mountain to oversee up to 30 positions, ensure high standards, and manage cost control and menu relevance. The role requires leadership, strong culinary skills, and experience in fast-paced resort kitchens.

You will lead by example, coordinate with the Executive Chef, and ensure food safety and quality while maintaining excellent teamwork and guest satisfaction.

Qualifications

• Two+ years of post-high school education preferred; culinary education desirable.
• West Virginia Food Handlers Certificate required.
• Five+ years in a related role preferred.
• Resort experience preferred.

Responsibilities

• Ensure compliance with regulations, control costs, and maintain our standards.
• Keep team updated on menus, promotions, and events.
• Address maintenance, hygiene, and safety concerns promptly.
• Align financial performance with resort objectives.
• Maintain food control systems/margins and menu relevance with the Executive Chef.
• Perform assigned duties as needed.
• Ability to work under pressure and meet deadlines.
• Overseeing up to 30 positions directly (Sous Chef, Line Cooks, Utility Workers).
• Recruit, hire, train, manage, and develop kitchen staff.
• Manage kitchen operations, quality, and admin functions.
• Foster good communication and relationships across Snowshoe Mountain.

Skills

Leadership

Communication

Customer service

Kitchen operations

Knife handling

Food hygiene

Work under pressure

Team development

Education

Culinary education

Post-high school education

Job description

Schweitzer is seeking a Kitchen Leader at Snowshoe Mountain to oversee up to 30 positions, ensure high standards, and manage cost control and menu relevance. The role requires leadership, strong culinary skills, and experience in fast-paced resort kitchens.

You will lead by example, coordinate with the Executive Chef, and ensure food safety and quality while maintaining excellent teamwork and guest satisfaction.