Seasonal Kitchen Leader & Menu Innovator

Weekender Hotels; Killington (VT); Sur place; USD 85 000 - 120 000; Plein temps

Résumé du poste

Weekender Hotels is seeking a Chef de Cuisine at Killington, Vermont. This hands-on leader will oversee daily culinary operations, menu development, and food quality while guiding a kitchen team in a fast-paced, seasonal hospitality setting.

The role emphasizes strong leadership, organizational skills, and a commitment to hospitality excellence, with accountability for operational efficiency and financial targets.

Qualifications

• Strong leadership, organizational, communication, and problem-solving skills.
• Hands-on culinary leader with creativity and passion for hospitality.
• Experience overseeing kitchen operations, menu development, and quality.
• Capability to manage food safety and seasonal, high-volume operations.

Responsabilités

• Oversee daily kitchen operations, including food preparation, cooking, presentation, and service.
• Develop and maintain seasonal menus, recipes, portion standards, and procedures.
• Ensure consistent food quality, presentation, and timely execution across dining services.
• Maintain proper food handling, sanitation, and kitchen safety standards per regulations.
• Lead kitchen team, recruit, train, schedule, and supervise staff; manage staffing levels.
• Monitor food costs, inventory, waste, and labor to meet budgets; assist with budgeting and pricing.
• Coordinate with events and front-of-house for group dining and banquets; support cross-departmental initiatives.

Connaissances

Leadership

Communication

Problem-solving

Organizational

Banquet operations

Formation

ServSafe Manager certification

Description du poste

Weekender Hotels is seeking a Chef de Cuisine at Killington, Vermont. This hands-on leader will oversee daily culinary operations, menu development, and food quality while guiding a kitchen team in a fast-paced, seasonal hospitality setting.

The role emphasizes strong leadership, organizational skills, and a commitment to hospitality excellence, with accountability for operational efficiency and financial targets.