POSITION OVERVIEW

The Chef de Cuisine is responsible for leading the day-to-day culinary operations of the Clubhouse kitchen and serves as the primary on-site culinary leader. This role drives culinary excellence, consistency in execution, and drives the team performance while ensuring all food offerings meet the highest standards expected within a luxury private club environment.

Reporting to the Executive Chef, the Chef de Cuisine is a hands-on leader who manages kitchen operations, develops team members, and ensures an exceptional dining experience through quality, efficiency, and attention to detail.

KEY RESPONSBILITIES

CULINARY LEADERSHIP & EXECUTION 

• Lead by example as a hands-on working chef, actively participating in all areas of the kitchen
• Oversee daily kitchen operations to ensure consistency, quality, and efficiency. Including line checks and continuous quality control
• Execute all food production and plating to meet and exceed member expectations
• Develop, maintain, and enforce standardized recipes, portioning, and preparation procedures
• Partner with the Executive Chef on menu development, innovation, and recipe and costing standardization
• Stay current on culinary trends and continuously seek opportunities to elevate the culinary standards
• Full knowledge of all menu items, the recipes, the methods of production and the presentation standards. Takes a “Train the Trainer” approach in cascading the knowledge to their team
• Manage food cost and labor costs to budgetary expectations

TEAM LEADERSHIP & DEVELOPMENT

• Supervise, train, and mentor all back-of-house associates
• Recruit, onboard, and develop culinary team members
• Foster a culture of accountability, collaboration, and continuous improvement
• Coordinate and lead training to ensure alignment with exceptional service culture and culinary standards
• Ensure kitchen operations run smoothly and effectively in your absence
• Sets the department’s expectations for desired behavior, knowledge and skill levels
• Partner with the service team leadership and associates to ensure a seamless service experience

OPERATIONAL EXCELLENCE 

• Manage ordering, purchasing specifications, and inventory control
• Consistently track kitchen inventory and maintain appropriate stock levels
• Support food cost and labor management in alignment with budgetary goals
• Prepare operational reports, identify trends, and recommend improvements
• Create and manage kitchen staff schedules, ensuring proper coverage and timely posting
• Manage the scheduling to the business volume and eliminate unnecessary overtime
• Manage ordering and food production to eliminate waste and excessive purchasing
• Monitor equipment condition and coordinate maintenance as needed
• Maintain the kitchen operations to the highest safety and sanitation standards
• Ensure profitability while maintaining luxury standards

MEMBER EXPERIENCE & STANDARDS

• Uphold the highest standards of hospitality within a private club environment
• Ensure consistency and excellence during both à la carte and high-volume service periods
• Collaborate with front-of-house leadership to deliver a seamless dining experience
• Ensure all Spanish Peaks Mountain Club and brand standards are consistently met
• Monitors guest satisfaction on a daily basis and owns and immediately resolves guest problems

COMPLIANCE & SAFETY

• Maintain full compliance with all company policies, procedures, and service standards
• Ensure adherence to all local, state, and federal health and safety regulations
• Maintain a meticulous, organized, and surgically clean kitchen environment at all times

QUALIFICATIONS

• Culinary degree or relevant training required
• Minimum 6+ years of progressive culinary experience
• Minimum 3+ years in a senior leadership role (Sous Chef or Chef de Cuisine level)
• Experience in a private club, luxury resort, or fine dining environment strongly preferred
• Proven ability to implement menus, systems, and culinary standards
• Strong understanding of food cost control, inventory management, and kitchen operations
• Excellent knowledge of health, safety, and sanitation standards
• Ability to lead in a fast-paced, high-expectation environment

WHAT WE VALUE AT SPMC

• Hands-on leadership and accountability
• A team-first mindset and commitment to developing others
• Strong attention to detail and consistency
• Adaptability in a dynamic, seasonal environment
• Passion for delivering an elevated member experience
• Excellent communication skills

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods throughout shifts
• Ability to lift and carry up to 50 pounds occasionally and 35 pounds regularly
• Ability to work in varying conditions including heat, cold, and wet environments

POSITION DETAILS

This is a full-time, year-round position based in Big Sky, Montana.