The Food & Beverage Team at Windham Mountain provides an elevated culinary experience and unparalleled mountain hospitality for our guests. Team members are passionate about providing the highest quality of service. The team cultivates success through their unique focus and attention to detail in the preparation, execution, and service of the overall culinary program.

Overview of Position: The Chef is the most senior position the kitchen's chain of command and is responsible for everything that goes out of the kitchen. Duties include developing recipes and menus, introducing new food products, setting culinary goals and kitchen quality standards, overseeing food production, and motivating and leading kitchen staff.

This position rotates outlets on a seasonal basis: upscale country club restaurant April-November and upscale high-volume dining hall November-March. The chef oversees BoH transitions for both seasons.

Job Qualifications:

• Minimum 5 years experience or equivalent education/experience

• Must have extensive hands-on experience in food and supporting credentials

• Experience in high-volume kitchens highly preferred.

• Must have knowledge of labor management and inventory control.

• Must be able to independently evaluate situations and make quick decisions.

• Must be able to handle a crisis effectively.

• Must have knowledge of regulatory requirements for food handling, sanitation, and safety.

• Must be able to handle a stressful, noisy, and crowded work environment.

• Must be comfortable interacting with both staff and guests in a friendly and helpful manner.

Job Responsibilities and Duties:

• Oversee all back of house operations and work in cooperation with front of house management and staff to ensure smooth product delivery.

• Perform supervisory functions for kitchen personnel including the recruiting, hiring, training, reviewing, and terminating staff as needed.

• Supervise/coordinate all culinary activities.

• Estimate food consumption and requisition or purchase food.

• Select and develop recipes.

• Standardize production recipes to ensure consistent quality.

• Establish presentation technique and quality standards.

• Collaborate with the Department Supervisor in the menu planning and pricing.

• Ensure proper equipment operation and maintenance.

• Ensure proper safety and sanitation in kitchen.

• Oversee special catering events as needed.

• Manage vendor relationships.

Physical Requirements

• Must be able to lift up to 40lbs unassisted

• Must be able to stand for duration of shift – up to 12 hours

• Ability to reach overhead

• Ability to bend, kneel, and reach under

Benefits:

• Employee housing available

• Full-time year-round benefits include health, vision, and dental insurance

• Free/discounted lift passes

• Free ski/snowboard rentals and group lessons

• Free snow tubing

• Free golf

• Shift meals

• Retail and food discounts

• Employee events and wellness programs

• Bonus opportunities

Work Schedule and Conditions: We are in the business of providing an Above and Beyond product and guest experience. Traditionally our busy periods are during weekends and holiday periods which you will be expected to work. You can also expect to be asked to work extra hours or days on occasion, especially during the holiday periods.