Chef de Cuisine
About The Position
The Chef de Cuisine oversees daily culinary operations, menu development, food quality, and kitchen team performance at Weekender's Killington, Vermont property. Reporting to the Area General Manager, this hands-on culinary leader delivers an exceptional dining experience while maintaining operational efficiency, food safety standards, and financial accountability. The role operates in a fast-paced, seasonal hospitality environment and requires creativity, organization, and a passion for hospitality. The position leads food preparation, cooking, presentation, and service; develops seasonal menus and kitchen procedures; and maintains consistent quality and timely execution. It also oversees kitchen staffing and development, purchasing and inventory, vendor relationships, food and labor costs, budgeting support, events, and collaboration with front-of-house employees and property leadership. The role requires standing and walking for extended periods, handling kitchen equipment and utensils, and frequently bending, reaching, pushing, and pulling. The employee may occasionally lift and move up to 50 pounds. The work environment includes hot surfaces, sharp equipment, slippery floors, varying temperatures, hot kitchen environments, walk-in coolers or freezers, and moderate to high noise levels during service. Reasonable accommodations will be provided in accordance with applicable laws.
Requirements
- At least 3 years of professional culinary experience, including at least 2 years in a kitchen leadership or supervisory capacity.
- Strong culinary skills, including scratch cooking, menu development, food preparation, and presentation.
- Experience with food costing, inventory management, purchasing, and labor budgeting.
- Knowledge of food safety, sanitation standards, and applicable health regulations.
- Strong leadership, organizational, communication, and problem-solving skills.
- Ability to work a flexible schedule, including evenings, weekends, and holidays.
Nice To Haves
- ServSafe Manager certification.
- Experience with banquet operations, special events, or seasonal hospitality environments.
Responsibilities
- Oversee daily kitchen operations, including food preparation, cooking, presentation, and service.
- Develop and maintain seasonal menus, recipes, portion standards, and food preparation procedures.
- Ensure consistent food quality, presentation, and timely execution across dining services.
- Maintain food handling, sanitation, and kitchen safety standards in accordance with applicable regulations.
- Oversee kitchen cleanliness, equipment maintenance, and inventory organization.
- Recruit, train, schedule, and supervise kitchen employees in collaboration with property leadership.
- Foster a positive, accountable, and collaborative kitchen environment aligned with Weekender's core values.
- Provide coaching, performance feedback, and development opportunities for culinary team members.
- Maintain staffing levels based on business volume, seasonal demand, and labor budgets.
- Manage food purchasing, inventory, vendor relationships, and ordering to maintain cost efficiency.
- Monitor food costs, labor expenses, portion control, and waste to achieve financial targets.
- Assist with budget preparation, menu pricing, and financial performance reporting.
- Conduct regular inventory counts and identify opportunities to improve kitchen profitability.
- Coordinate with property leadership on special events, group dining, and banquet services, as applicable.
- Assist with event menu planning, food preparation schedules, staffing, and culinary execution.
- Collaborate with front-of-house employees to support seamless service and guest satisfaction.
- Participate in property meetings, operational planning, and continuous improvement initiatives.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
