Chef de Cuisine at Private Club

LMLC OPERATIONS LLC•Big Sky, MT

81d•$75,000 - $85,000•Onsite

About The Position

The Chef de Cuisine (CdC) is responsible for leading and executing day-to-day culinary operations at the assigned restaurant in alignment with budgetary guidelines and the highest quality standards. This role also oversees culinary operations for the restaurant’s seasonal counterparts, including the Food Truck, Yurt, and Members Lounge. In collaboration with the Culinary Director and other culinary leadership, the Chef de Cuisine fosters a strong Back of House (BOH) culture rooted in excellence, teamwork, and hospitality. The CdC plays a key role in menu development, creating offerings that are innovative, well-executed, and enjoyable for members and guests. This position directly supervises Sous Chefs, Cooks, and other BOH associates, and works closely with restaurant leadership to ensure all culinary operations and team responsibilities are carried out efficiently and effectively.

Requirements

Proficient in English reading, writing, and comprehension; additional language skills are a plus
Strong communication skills, both verbal and written, with the ability to effectively interact with team members, leadership, vendor and members/guests
Excellent numerical and analytical skills, including the ability to read financial statements, control food and labor costs, and manage department budgets
Advanced proficiency in culinary software, inventory systems, and basic business programs (Microsoft Office Suite, POS systems, etc.)
In-depth knowledge of menu development, cost control, pricing strategy, and culinary marketing trends
Extensive understanding of food products, ingredient sourcing, culinary techniques, and preparation methods across a variety of cuisines
Proven ability to lead and manage large, diverse kitchen teams, delivering high performance in a collaborative, high-expectation environment
Adept at handling complex interpersonal situations with tact, diplomacy, and professionalism, especially in high-pressure or guest-facing moments
Creative and detail-oriented, with the ability to develop recipes, plate presentations, theme menus, and visual support materials (e.g., recipe cards, descriptions, photos)
Artistic flair for event concepts, menu themes, and seasonal culinary programming aligned with member experiences
Comfortably adapting to variable volume demands across winter and summer seasons, with strong planning and execution skills
SERVSafe Food Manager Certification or equivalent
8-10 years of progressive culinary leadership experience, including at least 3-5 years in an Executive Chef of Executive Sous Chef role
Background in luxury resorts, private clubs, high-end restaurants, or similar environments with elevated service expectations
Experience in managing multiple dining outlets and seasonal venues
Strong knowledge of varied cuisines, plating techniques, and high-end presentation standards
Ability to execute both a la carte and banquet style service
Solid understanding of food cost control, budgeting and P&L management
Experience with vendor management, purchasing and inventory systems
Comfortable using kitchen management software and Microsoft Office tools
Ability to lead, mentor and develop diverse culinary teams in a positive, inclusive kitchen culture
Must comply with Moonlight Basin’s Dress and Grooming policies
Ability to complete tasks in a fast-paced, sometimes stressful hospitality environment with unpredictable business levels
Must be able to stand and walk for extended periods (up to 10 hours per shift)
Ability to bend, stoop, reach, lift, and carry up to 50 pounds independently
Manual dexterity to handle knives, kitchen tools, and food preparation equipment with precision and safety
Ability to work in hot, humid, and fast-paced kitchen environments for extended periods
Must have the stamina to perform physically demanding tasks, including repetitive motions such as chopping, stirring, and plating
Ability to safely navigate slippery or uneven kitchen floors and tight workspaces
Capable of hearing, speaking, and seeing well enough to communicate effectively in a noisy kitchen setting
Must be able to taste and smell food products to ensure quality and consistency
Comfortable working long shifts, weekends, holidays, and variable hours based on seasonal business demands

Nice To Haves

Degree or diploma in Culinary Arts from an accredited institution
CPR/First Aid Certification

Responsibilities

Oversee all Back of House (BOH) ordering for assigned areas, ensuring food and BOH invoices are accurately coded, approved, and submitted in a timely manner.
Manage BOH scheduling, payroll, hiring, onboarding, training, performance management, and offboarding of culinary associates.
Direct and manage all aspects of culinary operations across assigned restaurants and seasonal outlets.
Establish and maintain a consistent culinary concept for each dining experience through creativity, vision, and attention to detail.
Utilize member feedback to continuously improve food quality, presentation, and overall dining experience, consistently exceeding expectations.
Assist the Culinary Director with departmental budget development and manage culinary operations in alignment with approved budgets.
Oversee monthly food inventories, ensuring accuracy and proper documentation.
Develop and update seasonal and outlet-specific menus in collaboration with the Culinary Director and senior culinary leadership, incorporating member feedback and premium products.
Implement and manage systems that ensure product excellence, food cost control, standardized recipes, food safety and sanitation compliance, waste reduction, and operational efficiency.
Ensure standardized recipes are consistently followed and maintained in an approved format.
Maintain comprehensive knowledge of menus, culinary concepts, and hours of operation for all assigned outlets.
Hold all BOH associates accountable for efficient, accurate, and timely completion of assigned duties.
Provide leadership, mentorship, and professional development support to all culinary associates.
Proactively identify and resolve operational, financial, and personnel-related challenges.
Build and maintain strong working relationships with members, employees, and vendors.
Maintain a professional appearance and foster a positive, organized, and respectful work environment.
Support daily kitchen operations through active, hands-on leadership.
Collaborate closely with the Restaurant General Manager to ensure effective communication and alignment between Front of House (FOH) and BOH teams.
Maintain appropriate product inventory levels based on budgeted guidelines and forecasted business volume.
Develop and manage associate development programs to ensure BOH team members clearly understand performance expectations and career growth opportunities.
Ensure full compliance with all health, safety, and sanitation standards, maintaining clean, orderly, and well-organized BOH areas.
Complete special projects and additional duties as assigned by the Culinary Director or Director of Food & Beverage.
Integrate and model company values and mantra in all interactions and leadership practices.

Benefits

Competitive salary
Annual discretionary bonus
Heath, dental, vision insurance
Matching 401(k) with match and no vesting schedule
Short- & Long-Term Disability and Life Insurance paid for by the company
Complimentary meal per shift
Tuition reimbursement
Wellness program that can be used for a Big Sky season ski pass or health related perks
End-of-season discounts on our retail store items
End-of-season employee celebration
Employee housing options available