Head Chef

Ski Meadowlark•Ten Sleep, WY

41d•Onsite

About The Position

We are seeking an experienced and driven Head Chef to lead the culinary team at our vibrant restaurant and bar. Meadowlark offers a unique blend of public dining and exclusive private experiences, making this an exciting opportunity for a passionate professional. This position will work directly with and report to our VP of Culinary, Michelin experienced Celebrity Chef Zev Bennett. Our restaurant and bar are open to the public every Friday through Sunday, offering guests an inviting, rustic atmosphere and an innovative menu crafted from the freshest local ingredients, interpreted through the Chef’s global perspective. The menu implements high level fine dining techniques, applied via flavors representing Thailand, India, Japan, China, Mexico, Peru, Italy and Spain. Throughout the week (Monday-Thursday), we specialize in high-end, curated private menus and bespoke culinary experiences, catering to intimate gatherings, corporate events, and special celebrations. These menus will range from family style feasts to ultra lux tasting menus. This dual focus allows our team to showcase versatility and creativity, delivering exceptional service and cuisine every day. This role will provide a once in a lifetime opportunity to work with and learn from a chef who has worked in Michelin and World’ 50 Best restaurants all over the world, and to learn not only the techniques, but the overarching philosophy behind high end food system designs.

Requirements

5+ years experience as Head Chef or in a senior BOH management role.
Strong background in kitchen financials, ordering, scheduling, inventory control, and kitchen management.
Willingness to work weekends, holidays, and flexible hours as required by resort operations.

Nice To Haves

Exceptional culinary skills with a strong desire to learn and grow.
Passion for delivering high-end private dining experiences.
Excellent leadership, organizational, and communication abilities.
Ability to thrive in both fast-paced public service and intimate curated settings.
CFPM Certification preferred.
ServSafe Manager certification preferred.

Responsibilities

Lead and inspire the Back-of-House (BOH) team, ensuring high standards in food quality, safety, and presentation.
Co-Develop and execute both public and private menus, emphasizing creativity and excellence in every dish.
Oversee BOH operations, including ordering, inventory management, and staff scheduling.
Collaborate with management to design and deliver curated private dining experiences and events.
Maintain a clean, organized, and efficient kitchen environment, of the highest standards.
Maintain adherence to all recipes and SOPs, at all times.
Train, mentor, and evaluate kitchen staff to uphold our standards of service and culinary artistry.