CHEF de CUISINE

We Want Changemakers!

Is that you? At Moonlight Basin our Mantra is Motivation, Opportunity, Organization, Nature, Leadership, Integrity, and Teamwork. We offer our “changemakers” an inclusive, rewarding, fun, work environment, with endless opportunity to provide the highest levels of service and experience positive teamwork.

At Moonlight Basin we strive for nothing but the very best quality of amenities, facilities, recreation, food, beverage, and top-notch service to all our owners, members, and guests.

CHEF de Cuisine

The Chef de Cuisine (CdC) will be responsible for executing and managing day-to-day culinary operations of the restaurant within budgeting guidelines and to the highest standards. The CdC will also be responsible for executing and managing the day-to-day culinary operations for those restaurants’ seasonal counterparts, such as the food truck, yurt and the Members Lounge. In collaboration with the Culinary Directory and other culinary leadership, the CdC will be responsible for creating and maintaining a strong culture rooted in excellence and hospitality within their restaurants’ Back of House (“BOH”) operations and developing menus that are exciting and enjoyable for our members and guests. The CdC will directly supervise all Sous Chefs, Cooks, and other BOH associates in their restaurants and will work closely with other restaurant leadership to ensure that all associates complete their assigned duties in an effective fashion. The CdC will oversee all BOH ordering for their respective area(s) and ensure BOH invoices are approved and coded accurately and timely. The CdC, with guidance from the Culinary Director and other senior leadership, will also be responsible for scheduling, payroll, hiring, on-boarding, training, off-boarding, and budgeting for their restaurants.

WHAT YOU WILL DO:

• Manage all aspects of the culinary operation at their restaurants.
• Utilize member feedback to create top quality food products and presentation that ensure we are exceeding all expectations.
• Assist Culinary Director with the development of department budgets.
• Oversee monthly food inventories, ensuring that all data is accurately collected.
• Develop unique menus, in collaboration with Culinary Director and other senior culinary leadership, for each dining outlet that reflect top quality products and previously collected member feedback. Also ensure that menus are consistently updated throughout the season.
• Manage systems and processes that ensure top product quality and presentation, proper food cost management, food safety and sanitation standards, waste minimization, and other initiatives at the discretion of the Culinary Director or Director of Food & Beverage.
• Hold all associates accountable for completing work efficiently and accurately.
• Actively identify and rectify operational, financial, and employee issues.
• Create and maintain strong relationships with our members, employees, and vendors.
• Develop and manage associate development programs to ensure all BOH associates, including management, clearly understand performance expectations and how to navigate a personalized path for growth.

KEYS TO SUCCESS:

• Minimum of 5 years hospitality experience.
• Minimum of 2 years of leadership experience in a similar establishment
• High school or equivalent education required. College degree or culinary equivalent preferred.
• Ability to manage and prioritize multiple tasks.
• Self-motivated to meet deadlines, manage priorities, communicate challenges, and work with minimal supervision in a fast-paced environment.
• Ability to complete tasks in a fast-paced, sometimes stressful hospitality environment with unpredictable business levels.
• The ideal candidate will have vison, be a creative thinker, and the ability to establish a consistent concept for each dining experience.
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BENEFITS OF EMPLOYMENT:

• Annual bonus based on company success.
• Heath, dental, vision, short-long term disability, and life insurance
• 401(k) with match starting the first of the month after 30-days of employment, No Vesting schedule.
• Complimentary meal per shift
• Tuition reimbursement
• Big Sky season ski pass
• End-of-season discounts on our retail store items.
• End-of-season employee celebration

We are proud to be an equal opportunity employer. We maintain a drug-free workplace and value diversity, inclusion, and belonging at our company.