Chef de Cuisine - Tree Room

Key Responsibilities

• Lead menu planning, costing, descriptions, tastings, and wine pairings in collaboration with Culinary leadership and FOH management.
• Champion seasonality, regional sourcing, and a culinary approach that reflects the Sundance Mountain Resorts sense of place.
• Uphold rigorous standards for flavor, presentation, consistency, and attention to detail.
• Mentor and Develop team members to support growth, retention, and internal advancement.
• Partner with front-of-house leadership to ensure seamless service flow and a cohesive guest experience.
• Develop and execute weekend specials and seasonal offerings in alignment with Sundance standards.
• Oversee daily kitchen operations including expediting, line cooking, and production planning for regular service, holidays, and peak seasons.
• Manage ordering, requisitioning, inventory control, food rotation, and recipe database maintenance to ensure quality and profitability.
• Control food and labor costs by monitoring staffing levels, overtime, waste reduction, and adherence to departmental budgets.
• Recruit, interview, hire, train, supervise, schedule, and evaluate kitchen staff and subordinate supervisors.
• Foster a professional, respectful, and positive work environment between BOH and FOH teams.
• Ensure compliance with safety, sanitation, certification, and regulatory standards.
• Maintain kitchen cleanliness and support sustainability and recycling initiatives.
• Provide ongoing education and leadership to culinary and service staff, reinforcing a guest-focused and "can-do" culture.
• Complete required HR documentation and administrative responsibilities in a timely and accurate manner.
• Represent Sundance through media engagements, demonstrations, and community events as opportunities arise.
• Communicate clearly, solve problems effectively, manage change, and uphold company policies and guiding principles.

Qualifications

• To succeed in this role, individuals must meet the required skills and abilities. Reasonable accommodations are available for those with disabilities.
• Associate degree (A. A.) or equivalent from a two-year college or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience. Minimum one to two years' experience in fine dining facility. Minimum one year in management role.
• Must possess or obtain a valid food handler's permit within 30 days of employment.
• All certification, licensing, and training as required by State & Federal Law for food service.
• This role requires physical activity, including standing, walking, lifting (up to 100+ lbs), and various movements. Vision requirements include depth, color, and focus adjustment.
• Must be 18 years of age or older.

Work Environment

• While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is frequently exposed to fumes or airborne particles and extreme heat.
• The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, outside weather conditions, extreme cold, and risk of electrical shock.
• The noise level in the work environment is usually loud.

Benefits

• Benefits package that includes: subsidized medical, dental, vision, 401k, short and long term disability, basic life insurance, & paid time off policy.
• Employee discounts on dining and resort amenities
• Season Pass for you, +1 and dependents