SP - Chef de Cuisine

LMLC OPERATIONS LLC•Big Sky, MT

6h•Onsite

About The Position

The Chef de Cuisine is responsible for leading the day-to-day culinary operations of the Clubhouse kitchen and serves as the primary on-site culinary leader. This role drives culinary excellence, consistency in execution, and drives the team performance while ensuring all food offerings meet the highest standards expected within a luxury private club environment. Reporting to the Executive Chef, the Chef de Cuisine is a hands-on leader who manages kitchen operations, develops team members, and ensures an exceptional dining experience through quality, efficiency, and attention to detail.

Requirements

Culinary degree or relevant training required
Minimum 6+ years of progressive culinary experience
Minimum 3+ years in a senior leadership role (Sous Chef or Chef de Cuisine level)
Strong understanding of food cost control, inventory management, and kitchen operations
Excellent knowledge of health, safety, and sanitation standards
Ability to lead in a fast-paced, high-expectation environment

Nice To Haves

Experience in a private club, luxury resort, or fine dining environment strongly preferred
Proven ability to implement menus, systems, and culinary standards

Responsibilities

Lead by example as a hands-on working chef, actively participating in all areas of the kitchen
Oversee daily kitchen operations to ensure consistency, quality, and efficiency. Including line checks and continuous quality control
Execute all food production and plating to meet and exceed member expectations
Develop, maintain, and enforce standardized recipes, portioning, and preparation procedures
Partner with the Executive Chef on menu development, innovation, and recipe and costing standardization
Stay current on culinary trends and continuously seek opportunities to elevate the culinary standards
Full knowledge of all menu items, the recipes, the methods of production and the presentation standards. Takes a “Train the Trainer” approach in cascading the knowledge to their team
Manage food cost and labor costs to budgetary expectations
Supervise, train, and mentor all back-of-house associates
Recruit, onboard, and develop culinary team members
Foster a culture of accountability, collaboration, and continuous improvement
Coordinate and lead training to ensure alignment with exceptional service culture and culinary standards
Ensure kitchen operations run smoothly and effectively in your absence
Sets the department’s expectations for desired behavior, knowledge and skill levels
Partner with the service team leadership and associates to ensure a seamless service experience
Manage ordering, purchasing specifications, and inventory control
Consistently track kitchen inventory and maintain appropriate stock levels
Support food cost and labor management in alignment with budgetary goals
Prepare operational reports, identify trends, and recommend improvements
Create and manage kitchen staff schedules, ensuring proper coverage and timely posting
Manage the scheduling to the business volume and eliminate unnecessary overtime
Manage ordering and food production to eliminate waste and excessive purchasing
Monitor equipment condition and coordinate maintenance as needed
Maintain the kitchen operations to the highest safety and sanitation standards
Ensure profitability while maintaining luxury standards
Uphold the highest standards of hospitality within a private club environment
Ensure consistency and excellence during both à la carte and high-volume service periods
Collaborate with front-of-house leadership to deliver a seamless dining experience
Ensure all Spanish Peaks Mountain Club and brand standards are consistently met
Monitors guest satisfaction on a daily basis and owns and immediately resolves guest problems
Maintain full compliance with all company policies, procedures, and service standards
Ensure adherence to all local, state, and federal health and safety regulations
Maintain a meticulous, organized, and surgically clean kitchen environment at all times