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About the Role

The Chef de Cuisine is responsible for all culinary operations at the Lake Placid taproom, leading the kitchen team, executing the food program, and managing food cost and ordering. This role requires a culinary leader to build a team and kitchen culture from the ground up at MCBC’s newest location.

Responsibilities

• Lead all daily culinary operations at the Lake Placid location.
• Establish kitchen SOPs, prep standards, and service execution procedures.
• Manage line setup, service execution, and post-service breakdown.
• Ensure compliance with NYS Department of Health standards and MCBC food safety policies.
• Communicate daily operational performance and issues to the Executive Chef.
• Partner with the Assistant General Manager on FOH-BOH communication and guest experience alignment.
• Execute all MCBC menu items to established recipe and plating standards.
• Maintain food quality and consistency across every service.
• Collaborate with the Executive Chef on local menu adaptations.
• Train and hold kitchen staff accountable to MCBC culinary standards.
• Build and lead the Lake Placid kitchen team from pre-opening through ongoing operations.
• Hire, onboard, and train culinary staff in partnership with the Executive Chef.
• Develop the Sous Chef into a capable second-in-command.
• Foster a kitchen culture of craft, accountability, and continuous improvement.
• Own food cost and kitchen labor at the Lake Placid location.
• Manage food ordering, receiving, and inventory.
• Monitor waste and cost variances and take corrective action.
• Partner with the Executive Chef on purchasing, vendor relationships, and cost controls.
• Follow the MCBC menu submission process and ensure all items served are costed in XtraChef menu management.
• Lead culinary execution for private and public events in partnership with the Director of Events.
• Ensure kitchen team readiness and event menu execution to MCBC standards.
• Coordinate with the Director of Events on event logistics, timelines, and food service requirements.

Requirements

• 5+ years of culinary experience, with at least 2–3 years in a chef de cuisine, head chef, or senior sous chef role.
• Experience opening or building a kitchen operation from the ground up strongly preferred.
• Proven ability to lead a culinary team and develop kitchen talent.
• Strong food costing, ordering, and inventory management skills.
• NYS food service manager certification or ServSafe (or ability to obtain).
• Availability to work evenings, weekends, and holidays including peak tourist season in Lake Placid.
• Passion for culinary craft, quality, and the MCBC brand identity.

Location

• Lake Placid

Work Type

• Full-time

Experience Level

• 5+ years of culinary experience
• 2-3 years in a chef de cuisine, head chef, or senior sous chef role

Education Level

• NYS food service manager certification or ServSafe (or ability to obtain)