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About the Role

Lead our culinary team and oversee all back-of-house operations. This is an opportunity for an experienced culinary professional to take ownership of kitchen operations, menu development, food quality, and team leadership at a premier four-season destination.

Responsibilities

• Oversee all back-of-house operations and work collaboratively with front-of-house management to ensure smooth service execution.
• Recruit, hire, train, coach, evaluate, and manage kitchen staff.
• Supervise and coordinate all culinary activities.
• Develop and refine recipes, menus, and culinary offerings.
• Standardize production recipes to ensure consistency and quality.
• Establish food presentation techniques and quality standards.
• Estimate food consumption and manage food ordering and purchasing.
• Collaborate with leadership on menu planning and pricing strategies.
• Manage labor scheduling, inventory control, and cost management.
• Ensure proper operation, maintenance, and cleanliness of kitchen equipment.
• Maintain compliance with all food safety, sanitation, and health regulations.
• Lead kitchen teams during high-volume service periods and effectively handle operational challenges.
• Oversee catering and special events as needed.
• Build and manage vendor relationships.

Requirements

• Minimum of 5 years of culinary leadership experience or an equivalent combination of education and experience.
• Extensive hands-on culinary experience with supporting credentials.
• Strong knowledge of labor management and inventory control.
• Proven ability to independently evaluate situations and make sound decisions quickly.
• Ability to effectively manage crises and adapt in a fast-paced environment.
• Thorough understanding of food handling, sanitation, and safety regulations.
• Strong leadership, communication, and team development skills.
• Must be comfortable interacting with both staff and guests in a professional, friendly, and helpful manner.
• Must be able to work effectively in a stressful, noisy, and crowded environment.
• Must be able to lift up to 50 lbs unassisted.
• Must be able to stand for up to 12 hours.
• Ability to stand and walk on uneven terrain, including snow and ice covered surfaces.
• Ability to climb stairs and ladders.
• Ability to push, pull, bend, stoop, kneel, and reach regularly.
• Must be able to work weekends and holiday periods.
• Must be able to work extra hours or days on occasion, especially during the holiday periods.

Skills

• Culinary leadership
• Menu development
• Food quality
• Team leadership
• Kitchen operations
• Food safety
• Sanitation
• Operational excellence
• Labor management
• Inventory control
• Cost management
• Communication
• Team development
• Vendor management

Location

• On-site

Work Type

• On-site
• Full-time

Experience Level

• Minimum of 5 years of culinary leadership experience

Salary/Compensations

• Competitive; based on experience.

Benefits

• Seasonal housing may be available

About the Company

• We are a luxury four-season destination where hospitality is at the core of everything we do.

Equal Opportunity

• Windham Mountain Club is an equal opportunity employer.