Chef at Windham Mountain Club

Windham, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Oct, 26

Salary

0.0

Posted On

11 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Back-of-House Operations, Food Safety, Inventory Control, Labor Management, Staff Training, Cost Management, Vendor Management, Catering, Recipe Standardization, Sanitation Regulations

Industry

Hospitality

Description

Description Windham is looking to hire a Chef to lead our culinary team and oversee all back-of-house operations. This is an exciting 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. We are a luxury four-season destination where hospitality is at the core of everything we do. The Chef plays a critical leadership role in creating exceptional dining experiences while maintaining the highest standards of food quality, safety, and operational excellence. This position works closely with front-of-house leadership to ensure seamless service and memorable guest experiences. This is an on-site role, and seasonal housing may be available for the right candidate. If you're passionate about culinary excellence and team leadership, we invite you to join us and make your mark at Windham. These roles will ideally start in July or August. Salary Description: Competitive; based on experience. Job Duties 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. Job Qualifications: 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. Physical Requirements: 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. Work Schedule and Conditions: We are in the business of providing a premier guest experience. Traditionally our busy periods are during weekends and holiday periods which you will be expected to work. You can also expect to be asked to work extra hours or days on occasion, especially during the holiday periods. Additional Information: This job posting is intended to provide a general overview of the role and does not represent a complete list of all duties and responsibilities. A more detailed job description will be provided during the hiring process. All details are subject to change at any time. Essential duties must be performed with or without reasonable accommodations. Windham Mountain Club is an equal opportunity employer.

Responsibilities

Lead the culinary team and oversee all back-of-house operations to ensure exceptional dining experiences. Responsibilities include menu development, staff management, and maintaining high standards of food quality and safety.