Chef de Cuisine presso Salamander Collection

The Chef de Cuisine is responsible for leading the culinary operations of the kitchen, ensuring the highest standards of food quality, presentation, and consistency. This role is responsible for menu development and cost control while maintaining compliance with health, safety, and sanitation standards. The Chef de Cuisine prioritizes training and mentorship of the culinary team, ensuring continual improvement in culinary skills, consistency in standards, and opportunities for professional development. The position plays a critical role in aligning the culinary concept with the overall guest experience.

• Recruit, train, mentor, and supervise culinary staff, ensuring proper preparation, safety, and adherence to brand standards. Provide ongoing performance feedback, coaching, and discipline as needed.
• Oversee food quality by sourcing, inspecting, and selecting only the freshest and highest-grade ingredients. Ensure recipes, specifications, and production standards are consistently followed. 
• Develop, maintain, and update menus, recipes, forecasts, and plating standards; collaborate with the Executive Chef to create innovative offerings and seasonal specials.
• Monitor business levels and adjust as needed to maintain cost controls, portioning, and consistent quality.
• Ensure compliance with all health and safety regulations, including proper receiving, storage, labeling, rotation, sanitation, and temperature control.
• Supervise and maintain kitchen equipment, cleanliness, and organization, reporting repairs and ensuring daily line checks and inventories are completed.
• Organize culinary team shifts to provide full coverage and manage payroll costs effectively.
• Lead and conduct pre-shift meetings with kitchen and front of house service teams to align communication and service standards.
• Support special events, promotions, VIP functions, and unique menu requests as required.
• Perform other duties as assigned to meet the operational needs of the kitchen and property.
• Assist Executive Chef in budgeting, forecasting and menu costing.

• Must be 18 years or older.
• High school or equivalent education required.
• Either graduated from an accredited culinary institute with 2 years of proven experience in fine dining or 4 years' experience in the culinary, food and beverage, or related professional area.

• Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.
• Perform mathematical calculations including but not limited to conversion of recipes, inventories, food costing menu items, etc.   
• Kitchen terminology required.  
• Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification.   
• Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet.

• Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods.
• Must be able to stand and walk for the majority of an 8-hour shift or longer.
• Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces.
• Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.).
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments.
• Ability to lift and carry up to 30 lbs regularly and push or pull carts and equipment up to 150 lbs occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

• Energetic environment where multiple tasks are being performed at the same time.
• Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils.
• Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort.

I acknowledge and understand that: 

• Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will.
• The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions. 
• Job duties, tasks, work hours and work requirements may be changed at any time. 
• Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort.
• I have read and understand this job description:

Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.

 Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.