Chef de Cuisine - 192 at The Blake

Chef de Cuisine - 192 at The Blake at Taos Ski Valley, Inc. Chef de Cuisine - 192 at The Blake at Taos Ski Valley, Inc. in Taos Ski Valley, New Mexico Posted in 2 days ago.

Type:

Full-Time Job Description:

The Chef De Cuisine is the senior culinary operations team member responsible for operational, administrative, and financial results related to the food program. This leader oversees kitchen operations, staffing, culinary training, menu development, recipe costing, expense management, food safety, physical safety, and related special events requiring culinary components. This role carries an expectation to be fully accountable for the culinary program while also being a supportive partner with the service team and management to support an overall successful business venture with a positive workplace culture and satisfied guest experiences. This role is also expected to contribute to the long-term operational structure, consistency, leadership culture, training systems, operational sustainability, and overall hospitality identity of the restaurant. The Chef De Cuisine is expected to support the continued development of systems, standards, documentation, communication, and organizational structure necessary to maintain operational consistency during both peak and transitional business periods. Success in this position requires operational ownership, leadership presence, adaptability, resilience under pressure, and the ability to consistently protect culinary and hospitality standards within a high-volume resort environment. This job description is intended to be a broad description of duties. You will be expected to carry-out all responsibilities in accordance with the organization's policies and applicable laws. Specific information on duties and policies can be found with your supervisor or in the Employee Reference Guide. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.

Essential Job Responsibilities:

Lead, train, and mentor kitchen personnel to execute responsibilities to standards while creating a strong team relationship.

Create weekly schedules based on forecasted resort and hotel business to maintain a proper balance of labor vs revenue. Manage all kitchen operations, including catering and special events.

Forecast food consumption on a weekly basis to fulfill the meal volume to meet demand.

Maintain back of house cleanliness standards that meet local health code and conduct monthly self-health department walks unannounced.

Create and maintain an environment of creativity, constant learning, experimentation and continued R D.Participate in F&B business management efforts to grow skills and awareness to properly manage revenue, cost of goods, wages, direct operating expenses and profitability.

Perform weekly food product inventory to best maintain freshness, monitor throughput, reduce waste, spoilage, and theft.

Engage in positive daily pre-shift meetings, representing the culinary team with frequent sampling, product knowledge, and salesmanship ideas.

Train all back of house culinary staff using an approved training plan. Retraining should take place seasonally.

Create and maintain kitchen maintenance logs to monitor kitchen equipment performance and cleaning.

Perform a quarterly inventory of equipment and utensils and prepare recommendations for purchase to ensure proper tools for staff are always available.

Visit tables and guests in dining rooms on a daily basis to perform quality checks.

Take part in catering event tastings for events taking place at 192.Participate in seasonal menu development, recipe documentation, training preparation, and organizational support during both active and transitional business periods.

Support operational continuity through the development and maintenance of standardized systems, recipes, prep structures, training materials, and kitchen organizational procedures.

Ensure culinary systems and operational standards remain documented, executable, sustainable, and transferable across the culinary leadership team.

Maintain leadership presence during weekends, holidays, peak operational periods, VIP events, and other high-demand business periods as required by operational necessity.

Work closely with the Executive Chef to support long-term operational consistency, team development, hospitality standards, and overall restaurant identity.

Reliable attendance on all scheduled workdays.

Other duties as assigned.

Personal Skills:

Strong personal character and commitment to Taos Ski Valley, Inc.s Vision, Purpose, and Values.

Provides a guest experience that exceeds the guests expectations.

Ability to gracefully and humbly accept criticism and opportunities for growth.

Ability to stay positive, focused, and constructive when faced with setbacks, challenges, and while working in an ever-changing environment.

Ability to maintain professionalism, leadership consistency, organization, and operational standards within high-volume and high-pressure resort environments.

Strong communication, organizational, leadership, and team development skills.

Ability to contribute positively to a culture of accountability, operational discipline, collaboration, and continuous improvement.

Qualifications/Knowledge:

Culinary or bachelors degree, or equivalent experience.3-5 years previous culinary leadership experience.3+ years of high volume / high quality kitchen management experience.2 years of experience in a chef-driven casual fine dining environment.

Must already have or be willing to obtain New Mexico Food Handlers Certification prior to or within 30 days of hire.

Ability to work a flexible schedule including weekends, holidays, and evenings.

Work Environment:

Taos Ski Valley, Inc. is often a fast-paced work environment, especially during Holiday and Peak days. TSVI is located in a high-altitude alpine environment. Position may require travel on uneven, snow-packed, or icy terrain and may be exposed to wet, cold, and/or humid conditions. Must be able to work in close quarters and with other staff. Operational schedules, leadership presence, and workload expectations may fluctuate based on business demand, seasonal volume, operational priorities, events, holidays, and peak resort periods. Periods of reduced operational activity or seasonal transition may also require participation in menu development, research and development, SOP refinement, training preparation, operational planning, organizational restructuring, and pre-season preparation efforts necessary to support long-term operational success.

Physical Demands of Position Include:

Will frequently lift up to 15 pounds, occasionally lift up to/over 50 pounds. 75% of the time will be spent standing, reaching, talking, hearing, tasting and smelling. 25% of the time may be spent walking, climbing/balancing.

Background Check:

Positions dealing with children, of safety sensitive and/or confidential nature, require driving or positions that handle cash may require a background check and MVR check. Employment is contingent upon a favorable background check and MVR check. Is a Background Check required for this position: YesIs an MVR required for this position: No