Seat:

Head Chef Department:

Food & Beverage Location:

Granite Peak, Snowriver, or Lutsen Mountains Reports To:

F&B Manager Status:

Year-Round Compensation:

Salary:

$65,000.00-$75,000.00

Bonus:

$5,000.00- based on performance as well as margins after labor and COGs for all Snowriver F&B venues

Benefits:

401K | Health, Dental, & Vision Insurance | HSA (Health Savings Account) | FTO (Flex Time Off) | Season Pass Seat Overview The Head Chef leads all back-of-house culinary operations for the resort's food and beverage outlets. This role is responsible for ensuring consistent food quality, maintaining organized and efficient kitchen operations, and developing a strong kitchen team capable of delivering reliable service during both daily operations and peak resort periods. The Head Chef works closely with FOH leadership, Events teams, and resort leadership to ensure kitchen production supports guest experience goals, operational efficiency, and financial performance. Seat Purpose Deliver consistent, high-quality food across all outlets while leading kitchen operations, controlling costs, and maintaining safe, efficient BOH performance.

Core Accountabilities Culinary Quality:

Maintain consistent food quality, presentation, and service timing across all menus and dining outlets.

Kitchen Operations:

Ensure organized, efficient kitchen production, prep systems, and service flow during all operating periods.

Team Leadership:

Recruit, train, and develop BOH staff to maintain strong kitchen performance and team culture.

Food Cost Management:

Achieve food cost targets through effective purchasing, portion control, and waste reduction.

Menu Development:

Collaborate on menu updates, seasonal offerings, and product quality improvements aligned with guest preferences and operational capabilities.

Food Safety & Sanitation:

Ensure full compliance with food safety, sanitation, and health regulations across all kitchen operations.

Cross-Team Coordination:

Work closely with FOH leadership and Events teams to maintain service timing, event readiness, and strong guest satisfaction. Culture Fit Successful team members in this role demonstrate the following characteristics:

Ownership Mindset:

Takes responsibility for kitchen performance, food quality, and operational outcomes.

Team Builder:

Develops a positive, collaborative kitchen environment that supports learning and performance.

Composed Under Pressure:

Maintains organization and leadership during high-volume service periods.

Operational Awareness:

Understands how kitchen performance impacts guest experience and overall resort operations.

Continuous Improvement:

Seeks opportunities to improve menu offerings, systems, and operational efficiency. Qualifications & Competencies Required Proven culinary leadership experience in a high-volume kitchen environment Strong understanding of kitchen operations, food preparation systems, and service flow Experience managing food costs, purchasing, and inventory control Strong communication and leadership skills Food safety certification (ServSafe or equivalent) Availability for evenings, weekends, holidays, and peak resort periods Preferred Prior experience in a resort, hospitality, or multi-outlet food service operation Experience supporting menu development and seasonal menu planning Familiarity with kitchen inventory and cost management systems Culinary degree or formal culinary training Physical & Environmental Requirements Ability to stand, bend, and move continuously during kitchen shifts Ability to lift and move items up to 40 lbs regularly Ability to work in fast-paced kitchen environments with variable temperatures Ability to work evenings, weekends, holidays, and peak seasonal periods

Disclaimer:

The statements above describe the general nature of the seat but they are not an exhaustive list of all duties, responsibilities, or skills required.