SP - Chef de Cuisine

At Spanish Peaks Mountain Club, exceptional service is at the heart of everything we do. We believe our associates are our greatest asset, and we treat them with the same level of care, respect, and hospitality that we extend to our members. Nestled on 3,500 acres at 7,700 feet in beautiful Big Sky, Montana, Spanish Peaks offers a premier private club experience just 40 miles from Bozeman, Belgrade, and West Yellowstone. Our culinary program plays a critical role in delivering an elevated and memorable member experience.

POSITION OVERVIEW

The Chef de Cuisine is responsible for leading the day-to-day culinary operations of the Clubhouse kitchen and serves as the primary on-site culinary leader. This role drives culinary excellence, consistency in execution, and drives the team performance while ensuring all food offerings meet the highest standards expected within a luxury private club environment. Reporting to the Executive Chef, the Chef de Cuisine is a hands-on leader who manages kitchen operations, develops team members, and ensures an exceptional dining experience through quality, efficiency, and attention to detail.

KEY RESPONSBILITIES CULINARY LEADERSHIP & EXECUTION

Lead by example as a hands-on working chef, actively participating in all areas of the kitchen Oversee daily kitchen operations to ensure consistency, quality, and efficiency. Including line checks and continuous quality control Execute all food production and plating to meet and exceed member expectations Develop, maintain, and enforce standardized recipes, portioning, and preparation procedures Partner with the Executive Chef on menu development, innovation, and recipe and costing standardization Stay current on culinary trends and continuously seek opportunities to elevate the culinary standards Full knowledge of all menu items, the recipes, the methods of production and the presentation standards. Takes a "Train the Trainer" approach in cascading the knowledge to their team Manage food cost and labor costs to budgetary expectations

TEAM LEADERSHIP & DEVELOPMENT

Supervise, train, and mentor all back-of-house associates Recruit, onboard, and develop culinary team members Foster a culture of accountability, collaboration, and continuous improvement Coordinate and lead training to ensure alignment with exceptional service culture and culinary standards Ensure kitchen operations run smoothly and effectively in your absence Sets the department's expectations for desired behavior, knowledge and skill levels Partner with the service team leadership and associates to ensure a seamless service experience

OPERATIONAL EXCELLENCE

Manage ordering, purchasing specifications, and inventory control Consistently track kitchen inventory and maintain appropriate stock levels Support food cost and labor management in alignment with budgetary goals Prepare operational reports, identify trends, and recommend improvements Create and manage kitchen staff schedules, ensuring proper coverage and timely posting Manage the scheduling to the business volume and eliminate unnecessary overtime Manage ordering and food production to eliminate waste and excessive purchasing Monitor equipment condition and coordinate maintenance as needed Maintain the kitchen operations to the highest safety and sanitation standards Ensure profitability while maintaining luxury standards

MEMBER EXPERIENCE & STANDARDS

Uphold the highest standards of hospitality within a private club environment Ensure consistency and excellence during both à la carte and high-volume service periods Collaborate with front-of-house leadership to deliver a seamless dining experience Ensure all Spanish Peaks Mountain Club and brand standards are consistently met Monitors guest satisfaction on a daily basis and owns and immediately resolves guest problems

COMPLIANCE & SAFETY

Maintain full compliance with all company policies, procedures, and service standards Ensure adherence to all local, state, and federal health and safety regulations Maintain a meticulous, organized, and surgically clean kitchen environment at all times

QUALIFICATIONS

Culinary degree or relevant training required Minimum 6+ years of progressive culinary experience Minimum 3+ years in a senior leadership role (Sous Chef or Chef de Cuisine level) Experience in a private club, luxury resort, or fine dining environment strongly preferred Proven ability to implement menus, systems, and culinary standards Strong understanding of food cost control, inventory management, and kitchen operations Excellent knowledge of health, safety, and sanitation standards Ability to lead in a fast-paced, high-expectation environment

WHAT WE VALUE AT SPMC

Hands-on leadership and accountability A team-first mindset and commitment to developing others Strong attention to detail and consistency Adaptability in a dynamic, seasonal environment Passion for delivering an elevated member experience Excellent communication skills

PHYSICAL REQUIREMENTS

Ability to stand and walk for extended periods throughout shifts Ability to lift and carry up to 50 pounds occasionally and 35 pounds regularly Ability to work in varying conditions including heat, cold, and wet environments

POSITION DETAILS

This is a full-time, year-round position based in Big Sky, Montana .

BENEFITS

Spanish Peaks Mountain Club offers great benefits including: 2 SkyLine Punch Passes per month Free Associate Shuttle from Big Sky to Spanish Peaks Complimentary shift meals Medical, Dental, Vison Insurance Offered Paid Time Off Parental Leave Employer Paid Short-Term and Long-Term Disability 401k eligibility and bi-weekly match Discounted Employee Housing in Big Sky or Gallatin Gateway Discounts to over 1000 retailers through ADP LifeMart End of season Employee Appreciation Day and retail sale For more information about Spanish Peaks, please visit spanishpeaks.com SP - Chef de Cuisine 3.4 3.4 out of 5 stars 181 Clubhouse Fork, Big Sky, MT 59716 Full-time Spanish Peaks Mountain Club 15 reviews Full-time At Spanish Peaks Mountain Club, exceptional service is at the heart of everything we do. We believe our associates are our greatest asset, and we treat them with the same level of care, respect, and hospitality that we extend to our members. Nestled on 3,500 acres at 7,700 feet in beautiful Big Sky, Montana, Spanish Peaks offers a premier private club experience just 40 miles from Bozeman, Belgrade, and West Yellowstone. Our culinary program plays a critical role in delivering an elevated and memorable member experience.

POSITION OVERVIEW

The Chef de Cuisine is responsible for leading the day-to-day culinary operations of the Clubhouse kitchen and serves as the primary on-site culinary leader. This role drives culinary excellence, consistency in execution, and drives the team performance while ensuring all food offerings meet the highest standards expected within a luxury private club environment. Reporting to the Executive Chef, the Chef de Cuisine is a hands-on leader who manages kitchen operations, develops team members, and ensures an exceptional dining experience through quality, efficiency, and attention to detail.

KEY RESPONSBILITIES CULINARY LEADERSHIP & EXECUTION

Lead by example as a hands-on working chef, actively participating in all areas of the kitchen Oversee daily kitchen operations to ensure consistency, quality, and efficiency. Including line checks and continuous quality control Execute all food production and plating to meet and exceed member expectations Develop, maintain, and enforce standardized recipes, portioning, and preparation procedures Partner with the Executive Chef on menu development, innovation, and recipe and costing standardization Stay current on culinary trends and continuously seek opportunities to elevate the culinary standards Full knowledge of all menu items, the recipes, the methods of production and the presentation standards. Takes a "Train the Trainer" approach in cascading the knowledge to their team Manage food cost and labor costs to budgetary expectations

TEAM LEADERSHIP & DEVELOPMENT

Supervise, train, and mentor all back-of-house associates Recruit, onboard, and develop culinary team members Foster a culture of accountability, collaboration, and continuous improvement Coordinate and lead training to ensure alignment with exceptional service culture and culinary standards Ensure kitchen operations run smoothly and effectively in your absence Sets the department's expectations for desired behavior, knowledge and skill levels Partner with the service team leadership and associates to ensure a seamless service experience

OPERATIONAL EXCELLENCE

Manage ordering, purchasing specifications, and inventory control Consistently track kitchen inventory and maintain appropriate stock levels Support food cost and labor management in alignment with budgetary goals Prepare operational reports, identify trends, and recommend improvements Create and manage kitchen staff schedules, ensuring proper coverage and timely posting Manage the scheduling to the business volume and eliminate unnecessary overtime Manage ordering and food production to eliminate waste and excessive purchasing Monitor equipment condition and coordinate maintenance as needed Maintain the kitchen operations to the highest safety and sanitation standards Ensure profitability while maintaining luxury standards

MEMBER EXPERIENCE & STANDARDS

Uphold the highest standards of hospitality within a private club environment Ensure consistency and excellence during both à la carte and high-volume service periods Collaborate with front-of-house leadership to deliver a seamless dining experience Ensure all Spanish Peaks Mountain Club and brand standards are consistently met Monitors guest satisfaction on a daily basis and owns and immediately resolves guest problems

COMPLIANCE & SAFETY

Maintain full compliance with all company policies, procedures, and service standards Ensure adherence to all local, state, and federal health and safety regulations Maintain a meticulous, organized, and surgically clean kitchen environment at all times

QUALIFICATIONS

Culinary degree or relevant training required Minimum 6+ years of progressive culinary experience Minimum 3+ years in a senior leadership role (Sous Chef or Chef de Cuisine level) Experience in a private club, luxury resort, or fine dining environment strongly preferred Proven ability to implement menus, systems, and culinary standards Strong understanding of food cost control, inventory management, and kitchen operations Excellent knowledge of health, safety, and sanitation standards Ability to lead in a fast-paced, high-expectation environment

WHAT WE VALUE AT SPMC

Hands-on leadership and accountability A team-first mindset and commitment to developing others Strong attention to detail and consistency Adaptability in a dynamic, seasonal environment Passion for delivering an elevated member experience Excellent communication skills

PHYSICAL REQUIREMENTS

Ability to stand and walk for extended periods throughout shifts Ability to lift and carry up to 50 pounds occasionally and 35 pounds regularly Ability to work in varying conditions including heat, cold, and wet environments

POSITION DETAILS

This is a full-time, year-round position based in Big Sky, Montana .

BENEFITS

Spanish Peaks Mountain Club offers great benefits including: 2 SkyLine Punch Passes per month Free Associate Shuttle from Big Sky to Spanish Peaks Complimentary shift meals Medical, Dental, Vison Insurance Offered Paid Time Off Parental Leave Employer Paid Short-Term and Long-Term Disability 401k eligibility and bi-weekly match Discounted Employee Housing in Big Sky or Gallatin Gateway Discounts to over 1000 retailers through ADP LifeMart End of season Employee Appreciation Day and retail sale For more information about Spanish Peaks, please visit spanishpeaks.com