Key Duties & Responsibilities  

• Oversee day-to-day kitchen operations, assuming full oversight in the absence of the Executive Chef 

• Ensure all food is prepared and presented to the highest standards of quality, taste, and appearance, in accordance with all relevant policies and procedures 

• Assist the Executive Chef with the planning, costing, development, and implementation of resort menus, including special and seasonal offerings, which align with brand standards and exceed guest expectations 

• Ensure consistency and accuracy in the preparation and presentation of all food items, from production to service 

• Maintain strict standards for food handling, sanitation, and safety in compliance with federal, state, and resort regulations to promote a hygienic work environment 

• Manage the cleanliness, sanitation, and maintenance of the kitchen, equipment, and related areas to ensure a safe and efficient working environment 

• Support the inventory and ordering processes for food, kitchenware, and other culinary supplies 

• Assist in the selection, supervision, scheduling, training, evaluating, development, discipline, and counseling of culinary staff 

• Help control labor and operating expenses through effective scheduling, as well as budgeting, purchasing, and inventory management 

• Promote clear, ongoing communication among culinary team members and leadership to ensure operational needs are met 

• Participate in regular operational meetings to ensure effective interdepartmental coordination and collaboration  

• Partner with Front-of-House leadership to deliver exceptional guest dining experience 

• Contribute to the execution and service of special resort functions and events 

• Encourage sustainability by minimizing food waste through creative reuse and recycling strategies 

• Perform additional duties as assigned by the Executive Chef or other members of the Management team 

Skills, Experience, & Educational Requirements  

• Degree in Culinary Arts, Hospitality Management, or a related field is preferred 

• Minimum of 6 years of experience in the Culinary field is required 

• Minimum of 4 years of experience leading culinary teams in a management-level position, ideally within a multi-kitchen setting 

• Experience in a 5-star hotel and/or resort environment is required 

• Recognized achievements in the culinary industry—such as awards, commendations, or notable contributions—are strongly preferred 

• Proficient in computer applications, including Microsoft Office Suite (Word, Excel, PowerPoint, etc.), with the ability to learn and understand industry-specific systems 

Benefits

• Medical insurance - 80% of premium paid by employer
• Health Savings Account with $50 employer contribution per pay period
• Dental, vision & life insurance - 100% of premium paid by employer
• 401(k) program - 4% employer match
• 5 weeks of PTO (Paid Time Off)
• 8 paid holidays
• Uniform provided & complimentary laundering
• Complimentary transportation to/from resort
• Complimentary meal per shift
• Discounts at F&B, Retail, and Wellness outlets on property
• 14 nights per year at $100/night* at Kerzner Properties worldwide
• Winter season includes complimentary ski pass to Big Sky Resort based on availability OR $225 reimbursement towards gym membership

Physical Requirements

The ideal candidate must be able to perform all physical requirements of the job in a safe manner, with or without reasonable accommodation. Physical requirements include, but are not limited to:   

• Standing, walking, stooping, kneeling, and bending in an operational environment for extended periods 

• Frequent bending, twisting, stooping, reaching, and pulling 

• Lifting and carrying of loads weighing up to 50 pounds 

• Working in outdoor environments, including high altitudes, that may present extreme weather conditions such as snow, ice, rain, heat, wind, etc.