RED Mountain Resort is seeking a full-time, year round Chef to join its fast-paced culinary team. The Chef is responsible for leading daily kitchen operations, ensuring consistent food quality, supervising culinary staff, and maintaining high standards of safety, cleanliness, and guest satisfaction. This role requires strong leadership, technical culinary skill, and the ability to thrive in a fast‑paced environment.
Duties and Responsibilities
Operations
Lead all food preparation and delivery across assigned outlets and stations
Build, follow, and enforce standard recipes and portion guidelines
Ensure consistent quality and quantity of all food production
Train culinary team on recipes, procedures, and station standards
Manage ordering, product rotation, and daily/monthly inventory
Supervise all culinary team members and uphold departmental standards
Inspect food quality before items leave the kitchen
Ensure proper opening and closing procedures
Create and maintain staff schedules, including sick‑call coverage
Maintain all kitchen health and safety records
Adhere to cleaning schedules and daily sanitation requirements
Complete cooling logs and ensure equipment meets cleanliness and safety standards
Implement corrective actions promptly and submit maintenance requests
Communicate shortages or changes to the Food & Beverage team
Ensure stations are fully set 30 minutes before service
Prepare special requests and large‑group orders in a timely manner
Engage team in developing daily specials
Restock stations for upcoming shifts
Deliver high‑quality food within established timelines
Maintain accuracy and consistency in food presentation
Oversee preparation of dietary and allergy‑specific meals
Ensure plating guides accurately reflect allergen information
Handle allergy requests with precision and adherence to guidelines
Monitor product suitability and recommend changes when needed
Ensure daily specials meet 4‑star quality standards and align with restaurant vision
Foster a positive, creative, and collaborative work environment
Communicate effectively with all Food & Beverage team members
Share operational updates with F&B leadership
Complete daily prep lists and communicate 86’d items
Relay orders from the main kitchen promptly
Participate in tastings, record client feedback, and document food photos
Qualifications & Experience
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7-10 years of previous culinary experience preferably within a Club, Hotel or Resort environment
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Production and Banquet experience is an asset
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Food Safe Level 1 Certified
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Has well rounded understanding of kitchen operations
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Self-disciplined with a sincere desire to provide an elevated guest experience
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Continually demonstrates strong leadership skills
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Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen
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Physically capable of working in a fast-paced environment and safely lift heavy loads approximately up to 50 lbs.
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Intermediate ski/snowboard ability and able to access on-mountain food outlets.
Salary Range: $68,000-$70,000
