Temporary Crystal Mountain Resort Jobs (NOW HIRING)

RESORT OVERVIEW, CULTURE AND VISION

Crystal Mountain is the Pacific North West's premier destination for skiers, snowboarders, and summer adventurers.We are part of Alterra Mountain Company which consists of some of the world's most aspirational brands.

A career with Crystal Mountain is more than what you do today; it's being part of creating a community rooted in the spirit of the mountains, united by a passion for adventure, and celebrating the legendary adventures and enduring memories that mountains bring to everyone.

Crystal Mountain delivers best in class service and adventures worthy of our extraordinary terrain and beauty.

We are here to shape the future of mountain adventure.

We EmbraceEmpowerment

We HonorAuthenticity
We CultivateCollaboration

We PrioritizePurpose

JOB SUMMARY

The Executive Chef serves as the senior culinary leader for Crystal Mountain Resort, directing all culinary and stewarding operations in support of exceptional guest experiences, operational excellence, and financial success. Responsible for multiple year-round and seasonal dining venues, the Executive Chef leads the development of culinary talent, menu strategy, food quality standards, food safety compliance, and labor and cost controls across the resort. This role partners closely with Food & Beverage leadership to deliver innovative dining experiences, maintain regulatory compliance, and ensure the consistent execution of high-volume food service operations while cultivating a culture of teamwork, accountability, and continuous professional development.

ESSENTIAL DUTIES

• Ensures great guest service through consistent execution of all menus and recipes,trainingand accountability of the culinary team in execution.

• Train and manage all culinary and stewarding personnel.

• Review,evaluate,and coach all kitchen personnel, including regular staff meetings.

• Coach and supportExecutiveSousChefwithcontrollingtheday-to-dayoperation of all kitchens, ensuring a high-quality product and minimal waste.

• Overseethe preparationand execution, and collaborate ondesign andcreationof all menus, including banquets and daily specials.

• Leadthe organizationCulinary and food safety infood festivals and special culinary events.

• Ensureefficientpreparation and presentation of all food items in all restaurants to agreed specifications.

• Maintaincleanlinessand good workingorderofall kitchens,refrigeratorsand storage areasin compliance with TCPHD standards and Alterra standards of food safety.

• Maintain strict quality control on all food items.

• Keep an adequate food inventory in all kitchens toensureefficientoperations, via strategic ordering and vendor engagement with approved suppliers.

• Ensure completion and verification of all F&B related documentation,utilizingExcel andFoodTrak(or other costing/recipe building software).

• Ensure high level productivity and efficiency of the kitchen staff,helpwithscheduling ofall kitchen employees according to businessforecastsandmaintainlabor costsas set in the budget.

• Keep the food cost in line with the budget, whilemaintaininga strategic and on-trend PMIX.

• Oversee thetraining ofLine Cooks and help on the line as needed.

• Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.

• Develop policies and procedures to enhance and measure quality; continuallyupdatewritten policies and procedures to reflectstate-of-the-arttechniques,equipment,and terminologyin collaboration with F&B Leadership.

• Establish andmaintainamastercleaning and maintenance schedule for all kitchen areas and equipment.

• Provide training and professional development opportunities foroutlet Chefs.

• Ensureskitchen leaders host and engage staff toattendservice lineups and meetings.

• Maintain all safety standards, including verification of MSDS sheets, logs, and the completion of all safety tracking data in compliance with TCPHD and Alterra.

• Attend all Sr. LevelResort meetings as required by the Director of Food & Beverage.

• Perform other duties as directed.

KNOWLEDGE,SKILLAND ABILITY REQUIREMENTS

• Culinary Arts, FoodProduction, Hotel and Restaurantdegree preferred.

• Minimum 10 years of on-the-job culinary experience, of which at least 4 years are in the capacity of Executive Chef.

• Creative problem-solverdriving solution-based approaches to operational challenges.

• Demonstrated ability of organization, dependability, Miseenplace, and executionin high-volume venues.

• Team builder and ability to successfully manage and develop a team.

• Must be skilled in the use of kitchen equipment, safety equipment, basic computer skills with advanced MS office skills,andlocal TCPHDregulations.

• Maintain aprofessional approachand demeanor at all times.

• Ability to producea high-volume ofhigh-qualityworkin a timely manner.

• Working knowledge of various softwaresuch as MS Office Suite, specifically Excel and Teams,FoodTrak/Craftable, PMIX and Sales reports, P&L statements

PHYSICAL DEMANDS AND WORKING CONDITIONS

• Ability to ski/snowboard at an intermediate levelis necessary to access all venues.

• This positionrequiresstaff towork evenings,weekendsand holidayswhile in operation.

• Able to lift, carry, or otherwise move and position aminimum of 20 pounds on anoccasional basis.

• Manual dexterity tooperatea computer and other common office equipment on a constant basis.

• Auditory and visualabilitytooperatecomputers, phones, mobiledevicesand basic office equipment on a constant basis.

• Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.

• Ability to work for extended periods of time standing, walking, kneeling,pushingand pulling on an occasional basis.

• Talking and hearing occur continuouslyin the process of communicatingwith guests,supervisorsand other employees.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.Reasonableaccommodationwillbemadeto enable qualified individuals with disabilities to perform the essential functions.

An Equal Opportunity Employer