Chef de Cuisine at Private Club at LMLC OPERATIONS LLC – Big Sky, Montana

Working at Moonlight Basin

There’s a side of Big Sky, Montana that’s unlike anywhere else—and at Moonlight Basin, you’ll experience it firsthand. Spanning over 8,000 acres of breathtaking alpine landscape, Moonlight offers a truly unique blend of natural beauty, outdoor adventure, and elevated private club living.

As part of our team, you’ll work in one of the most scenic and inspiring environments in the country—where towering peaks, endless trails, pristine forests, and direct access to world-class skiing at Big Sky Resort are just the beginning. Whether it’s a powder-filled winter or a sun-drenched summer, Moonlight Basin is a place where work and lifestyle come together in unforgettable ways.

Our team members enjoy the opportunity to grow professionally while being immersed in a culture rooted in excellence, hospitality, and the spirit of the mountains. From golf and hiking to fly fishing, biking, and exploring nearby Yellowstone National Park, Moonlight Basin puts you at the heart of everything that makes Montana special.

Located just minutes from the town of Big Sky and within easy reach of Bozeman, Moonlight offers the perfect balance of adventure, culture, and community. If you're passionate about the outdoors, driven by service, and looking to be part of something exceptional, Moonlight Basin could be the place for you.

The Opportunity

The Chef de Cuisine (CdC) is responsible for leading and executing day-to-day culinary operations at the assigned restaurant in alignment with budgetary guidelines and the highest quality standards. This role also oversees culinary operations for the restaurant’s seasonal counterparts, including the Food Truck, Yurt, and Members Lounge.

In collaboration with the Culinary Director and other culinary leadership, the Chef de Cuisine fosters a strong Back of House (BOH) culture rooted in excellence, teamwork, and hospitality. The CdC plays a key role in menu development, creating offerings that are innovative, well-executed, and enjoyable for members and guests. This position directly supervises Sous Chefs, Cooks, and other BOH associates, and works closely with restaurant leadership to ensure all culinary operations and team responsibilities are carried out efficiently and effectively.

Essential Duties & Responsibilities

• Oversee all Back of House (BOH) ordering for assigned areas, ensuring food and BOH invoices are accurately coded, approved, and submitted in a timely manner.
• Manage BOH scheduling, payroll, hiring, onboarding, training, performance management, and offboarding of culinary associates.
• Direct and manage all aspects of culinary operations across assigned restaurants and seasonal outlets.
• Establish and maintain a consistent culinary concept for each dining experience through creativity, vision, and attention to detail.
• Utilize member feedback to continuously improve food quality, presentation, and overall dining experience, consistently exceeding expectations.
• Assist the Culinary Director with departmental budget development and manage culinary operations in alignment with approved budgets.
• Oversee monthly food inventories, ensuring accuracy and proper documentation.
• Develop and update seasonal and outlet-specific menus in collaboration with the Culinary Director and senior culinary leadership, incorporating member feedback and premium products.
• Implement and manage systems that ensure product excellence, food cost control, standardized recipes, food safety and sanitation compliance, waste reduction, and operational efficiency.
• Ensure standardized recipes are consistently followed and maintained in an approved format.
• Maintain comprehensive knowledge of menus, culinary concepts, and hours of operation for all assigned outlets.
• Hold all BOH associates accountable for efficient, accurate, and timely completion of assigned duties.
• Provide leadership, mentorship, and professional development support to all culinary associates.
• Proactively identify and resolve operational, financial, and personnel-related challenges.
• Build and maintain strong working relationships with members, employees, and vendors.
• Maintain a professional appearance and foster a positive, organized, and respectful work environment.
• Support daily kitchen operations through active, hands-on leadership.
• Collaborate closely with the Restaurant General Manager to ensure effective communication and alignment between Front of House (FOH) and BOH teams.
• Maintain appropriate product inventory levels based on budgeted guidelines and forecasted business volume.
• Develop and manage associate development programs to ensure BOH team members clearly understand performance expectations and career growth opportunities.
• Ensure full compliance with all health, safety, and sanitation standards, maintaining clean, orderly, and well-organized BOH areas.
• Complete special projects and additional duties as assigned by the Culinary Director or Director of Food & Beverage.
• Integrate and model company values and mantra in all interactions and leadership practices.

Core Competencies

• Proficient in English reading, writing, and comprehension; additional language skills are a plus
• Strong communication skills, both verbal and written, with the ability to effectively interact with team members, leadership, vendor and members/guests

• Excellent numerical and analytical skills, including the ability to read financial statements, control food and labor costs, and manage department budgets
• Advanced proficiency in culinary software, inventory systems, and basic business programs (Microsoft Office Suite, POS systems, etc.)
• In-depth knowledge of menu development, cost control, pricing strategy, and culinary marketing trends
• Extensive understanding of food products, ingredient sourcing, culinary techniques, and preparation methods across a variety of cuisines
• Proven ability to lead and manage large, diverse kitchen teams, delivering high performance in a collaborative, high-expectation environment
• Adept at handling complex interpersonal situations with tact, diplomacy, and professionalism, especially in high-pressure or guest-facing moments
• Creative and detail-oriented, with the ability to develop recipes, plate presentations, theme menus, and visual support materials (e.g., recipe cards, descriptions, photos)
• Artistic flair for event concepts, menu themes, and seasonal culinary programming aligned with member experiences
• Comfortably adapting to variable volume demands across winter and summer seasons, with strong planning and execution skills

Qualifications

• Degree or diploma in Culinary Arts from an accredited institution (preferred but not always required)
• SERVSafe Food Manager Certification or equivalent
• 8-10 years of progressive culinary leadership experience, including at least 3-5 years in an Executive Chef of Executive Sous Chef role
• Background in luxury resorts, private clubs, high-end restaurants, or similar environments with elevated service expectations
• Experience in managing multiple dining outlets and seasonal venues
• Strong knowledge of varied cuisines, plating techniques, and high-end presentation standards
• Ability to execute both a la carte and banquet style service
• Solid understanding of food cost control, budgeting and P&L management
• Experience with vendor management, purchasing and inventory systems
• Comfortable using kitchen management software and Microsoft Office tools
• Ability to lead, mentor and develop diverse culinary teams in a positive, inclusive kitchen culture
• Must comply with Moonlight Basin’s Dress and Grooming policies
• Ability to complete tasks in a fast-paced, sometimes stressful hospitality environment with unpredictable business levels
• CPR/First Aid Certification (preferred)

Supervisory Responsibilities

• Sous Chefs
• Lead Line Cooks
• Line Cooks
• Stewards

Benefits of Employment

• Competitive salary
• Annual discretionary bonus
• Heath, dental, vision insurance
• Matching 401(k) with match and no vesting schedule
• Short- & Long-Term Disability and Life Insurance paid for by the company
• Matching 401(k) with match and no vesting schedule
• Complimentary meal per shift
• Tuition reimbursement
• Wellness program that can be used for a Big Sky season ski pass or health related perks
• End-of-season discounts on our retail store items
• End-of-season employee celebration
• Employee housing options available

Working Conditions

The environment is characterized by a typical restaurant environment, with moderate temperatures and variable noise levels based on being located FOH or the BOH. Work hours will vary depending on the restaurant hours, which vary by season, generally from 8:00 AM to 10:00 PM. Working nights, weekends, and holidays is required.

Physical Requirements

• Must be able to stand and walk for extended periods (up to 10 hours per shift)
• Ability to bend, stoop, reach, lift, and carry up to 50 pounds independently
• Manual dexterity to handle knives, kitchen tools, and food preparation equipment with precision and safety
• Ability to work in hot, humid, and fast-paced kitchen environments for extended periods
• Must have the stamina to perform physically demanding tasks, including repetitive motions such as chopping, stirring, and plating
• Ability to safely navigate slippery or uneven kitchen floors and tight workspaces
• Capable of hearing, speaking, and seeing well enough to communicate effectively in a noisy kitchen setting
• Must be able to taste and smell food products to ensure quality and consistency
• Comfortable working long shifts, weekends, holidays, and variable hours based on seasonal business demands

Disclaimer

The preceding job description has been designed to indicate the general nature and essential duties and responsibilities of work performed by employees within this classification. It may not contain a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to do this job.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Team members need to request reasonable accommodation from their manager and/or human resources.