Chef de Cuisine

Chef de Cuisine (16923) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. Job Summary  The Chef de Cuisine will lead culinary operations, overseeing the preparation and presentation of high-quality dishes. This role is responsible for creating and updating menus, managing culinary colleagues, and ensuring compliance with health and safety regulations. They will work closely with the Executive Chef and Executive Sous Chef to maintain cost efficiency while delivering exceptional dining experiences. Key Duties & Responsibilities  - Delivers a level of quality in products, as well as services, that adheres to One&Only standards - Ensures that production is correctly executed, with products complying with technical sheets - Prepares all menus in coordination with the Restaurant Manager, then checks customer satisfaction levels by exercising a presence in the restaurant during mealtimes - Being responsible for all kitchen production, coordinates the distribution of tasks among their teams to ensure work progresses as it should within the time available - Implements the consistent delivery of superior customer service through the Customer Service Program - Ensures the department creates a professional impression to customers and team members - Reviews and acts upon customer feedback relevant to their areas of responsibility, including customer compliments and complaints - Provides rigorous management: controlling raw material stocks, especially regarding their cost - Maintains the GSQ score and food costs - Reports to the Sous Chef, communicating about daily planning, VIPs, and special menus of the day - Manages all schedules of the culinary team alongside the Sous Chef - Responsible for leading, developing, and mentoring a team of cooks, ensuring a positive work environment - Oversees the international intern program, as well as seasonal staffing swings - Covers other restaurants in the absence of the Chef de Cuisine, guaranteeing that the quality and integrity of their menus are maintained Skills, Experience, & Educational Requirements  - 2+ years’ experience in a similar level of management is required - Must be dual-skilled as a Manager and a Chef - Possesses cooking skills, including being able to adapt their cooking style to local environments - Experience in a luxury hotel setting is mandatory - Experience in a Michelin environment is a plus - Possessing one or more of the following is strongly preferred: Culinary Arts certificate, HAACP certificate, Hotel Management education, or other relevant certifications - Ability to manage a profit center: stock, cost prices, orders, etc. - Ability to manage a team: supervision, training, motivation, and delegation - Food Handler's certification 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 - 5 weeks of PTO (Paid Time Off) - 8 paid holidays - Uniform provided & complimentary laundering - Complimentary transportation to/from resort - Complimentary meal per shift - Subsidized housing based on availability - Discounts at F&B 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 a

2+ years’ experience in a similar level of management is required. Must be dual-skilled as a Manager and a Chef. Possesses cooking skills, including being able to adapt their cooking style to local environments. Experience in a luxury hotel setting is mandatory. Experience in a Michelin environment is a plus. Possessing one or more of the following is strongly preferred: Culinary Arts certificate, HAACP certificate, Hotel Management education, or other relevant certifications. Ability to manage a profit center: stock, cost prices, orders, etc. Ability to manage a team: supervision, training, motivation, and delegation. Food Handler's certification.

Delivers a level of quality in products, as well as services, that adheres to One&Only standards. Ensures that production is correctly executed, with products complying with technical sheets. Prepares all menus in coordination with the Restaurant Manager, then checks customer satisfaction levels by exercising a presence in the restaurant during mealtimes. Being responsible for all kitchen production, coordinates the distribution of tasks among their teams to ensure work progresses as it should within the time available. Implements the consistent delivery of superior customer service through the Customer Service Program. Ensures the department creates a professional impression to customers and team members. Reviews and acts upon customer feedback relevant to their areas of responsibility, including customer compliments and complaints. Provides rigorous management: controlling raw material stocks, especially regarding their cost. Maintains the GSQ score and food costs. Reports to the Sous Chef, communicating about daily planning, VIPs, and special menus of the day. Manages all schedules of the culinary team alongside the Sous Chef. Responsible for leading, developing, and mentoring a team of cooks, ensuring a positive work environment. Oversees the international intern program, as well as seasonal staffing swings. Covers other restaurants in the absence of the Chef de Cuisine, guaranteeing that the quality and integrity of their menus are maintained.