Chef - Sunset Dinners 2025

Location: Bend, Oregon

Are you interested in delivering memorable experiences, enhancing people's lives and having fun while doing it? This shared mission of POWDR and Mt. Bachelor creates a fun and inspiring culture that we live every day. We look for employees who are passionate about sharing mountain culture, have a positive attitude, are problem solvers and care about winning as a team. Our vision drives us to deliver exceptional experiences and it's our employees who become the true moment makers here at Mt. Bachelor.

This role comes with amazing perks & benefits because we want our employees to Work Where You Play- Free employee season pass and free or discounted dependent(s) season pass- Free and discounted friends & family day passes- Free transportation to & from Bend, Sunriver, and La Pine- Discounts across the resort (food & beverage, retail, rentals, lessons & more)- Employee housing program- 401k with up to 5% company match & immediate vesting- Discounted onsite daycare- Local & national discounts (YETI, Burton, Dell, Subaru, Nokian, Sunriver Golf, Mammut, & more)- Free reciprocal access for employees to other POWDR resorts & 50% day passes at IKON pass resorts

Position Summary

The Outlet Chef is a culinary leader for one specific lodge. The Outlet Chef provides leadership and training for all back of the house positions within the lodge. They will maintain a professional culinary operation and control expenses relative to the operation. Develops a defined food program with set standards and continuously checks the quality of food being offered to our guests.

Major Responsibilities/ Daily Essential Functions- Works alongside the Executive Chef and Lodge Manager to ensure that all culinary expectations and dining experiences are delivered upon by entire culinary team.- Works alongside the Lodge Manager to consult and ensure a suitable cook staff is hired and maintained throughout the season.- Understands the importance of organization, time management, cleanliness, and punctuality regarding paperwork, meetings, deadlines, and returning phone calls.- Has guest service as a focus with great attention to detail- Develop a defined food program with the help of the Executive Chef and Lodge Manager with set standards, menus, standardized recipes, and relevant menu costs for Food & Beverage outlets.- Supports the Director of Food & Beverage with strategic and future planning as it relates to the Food & Beverage department in the areas of capital expansion, business planning and the creative and conceptual development of new Food & Beverage experience.- Develops, adheres to, and enforces Culinary Guidelines.- Counting physical inventory and making sure all transfers are accounted for.- Checks the quality of all food produced and served.- Responsible that staff has proper and usable equipment and tools to perform tasks.- Responsible for ordering and receiving all provisions needed for outlet operation.- Supports Mt. Bachelor’s Mission Statement, goals, and core values.- Act as a spokesperson for the culinary department by giving information to culinary and service staff.- Constantly refine kitchen systems and techniques.- Meet with the Lodge Manager on a regular basis.- Sets examples and develops system processes for all culinary staff to operate under.- Leads team with strategic planning regarding financial planning, menu development, cost control, and positioning of the restaurant.- Addresses and corrects all culinary issues promptly and fairly.- Works with an ongoing concern for menu development.- Recognize and develop key staff members with the effective use of delegation.- Maintains sanitary and clean kitchens, food storage, prep areas, and walk-ins.- Follows proper ordering, receiving, preparation, and storage procedures for food products.- Maintains budgeted CGS for their outlet.- Confirms that all staff adhere to all recipes.- Assists with special projects and events as assigned.- Can handle and manage confidential information- Maintain a professional and personable appearance.- Is organized in tasks and sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues.- Can handle fast-paced, potentially high-pressure environment- Observe mountain-wide policies found in the Employee Handbook and ensure staff follows them as well.- Ensure that the outlet follows all local, state, and federal laws and regulations including, but not limited to, local liquor laws, employment laws, OSHA rulings, and sanitation standards.

Secondary Function

Supportive of all Mt. Bachelor departments and functions. May be asked to assist in areas outside of the Food and Beverage Division.

Supervisory Responsibilities- Number of Employees Supervised: 15-35- Positions Supervised: Kitchen personnel and on occasion FOH staff- Scheduling & Assigning Work: Yes- Training: Culinary Staff- Performance Review: Annually- Disciplinary Actions: In concert with Lodge Manag