Chef Job in Lamoille, Nevada

This position directs the food and beverage staff at the helicopter skiing lodge for breakfast, lunch, and dinner service for 16 guests, 7 days a week, from mid-January through April 1st. The Head Chef will be involved in menu creation, cost management and product ordering, staff training, inventory control, and management of all food and beverage services at the lodge. The ideal candidate will have an Associate's Degree in Culinary Arts, 3 years experience in a back-of-house management position, significant experience as a head chef in addition to experience as a sous chef or line cook, strong attention to detail, creativity, and be able to maintain a big picture view of the happenings in the kitchen and lodge operation as a whole. Lodging is included if needed during the ski season.