Culinary Director | Sky, MT

We are seeking an experienced, passionate, and hands‑on Culinary Director to lead culinary operations for a dynamic hospitality organization in a mountain and resort community. This is an exciting opportunity for an accomplished Executive Chef or Culinary Director who thrives in a high-volume, guest‑focused environment and brings a strong combination of culinary creativity, operational excellence, financial discipline, and team leadership .

The Culinary Director will be responsible for maintaining exceptional culinary standards, overseeing daily kitchen operations, developing and executing menus, managing food and labor costs, and recruiting, mentoring, and developing high‑performing culinary teams.

This position requires a leader who is equally comfortable working alongside the culinary team during a busy service, collaborating with executive leadership on financial performance, and developing innovative dishes that enhance the guest experience.

The ideal candidate is a hospitality‑driven, entrepreneurial culinary professional who understands how to balance exceptional food quality with operational efficiency and profitability. Previous experience in mountain, rural, or resort communities is highly desirable.

• Oversee daily culinary operations, ensuring exceptional food quality, consistency, presentation, and execution.
• Maintain the highest culinary standards through recipe development, plate specifications, cooking techniques, and quality control.
• Lead by example with a hands‑on management approach, remaining actively involved in kitchen operations and service.
• Collaborate with culinary leadership on seasonal menu development, new dishes, and evolving culinary programs.
• Maintain organized, efficient kitchen systems that support high‑volume execution without compromising quality.
• Oversee food production, purchasing, receiving, inventory management, and kitchen organization.
• Ensure proper maintenance and functionality of kitchen equipment and facilities.
• Support culinary initiatives, special events, and new restaurant openings as needed.

• Take ownership of culinary profitability through effective food cost, labor cost, inventory, and purchasing management .
• Analyze P&L statements, financial reports, and operational performance to identify opportunities for improvement.
• Develop and implement strategies to optimize profitability while maintaining culinary excellence.
• Utilize forecasting, recipe costing, purchasing, and labor scheduling systems to improve operational efficiency.
• Establish and maintain strong vendor relationships, negotiate purchasing opportunities, and ensure consistent product quality.
• Partner with the General Manager and executive leadership on staffing levels, scheduling, budgets, and operational goals.
• Monitor waste, portion control, product utilization, and inventory accuracy to support financial performance.

• Recruit, hire, train, mentor, and develop culinary employees and emerging kitchen leaders.
• Build a positive, accountable, and collaborative kitchen culture centered on professionalism, teamwork, hospitality, and culinary excellence .
• Provide ongoing coaching, constructive feedback, and performance evaluations.
• Identify and develop high‑potential employees for future leadership opportunities within the organization.
• Establish clear expectations for kitchen performance, service execution,…