Head Chef

About The Company

We are a young, fast‑growing company (just recognized in the INC 5000 Fastest Growing Companies) of ambitious, mission‑driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations.

This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team.

You will love it at Weekender if our core values below get you excited and inspired too!

• Always be a student and always be open‑minded
• Be Adventurous
• Be excited by challenge and willing to fail‑forward
• Commit to being world class at your job and lean‑in to your superpowers
• Be a Host
• Treat guests and teammates like you would family
• Be of Integrity
• Own your Domain:
  Be accountable to your job & the greater mission
• Embrace honesty, transparency and vulnerability
• Follow‑through and do what you say you’re going to do

What you'll be responsible for:

The Head Chef is a hands‑on culinary leader responsible for developing and executing the food program across all outlets, from pre‑opening through stabilized operations. You will oversee all aspects of kitchen operations including menu development, food quality, financial performance, safety compliance, team development, and guest satisfaction.

You’ll lead by example — actively working alongside your team on the line during peak periods, weekends, holidays, and ski season — ensuring excellence across:

• Centennial Kitchen (breakfast/dinner, seasonal patio)
• Banquets/Weddings/Meetings (ballroom and private spaces)
• Seasonal Activations (pool courtyard, patio pop‑ups)

If you want to sit in an office, this is not your job. You’ll be driving consistency, quality, and a strong kitchen culture every day.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Menu Development:
  Refine existing menus for all outlets and develop cost‑effective, brand‑aligned recipes.
• Kitchen Management:
  Create par sheets, prep lists, plating specs, and recipe cards with yields and allergen flags.
• Procurement & Vendor Network:
  Source and negotiate with purveyors; prioritize regional producers where possible.
• Costing & Budgeting:
  Cost recipes, set theoretical COGS, build labor models and schedules, and define waste controls.
• Compliance:
  Establish HACCP‑aligned SOPs, complete permit requirements, and ensure pre‑opening inspection readiness.
• Team Development:
  Hire, train, and schedule the opening kitchen team; conduct mock services and soft openings.
• Events:
  Design banquet menu matrices, tastings process, BEO standards, and production timelines.

• Daily Execution:
  Lead the kitchen during service, expedite when necessary, and uphold consistency and ticket times.
• Financial Control:
  Meet budgeted COGS and labor targets; conduct weekly P&L reviews; execute quarterly menu engineering.
• Quality & Safety:
  Maintain a zero‑violation record with DOH standards; ensure daily sanitation and equipment maintenance.
• People & Culture:
  Recruit, train, and retain a motivated team; conduct performance reviews; foster a teaching kitchen.
• Events & Group Business:
  Collaborate with Sales and Events teams to execute banquets and protect banquet profitability.
• Brand & Marketing:
  Partner on chef‑driven activations, local collaborations, and seasonal pop‑ups aligned with brand ethos.

• Conduct regular inspections to verify food quality, presentation, and cleanliness.
• Oversee inventory management, food ordering, and vendor relationships.
• Develop and implement training programs to ensure consistency and compliance.
• Maintain labor schedules and ensure adequate coverage based on business levels.
• Uphold all sanitation, safety, and allergen management procedures.
• Create specials and promotions in coordination with the marketing team.
• Collaborate with property leadership on events, deep cleans, and seasonality planning.
• Maintain a calm, fair, and disciplined leadership style while fostering a supportive kitchen culture.
• Participate…