Chef de Cuisine | Luxury Modern Japanese Restaurant | NOBU Experience Preferred|

Elevated above the Distractions

Chef de Cuisine – Luxury Modern Japanese Restaurant (NOBU Experience Preferred)

Elevated above the Distractions
Promontory has received universal acclaim as a destination where life’s greatest moments naturally play out, thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community – which spans more than 11 square miles – features more than $400 million invested in award-winning amenities for every season, attracting discerning clientele accustomed to the finest experiences.

Promontory Club is seeking a Chef de Cuisine to lead the culinary vision for The Peak, our luxury Modern Japanese restaurant in the heart of a Four Seasons–style mountain community. This is a career-defining opportunity for a chef with extensive expertise in Japanese cuisine, with NOBU or equivalent fine-dining experience strongly preferred. The Chef de Cuisine will be the driving force behind menu innovation, ingredient sourcing, and execution, delivering an elevated dining experience that reflects the sophistication and standards of one of the region’s most exclusive destinations.

The ideal candidate will be passionate about the art of Japanese cuisine, from contemporary interpretations to time-honored techniques, and skilled at creating a dining experience that meets the expectations of a luxury, high-profile clientele. This leader will bring not only culinary mastery but also a proven track record of managing elite kitchens, developing exceptional teams, and consistently delivering excellence in both flavor and presentation.

Reporting directly to the Director of Food & Beverage, the Chef de Cuisine will oversee all culinary operations at The Peak while upholding Promontory’s mission and vision. This includes ensuring flawless execution of every dish, fostering a culture of precision and creativity, and maintaining the highest standards of luxury hospitality.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Ensure the highest sanitation standards are met at The Peak with regards to cleanliness, sanitation and food safety.
2. Maintain kitchen cleanliness to a very high standard, always in compliance with Health Department standards. 
3. Assist the Director of Food & Beverage in menu development in areas as designated.
4. Interact with Members on a daily basis seeking input on quality of products and menu item development.
5. Establish proper quality control procedures and final food production as it affects taste, presentation, and service. 
6. Train and develop a team that excels in proper communication and creating quality products.
7. Scheduling of staff for maximum efficiency meeting both service and financial standards.
8. Consistently strive for the highest quality in delivery and product.
9. Perform daily line inspections and documented temperature logs to ensure food safety and rotation of product.
10. Establish standards and hold the staff responsible to meet menu requirements.
11. Meet budgeted expectations by month and for the year.
12. Maintain security of inventories and ensure proper levels are maintained to minimize waste and stay within the budget allotted.
13. Maintain an in-depth knowledge of financial results including food cost, labor, and miscellaneous supplies.  Balance budget requirements with excellent product and service.
14. Provide input in the planning of annual special events.
15. Must attend weekly Food & Beverage and Operations meetings.
16. Maintain a “will do” attitude at all times.
17. Maintain a positive working environment at all times.
18. Participate in special events where needed.
19. Deliver on any other reasonable request of senior management.
20. Follow all company safety and security policies and pr