Senior Manager, Culinary Operations & Experience

 

Our mission is to create the Experience of a Lifetime for our employees, so they can, in turn, create the Experience of a Lifetime for our guests. We own and operate the most renowned destination resorts in the world as well as regional and local ski areas outside major cities, and connect them all through one unrivaled network. We are looking for ambitious leaders, innovators and creators to join our talented team. If you’re ready to pursue your fullest potential, we want to get to know you!

 

Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first).

 

Job Summary

This is more than a culinary role—this role is a chance to continue shaping the future of mountain dining across iconic mountain destinations. With over 260 restaurants across our North American resorts, the Senior Manager, Culinary has the opportunity to make a lasting impact—driving consistent operational execution and culinary innovation. This leader will work with resort leaders and internal and external stakeholders to deliver high-quality, cost-effective and guest-focused dining experiences that evolve with culinary trends and support our resorts’ identities

   

 

Job Responsibilities:

Culinary Strategy & Menu Development 

• Maintain and expand standardized recipe library and menu building strategies across multiple restaurant types—from quick service to full service to banquets/event to specialty and fine dining.
• Lead seasonal menu rollouts to ensure quality, consistency, and guest appeal across multiple resorts. 
• Champion ongoing improvement in menu offerings with an eye toward offerings that elevate the guest experience, align with resort execution capabilities, and contemplate smart costing. 
• Identify and integrate regional food trends to reflect and enhance each resort’s unique identity. 

Operational Excellence 

• Lead culinary support across multiple resorts, collaborating and driving accountability with F&B leaders and frontline teams. 
• Hold resort teams accountable to culinary and operational standards, monitoring performance and correcting where necessary. Travel to resorts to witness programs and results at work. 
• Focus on data driven improvement - analyze operational and culinary performance across the business, identifying inefficiencies, food waste, and areas for improvement. 
• Coach resort teams on recipe integrity, kitchen organization, food safety, production efficiency, and cleanliness. 
• Implement and reinforce tools for production planning, station setup, and quality assurance. 
• Design and deliver culinary training tools including onboarding content, technical workshops, and train-the-trainer models to build in-resort competency. 
• Contingency plan and react in-season to operational and guest feedback. 

Procurement & Sourcing 

• Partner with procurement to documents and execute against accurate food, equipment (OSE), and kitchen specifications. 
• Align menu and sourcing strategies to incorporate ingredient cross-utilization and smart scratch cooking to optimize quality and cost and demand planning needs across network of distribution centers.  
• Balance needs for US and Canada sourcing strategies that leverage scale of operation and  
• Support compliance, sustainability, and landfill reduction initiatives (e.g., work closely with the C2Z team). 
• Provide input into kitchen design, durables selections, renovation plans, and equipment selections to support efficient and high-quality execution. 

 

Job Requirements:

Knowledge & Skills 

• Recipe development and documentation