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Chef de Cuisine

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Boyne Resorts

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Location:
United States , Carrabassett Valley

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

Sugarloaf Resort is searching for a passionate, creative, and hands-on Chef de Cuisine to lead the kitchen at 45 North, our signature fine-dining destination. This year-round role is an exciting opportunity to shape the culinary identity of our resort, collaborating with our culinary leadership team and delivering unforgettable dining experiences for our guests.

Job Responsibility:

  • Leading and inspiring the culinary team to consistently deliver elevated dining experiences
  • Designing and implementing seasonal, trend-aware menus that celebrate local flavors and Maine’s food culture
  • Collaborating closely with the Resort Executive Chef and Managers to plan events, menus, and special experiences
  • Overseeing all culinary operations at 45 North, ensuring safety, consistency, and quality in every dish
  • Maintaining food and labor costs within budget while delivering top-tier quality
  • Managing scheduling, performance assessments, recruiting, and training for a team of 10+ employees
  • Ensuring compliance with BSA standards and all safety and sanitation requirements
  • Creating dishes and experiences that connect guests to the Sugarloaf community and local producers
  • Keeping a pulse on industry trends, evolving the menu, and setting new standards of culinary excellence
  • Working cooperatively with managers and leads from other resort outlets to support resort-wide operations

Requirements:

  • 3+ years in a supervisory kitchen role
  • ServSafe Manager Certification
  • Strong communication, problem-solving, and organizational skills
  • Solid math skills for operational and inventory accuracy
  • Culinary degree (preferred)
  • HACCP certification (preferred)
  • Executive Chef experience (3+ years) (preferred)
  • Experience with seasonal menu design and fine-dining operations (preferred)

Nice to have:

  • Culinary degree
  • HACCP certification
  • Executive Chef experience (3+ years)
  • Experience with seasonal menu design and fine-dining operations
What we offer:
  • Competitive salary
  • Comprehensive benefits (medical, dental, vision, life insurance, 401k)
  • Free season pass for skiing, snowboarding, mountain biking, and golf at all Boyne Resorts locations
  • Discounts on food, retail, lodging, and resort activities
  • Access to affordable Employee Housing (based on availability)

Additional Information:

Job Posted:
February 16, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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