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!

Embrace a Growth Mindset
* Always be a student and always be open-minded
Be Adventurous
* Be excited by challenge and willing to fail-forward
Be a Ninja
* 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

Kitchen (breakfast/dinner, seasonal patio)
Lounge (cocktails/small plates, après-ski focus)
Banquets/Weddings/Meetings
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:

Pre-Opening (Now–December 2025)

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.

Post-Opening Operations

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.

General Responsibilities

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 in required EOS meetings, reporting, and cross-department collaboration.

Success Measures

Achieve budgeted food and labor cost goals while maintaining high culinary standards.
Maintain guest satisfaction scores of 4.5/5 or higher across all dining outlets and events.
Ensure full compliance with health, safety, and cleanliness standards, achieving zero critical DOH violations.
Build and sustain a high-performing, low-turnover kitchen team with strong internal promotion potential.
Support revenue growth through innovative menu development, seasonal activations, and local partnerships.

Qualifications

7+ years of progressive kitchen leadership, including Head/Executive Chef experience in a boutique hotel, resort, or high-volume restaurant.
Proven pre-opening or major relaunch experience, from concept to first service.
Banquet production expertise for 150+ covers per event, with demonstrated cost discipline.
Strong skills in costing, ordering, scheduling, and inventory management.
Proficient in POS and inventory systems, Excel/Google Sheets, and recipe costing tools.
Food safety certification (ServSafe Manager or equivalent) and comprehensive allergen control knowledge.
Ability to lead calmly under pressure and motivate a diverse team.
Willingness to work evenings, weekends, holidays, and long hours as required by operations.
Physical ability to stand for extended periods and lift up to 50 lbs safely.
Bonus: Existing regional sourcing relationships (Adirondacks/Capital Region) and winter-season culinary experience.

Benefits & Perks

Weekender provides excellent benefits to our salaried employees

Comprehensive Health insurance: 60% employer paid for employee only plans*
Comprehensive Dental & Vision insurance: 100% employer paid for employee only plans*
Life insurance policy: $25k fully paid policy by Weekender
Gym membership reimbursement with health plan (up to $300/ benefit year)
Aflac supplemental benefits
Employee Assistance Program
Competitive 401k Matching Plan with employer match up to 4% of total salary - (eligible after 1000 hours worked)
Discounted employee hotel stays at Weekender properties
3 weeks (15 business days) PTO (vacation/sick) paid vacation per year
Partnership with eCornell for continuous learning in our industry
Low cost Hertz rental cars
Employee referral program
Subject to change annually based on health, dental and vision plan chosen for the year

The Pay Range For This Role Is

70,000 - 85,000 USD per year(Killington, VT)

Head Chef

Job Type