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Chef de Cuisine

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Overview

OverviewThe Chef de Cuisine leads the daily culinary experience at The Source, the hub of all food & beverage offerings at the Suncadia Lodge.

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OtherChef De Cuisine

The Chef de Cuisine leads the daily culinary experience at The Source, the hub of all food & beverage offerings at the Suncadia Lodge. The Chef de Cuisine brings Suncadia’s values to life through inspired food, calm leadership, and leading seamless kitchen operations. Partnering with the larger culinary leadership team, this role delivers memorable guest experiences by elevating menu creativity, ensuring exceptional quality and sanitation, supporting and developing the culinary team, and by stewarding resources responsibly. Interested? Please apply by 6/5/2026 to ensure your application is reviewed.

Salary Range: $34/hour - $35/hour

This position is considered an overtime eligible manager. Based on a 45-hour week, this position has a targeted annual salary range of $84,000.00 - $86,000.00 inclusive of overtime.

What We Offer

~2 min read

At Suncadia, we’re inspired year‑round by the natural beauty and welcoming spirit of the Cascades. Every season calls for a team of engaged, attentive ambassadors who create meaningful experiences that spark connection, adventure, and a true sense of belonging for our residents, guests, and community. If you’re ready for a role where every day offers something new and rewarding, this is your place. Find your nature with us and who knows, you may just discover a home for your career.

Benefits & Perks Include:

✓Full-Time Regular employees are eligible for a full benefits package, including Paid Time Off and group medical, dental, and vision insurance

✓All team members accrue Paid Sick Time and are eligible for the Employee Assistance Program, which offers team members free access to mental health and counselling services

✓All team members 18-years of age or older are eligible for a 401K plan with a company match

✓Travel is Good for the Soul: Enjoy team member rates at hotels around the world

✓Free Golf

✓Team Member discounts on services at the Glade Spring Spa

✓50% off at all Suncadia operated Food & Beverage outlets

✓Retail discounts at the Spa, Pro Shops, Source Mercantile, and Health Clubs

✓Discounts on rental cars, tickets, electronics, and more!

Nestled on the sunny side of the Cascades, Suncadia’s 6,000‑acre mountain resort community offers year‑round opportunities to explore, unwind, and connect. With lodging options ranging from an intimate Inn to a classic Northwest lodge and private vacation homes, and with Tumble Creek providing an elevated club lifestyle, Suncadia fosters a true sense of place. Offering 40+ miles of trails, championship golf, a luxury spa, inspired dining, and direct access to the Wenatchee National Forest, at Suncadia adventure and belonging naturally come together. Here, meaningful moments aren’t just created, they’re part of the experience.

Responsibilities

~1 min read

→Maintain professional guest relations
→Display knowledge of food preparation
→Assist Executive Chef and Executive Sous Chef in menu development specific to the 3 meal period at the Lodge
→Assist in selecting, training, scheduling, supervising, and counseling employees according to Suncadia policies and procedures
→Complete all paperwork as assigned
→Oversee production for all food and banquet operations originating from the lodge restaurant
→Coordinate smooth operation of food preparation line by supervising line staff
→Prepare food as required
→Direct cleanliness of kitchen area
→Maintain resort kitchen equipment
→Display knowledge of safe operation of kitchen equipment
→Maintain security of kitchen area
→Act as Executive Chef in their absence
→Direct control of food and labor costs
→Train staff in use of working menus, recipe cards, and photograph standards
→Direct staff in sanitary food handling techniques
→Display understanding of Suncadia appearance standards
→Attend all mandatory meetings
→Complete other duties as assigned by supervisor, to include cross training

Requirements

~1 min read

Minimum three to four years experience as a cook in a high volume restaurant, resort/hotel kitchen
Ability to work well with others
Able to communicate well with staff and customer
Able to work flexible hours and days (including evenings, weekends, and holidays)
Proven ability to function under stressful situations
Physical ability to meet demands of the position
Current Food Handler’s permit or ability to obtain within 2 weeks of beginning of employment
Supervisory skills including training, communication, and organization

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