THE SIXTY TWO SOCIETY · VAIL Chef de Cuisine Full-Time · Vail, Colorado · Reports to the Executive Chef ABOUT THE SIXTY TWO SOCIETY THE SIXTY TWO™ Society is a privately owned, membership-based social, dining, and hospitality club located at the base of Gondola One in Vail Village. Limited to just 62 memberships, the club offers a fullservice restaurant delivering elevated, seasonal cuisine shaped by Michelin-level training and precision, alongside ski-in/ski-out valet, private transportation, concierge services, and a year-round calendar of wine dinners and member events. The club is opening in October 2026 and is building a founding culinary team to match the caliber of its membership.
POSITION SUMMARY The Chef de Cuisine partners directly with Executive Chef Jonah Friedmann to lead daily kitchen operations for the Society's restaurant and private events program. This role is responsible for translating the Executive Chef's culinary vision into consistent, exceptional execution service after service, while managing the team, standards, and systems that make that possible for a small, high-touch membership.
KEY RESPONSIBILITIES
- Lead day-to-day kitchen operations and act as chef in charge in the Executive Chef's absence Supervise, train, and mentor sous chefs, line cooks, and kitchen staff to Michelin-caliber standards
- Ensure consistency, plating accuracy, and quality across every dish leaving the kitchen Partner with the Executive Chef on menu development, seasonal rotations, and tasting menus
- Manage food cost, inventory, ordering, and vendor relationships Plan and execute member events, wine dinners, and private functions alongside the culinary and service teams
- Build and maintain kitchen schedules, labor allocation, and staffing plans Uphold health, safety, and sanitation standards, and maintain compliance with all local regulations
- Maintain the discretion, polish, and hospitality standard expected at a 62-member private club QUALIFICATIONS 5+ years of progressive culinary experience, including 2+ years as a Sous Chef or Chef de Cuisine in a fine-dining, private club, or Michelin-level kitchen
- Culinary degree or equivalent hands-on experience Proven leadership, organizational, and communication skills
- Deep knowledge of seasonal, elevated cuisine and precise kitchen technique Comfort operating in a fast-paced, high-touch mountain resort / private club environment
- Flexibility to work evenings, weekends, and holidays through ski season Current food safety certification (ServSafe or equivalent)
COMPENSATION & BENEFITS $90,000–$100,000 annual salary, commensurate with experience, plus health insurance & PTO.
TO APPLY Send resume and references to Jonah Friedmann, Executive Chef, at [email protected].
Pay: $90,000.00 - $100,000.00 per year
Benefits:
- Health insurance
- Paid time off
Work Location: In person
