Director of Culinary

Sunday River Resort is seeking an experienced Director of Culinary to lead the vision, quality, and execution of its diverse culinary program. This leadership role oversees more than 15 dining venues, ranging from elevated dining and banquets to on-mountain restaurants and quick-service concepts. Reporting to the Vice President of Food & Beverage, the Director of Culinary will drive innovation, operational excellence, financial performance, and team development while helping shape an exceptional dining experience across one of New England's premier four-season resorts. 

• Lead the culinary vision across all resort dining outlets, ensuring exceptional food quality, consistency, and guest satisfaction.  

• Collaborate to develop seasonal menus, special event offerings, and new dining concepts while maintaining each venue's unique identity.  

• Mentor and develop Executive Chefs, Sous Chefs, and culinary team members through coaching, training, and succession planning.  

• Maintain a visible presence in the kitchens, providing hands-on leadership during service and fostering a culture of excellence.  

• Oversee food cost, labor management, purchasing, inventory, and menu engineering to achieve financial goals.  

• Ensure compliance with food safety, sanitation, allergen, and HACCP standards across all culinary operations.  

• Partner with Food & Beverage Operations, Sales, Marketing, and other resort leaders to support events, promotions, and guest experiences.  

• Drive continuous improvement through innovation, operational efficiency, and a commitment to exceptional hospitality. 

• 10+ years of progressive culinary leadership experience, including at least 3 years leading multi-outlet culinary operations as an Executive Chef, Director of Culinary, or similar role.  

• Experience in a full-service resort, luxury hotel, or large-scale hospitality environment; destination or mountain resort experience is a plus.  

• Strong leadership skills with a passion for mentoring and developing high-performing teams. 

• Proven success managing food cost, labor, purchasing, inventory, and menu development.  

• ServSafe Manager Certification required; HACCP certification (or willingness to obtain) preferred.  

• Culinary degree or equivalent combination of education and experience.  

• Ability to thrive in a fast-paced, high-volume environment while maintaining exceptional quality and service standards. 

Compensation & Benefits 

• Wages range from $96k - $125k annually, depending on qualifications and experience, with opportunities for bonus incentive, professional growth, and development. 

• Team Member Perks include: 

• Free Ski and Golf Passes for self and dependents, and access to other Boyne Resorts 

• Resort discounts on dining, retail, lodging, and spa 

• Benefits package includes health insurance, 401 (k) plan, HSA match, dental insurance, life insurance, vision insurance, and PTO. 

The Director of Culinary at Sunday River has the opportunity to shape the culinary experience for thousands of guests while working in one of Maine's most beautiful mountain communities. We offer a collaborative leadership team, opportunities for creativity and innovation, and the chance to make a lasting impact on one of New England's premier four-season resorts.