Moonlight Basin
There’s a side of Big Sky, Montana that’s unlike anywhere else—and at Moonlight Basin, you’ll experience it firsthand. Spanning over 8,000 acres of breathtaking alpine landscape, Moonlight offers a truly unique blend of natural beauty, outdoor adventure, and elevated private club living.
As part of our team, you’ll work in one of the most scenic and inspiring environments in the country—where towering peaks, endless trails, pristine forests, and direct access to world-class skiing at Big Sky Resort are just the beginning. Whether it’s a powder-filled winter or a sun-drenched summer, Moonlight Basin is a place where work and lifestyle come together in unforgettable ways.
Our team members enjoy the opportunity to grow professionally while being immersed in a culture rooted in excellence, hospitality, and the spirit of the mountains. From golf and hiking to fly fishing, biking, and exploring nearby Yellowstone National Park, Moonlight Basin puts you at the heart of everything that makes Montana special.
Located just minutes from the town of Big Sky and within easy reach of Bozeman, Moonlight offers the perfect balance of adventure, culture, and community. If you're passionate about the outdoors, driven by service, and looking to be part of something exceptional, Moonlight Basin could be the place for you.
The Opportunity Moonlight Basin is seeking an accomplished and visionary
Executive Banquet Chef
to lead and elevate the culinary experience across all banquet and event operations. This is an exceptional opportunity to help define the culinary identity of one of Montana’s premier private mountain clubs — creating innovative, memorable dining experiences that capture the spirit of the Rockies and delight our members and guests.
The Executive Banquet Chef will oversee all aspects of banquet and event culinary operations, including menu design, production execution, team leadership, and financial performance. Working closely with the Culinary Director and the senior leadership team, this individual will ensure every event reflects the highest standards of quality, creativity, and service excellence.
This role requires both strategic vision and hands‑on leadership — from crafting seasonal, locally inspired menus to managing kitchen operations, cost controls, purchasing, and vendor relationships. A key focus will be on building and nurturing a positive, inclusive, and high‑performing kitchen culture. The Executive Banquet Chef will mentor and develop a talented culinary team, ensuring consistent execution, impeccable presentation, and an unwavering commitment to Moonlight Basin’s standards of excellence.
Partner closely with the Catering & Events team to execute banquet strategies that meet and exceed departmental and company goals.
Review Banquet Event Orders (BEOs) daily, noting updates or special requirements to ensure flawless execution.
Conduct daily briefings with culinary associates to communicate event details, production priorities, and quality standards.
Supervise and coordinate all banquet culinary activities, ensuring excellence in food preparation, presentation, and timing.
Lead, mentor, and develop the banquet culinary team, fostering a culture of collaboration, accountability, and continuous learning.
Identify developmental needs within the team and provide ongoing coaching, training, and professional growth opportunities.
Collaborate with broader culinary leadership to deliver training that enhances both food knowledge and service execution.
Ensure food quality, flavor, and presentation consistently meet or exceed guest expectations, helping build loyalty and satisfaction.
Engage directly with guests during events to gather feedback, ensuring their experiences reflect Moonlight Basin’s standards of excellence.
Address and resolve guest concerns promptly and professionally, maintaining a positive and service‑oriented approach.
Ensure full compliance with local, state, and federal health and safety regulations, and train associates in proper food handling and sanitation procedures.
Establish daily priorities and delegate production and preparation tasks efficiently to maintain smooth kitchen operations.
Reinforce the importance of consistency in preparation, portioning, and presentation across all banquet offerings.
Oversee back‑of‑house ordering for banquets and ensure invoices are coded and approved accurately and on time.
Implement and maintain systems that support cost control, food quality, waste reduction, and sanitation standards in alignment with Moonlight Basin’s goals.
Build and maintain strong, respectful relationships with members, employees, and vendors, promoting a positive and collaborative work environment.
Proficient in English reading, writing, and comprehension; additional language skills are a plus.
Strong communication skills, both verbal and written, with the ability to effectively interact with team members, leadership, vendor and members/guests.
Excellent numerical and analytical skills, including the ability to read financial statements, control food and labor costs, and manage department budgets.
Advanced proficiency in culinary software, inventory systems, and basic business programs (Microsoft Office Suite, POS systems, etc.).
In-depth knowledge of menu development, cost control, pricing strategy, and culinary marketing trends.
Extensive understanding of food products, ingredient sourcing, culinary techniques, and preparation methods across a variety of cuisines.
Proven ability to lead and manage large, diverse kitchen teams, delivering high performance in a collaborative, high‑expectation environment.
Adept at handling complex interpersonal situations with tact, diplomacy, and professionalism, especially in high‑pressure or guest‑facing moments.
Creative and detail‑oriented, with the ability to develop recipes, plate presentations, theme menus, and visual support materials (e.g., recipe cards, descriptions, photos).
Artistic flair for event concepts, menu themes, and seasonal culinary programming aligned with member experiences.
Comfortably adapting to variable volume demands across winter and summer seasons, with strong planning and execution skills.
Qualifications
Degree or diploma in Culinary Arts from an accredited institution (preferred but not always required)
SERVSafe Food Manager Certification or equivalent
6-8 years of progressive culinary leadership experience, including at least 3-5 years in a banquet leadership role
Background in luxury resorts, private clubs, high‑end restaurants, or similar environments with elevated service expectations
Strong knowledge of varied cuisines, plating techniques, and high‑end presentation standards
Ability to execute both a la carte and banquet style service
Solid understanding of food cost control, budgeting and P&L management
Experience with vendor management, purchasing and inventory systems
Comfortable using kitchen management software and Microsoft Office tools
Ability to lead, mentor and develop diverse culinary teams in a positive, inclusive kitchen culture
Must comply with Moonlight Basin’s Dress and Grooming policies
Ability to complete tasks in a fast‑paced, sometimes stressful hospitality environment with unpredictable business levels
Demonstrate vision and creativity, developing unique and consistent culinary concepts for each catering and event experience.
Be flexible and committed to the needs of the operation, including working overtime, weekends, and holidays during peak periods.
CPR/First Aid Certification (preferred)
Seniority level Director
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
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As part of our team, you’ll work in one of the most scenic and inspiring environments in the country—where towering peaks, endless trails, pristine forests, and direct access to world-class skiing at Big Sky Resort are just the beginning. Whether it’s a powder-filled winter or a sun-drenched summer, Moonlight Basin is a place where work and lifestyle come together in unforgettable ways.
Our team members enjoy the opportunity to grow professionally while being immersed in a culture rooted in excellence, hospitality, and the spirit of the mountains. From golf and hiking to fly fishing, biking, and exploring nearby Yellowstone National Park, Moonlight Basin puts you at the heart of everything that makes Montana special.
Located just minutes from the town of Big Sky and within easy reach of Bozeman, Moonlight offers the perfect balance of adventure, culture, and community. If you're passionate about the outdoors, driven by service, and looking to be part of something exceptional, Moonlight Basin could be the place for you.
The Opportunity Moonlight Basin is seeking an accomplished and visionary
Executive Banquet Chef
to lead and elevate the culinary experience across all banquet and event operations. This is an exceptional opportunity to help define the culinary identity of one of Montana’s premier private mountain clubs — creating innovative, memorable dining experiences that capture the spirit of the Rockies and delight our members and guests.
The Executive Banquet Chef will oversee all aspects of banquet and event culinary operations, including menu design, production execution, team leadership, and financial performance. Working closely with the Culinary Director and the senior leadership team, this individual will ensure every event reflects the highest standards of quality, creativity, and service excellence.
This role requires both strategic vision and hands‑on leadership — from crafting seasonal, locally inspired menus to managing kitchen operations, cost controls, purchasing, and vendor relationships. A key focus will be on building and nurturing a positive, inclusive, and high‑performing kitchen culture. The Executive Banquet Chef will mentor and develop a talented culinary team, ensuring consistent execution, impeccable presentation, and an unwavering commitment to Moonlight Basin’s standards of excellence.
Partner closely with the Catering & Events team to execute banquet strategies that meet and exceed departmental and company goals.
Review Banquet Event Orders (BEOs) daily, noting updates or special requirements to ensure flawless execution.
Conduct daily briefings with culinary associates to communicate event details, production priorities, and quality standards.
Supervise and coordinate all banquet culinary activities, ensuring excellence in food preparation, presentation, and timing.
Lead, mentor, and develop the banquet culinary team, fostering a culture of collaboration, accountability, and continuous learning.
Identify developmental needs within the team and provide ongoing coaching, training, and professional growth opportunities.
Collaborate with broader culinary leadership to deliver training that enhances both food knowledge and service execution.
Ensure food quality, flavor, and presentation consistently meet or exceed guest expectations, helping build loyalty and satisfaction.
Engage directly with guests during events to gather feedback, ensuring their experiences reflect Moonlight Basin’s standards of excellence.
Address and resolve guest concerns promptly and professionally, maintaining a positive and service‑oriented approach.
Ensure full compliance with local, state, and federal health and safety regulations, and train associates in proper food handling and sanitation procedures.
Establish daily priorities and delegate production and preparation tasks efficiently to maintain smooth kitchen operations.
Reinforce the importance of consistency in preparation, portioning, and presentation across all banquet offerings.
Oversee back‑of‑house ordering for banquets and ensure invoices are coded and approved accurately and on time.
Implement and maintain systems that support cost control, food quality, waste reduction, and sanitation standards in alignment with Moonlight Basin’s goals.
Build and maintain strong, respectful relationships with members, employees, and vendors, promoting a positive and collaborative work environment.
Proficient in English reading, writing, and comprehension; additional language skills are a plus.
Strong communication skills, both verbal and written, with the ability to effectively interact with team members, leadership, vendor and members/guests.
Excellent numerical and analytical skills, including the ability to read financial statements, control food and labor costs, and manage department budgets.
Advanced proficiency in culinary software, inventory systems, and basic business programs (Microsoft Office Suite, POS systems, etc.).
In-depth knowledge of menu development, cost control, pricing strategy, and culinary marketing trends.
Extensive understanding of food products, ingredient sourcing, culinary techniques, and preparation methods across a variety of cuisines.
Proven ability to lead and manage large, diverse kitchen teams, delivering high performance in a collaborative, high‑expectation environment.
Adept at handling complex interpersonal situations with tact, diplomacy, and professionalism, especially in high‑pressure or guest‑facing moments.
Creative and detail‑oriented, with the ability to develop recipes, plate presentations, theme menus, and visual support materials (e.g., recipe cards, descriptions, photos).
Artistic flair for event concepts, menu themes, and seasonal culinary programming aligned with member experiences.
Comfortably adapting to variable volume demands across winter and summer seasons, with strong planning and execution skills.
Qualifications
Degree or diploma in Culinary Arts from an accredited institution (preferred but not always required)
SERVSafe Food Manager Certification or equivalent
6-8 years of progressive culinary leadership experience, including at least 3-5 years in a banquet leadership role
Background in luxury resorts, private clubs, high‑end restaurants, or similar environments with elevated service expectations
Strong knowledge of varied cuisines, plating techniques, and high‑end presentation standards
Ability to execute both a la carte and banquet style service
Solid understanding of food cost control, budgeting and P&L management
Experience with vendor management, purchasing and inventory systems
Comfortable using kitchen management software and Microsoft Office tools
Ability to lead, mentor and develop diverse culinary teams in a positive, inclusive kitchen culture
Must comply with Moonlight Basin’s Dress and Grooming policies
Ability to complete tasks in a fast‑paced, sometimes stressful hospitality environment with unpredictable business levels
Demonstrate vision and creativity, developing unique and consistent culinary concepts for each catering and event experience.
Be flexible and committed to the needs of the operation, including working overtime, weekends, and holidays during peak periods.
CPR/First Aid Certification (preferred)
Seniority level Director
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
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