Senior Executive Chef – Resort Operations

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  • Post Date: December 22, 2022
  • Apply Before: February 20, 2023
  • Applications 0
  • Views 154
Job Overview

The Senior Executive Chef- Resort Operations is accountable for leading, supporting and managing the resorts culinary team including all On-Mountain F&B Outlets, all Base Area F&B Outlets, all Hotel F&B Outlets and Catering and Banquets. You will work directly with Sr. Director of Food and Beverage on new concepts and initiatives and collaborate daily with the Director of Food and Beverage Operations, the Director of Conference Services and Sales and the Director of Conference Operations. The Sr. Executive Chef will maximize growth and long-term profit through development of menu items and culinary under the company standards. You are directly responsible for quality and quantity control of all food production and staffing of the entire team while taking into consideration food and payroll costs. You’ll work to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. Areas of responsibility include overseeing all food preparation areas and all support areas.

Position Requirements

  • Minimum 10 years’ experience in culinary and quality food production, in a resort location with multiple locations.
  • Able to demonstrate culinary skills and knowledge of food production techniques a must.
  • Effective at listening to, understanding, and clarifying the concerns raised by staff and guests.
  • Able to motivate and inspire teams through positive leadership techniques.
  • Professional demeanor appropriate for a luxury environment.
  • Food Service certification as required.


  • Oversees all aspects of the resort’s culinary planning and service, with duties to include menu planning and costs, preparation and presentation of food, and adherence to quality and safety standards.
  • Provides direction for all day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
  • Provides guidance and directions to subordinates, including setting performance standards and monitoring performance.
  • Provide financial information including up-to-date budget and revenue information to executive teams, managers, and supervisors.
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Develop new menu items and sets pricing, collaborate recipes throughout the various outlets, and stay up to date with current culinary trends.
  • Monitors expenses including food cost, supplies, uniforms, and equipment to keep within budgeted guidelines.
  • Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance.
  • Schedules employees at proper staffing levels for the various outlets; ensures labor costs are within budgetary guidelines.
  • Implements and reviews procedures with each Food and Beverage location.
  • Meets and leads regular scheduled meetings with Culinary direct reports and holds daily rehearsal meetings.
  • Inspects and tastes prepared foods daily to ensure quality ingredients, good presentations and recipes meet standards.
  • Improves existing practices and services in the back of the house by providing guidance, feedback, and individual coaching when needed.
  • Ensures managers and associates maintain required food handling and sanitation certifications.
  • Takes an active role in sales and marketing by surveying market to know guest needs, creating special menus for catered events to increase sales and developing innovative ideas to increase average checks and increase covers in the restaurant.
  • Prepares and cooks foods of all types, either on a regular basis or for special requests or functions, e.g., food tastings.
  • Recruit, interview, and hire associates; conduct performance appraisals, coach, and counsel, perform progressive corrective action, motivate, develop, and train.
  • Perform any other reasonable duties as required by leadership.


  • Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major is appreciated but not a requirement.

Skills and Abilities

  • Communicate in the English language. Spanish is a plus.
  • Work flexible schedules including holidays and weekends and able to perform multiple tasks.
  • Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery.
  • Handle a multitude of tasks in an ever-changing environment.
  • Work with and understand financial information and data, and arithmetic functions.
  • Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

  • Must be able to work in a fast-paced environment.
  • Must be physically fit to lift, pull, and push items up to 100 pounds.
  • Also requires standing/walking/reaching and bending throughout shift.
  • Maintain clean, safe kitchens while complying with all federal, state, and local safety & sanitation guidelines.

Work Schedule:

  • Shifts vary, may be early morning or late evening, weekends, holidays, depending on business levels.

Working Conditions

  • Must be prepared to stay overnight if necessary on occasional times of road closures.
  • May experience unusual stress from high business volumes, deadlines, continual work with public, winter conditions, snow night requirements and commuting to/from Snowbird.
  • Must be able to lift 25 lbs.
  • Must be able to carry trays and other items needed for service.
  • Must be able to stand for long periods of time.
  • Must demonstrate ability to bend, kneel, handle, reach, grasp and perform repetitive motions.
  • Work is subject to frequent interruptions, making continuity and accuracy difficult, frequent exposure to noise.


All job opportunities at Snowbird Resort require the ability to comply with our Professional Appearance, Drug & Alcohol, and Employee Conduct Policies.  This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.

Job Detail
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