Executive Chef

Position Overview

The Executive Chef provides operational leadership and culinary excellence across multiple food and beverage venues. This role oversees all back-of-house operations and directly supervises our kitchen leadership teams. Typical responsibilities include:

• Provide overall culinary and operational leadership for back-of-house operations across multiple venues.
• Ensure all menus, as established by the Corporate Director of Food & Beverage, are executed consistently, accurately, and to the highest quality standards.
• Ensure culinary staff strictly adhere to company recipes, preparation methods, and plate presentation standards to deliver consistently exceptional guest experiences.
• Hire, train, supervise, and mentor culinary staff, including kitchen managers.
• Manage performance, scheduling, & problem-solving within the kitchen leadership team.
• Conduct weekly and monthly inventory counts for all food, beverage, and kitchen supplies to ensure accuracy and cost control.
• Place daily, weekly, and monthly food and beverage orders based on inventory levels, forecasted demand, and operational needs.
• Oversee kitchen equipment purchases, maintenance, and repairs, as well as ordering cleaning and sanitation supplies.
• Ensure all kitchens maintain a clean, organized, and hygienic work environment in compliance with food safety standards.
• Monitor guest satisfaction and collaborating with front-of-house leadership to enhance the overall dining experience.
• Develop and manage budgets, controlling food and labor costs, and operating within established financial guidelines.

Requirements

• 5+ years proven executive or senior chef experience overseeing high-volume, seasonal food and beverage operations.
• Experience managing multiple outlets preferred (e.g., full-service restaurant and café).
• Culinary degree or formal culinary education from an accredited institution, or equivalent professional experience.
• Strong leadership skills with the ability to train, mentor, and retain diverse culinary teams in remote or seasonal environments.
• Expertise in menu execution, food quality, consistency, and cost control.
• Solid knowledge of inventory management, purchasing, and food and labor cost controls.
• Thorough understanding of food safety, sanitation, and regulatory compliance standards.
• Ability to adapt to seasonal fluctuations, limited resources, and the logistical challenges of a national park setting.

Benefits

• Competitive pay.
• Strong benefits package.
• Real opportunities for career growth.
• Onsite employee housing and a meal plan are provided during peak season, with offsite housing available in the off season.

Pay

Details TBD.

Schedule

Details TBD.