Executive Chef
$110,000–$130,000 year
On-siteOlympic Valley, California, United States
Job Summary
Provide strategic and day-to-day leadership for all culinary operations throughout the resort, developing and executing a high-quality culinary vision consistent with the Everline guest experience. Lead, coach, and mentor the Executive Sous Chef, Sous Chefs, culinary supervisors, cooks, and stewarding teams while recruiting, training, and retaining talent. Oversee multiple culinary outlets, banquet operations, and special events, creating innovative seasonal menus that reflect current culinary trends and the Lake Tahoe destination. Maintain exceptional standards for food quality, presentation, consistency, sanitation, and safety, managing food and labor costs, purchasing, and inventory to ensure overall culinary profitability. Establish standardized recipes, portion controls, and plating standards, building strong supplier relationships while ensuring compliance with health, sanitation, and workplace safety standards. Monitor guest feedback, collaborate with Sales, Catering, Events, and Operations teams on conferences and weddings, and foster a positive, accountable culinary culture. Maintain a strong presence in the kitchens, participate in forecasting and budgeting, and thrive in a fast-paced, high-volume destination resort environment with flexible availability including weekends, holidays, and peak periods.
Required Qualifications
- 5+ years of progressive culinary leadership experience
- Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or equivalent senior culinary leadership role
- Experience managing multiple outlets and/or high-volume banquet operations
- Proven experience managing food and labor costs and operating within financial budgets
- Strong leadership, communication, coaching, and team-building skills
- Demonstrated ability to recruit, develop, and retain culinary talent
- Experience with recipe costing, inventory management, purchasing, and menu engineering
- Strong understanding of food safety, sanitation, and regulatory requirements
- Ability to thrive in a fast-paced, high-volume destination resort
- Flexible availability, including weekends, holidays, evenings, and peak resort periods
- Stand and walk for extended periods throughout the workday
- Frequently bend, stoop, reach, twist, kneel, and move throughout kitchen and food production areas
- Safely lift and carry food products, kitchen equipment, boxes, and supplies weighing up to approximately 50 pounds
- Work for extended periods in hot, humid, cold, wet, and noisy kitchen environments
- Safely navigate wet floors, stairs, uneven surfaces, and active kitchen environments
- Use knives, kitchen equipment, cooking equipment, and other culinary tools safely and effectively
- Maintain sufficient hand, wrist, finger, and arm dexterity to perform culinary and supervisory tasks
- Work in refrigerated and freezer environments as necessary
- Wear required personal protective equipment and appropriate culinary uniforms and footwear
Desired Qualifications
- Culinary degree or formal culinary training preferred
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