Executive Chef
$100,000–$120,000 year
On-siteJackson, Wyoming, United States
Job Summary
Plan, direct, and oversee all culinary operations for the restaurant, banquets, and catering. Develop and execute innovative menus reflecting seasonality and guest preferences while ensuring consistency in food preparation, flavor, and presentation. Supervise daily production, line operations, and service for a la carte and banquet functions, maintaining compliance with food safety, sanitation, and occupational safety standards. Lead, train, and mentor all culinary staff, including sous chefs and cooks; schedule labor to align with business demands and foster a positive kitchen culture. Manage food and labor costs, monitor inventory levels, and oversee ordering and storage procedures. Design and execute menus for weddings, corporate events, and special functions, collaborating with the Banquet Manager and Event Sales team to ensure flawless delivery. Uphold exceptional guest satisfaction through consistent food quality and service standards. Requires extended hours including nights, weekends, and holidays.
Required Qualifications
- Minimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments
- Proven experience managing large-scale banquet operations
- Strong leadership, communication, and organizational skills
- Advanced knowledge of menu development, costing, and inventory management
- ServSafe or equivalent food safety certification required
Desired Qualifications
- Culinary degree or equivalent professional certification preferred
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