Executive Chef

RED Mountain Resort is seeking a full-time, year round Chef to join its fast-paced culinary team. The Chef is responsible for leading daily kitchen operations, ensuring consistent food quality, supervising culinary staff, and maintaining high standards of safety, cleanliness, and guest satisfaction. This role requires strong leadership, technical culinary skill, and the ability to thrive in a fast‑paced environment. Duties and Responsibilities Operations * Lead all food preparation and delivery across assigned outlets and stations * Build, follow, and enforce standard recipes and portion guidelines * Ensure consistent quality and quantity of all food production * Train culinary team on recipes, procedures, and station standards * Manage ordering, product rotation, and daily/monthly inventory * Supervise all culinary team members and uphold departmental standards * Inspect food quality before items leave the kitchen * Ensure proper opening and closing procedures * Create and maintain staff schedules, including sick‑call coverage * Maintain all kitchen health and safety records * Adhere to cleaning schedules and daily sanitation requirements * Complete cooling logs and ensure equipment meets cleanliness and safety standards * Implement corrective actions promptly and submit maintenance requests FOOD SERVICE * Communicate shortages or changes to the Food & Beverage team * Ensure stations are fully set 30 minutes before service * Prepare special requests and large‑group orders in a timely manner * Engage team in developing daily specials * Restock stations for upcoming shifts * Deliver high‑quality food within established timelines * Maintain accuracy and consistency in food presentation GUEST EXPERIENCE * Oversee preparation of dietary and allergy‑specific meals * Ensure plating guides accurately reflect allergen information * Handle allergy requests with precision and adherence to guidelines * Monitor product suitability and recommend changes when needed * Ensure daily specials meet 4‑star quality standards and align with restaurant vision TEAM COMMITMENT & LEADERSHIP * Foster a positive, creative, and collaborative work environment * Communicate effectively with all Food & Beverage team members * Share operational updates with F&B leadership * Complete daily prep lists and communicate 86’d items * Relay orders from the main kitchen promptly * Participate in tastings, record client feedback, and document food photos Qualifications & Experience * 7-10 years of previous culinary experience preferably within a Club, Hotel or Resort environment * Production and Banquet experience is an asset * Food Safe Level 1 Certified * Has well rounded understanding of kitchen operations * Self-disciplined with a sincere desire to provide an elevated guest experience * Continually demonstrates strong leadership skills * Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen * Physically capable of working in a fast-paced environment and safely lift heavy loads approximately up to 50 lbs. * Intermediate ski/snowboard ability and able to access on-mountain food outlets. Salary Range: $68,000-$70,000

Lead daily kitchen operations and supervise culinary staff to ensure consistent food quality and guest satisfaction. Manage food preparation, inventory, and adherence to health and safety standards across all resort outlets.

Requires 7-10 years of culinary experience, preferably in a resort or hotel setting, and Food Safe Level 1 certification. Must be physically capable of lifting 50 lbs and possess intermediate skiing or snowboarding ability.

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Kitchen Operations
• Culinary Leadership
• Menu Development
• Inventory Management
• Staff Training
• Food Safety
• Banquet Management
• Dietary Restriction Management
• Staff Scheduling
• Quality Control
• Sanitation Standards
• Cost Control

• Food & Beverage
• Hospitality
• Management & Leadership
• Sports & Recreation

Formation minimale

Diplôme professionnel

Expérience minimale

5+ ans

Langue de l’offre

anglais

Heures de travail

40 heures par semaine