Year Round

Position Title: Resort Executive Chef

Business Unit: Food & Beverage

Position Reports to: Director of Food & Beverage

Positions Reporting to this Role: Resort Culinary Teams

Location: Crystal Mountain, Washington

Wage Range: $95,000 -115,000 annually + Bonus eligible

JOB SUMMARY

The Executive Chef serves as the senior culinary leader for Crystal Mountain Resort, directing all culinary and stewarding operations in support of exceptional guest experiences, operational excellence, and financial success. Responsible for multiple year-round and seasonal dining venues, the Executive Chef leads the development of culinary talent, menu strategy, food quality standards, food safety compliance, and labor and cost controls across the resort. This role partners closely with Food & Beverage leadership to deliver innovative dining experiences, maintain regulatory compliance, and ensure the consistent execution of high-volume food service operations while cultivating a culture of teamwork, accountability, and continuous professional development.

ESSENTIAL DUTIES

• Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.

• Train and manage all culinary and stewarding personnel.

• Review, evaluate, and coach all kitchen personnel, including regular staff meetings.

• Coach and support Executive Sous Chef with controlling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste.

• Oversee the preparation and execution, and collaborate on design and creation of all menus, including banquets and daily specials.

• Lead the organization Culinary and food safety in food festivals and special culinary events.

• Ensure efficient preparation and presentation of all food items in all restaurants to agreed specifications.

• Maintain cleanliness and good working order of all kitchens, refrigerators and storage areas in compliance with TCPHD standards and Alterra standards of food safety.

• Maintain strict quality control on all food items.

• Keep an adequate food inventory in all kitchens to ensure efficient operations, via strategic ordering and vendor engagement with approved suppliers.

• Ensure completion and verification of all F&B related documentation, utilizing Excel and FoodTrak (or other costing/recipe building software).

• Ensure high level productivity and efficiency of the kitchen staff, help with scheduling of all kitchen employees according to business forecasts and maintain labor costs as set in the budget.

• Keep the food cost in line with the budget, while maintaining a strategic and on-trend PMIX.

• Oversee the training of Line Cooks and help on the line as needed.

• Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.

• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology in collaboration with F&B Leadership.

• Establish and maintain a master cleaning and maintenance schedule for all kitchen areas and equipment.

• Provide training and professional development opportunities for outlet Chefs.

• Ensures kitchen leaders host and engage staff to attend service lineups and meetings.

• Maintain all safety standards, including verification of MSDS sheets, logs, and the completion of all safety tracking data in compliance with TCPHD and Alterra.

• Attend all Sr. Level Resort meetings as required by the Director of Food & Beverage.

• Perform other duties as directed.

KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• Culinary Arts, Food Production, Hotel and Restaurant degree preferred.

• Minimum 10 years of on-the-job culinary experience, of which at least 4 years are in the capacity of Executive Chef.

• Creative problem-solver driving solution-based approaches to operational challenges.

• Demonstrated ability of organization, dependability, Mise en place, and execution in high-volume venues.

• Team builder and ability to successfully manage and develop a team.

• Must be skilled in the use of kitchen equipment, safety equipment, basic computer skills with advanced MS office skills, and local TCPHD regulations.

• Maintain a professional approach and demeanor at all times.

• Ability to produce a high-volume of high-quality work in a timely manner.

• Working knowledge of various software such as MS Office Suite, specifically Excel and Teams, FoodTrak/Craftable, PMIX and Sales reports, P&L statements

PHYSICAL DEMANDS AND WORKING CONDITIONS

• Ability to ski/snowboard at an intermediate level is necessary to access all venues.

• This position requires staff to work evenings, weekends and holidays while in operation.

• Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis.

• Manual dexterity to operate a computer and other common office equipment on a constant basis.

• Auditory and visual ability to operate computers, phones, mobile devices and basic office equipment on a constant basis.

• Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.

• Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis.

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodation will be made to enable qualified individuals with disabilities to perform the essential functions.