Executive Chef

About This Role

Leading all culinary operations at Snow King Mountain, with a primary focus on Aurora Restaurant and the banquet, wedding, and special event program at the Summit Building, is the core of this Executive Chef role. This individual is responsible for menu development, kitchen leadership, financial performance, and building a team that wants to stay and grow with Snow King. Top candidates are creative, service-oriented, level-headed, financially disciplined, and experienced at recruiting and retaining staff in a challenging labor market.

Responsibilities

• Develop and execute a refined, seasonal menu for Aurora that delivers a destination dining experience worthy of national recognition
• Lead culinary planning and execution for high-end weddings, banquets, corporate events, and private celebrations, from tasting menus and client consultations through flawless day-of service
• Partner with the sales and events team to create custom banquet menus, pricing, and event packages that exceed client expectations
• Maintain consistent plating, presentation, and service standards for both a la carte dining and large-format events
• Coordinate summit logistics, including gondola transport of product and staff, so that events run on time regardless of volume or weather
• Obtain guest and client feedback on food and service quality and use it to continually improve the experience
• Manage food cost to budgeted targets through menu engineering, recipe costing, portion control, purchasing, and waste reduction
• Manage labor cost to budgeted targets through effective scheduling, cross-training, and staffing levels matched to business volume and event calendars
• Build and manage the annual culinary budget in partnership with F&B leadership; track results weekly and take corrective action when costs move off target
• Negotiate with vendors and manage purchasing, inventory, and month-end counts with accuracy
• Price banquet and catering menus to achieve target margins while remaining competitive in the Jackson Hole market
• Create a positive, respectful, and professional kitchen culture that attracts quality employees and keeps them returning season after season
• Recruit, hire, and onboard kitchen staff, including seasonal and international team members, and ensure staffing levels meet service, operational, and financial objectives
• Train and mentor cooks and kitchen staff on recipes, techniques, equipment, and standards; develop clear paths for advancement from within; recognize strong performance and address issues early and fairly
• Work in coordination with front of house, events, operations, and other departments to deliver a seamless guest experience
• Manage and coordinate activities of both cooks and non-cooking kitchen workers as well as maintenance of premises and equipment