Resort Executive Chef

Resort Executive Chef

Location:Solitude Mountain Resort, Utah

Department:Food & Beverage

Reports to:Vice President ofFood& Beverage

Employment Status:Full-Time, Year-Round

Position Summary-

The Resort Executive Chef is the culinary leader at Solitude Mountain Resort andis responsible forsettingthe vision, standards, and execution of all culinary operations across the resort. This rolewill lead and train culinary teams while working hands-on in the resort kitchens to elevate food quality,maintainconsistency, and create memorable dining experiences for our guests year-round.

The Resort Executive Chef serves as a strategic partner to the Food & Beverage leadership team and plays a critical role in advancing Solitude’s culinary reputation. This position oversees menu and recipe development, culinary training, food safety compliance (both local and with Alterra), labor and cost management, and execution acrossquick-service&full-servicerestaurants, bars,banquetsandpublic& private events.

Success in this role requires a balance of leadership and operational excellence, with a strong presence in thekitchenscoaching teams, developing talent, and ensuring consistency across all culinary touchpoints.

Essential Duties & Responsibilities-

Culinary Leadership & Resort Vision

• Lead the culinary direction and long-term food strategy forSolitudeMountain Resort.

• Develop andmaintaina distinct culinary identity for each restaurant,outlet,and guest experience.

• Collaborate with Food & Beverage leadership to enhance the resort’s overall guest satisfaction.

• Foster a culture of creativity, accountability,teamwork,and continuous improvement.

• Serve as a visible, hands-on leader who actively works alongside culinary teams during daily operations and peak business periods.

• Be an active member of monthly Food Safetymeetingsand Culinary Coalition at the Alterra level.

Restaurant & Concept Development

• Develop menus that support the unique identity of Solitude’s full-service and quick-service restaurants, bars, and catering.

• Ensure concepts align with guest expectations, mountain culture, seasonalopportunities,and company businessobjectives.

• Lead menu testing, recipe development,standardization,and performance evaluation.

• Promote local sourcing and sustainable culinary practices whenever possible.

• Work with Alterra partnerships and broadline purveyors to ensuresourcing the best pricing and products.

Kitchen Operations & Team Development

• Oversee all culinary operations throughout the resort.

• Direct and support kitchen managers, sous chefs, and culinary leadership teams.

• Develop staffing plans to support seasonal fluctuations and business demand.

• Recruit,train,andmentor forahigh-performing culinary team.

• Build succession plans and leadership development pipelineswithin the culinary organizations.

• Maintain operational standards, recipe compliance, presentationstandards,and execution consistency.

Food Safety & Compliance

• Serve as the culinary lead for food safety throughout the resort.

• Partner closely with the Alterra Food Safety Director to ensure alignment with company standards, regulatory requirements, and industry best practices.

• Maintain strict compliance with local and federal health regulations.

• Lead food safety training, sanitation programs,audits,and corrective action plans.

• Ensure proper receiving, storage, handling, preparation, and service procedures are consistently followed.

Financial Management

• Manage culinary labor, foodcost,and operating expenses to achieve budgeted financial goals.

• Analyze financial and operational performance metrics and implement corrective actions as needed.

• Monitor purchasing practices, inventory controls, waste reduction initiatives, and productutilizationacross the restaurants.

• Partner with vendors to maximize quality and value.

• Support annual budgeting and forecasting processes.

Guest Experience & Quality Assurance

• Champion exceptional food quality, presentation,consistencyand hospitality standards.

• Monitor guest feedback and implement improvements that enhance the dining experience.

• Maintain strong presences in restaurants and event spaces to ensure culinary excellence.

• Collaborate with front-of-house leadership to deliver seamless guest experiences.

Leadership Expectations

• Lead byexampleandmaintaina strong operational presence.

• Inspire and develop culinary teams through coaching and mentorship

• Promote innovation whilemaintainingoperational discipline.

• Build collaborative relationships across all resortdepartments.

• Constantly seek opportunities to improve quality,efficiency,and guest satisfaction.

• Align with and promote Solitude Mountain Resort’s culture,missionand values.

Qualifications

• 7+ years of culinary leadership experience in resorts, hotels, highvolumerestaurantsand/or multi-unit operations.

• 3+ years in Executive Chef or equivalent senior culinary leadership role.

• Strongexpertisein restaurant operations, banquets,catering,and event execution.

• Extensive knowledge of food safety, sanitation, and HACCP principles.

• Experience leading large culinary teams in seasonal or destination environments.

• Strong financial acumen including food cost, labormanagement, inventorycontroland budgeting.

• Ability toworkflexible schedules including weekends, holidays, andspecial events.

• Demonstrated ability to ski or snowboard at a beginner level or higher, allowing for participation in on-mountain operations, venue visits, and a deeper understanding of the guest experience.

• ServSafeManager or equivalent food safety certification.