Executive Chef - SCP Hotels - Salishan Coastal Lodge / Relocation + Housing

SCP Hotels•Gleneden Beach, OR

10d•$85,000•Onsite

About The Position

We are seeking an Executive Chef to lead our kitchen operations, elevate our food & beverage program, and deliver exceptional dining experiences. In this pivotal leadership role, you will oversee day-to-day culinary operations with a heavy emphasis on executing seamless, high-volume banquets, private group dining, and custom buyout events, all while exemplifying SCP’s Healthy Kind Green core values.

Requirements

Minimum of 5 years of commercial cooking experience with at least 3 years in a supervisory/kitchen leadership role (Executive Chef experience preferred).
Degree or certification from a Culinary Institute or 2-year trade school (or an equivalent combination of education and experience).
Valid State Food Handlers Certificate and State Alcohol Serving Certificate.
Thorough knowledge of local, state, and federal food sanitation regulations and OSHA standards.
Authorized to work in the United States.
Ability to work a flexible schedule including evenings, weekends, and holidays as driven by event schedules.
Ability to perform physical job requirements (standing for extended periods, lifting/carrying up to 50 lbs, and navigating kitchen/property environments).

Nice To Haves

Experienced culinary leader with a proven track record of managing large banquets, catering, and buyout operations in a hotel or resort environment.
Passionate about sustainable, healthy food options, local sourcing, and current culinary trends.
Strong knowledge of BOH systems, ordering, inventory control, and budget management.
A positive, guest-focused leader who approaches challenges with urgency, empathy, and diplomacy.

Responsibilities

Lead and oversee the planning, prep, and high-impact execution of large-scale banquets, weddings, corporate groups, and full property buyout events with outstanding quality and presentation.
Develop creative, sustainable menus that align with SCP's wellness and eco-friendly principles while catering to diverse guest and event preferences.
Oversee daily kitchen operations, ensuring food quality, consistency, kitchen cleanliness, and compliance with all health and safety regulations.
Monitor food costs, manage inventory, analyze variances, and collaborate with procurement to source high-quality ingredients at competitive prices.
Recruit, train, and mentor the kitchen staff to foster a positive, growth-minded, and collaborative BOH environment.
Conduct regular tastings and inspections, address guest feedback promptly, and consistently deliver over-the-moon guest satisfaction.
Enforce strict adherence to food safety standards, hygiene practices, OSHA regulations, and property safety procedures.