Executive Chef

Resolute Road Hospitality•Missoula, MT

23d•Onsite

About The Position

The Hilton Garden Inn located in Missoula, Montana is looking to add to our hospitality family! The six-story, 146-key hotel is located just outside of downtown Missoula and offers a comprehensive range of amenities including a separate full-service restaurant and 22,000 square feet of meeting space, making it the second largest conference center in the state. If you have a passion for the hospitality industry this position is for you! Come join a wonderful group of people, and a great brand of hotels to start your career! At Resolute Road Hospitality, we’re redefining third-party hospitality management through collaboration, innovation, and excellence. With a growing national footprint, we offer dynamic opportunities for professionals ready to grow. Guided by our core values - Stronger Together, Social Intelligence, Grit, Integrity, and Better Every Day - we support your success at every turn. Join us on the road ahead and help us create exceptional experiences.

Requirements

10–15 years of experience in a leadership culinary role
Minimum 8 years as a Head Chef or Main Chef
Experience managing large culinary teams
Proven success in guest satisfaction and profitability
Experience with diverse culinary styles and menu concepts
Extensive experience in food costing, inventory, and budgeting
Food Handlers Card
Consistent attendance and adherence to Resolute Road Hospitality’s standards are critical to success in this role.

Nice To Haves

Proven leadership and team-building skills
Strong financial acumen and inventory management
Expertise in food trends, menu creation, and regional cuisine
Effective communication with team members and guests
Strong organizational and problem-solving skills
Adaptability to changing guest needs and business demands
Commitment to professional development and continuous improvement
Deep understanding of food safety
Ability to thrive in a fast-paced, high-pressure environment

Responsibilities

Oversee all culinary operations including food production, presentation, sanitation, and team performance
Develop innovative menus and dishes in collaboration with the Director of Food & Beverage
Ensure compliance with safety, health, and sanitation standards and regulations
Monitor food quality and consistency to maintain high guest satisfaction
Manage budgets, inventory, and cost control measures
Lead team member performance through supervision, training, scheduling, and recognition
Recruit, interview, and onboard culinary team members
Foster collaboration across departments to ensure smooth kitchen and hotel operations
Address guest concerns and accommodate special dietary needs
Maintain a clean, safe, and organized kitchen environment
Perform other duties as assigned