Executive Chef

Auberge Collection•Park City, UT

2d•$120,000 - $140,000•Onsite

About The Position

Join us at Goldener Hirsch, where tradition meets innovation in the heart of the mountains. We are seeking an Executive Chef to lead our culinary program and shape a world-class dining destination inspired by Alpine heritage and refined luxury. As the culinary leader, you will be the creative force behind unforgettable gastronomic experiences—curating seasonal, locally-inspired menus that celebrate our unique regional identity. You will orchestrate elevated dining experiences, fostering a kitchen culture that attracts and nurtures top-tier talent with passion, precision, and purpose. With an eye for detail, a passion for innovation, and deep respect for craft, you will lead the transformation of Goldener Hirsch into one of the world's most sought-after culinary destinations.

Requirements

8+ years experience in a similar position, in a preferred luxury hotel setting or within a dynamic high end restaurant group
Bachelor’s Degree or equivalent, ideally in Culinary, Hotel Management, Kitchen Management, Business or a combination
Able to work on a flexible schedule, including weekends and holidays, according to departmental and operational needs.
Computer literacy in Microsoft Windows applications is required.

Responsibilities

Develop new culinary concepts, innovative menus and unique dining experiences that align with the resort's vision and positioning as a luxury destination.
Collaborate with other departments to ensure a cohesive and exceptional customer experience, from reservation to departure, with a special focus on the dining experience.
Oversee the deployment of the strategy and business plan for the property to deliver on our mission of being the best-loved operator of one of a kind luxury hospitality and experiences.
Responsible for building a rich culture of trust, pride and joy that will result in a high employee advocacy and engagement.
Leading Service Excellence to ensure the fundamentals are in place for a successful embedding of our culture to be best loved.
Lead and manage a team of chefs and kitchen staff, providing guidance, training and professional development to ensure a high level of performance and job satisfaction.
Efficiently manage food and labor costs, controlling inventory, minimizing waste and ensuring optimal use of resources.
Collaborate closely with other departments to ensure effective coordination of culinary operations with other areas of the resort.
Identify and develop culinary talent within the team, providing growth and training opportunities to foster a highly competent and motivated kitchen team.
Engaging and effervescent. Ability to tell an inspiring and passionate culinary story to the media and build connections with food writers, bloggers, influencers etc.
Remain informed of global and local culinary trends, as well as new techniques and equipment, to drive innovation and continuous improvement in the resort's culinary offerings.
Handle any food-related issues or complaints quickly and effectively, offering solutions and ensuring guests are satisfied with the resolution.
Conduct a detailed analysis of all food and beverage costs, identifying areas of opportunity to improve staffing efficiency and reduce unnecessary expenses.
Prepare regular reports on the financial performance of the food and beverage department, providing detailed analysis and recommendations to improve profitability.
Effectively support owner relationships on behalf of Auberge, to ensure the owners maintain trust and confidence in our stewardship of their asset.