Executive Chef

Pyramid Global Hospitality•Stevenson, WA

11d•$110,000 - $140,000•Onsite

About The Position

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: Skamania Lodge is a Pacific Northwest resort set on 175 acres, featuring treehouses, glamping, golf, ziplining, a spa, and multiple restaurants. With over 22,000 sq. ft. of event space, it’s a premier destination for retreats, conferences, and celebrations. #PGH-SKL What you will have an opportunity to do: As Executive Chef, you will be the culinary and cultural leader of the food operation at Skamania Lodge. You will shape the guest dining experience through creativity, operational excellence, and team leadership.

Requirements

5+ years of Executive Chef or Executive Sous Chef experience in upscale hotel, resort, or high-volume dining environments
Culinary degree or equivalent professional experience
Passion for farm-to-table cuisine and sustainable sourcing
Proven ability to mentor and grow kitchen talent
Strong financial and operational acumen
Commitment to excellence in food and service
ServSafe certification
Flexibility to meet seasonal business demands and work evenings, weekends, and holidays

Responsibilities

Create and design daily, seasonal, and special event menus that reflect seasonal availability, restaurant concepts, and guest preferences
Develop food and beverage merchandising programs for grab-and-go and retail dining outlets
Analyze menus, recipes, and kitchen procedures to improve profitability, efficiency, and product quality
Stay current with culinary and hospitality trends, adjusting offerings based on guest mix, feedback, and industry direction
Forecast purchasing needs and manage food costs to align with budget expectations
Develop purchase specifications, order guides, and receiving standards to ensure consistent product quality
Oversee kitchen sanitation, safety, and food handling standards, serving as the leader in safe and efficient production
Monitor and collaborate with the Stewarding department to ensure operational cleanliness and support
Lead, mentor, and train the culinary team by creating development plans, hands-on coaching, and setting clear performance expectations
Provide demonstrations and examples of quality food preparation and recipe standards
Create a guest amenity program that reflects the hotel’s environment and delivers a memorable “wow” factor
Foster a “One Team” culture where all employees feel empowered to assist guests
Maintain clear communication with the General Manager, Director of Food & Beverage, Human Resources, and Corporate Chef to ensure alignment, consistency, and continuous improvement