Executive Chef, Grouse Mountain Lodge

Pursuit Attractions and Hospitality•Usa, MT

About The Position

The Executive Chef leads culinary operations at Grouse Mountain Lodge, overseeing menu development, food costing, purchasing, inventory, labor management, food production, and quality assurance for food outlets and banquets. The role works with Finance and RevMax on menu pricing and collaborates with chefs across Glacier Park Collection food and beverage units on menu planning and ideas. It also promotes locally sourced ingredients and maintains relationships with local providers. The Executive Chef supervises and develops the culinary team, including hiring, training, scheduling, timekeeping, coaching, and performance management. The role ensures food safety, sanitation, nutrition, presentation, and service standards are maintained, and adjusts menus and recipes to support creativity, quality, and efficiency. The position may travel to other area food and beverage outlets to benchmark and identify opportunities for improvement.

Requirements

At least 3 years of experience with menu costing, inventory control, menu engineering, and staff management.
At least 2 years of experience in a high-volume restaurant and banquet and wedding catering environment.
Strong knowledge of menu development, food costing, inventory control, purchasing, and labor management.
Proven ability to lead, coach, develop, and retain high-performing culinary teams.
Experience managing budgets, forecasts, scheduling, and operational performance.
Solid understanding of food safety, sanitation standards, and health and safety regulations.
Experience working in seasonal hospitality environments with diverse and geographically dispersed teams.
Strong organizational, problem-solving, and decision-making skills, including the ability to prioritize in a fast-paced environment.
Excellent communication and relationship-building skills and a collaborative, service-focused approach.
Adaptability, resourcefulness, a positive outlook, and a passion for exceptional guest experiences.

Responsibilities

Develop and plan concepts of service, policies, procedures, and menus for food outlets and banquets.
Use available data to determine food, labor, and overhead costs, and work with Finance and RevMax on menu pricing, daily rates, and specials.
Review menus regularly, update recipe costing, and adjust menu items to maintain creativity, quality, and efficiency.
Plan or participate in menu design and development, sharing ideas with chefs in other Glacier Park Collection food and beverage units.
Use locally sourced ingredients when possible and establish and maintain relationships with local providers.
Coordinate labor management, work schedules, and task assignments with food and beverage team members to support efficient, high-quality, economical, and timely food production.
Work closely with and supervise the culinary team in the Grouse Mountain Lodge Food & Beverage department.
Interview, hire, train, keep time records for, and manage the performance of culinary team members.
Manage food surpluses and leftovers efficiently, considering guest numbers, marketing conditions, dish popularity, and menu complexity.
Estimate food consumption and purchase or requisition food and kitchen inventory accordingly.
Analyze recipes continuously and update them to reflect current tastes.
Observe food preparation to ensure food safety, portion sizes, garnishing, and visual presentation meet quality standards.
Maintain quality assurance by working with culinary staff and arranging menu sampling as appropriate.
Create a positive kitchen team environment and mentor new and experienced chefs, cooks, and food and beverage apprentices.
Establish and maintain nutrition specifications and sanitation standards for all restaurants.
Travel to other area food and beverage outlets as needed to benchmark and gather ideas for improvement.