Executive Chef, Glacier Park Collection

Pursuit Collection•Columbia Falls, MT

About The Position

The Executive Chef provides overall culinary leadership for Glacier Park Collection food and beverage operations. The role is accountable for culinary execution, food quality, kitchen safety, cost management, menu development, and team performance. The Executive Chef leads the culinary leadership team and works closely with Food & Beverage Shared Services, property leadership, and operational partners to deliver exceptional guest dining experiences while maintaining quality, consistency, financial performance, and Pursuit standards. The role translates Glacier Park Collection and Pursuit culinary priorities into operating plans, standards, and expectations, while fostering safety, collaboration, accountability, and culinary excellence. It oversees culinary operations across food and beverage outlets, seasonal menu development, financial performance, food safety and compliance, team development, inventory and purchasing systems, and continuous improvement of the guest experience. The position operates in a seasonal hospitality environment that includes commercial kitchens, dining facilities, food production and storage areas, receiving areas, and outdoor operating environments. Work may include evenings, weekends, holidays, and extended hours during opening, peak operations, special events, and closing periods. The role involves extended standing and work in hot, cold, humid, fast-paced kitchen environments, with moderate to high noise levels. Appropriate PPE and food safety equipment may be required.

Requirements

At least 5 years of progressive culinary leadership experience; Executive Chef or senior kitchen leadership experience is preferred.
Proven success leading high-volume restaurant, resort, hotel, tourism, or hospitality culinary operations.
Demonstrated responsibility for food quality, labor management, food cost management, and team performance.
Experience developing culinary talent and leading large seasonal or year-round culinary teams.
Strong understanding of purchasing, inventory management, menu engineering, and recipe costing.
Experience implementing culinary standards, systems, and operational improvements.
Strong culinary leadership and operational judgment.
Expert knowledge of food preparation, menu development, presentation standards, and kitchen operations.
Strong financial acumen related to food cost, labor cost, purchasing, and inventory management.
Ability to lead in a fast-paced, seasonal hospitality environment.
Strong organizational, planning, and time-management capabilities.
Ability to balance guest experience, employee experience, food quality, and financial performance.

Nice To Haves

Associate's degree, Culinary Arts degree, or equivalent formal culinary training preferred.
Current ServSafe Manager Certification, or ability to obtain it upon hire, preferred.
Experience working within seasonal hospitality operations preferred.
Executive Chef or senior kitchen leadership experience preferred.

Responsibilities

Partner with Food & Beverage leadership and Shared Services to execute Glacier Park Collection's culinary vision and strategic priorities.
Lead culinary teams in delivering food quality, consistency, presentation, and guest satisfaction.
Establish culinary operating priorities that support business objectives, guest expectations, and operational realities.
Collaborate with location Executive Chefs and culinary leaders across Pursuit operations to share best practices, innovation, and operational improvements.
Ensure culinary standards, recipes, specifications, and operating procedures are consistently executed across kitchen operations.
Direct Sous Chefs and culinary leaders to complete daily, weekly, and seasonal operational priorities.
Oversee food preparation, production, presentation, and service standards across food and beverage outlets.
Ensure approved recipes, portion standards, and preparation procedures are followed consistently.
Maintain food quality, consistency, cleanliness, organization, and kitchen readiness.
Lead seasonal menu development, implementation, recipe testing, and ongoing refinement.
Coordinate culinary support for special events, group business, and peak operational periods.
Evaluate food quality and guest feedback and implement improvements as needed.
Manage culinary financial performance, including food and labor costs, purchasing controls, waste reduction, and productivity.
Partner with Food & Beverage leadership and Finance to develop budgets, forecasts, staffing plans, and operational targets.
Ensure menu items are accurately costed and aligned with margin objectives and guest expectations.
Review operational and financial performance and take corrective action when results are off plan.
Identify efficiency improvements while protecting food quality and guest satisfaction.
Promote responsible use of products, equipment, labor resources, and operating supplies.
Champion Pursuit's Safety First culture throughout culinary operations.
Ensure compliance with local, state, and federal food safety regulations and health department requirements.
Maintain safe food handling, sanitation, storage, receiving, and preparation practices.
Ensure culinary teams complete required food safety and workplace safety training.
Partner with HSE and operational leaders to identify risks, complete corrective actions, and maintain regulatory compliance.
Conduct inspections and audits of kitchen cleanliness, equipment condition, and operational readiness.
Lead, coach, and develop Executive Sous Chefs, Sous Chefs, and culinary team members.
Establish expectations, accountability measures, and performance standards for culinary employees.
Develop job task lists, training plans, and growth opportunities for direct reports.
Foster teamwork, professionalism, communication, and continuous improvement.
Support recruiting, onboarding, training, retention, and workforce planning.
Partner with People & Culture on employee relations, performance management, leadership development, and succession planning.
Create an inclusive and engaging workplace where employees can learn, contribute, and grow.
Ensure accurate inventory levels, ordering practices, product utilization, and inventory reporting.
Maintain effective inventory management systems and reporting processes.
Partner with approved vendors and suppliers to maintain product quality, consistency, and availability.
Monitor purchasing activities and inventory controls to support financial objectives.
Keep recipe databases, inventory systems, and operational tools accurate and up to date.
Deliver memorable dining experiences that enhance the Glacier Park Collection guest journey.
Use guest feedback, operational observations, financial reporting, and team input to identify improvement opportunities.
Hold culinary leaders accountable for food quality, consistency, execution, and presentation standards.
Collaborate with front-of-house leaders to ensure a seamless guest experience.
Support innovation while maintaining operational practicality, consistency, and profitability.