Senior Executive Chef - Snowbird

POWDR • Snowbird Community, NC

2d • Onsite

About The Position

As the Senior Executive Chef of the resort’s culinary operations at Snowbird Ski Resort, you will work under the direction of the Senior Director of Food & Beverage and collaborate closely with the Food & Beverage leadership team. You will provide strategic leadership and oversight for all culinary operations across the property, including On-Mountain Food & Beverage outlets, Base Area restaurants, Hotel dining venues, Catering and Banquet operations, seasonal festivals such as the resort’s annual Snowbird Oktoberfest, and special event dinners such as the Full Moon dinner series. Your role is to lead culinary innovation, menu development, operational excellence, and team development across all dining locations and large-scale resort events. You will ensure the highest standards of food quality, presentation, safety, and consistency while maintaining financial performance targets. This position is also responsible for cultivating a strong culinary culture rooted in open communication, teamwork, trust, positivity, and the empowerment of team members at every level.

Requirements

• 10+ years of culinary leadership experience, preferably within a resort, hotel, stadium, university campus, or multi-outlet hospitality environment.
• Proven ability to design, cost, and execute diverse menus across multiple venues and service styles.
• Demonstrated success leading large culinary teams and managing complex food and beverage operations.
• Proficiency with kitchen systems and enterprise platforms, including Yellow Dog, Coupa, and Workday.
• Strong leadership skills with the ability to inspire, mentor, and develop high-performing teams.
• Passion for food, beverages, hospitality, guest satisfaction, and financial success.
• Strong problem-solving skills with the ability to make strategic decisions within established policies and operational guidelines.
• Solid understanding of resort operations and the ability to collaborate effectively across departments.
• Strong financial management skills including budgeting, forecasting, and profit and loss analysis.
• Strong computer skills and familiarity with inventory and purchasing systems.
• Food Handler’s Permit and Serve Safe Certification required.
• High school diploma required, college degree in a related field preferred.
• A valid driver’s license and a driving record meets company standards to operate motor vehicles.

Responsibilities

• Culinary Leadership
• Oversee culinary leadership across 5 à la carte restaurants ranging from breakfast through fine dining, 4 on-mountain scramble-style restaurants with distinct concepts, banquet operations, full-service bars, and multiple quick-service locations, with up to 20 outlets operating simultaneously during peak season.
• Develop and maintain resort-wide culinary standards, policies, and procedures to ensure operational consistency and excellence.
• Ensure consistency in food quality, presentation, sanitation, and guest experience across all culinary outlets.
• Lead menu development and culinary innovation, including seasonal offerings, special events, resort festivals, and signature dining experiences.
• Cultivate a positive and supportive culinary culture by modeling respectful communication, encouraging collaboration, and recognizing team contributions.
• Lead culinary operations through seasonal business fluctuations, including onboarding and training seasonal culinary staff.
• Operational Management
• Oversee and support culinary teams across multiple venues to ensure smooth daily operations.
• Develop and implement efficient systems for ordering, inventory management, staffing, and food production across the property.
• Ensure compliance with local health department regulations, including food safety procedures, sanitation standards, and proper temperature logging.
• Maintain accurate documentation of sales, payroll, inventory, and financial performance metrics.
• Travel occasionally for training, culinary events, vendor relationships, or resort-related activities.
• Team Development & Leadership
• Lead, train, and mentor culinary leadership and team members to build a cohesive, high-performing culinary organization.
• Assign, oversee, and evaluate employee performance, providing coaching, training, and performance reviews.
• Facilitate one-on-one meetings with leadership team members to identify strengths, address development areas, and promote professional growth.
• Foster an environment where feedback is welcomed and acted upon to support continuous improvement.
• Financial Performance & Purchasing
• Manage food costs, labor expenses, and operational budgets across all culinary venues.
• Analyze financial reports and profit and loss statements to ensure the culinary program meets financial goals.
• Build and maintain strong relationships with key food vendors and suppliers to ensure consistent product quality, reliable supply, and effective cost management.
• Department Collaboration
• Foster strong collaboration between kitchen teams, banquet staff, front-of-house operations, and other resort departments.

Benefits

• Ski pass and comp ticket benefits
• Discounts at Snowbird eateries, retail shops, mountain school, lodging, and daycare
• Available medical, dental, vision, and accident insurance (subject to position and policy changes)
• 401k with company contributions
• Discounts with Powdr partners
• Free transportation to work: UTA Bus, Rideshare Vans, Canyon Transportation, and Employee Blue Shuttles

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: High school or GED
• Number of Employees: 1,001-5,000 employees