Senior Executive Chef (Multi-Unit & Banquet Operations)
About The Position
Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. The Senior Executive Chef is responsible for providing visionary culinary leadership and operational oversight across 20+ food and beverage locations, including a high-volume banquet and catering operation generating over $20 million in annual revenue. This role serves as a key member of the Food & Beverage senior leadership team, driving culinary excellence, consistency, innovation, and financial performance, while developing strong leaders and high-performing teams throughout the organization.
Requirements
- 10+ years of progressive culinary leadership experience, including multi-unit responsibility
- Proven success managing high-volume banquet and catering operations
- Strong financial acumen with experience managing large-scale revenue operations
- Demonstrated ability to lead, influence, and develop teams across multiple locations
- Exceptional communication, organization, and leadership skills
- Culinary degree or equivalent professional experience preferred
Responsibilities
- Lead through presence, setting the tone as a high-impact, visible leader across all culinary operations
- Build, mentor, and develop Executive Chefs and culinary leaders, fostering a culture of accountability, ownership, and engagement
- Establish clear expectations, performance standards, and leadership behaviors
- Provide regular coaching, candid feedback, and recognition to unlock team potential
- Create a culture where leaders are empowered to make decisions while being held accountable for results
- Drive collaboration and alignment across culinary, operations, and support teams
- Provide strategic leadership across 20+ locations, ensuring consistency in quality, execution, and guest experience
- Develop and implement a unified culinary vision aligned with brand and business objectives
- Oversee menu development, recipe standardization, and culinary innovation
- Ensure all locations are operating efficiently while maintaining high culinary standards
- Oversee a large-scale banquet and catering operation with significant revenue contribution
- Ensure seamless execution of events including weddings, corporate functions, and large group business
- Partner with sales and operations teams to elevate the group and event experience
- Lead menu development and innovation for banquet offerings, balancing creativity with operational feasibility
- Optimize production processes, staffing, and logistics for large-volume events
- Own and drive overall financial performance, including food cost, labor cost, and profitability
- Develop budgets, forecasts, and cost-control strategies across all units
- Identify and execute opportunities for efficiency, productivity, and margin improvement
- Hold leaders accountable to financial targets and operational goals
- Recruit, develop, and retain top culinary talent across multiple locations
- Implement structured training programs to support skill development and leadership growth
- Build a strong leadership bench and succession pipeline
- Foster a high-performance culture centered on growth, feedback, and continuous improvement
- Ensure all operations meet or exceed food safety, sanitation, and regulatory standards
- Maintain consistency in product quality, presentation, and service execution
- Develop and refine SOPs to support scalable and sustainable operations
- Drive operational discipline and attention to detail across all kitchens
- Lead with a forward-thinking mindset, anticipating business needs and industry trends
- Drive innovation in menus, concepts, and culinary approaches
- Contribute to long-term planning, capital projects, and new business opportunities
- Challenge the status quo and bring solutions that enhance efficiency and guest satisfaction
Benefits
- Free passes for employees
- Employee discounted lift tickets for friends and family
- Free ski lessons
- Employee discounts on lodging, food, gear, and mountain shuttles
- RSP Options (after 12 months or 2000 cumulative hours of service)
- Employee Assistance Program
- Excellent training and professional development
- Referral Program
- Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
- Free ski passes for dependents
- Critical Illness and Accident plans
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
Associate degree
