Executive Chef

Position Title: Executive Chef

Reports To: Director of F&B

Employment Status: Full-Time Year Round

Job Summary:

The Executive Chef provides leadership for all culinary operations at Brundage Mountain Resort and is responsible for delivering exceptional food quality, guest experiences, financial results, and employee development across multiple outlets, catering programs, and special events. This role oversees menu development, culinary standards, food and labor cost management, purchasing, staffing, training, and kitchen operations while fostering a positive and high-performing team culture. The Executive Chef works closely with the Director of Food & Beverage and resort leadership to support operational goals, enhance guest satisfaction, and contribute to the continued growth and success of the resort's food and beverage programs.

Essential Duties and Responsibilities:

Leadership & Team Development

• Recruit, hire, onboard, train, coach, and retain culinary team members.
• Develop sous chefs, leads, and future culinary leaders.
• Conduct performance evaluations and provide ongoing feedback and development opportunities.
• Foster a positive, professional, and accountable workplace culture.

Financial & Operational Management

• Develop and monitor food cost and labor cost targets.
• Participate in annual budgeting and ongoing financial forecasting.
• Monitor productivity, inventory usage, waste, and purchasing practices.
• Manage vendor relationships and negotiate product sourcing opportunities.
• Ensure accurate inventory controls and monthly reporting.

Culinary & Guest Experience

• Develop seasonal menus and culinary programming that align with resort objectives.
• Establish and maintain recipe, preparation, and presentation standards.
• Support catering, banquet, festival, and special event culinary operations.
• Partner with front-of-house teams to ensure a seamless guest experience.

Compliance & Safety

• Maintain compliance with all food safety, sanitation, and regulatory requirements.
• Ensure kitchens remain inspection-ready and operating safely.
• Oversee maintenance and care of culinary equipment and facilities.

Additional Responsibilities:

• Have a genuine desire to provide the best customer experience, exceeding customer expectations and constantly reviewing and evolving their own performance and that of their teams.
• Maintain the highest personal standards of integrity, conduct and performance; they are adaptable, energetic, dependable, and have a strong work ethic.
• Have good working relationships with everyone they meet at work, behaving in a friendly, courteous, and professional way.
• Bring a positive attitude to work, ensuring co-operation between employees in all departments to make Brundage the best it can be.

Qualifications

Job Qualifications:

• At least 3 years of experience working in kitchens within a high-volume operation
• Valid certification in Serve Safe or the equivalent recognized by the state of Idaho
• Proficient use of Microsoft Office products
• Should be able to work a flexible schedule to include weekends or holidays at different times of the year

Other Requirements:

• Excellent cooking skills paired with a good understanding of produce and ingredients
• Proven organizational skills with proficiency in organizing and managing different tasks to required deadlines
• Experience working as a Chef within a high-volume operation
• Excellent team player and a desire to continue to develop leadership skills, working with the Director to inspire and motivate the culinary team
• Professional verbal and written communication and excellent interpersonal skills; remaining and maintaining calm during service
• Expertise and patience to deal with any issues that arise in an analytical and creative approach that corrects the existing problem and avoids future conflict
• Hands-on approach to all operational aspects
• Able to regularly lift at least 50lbs