Resort Executive Chef

Overview

The Resort Executive Chef leads all culinary operations across The Summit at Snoqualmie's food and beverage venues, setting the standard for menu development, kitchen management, and culinary team leadership. This role reports to the VP of Food + Beverage and carries budget and P&L responsibility for food service operations resort-wide. Success in this role looks like consistent culinary quality across every venue, a well-developed leadership bench, and food service operations that meet both financial and guest-experience targets. This is a full-time, year-round leadership position.

Come work and play at Seattle's home mountain, The Summit at Snoqualmie. Located an hour from Seattle, at the junction where the Pacific Crest Trail crosses Interstate 90. With summer activities ramping up with spectacular Mountain Biking trails and Scenic Lift Rides, there is a lot to do all year long.

Responsibilities

Long Term Thinking

• Drive strategic menu innovation and concept development, creating signature dining experiences and seasonal offerings that establish The Summit as a premier culinary destination in the ski industry.
• Master vendor relations and procurement strategy, negotiating contracts and building supplier partnerships that optimize quality, cost, and sustainability.
• Execute strategic planning and business development, analyzing market trends and guest feedback to inform long-term culinary strategy.
• Collaborate with executive leadership on facility planning, equipment specification, and capital investment decisions.
• Champion sustainability initiatives through local sourcing, waste reduction programs, and culinary partnerships.

Excellence in Execution

• Oversee all food service venues, menu development, and kitchen management, establishing standards for quality and consistency.
• Execute comprehensive financial management, developing and managing budgets, controlling costs, and analyzing P&L performance.
• Ensure regulatory compliance by maintaining food safety programs and health department standards across all operations.
• Drive technology integration by implementing kitchen management systems, inventory controls, and process improvements.
• Orchestrate multi-venue operations by coordinating kitchen operations across all food service locations while ensuring consistent quality and brand standards.

Develop Great People

• Lead team development by recruiting, training, and mentoring culinary leadership, including Sous Chefs, Lead Cooks, and specialized positions.

Serve First

• Lead special events and catering programs, developing custom menus and coordinating logistics for high-profile events.

Qualifications

Required

• Advanced culinary education from an accredited institution, or an equivalent combination of extensive professional experience.
• Minimum 7-10 years of progressive culinary management experience, including multi-unit operations and P&L responsibility in high-volume hospitality environments.
• Comprehensive knowledge of food safety, health department regulations, and industry best practices.
• Advanced financial acumen in budget development, cost analysis, pricing strategy, and profit optimization.
• World-class culinary expertise across multiple cuisines and cooking techniques, with an emphasis on contemporary mountain dining.
• Obtain and maintain a Washington State Food Worker Card and Food Manager Certification.

Preferred

• Current ServSafe Manager and HACCP certifications.
• MBA or additional business education.
• Multilingual capabilities.

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Wage and Benefit Info:

The wage range for this positions is: from $90,000 to $98,000/yearly

Benefits include: health, dental, vision

Team member will accrue PTO and will earn 2 weeks or more in a 12 month period.

All individuals may contribute to the 401(k). An employee must work 1,000 hours in a calendar year to qualify for the discretionary match (there is a 2 year vesting cliff).

All individuals accrue sick time at 1 hour per 40 hours worked to a maximum of 64 hours per year.

It is the policy of Boyne Resorts to recruit, hire and promote in all job classifications and shall not discriminate with regard to race, color, national origin, religion, ancestry, sex, age, sexual orientation, gender identity, disability, veteran status, or any other non-merit factor. Boyne Resorts is committed to valuing individual diversity in the workplace by reaching beyond stereotypical views and using the strengths and different perspectives and unique backgrounds that each person offers. Even more importantly, Boyne Resorts embraces and derives value from the diverse views that each individual brings.