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Executive Chef – Canopy by Hilton at Deer Valley 3 days ago – Be among the first 25 applicants Get AI-powered advice on this job and more exclusive features. Extell Hospitality Services Extell Hospitality Services is a dynamic extension of Extell Development Company, blending expertise in asset management, hotel and food & beverage operations with fiscal precision and innovative marketing. Headquartered in New York City and Deer Valley, Utah, Extell Hospitality Services is committed to elevating the art of hospitality with strategic, results-driven excellence. Description Extell Hospitality Services is a dynamic extension of Extell Development Company, blending expertise in asset management, hotel and food & beverage operations with fiscal precision and innovative marketing. Headquartered in New York City and Deer Valley, Utah, Extell Hospitality Services is committed to elevating the art of hospitality with strategic, results-driven excellence. Location Perched above the Jordanelle Reservoir and just steps from the Jordanelle Express Gondola, Canopy by Hilton at Deer Valley is your all-season gateway to adventure. Effortless ski-in access meets vibrant dining and après with live local music, while the rooftop lounge, game room, and year-round heated pool, jacuzzi, sauna, and plunge pool create the ultimate alpine retreat. Cozy yet dynamic, it’s mountain luxury reimagined. Overview The Executive Chef is the senior leader responsible for the entire culinary operation for 5 outlets, ensuring a premium guest dining experience and the financial success of the Food & Beverage program. These outlets include an Italian cuisine restaurant, lounges, in-room dining, and a café. This role holds direct oversight of the culinary team, managing all back‑of‑house (BOH) functions, including menu creation, staff development, and cost control. The ideal candidate is a creative, hands‑on culinary professional with exceptional leadership, a deep understanding of profitability, and a passion for utilizing locally sourced food and drink in innovative offerings. Key Responsibilities Culinary Leadership & Menu Development Plan and direct all food preparation and culinary activities. Design, develop, and implement innovative menus, daily specials, and banquet offerings, with a strong emphasis on seasonal and locally sourced ingredients, while ensuring distinct offerings for all 5 outlets (Italian restaurant, lounges, in‑room dining, and café). Ensure consistent quality, taste, and presentation of all dishes, setting and enforcing plating standards. Conduct ongoing market analysis to align menus and offerings with current trends and customer preferences. Kitchen Operations & Financial Management Oversee and manage the day‑to‑day operations of the kitchen and all BOH functions. Manage inventory, ordering, and purchasing of all food, beverage components, and kitchen supplies. Estimate food and labor costs, monitor financial performance against budget, and implement cost control measures without compromising quality. Negotiate and maintain strong relationships with vendors and local suppliers to ensure high‑quality, competitively priced locally sourced products. Manage kitchen equipment maintenance, scheduling necessary repairs and upgrades. Team Management and Development Lead, mentor, and motivate a diverse team of Sous Chefs, Line Cooks, and Prep Cooks. Oversee recruitment, training, and scheduling for all supervised staff to ensure optimal coverage and productivity across all 5 outlets. Conduct regular performance reviews, provide coaching, and foster a positive, professional work environment. Quality & Safety Assurance Ensure strict adherence to all brand, health, safety, and sanitation standards and regulations. Conduct regular inspections of all operational areas to ensure cleanliness, functionality, and compliance. Develop and implement kitchen policies and procedures for efficient workflow and inventory management. Qualifications Minimum of 5‑7 years of progressive leadership experience in a professional kitchen, with at least 3‑5 years as a Head Chef or Executive Chef in a full‑service or upscale environment. Experience managing multi‑outlet culinary operations (restaurants, lounges, and banquets) is highly desirable. Culinary Arts degree or equivalent professional certification (e.g., Certified Executive Chef - CEC) preferred. Advanced knowledge of food safety principles and current certification (e.g., ServSafe). Skills Exceptional leadership, coaching, and team‑building skills. Strong financial acumen with proven ability to manage budgets, control food and labor costs, and drive profitability. Excellent communication (written and verbal), interpersonal, and delegation skills. Superior problem‑solving and decision‑making abilities, with a focus on results. Deep knowledge of BOH systems, inventory management, and kitchen equipment. Ability to work flexible hours, including evenings, weekends, and holidays. Passion for culinary excellence and the ability to thrive under pressure in a dynamic environment. Why Join Extell Hospitality Services? EHS is dedicated to delivering exceptional hospitality through operational excellence and innovative strategies. This role provides an opportunity to lead a high‑profile property and contribute to the success of a flagship operation in one of the world’s most dynamic environments. Additional Considerations Benefits: Comprehensive health, dental, vision, 401(k) matching, and other standard perks. Seniority Level Director Employment Type Full‑time Job Function Management and Manufacturing Referrals increase your chances of interviewing at Extell by 2x. Salt Lake City, UT $100,000.00‑$110,000.00 4 days ago #J-18808-Ljbffr