Culinary Executive

Position: Executive Chef

Salary: $100,000+ DOE

Location: Park City, UT

Join a dynamic restaurant group under the guidance of a James Beard Award Winning Chef, offering a unique opportunity in a prestigious ski destination. The Executive Chef will be pivotal in the pre-opening phase and operational management of three innovative dining concepts: a 100-seat brasserie and bar, an upscale chef's tasting menu experience, and a French pastry and coffee shop. This role presents significant growth potential with future developments including a boutique hotel, luxury residential spaces, and a high-profile golf course.

Position Overview:

The Executive Chef is responsible for overseeing all culinary operations across the restaurants and outlets. Reporting to the Head Operating Team, this role collaborates closely with the F&B Director to ensure that all food and beverage services meet established standards of quality and excellence.

Pre-Opening Responsibilities:

• Contribute to the design and layout of kitchen and storage facilities.
• Research and budget for kitchen equipment and supplies.
• Establish and maintain vendor relationships.
• Collaborate with the Executive Team to refine opening budgets and forecasts.
• Assist in the ideation and development of menu concepts and identities.
• Lead the creation of menus for all service periods including breakfast, lunch, dinner, and special events.
• Develop labor planning strategies for back-of-house operations.
• Set culinary standards including:
  • Recipe outlines
  • Inventory management
  • Kitchen workflow guidelines
  • Plate presentation standards
  • Training programs
  • Food safety guidelines
  • Menu descriptions
• Work with the F&B Director to produce employee handbooks.
• Oversee recipe testing and cost analysis.
• Coordinate with regulatory departments to secure necessary permits.
• Participate in the recruitment of management and kitchen personnel.
• Assist in establishing a private event division.
• Plan and manage pre-opening and soft launch events.
• Engage in special and marketing events.
• Onboard, train, and supervise front-of-house staff to ensure a successful launch.

Opening Responsibilities:

• Ensure quality control in food preparation, taste, and presentation.
• Maintain labor and cost of goods sold (COGS) controls to meet budgetary goals.
• Conduct regular quality checks on food, beverage, and service.
• Develop new vendor partnerships.
• Ensure compliance with health and safety regulations in the kitchen.

Qualifications:

• Extensive fine dining and management experience in urban and resort settings.
• Minimum of 5 years in senior management roles.
• Culinary Arts degree preferred.

Required Skills:

• Advanced knowledge of food and beverage trends.
• Understanding of business and management principles for strategic planning.
• Proven leadership abilities.
• Proficiency in MS Office, Google Suite, and popular POS systems.
• Expertise in budgeting and financial management.
• Experience in customer and employee service principles.
• Strong verbal and written communication skills.

Physical Requirements:

• Primarily indoor work with some outdoor tasks.
• Position requires mobility and the ability to give direction throughout the workday.
• Ability to perform physical tasks including lifting up to 50 lbs.

Benefits:

• Comprehensive medical, dental, vision, and life insurance.
• 401(K) retirement plan.
• Paid time off.