Executive Chef

Company Description Snow King Mountain Resort, established in 1939, is Jackson Hole’s original ski area and a cornerstone of the region’s recreation and tourism economy. Located at the edge of downtown Jackson, WY, the resort rises directly from town, offering convenient access to lodging, dining, shopping, galleries, and cultural attractions. It features a diverse range of winter terrain, including separate beginner and intermediate areas, as well as expert trails and advanced tree skiing, creating an ideal environment for both learning and progression. In summer, guests enjoy an Alpine Slide, scenic chairlift rides, hiking, and extensive mountain biking trails with panoramic views of the Tetons and Jackson Hole valley. The resort is known for its strong community roots and its role in shaping Jackson Hole into an international mountain destination.
Role Description The Executive Chef is a full-time, on-site role based in Jackson, WY, responsible for overseeing all culinary operations across Snow King Mountain Resort’s food and beverage outlets. This role manages menu planning, recipe development, and food presentation to align with the resort’s brand and guest expectations across multiple seasons. The Executive Chef leads, trains, and schedules kitchen teams; ensures compliance with food safety and sanitation standards; and maintains high-quality and consistent service levels during peak periods. Day-to-day tasks include inventory management, ordering, cost control, and collaboration with front-of-house and resort leadership to support events, banquets, and special functions. The Executive Chef is expected to foster a positive, inclusive kitchen culture, promote efficiency, and contribute to the overall guest experience through creative, well-executed cuisine.
Qualifications

• Candidates should possess strong culinary skills, including menu development, recipe creation, and high-volume cooking experience.
• Candidates should possess kitchen operations skills, such as staff leadership, scheduling, inventory management, and cost control.
• Candidates should possess food safety and compliance skills, including knowledge of sanitation standards, HACCP principles, and health regulations.
• Candidates should possess team management and communication skills, including coaching, conflict resolution, and collaboration with front-of-house and management.
• Candidates should possess event and banquet planning skills, with experience supporting special events, catering, and seasonal offerings.
• Relevant skills and qualifications that would be beneficial include prior experience as an Executive Chef or Sous Chef in resort, hotel, or high-volume restaurant settings; familiarity with mountain or seasonal operations; budgeting and P&L understanding; and a culinary degree or equivalent professional training.