Senior Executive Chef
Date: Jul 24, 2026
Location:
Champion, PA, US
Company: Seven Springs
Shift Type: Year Round
Create Your Experience of a Lifetime!
Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.
With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.
Job Benefits
- Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
- MORE employee discounts on lodging, food, gear, and mountain shuttles
- RSP Options (after 12 months or 2000 cumulative hours of service)
- Employee Assistance Program
- Excellent training and professional development
- Referral Program
Full Time roles are eligible for the above, plus:
- Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
- Critical Illness and Accident plans
- Free ski passes for dependents
Job Summary
The Senior Executive Chef is responsible for providing visionary culinary leadership and operational oversight across 20+ food and beverage locations, including a high-volume banquet and catering operation generating over $20 million in annual revenue.
This role serves as a key member of the Food & Beverage senior leadership team, drivingculinary excellence, consistency, innovation, and financial performance , while developing strong leaders and high-performing teams throughout the organization.
Job Specifications
- Starting Wage: $75,000 - $110, 000 + annual bonus
- Employment Type: Year Round
- Shift Type: Full Timehours available
- Minimum Age: At least 18 years of age
- Housing Availability: No
Job Responsibilities
Leadership & Culture
- Lead through presence, setting the tone as a high-impact, visible leader across all culinary operations
- Build, mentor, and develop Executive Chefs and culinary leaders, fostering a culture of accountability, ownership, and engagement
- Establish clear expectations, performance standards, and leadership behaviors
- Provide regular coaching, candid feedback, and recognition to unlock team potential
- Create a culture where leaders are empowered to make decisions while being held accountable for results
- Drive collaboration and alignment across culinary, operations, and support teams
Multi-Unit Culinary Oversight
- Provide strategic leadership across 20+ locations, ensuring consistency in quality, execution, and guest experience
- Develop and implement a unified culinary vision aligned with brand and business objectives
- Oversee menu development, recipe standardization, and culinary innovation
- Ensure all locations are operating efficiently while maintaining high culinary standards
Banquet & Catering Leadership
- Oversee a large-scale banquet and catering operation with significant revenue contribution
- Ensure seamless execution of events including weddings, corporate functions, and large group business
- Partner with sales and operations teams to elevate the group and event experience
- Lead menu development and innovation for banquet offerings, balancing creativity with operational feasibility
- Optimize production processes, staffing, and logistics for large-volume events
Financial Performance & Accountability
- Own and drive overall financial performance, including food cost, labor cost, and profitability
- Develop budgets, forecasts, and cost-control strategies across all units
- Identify and execute opportunities for efficiency, productivity, and margin improvement
- Hold leaders accountable to financial targets and operational goals
Talent Development & Workforce Strategy
- Recruit, develop, and retain top culinary talent across multiple locations
- Implement structured training programs to support skill development and leadership growth
- Build a strong leadership bench and succession pipeline
- Foster a high-performance culture centered on growth, feedback, and continuous improvement
Operational Excellence & Standards
- Ensure all operations meet or exceed food safety, sanitation, and regulatory standards
- Maintain consistency in product quality, presentation, and service execution
- Develop and refine SOPs to support scalable and sustainable operations
- Drive operational discipline and attention to detail across all kitchens
Strategy, Innovation & Continuous Improvement
- Lead with a forward-thinking mindset, anticipating business needs and industry trends
- Drive innovation in menus, concepts, and culinary approaches
- Contribute to long-term planning, capital projects, and new business opportunities
- Challenge the status quo and bring solutions that enhance efficiency and guest satisfaction
Job Requirements
- 10+ years of progressive culinary leadership experience, including multi-unit responsibility
- Proven success managing high-volume banquet and catering operations
- Strong financial acumen with experience managing large-scale revenue operations
- Demonstrated ability to lead, influence, and develop teams across multiple locations
- Exceptional communication, organization, and leadership skills
- Culinary