Long term growth!!
This is a rare opportunity to join a new boutique hotel opening in Park City, Utah, located within a thoughtfully developed luxury alpine community. The property is designed as a year-round destination with a strong après-ski identity, combining energetic social spaces with well-executed, approachable, chef-driven food.
The Executive Chef will lead a multi-outlet food & beverage program, including a signature full-service restaurant, lounge concepts, grab-and-go, events, and in-room dining. There will be a strong emphasis on sourcing the highest-quality ingredients and delivering a chef-led experience that feels more like an upscale freestanding restaurant than a traditional hotel operation. This role offers real ownership, creative influence, and full P&L responsibility, with the opportunity to build systems, culture, and teams from the ground up.
Executive Chef Responsibilities include:
- Lead culinary vision and execution across all food & beverage outlets, including signature dining, lounges, grab-and-go, events, and in-room dining
- Partner with hotel leadership and ownership throughout pre-opening planning and execution
- Collaborate with consulting culinary partners during early development, then take full ownership of menus and ongoing culinary direction
- Build, mentor, and retain a strong culinary team while fostering a positive, team-driven kitchen culture
- Maintain full P&L responsibility, including budgeting, forecasting, and food and labor cost controls
- Oversee purchasing, inventory, and vendor relationships
- Ensure consistent execution, quality standards, and compliance with health and safety regulations
- Support banquets, events and seasonal programming in partnership with the events and sales teams
- Work closely with HR and operations to manage staffing models that may include international J-1 team members
Executive Chef Preferred Requirements:
- Minimum 3+ years’ experience as an Executive Chef or Chef de Cuisine in a high-volume restaurant, hotel, or multi-outlet environment
- Prior opening experience, along with freestanding restaurant experience and knowledge of working in a mountain or resort areas preferred
- Experience with Italian cuisine a plus
- Comfortable balancing approachable, guest-driven cuisine with strong operational discipline
- Experience in managing inventory and cost controls
- Excellent communication skills and leadership qualities
- Flexibility and adaptability to the property’s needs as they arise
- Collaborative, hands-on leadership style with a passion for developing talent
- Experience working with diverse staffing models, including familiarity with J-1 visa programs is a plus
- Excited by growth opportunities within a long-term hospitality platform
- Flexible schedule, including weekends, and on holidays
Compensation includes:
- Base Salary in the range of $120k-130k
- Bonus program
- PTO
- Medical Benefits
- Relocation Assistance