Resort Executive Chef 

Location: Solitude Mountain Resort, Utah 

Department: Food & Beverage 

Reports to: Vice President of Food & Beverage 

Employment Status: Full-Time, Year-Round 

Position Summary- 

The Resort Executive Chef is the culinary leader at Solitude Mountain Resort and is responsible for setting the vision, standards, and execution of all culinary operations across the resort. This role will lead and train culinary teams while working hands-on in the resort kitchens to elevate food quality, maintain consistency, and create memorable dining experiences for our guests year-round.  

The Resort Executive Chef serves as a strategic partner to the Food & Beverage leadership team and plays a critical role in advancing Solitude’s culinary reputation. This position oversees menu and recipe development, culinary training, food safety compliance (both local and with Alterra), labor and cost management, and execution across quick-service & full-service restaurants, bars, banquets and public & private events.  

Success in this role requires a balance of leadership and operational excellence, with a strong presence in the kitchens coaching teams, developing talent, and ensuring consistency across all culinary touchpoints.  

Essential Duties & Responsibilities- 

Culinary Leadership & Resort Vision 

• Lead the culinary direction and long-term food strategy for Solitude Mountain Resort.  

• Develop and maintain a distinct culinary identity for each restaurant, outlet, and guest experience.  

• Collaborate with Food & Beverage leadership to enhance the resort’s overall guest satisfaction.  

• Foster a culture of creativity, accountability, teamwork, and continuous improvement.  

• Serve as a visible, hands-on leader who actively works alongside culinary teams during daily operations and peak business periods.  

• Be an active member of monthly Food Safety meetings and Culinary Coalition at the Alterra level.  

Restaurant & Concept Development 

• Develop menus that support the unique identity of Solitude’s full-service and quick-service restaurants, bars, and catering.  

• Ensure concepts align with guest expectations, mountain culture, seasonal opportunities, and company business objectives.  

• Lead menu testing, recipe development, standardization, and performance evaluation. 

• Promote local sourcing and sustainable culinary practices whenever possible. 

• Work with Alterra partnerships and broadline purveyors to ensure sourcing the best pricing and products. 

Kitchen Operations & Team Development 

• Oversee all culinary operations throughout the resort.  

• Direct and support kitchen managers, sous chefs, and culinary leadership teams.  

• Develop staffing plans to support seasonal fluctuations and business demand.  

• Recruit, train, and mentor for a high-performing culinary team.  

• Build succession plans and leadership development pipelines within the culinary organizations.  

• Maintain operational standards, recipe compliance, presentation standards, and execution consistency.  

Food Safety & Compliance 

• Serve as the culinary lead for food safety throughout the resort. 

• Partner closely with the Alterra Food Safety Director to ensure alignment with company standards, regulatory requirements, and industry best practices.  

• Maintain strict compliance with local and federal health regulations.  

• Lead food safety training, sanitation programs, audits, and corrective action plans.  

• Ensure proper receiving, storage, handling, preparation, and service procedures are consistently followed.  

Financial Management 

• Manage culinary labor, food cost, and operating expenses to achieve budgeted financial goals.  

• Analyze financial and operational performance metrics and implement corrective actions as needed.  

• Monitor purchasing practices, inventory controls, waste reduction initiatives, and product utilization across the restaurants.  

• Partner with vendors to maximize quality and value.  

• Support annual budgeting and forecasting processes. 

Guest Experience & Quality Assurance 

• Champion exceptional food quality, presentation, consistency and hospitality standards. 

• Monitor guest feedback and implement improvements that enhance the dining experience.  

• Maintain strong presences in restaurants and event spaces to ensure culinary excellence.  

• Collaborate with front-of-house leadership to deliver seamless guest experiences. 

Leadership Expectations 

• Lead by example and maintain a strong operational presence.  

• Inspire and develop culinary teams through coaching and mentorship 

• Promote innovation while maintaining operational discipline. 

• Build collaborative relationships across all resort departments. 

• Constantly seek opportunities to improve quality, efficiency, and guest satisfaction. 

• Align with and promote Solitude Mountain Resort’s culture, mission and values.  

Qualifications 

• 7+ years of culinary leadership experience in resorts, hotels, high volume restaurants and/or multi-unit operations. 

• 3+ years in Executive Chef or equivalent senior culinary leadership role. 

• Strong expertise in restaurant operations, banquets, catering, and event execution. 

• Extensive knowledge of food safety, sanitation, and HACCP principles.  

• Experience leading large culinary teams in seasonal or destination environments. 

• Strong financial acumen including food cost, labor management, inventory control and budgeting.  

• Ability to work flexible schedules including weekends, holidays, and special events. 

• Demonstrated ability to ski or snowboard at a beginner level or higher, allowing for participation in on-mountain operations, venue visits, and a deeper understanding of the guest experience. 

• ServSafe Manager or equivalent food safety certification.