Job at a glance
Year Round 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 re sponsible 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, ban quets 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 p ipelines 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 pr