Executive Chef

Trailborn Hotel Management Llc; Jackson (WY); On-site; USD 100,000 - 120,000; Full time

Job summary

Trailborn Jackson Hole is seeking an Executive Chef to lead the restaurant and banquet culinary operations. You will direct and oversee all kitchen activities to ensure top-tier food quality, presentation, sanitation, and cost control in a fast-paced setting.

Reporting to F&B leadership, you will develop seasonal menus, lead a skilled team, manage labor and costs, and maintain strong inventory and safety standards across all outlets.

Qualifications

• Culinary degree or equivalent professional certification preferred.
• Minimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments.
• ServSafe or equivalent food safety certification required.
• Strong leadership, communication, and organizational skills.
• Advanced knowledge of menu development, costing, and inventory management.

Responsibilities

• Plan, direct, and oversee all culinary operations for the restaurant, banquets, and catering.
• Develop and execute innovative menus that reflect seasonality, quality, and guest preferences.
• Ensure consistency in food preparation, flavor, and presentation across all outlets.
• Supervise daily production, line operations, and service for both a la carte and banquet functions.
• Maintain compliance with food safety, sanitation, and occupational safety standards.
• Lead, train, and mentor all culinary staff including sous chefs, cooks, and stewards.
• Schedule and manage labor to align with business demands while maintaining cost control.
• Foster a positive, professional kitchen culture built on teamwork, accountability, and respect.
• Conduct performance evaluations and provide ongoing feedback and development opportunities.
• Manage food and labor costs to meet or exceed budgeted goals.
• Monitor inventory levels and oversee ordering, receiving, and storage procedures.
• Collaborate with the F&B Director on menu pricing, event costing, and profitability analysis.
• Maintain accurate records for purchasing, production, and waste management.

Skills

Culinary leadership

Leadership

Communication

Organizational skills

Menu development

Costing

Inventory management

Education

Culinary degree

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Executive Chef

Full Time Trailborn Jackson Hole, Jackson, WY, US

30+ days ago Requisition ID: 1877

Salary Range: $100,000.00 To $120,000.00 Annually

Job Description

Position Summary:

The Executive Chef is responsible for the overall culinary direction, leadership, and management of the restaurant and banquet operations. This role oversees all kitchen and food preparation activities, ensuring the highest standards of food quality, presentation, sanitation, and cost control. The Executive Chef works closely with the F&B leadership team to deliver exceptional dining experiences for guests while maintaining efficient and profitable operations.

Key Responsibilities:

• Culinary Leadership & Operations
  • Plan, direct, and oversee all culinary operations for the restaurant, banquets, and catering.
  • Develop and execute innovative menus that reflect seasonality, quality, and guest preferences.
  • Ensure consistency in food preparation, flavor, and presentation across all outlets.
  • Supervise daily production, line operations, and service for both a la carte and banquet functions.
  • Maintain compliance with food safety, sanitation, and occupational safety standards.
• Team Management & Development
  • Lead, train, and mentor all culinary staff including sous chefs, cooks, and stewards.
  • Schedule and manage labor to align with business demands while maintaining cost control.
  • Foster a positive, professional kitchen culture built on teamwork, accountability, and respect.
  • Conduct performance evaluations and provide ongoing feedback and development opportunities.
  • Manage food and labor costs to meet or exceed budgeted goals.
  • Monitor inventory levels and oversee ordering, receiving, and storage procedures.
  • Collaborate with the F&B Director on menu pricing, event costing, and profitability analysis.
  • Maintain accurate records for purchasing, production, and waste management.
• Quality & Guest Experience
  • Uphold exceptional guest satisfaction through consistent food quality and service standards.
  • Regularly review guest feedback and adjust operations accordingly.
  • Ensure all food is prepared to the highest culinary and aesthetic standards.

Qualifications:

• Culinary degree or equivalent professional certification preferred.
• Minimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments.
• Strong leadership, communication, and organizational skills.
• Advanced knowledge of menu development, costing, and inventory management.
• ServSafe or equivalent food safety certification required.

Physical & Working Conditions:

• Requires extended hours, including nights, weekends, and holidays.
• Ability to stand for long periods and lift up to 50 lbs.
• Fast-paced, high-volume kitchen and event environment.