Executive Chef

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

Job summary

Trailborn Jackson Hole in Jackson, WY is seeking an Executive Chef to lead the culinary direction for the restaurant and banquet operations. You will oversee all kitchen activities, ensure top-notch food quality, and drive cost control while delivering exceptional dining experiences.

The ideal candidate has a culinary degree with at least 5 years of progressive leadership in upscale settings, plus ServSafe certification and a proven track record in menu development, staffing, and ongoing staff

Qualifications

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

Responsibilities

• Plan, direct and oversee culinary operations for restaurant and banquets.
• Develop and execute seasonal menus reflecting quality and guest preferences.
• Ensure consistency in food preparation, flavor and presentation.
• Lead kitchen staff and manage labor to meet cost targets.
• Maintain food safety, sanitation and occupational safety standards.
• Collaborate with F&B leadership on pricing, costing and profitability.
• Oversee banquets, weddings and corporate event culinary delivery.
• Review guest feedback and adjust operations accordingly.

Skills

Culinary leadership

Menu development

Cost control

Staff training

Communication

Organization

Food safety

Education

Culinary degree or equivalent certification

ServSafe certification

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

4 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.

Design and execute menus for weddings, corporate events, and special functions.

Work with the Banquet Manager and Event Sales team to ensure flawless culinary delivery.

Oversee event tastings, special menus, and dietary accommodations.

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.