Executive Chef

Western States Lodging Management and Development; Layton (UT); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Competitive pay

Hotel kitchen leadership

Banquets & events

Professional growth

Team oriented culture

Job summary

Western States Lodging Management and Development seeks an Executive Chef to lead the hotel's culinary operation. You will oversee all food production, cost control, and team leadership in a high-volume kitchen environment.

The role emphasizes quality food, safety, and efficient operations, collaborating with hotel departments and catering to events. Weekend/holiday availability is required.

Qualifications

• 5 years of high-volume line cooking and food preparation experience.
• Experience in executive chef or similar culinary leadership role preferred.
• ServSafe certification required.
• Strong leadership, delegation and communication skills.
• Ability to manage an entire kitchen team and operations.

Responsibilities

• Lead day-to-day operations of the hotel kitchen and oversee all food production.
• Manage large-scale food production for restaurants, banquets and events.
• Cost and inventory control, and cost-code invoices for F&B.
• Maintain highest standards of food quality, freshness and presentation.
• Train and supervise kitchen staff to ensure performance and quality.
• Ensure food safety and sanitation procedures are followed.

Skills

High-volume cooking

Kitchen leadership

Cost control

Food safety

Team leadership

Banquets & events

Staff training

Guest hospitality

Education

High school diploma or equivalent

ServSafe certification

Job description

Lead The Kitchen. Elevate The Guest Experience.

We're looking for an experienced and passionate Executive Chef to lead the culinary operation of a high volume, large-scale hotel. This is a hands‑on leadership role for a culinary professional who understands high-volume food production, takes pride in quality and consistency, and knows how to build an organized, efficient kitchen team.

What's In It For You

• Competitive compensation based on experience and qualifications
• Opportunity to lead the culinary operation of a hotel
• Leadership responsibility over the entire kitchen team
• Opportunity to work with banquet, catering, and hotel operations
• Supportive, team‑oriented work environment
• Opportunities for professional growth and development

About The Role

As Executive Chef, you'll be responsible for the complete day‑to‑day operation of the kitchen and all food production. You'll balance culinary excellence with cost control, organization, food safety, and effective team leadership.

This position is ideal for a seasoned chef with strong high-volume cooking and kitchen management experience who enjoys leading people, creating quality food, and keeping a busy kitchen running smoothly.

What You'll Do

• Lead the day-to-day operations of the hotel kitchen and oversee all food production.
• Manage large-scale food production for restaurants, banquets, events, and other hotel needs.
• Execute daily production assignments according to BEOs (Banquet Event Orders) and anticipated restaurant volume.
• Maintain the highest standards of food quality, freshness, presentation, consistency, and portion control.
• Lead and delegate assignments to kitchen staff while monitoring productivity, pace, quality, and consistency.
• Prepare food in a cost‑effective and efficient manner while minimizing waste.
• Ensure all kitchen equipment, materials, and supplies are used safely, efficiently, and effectively.
• Train, direct, and support kitchen associates to maintain high standards of performance and food quality.
• Follow all food safety, sanitation, loss prevention, infection control, and workplace safety procedures.
• Maintain compliance with state and local health department regulations.
• Conduct and organize monthly food inventories and maintain accurate inventory records.
• Receive, inspect, properly log, stock, and rotate deliveries from vendors.
• Review and cost‑code invoices and maintain accurate expense tracking for the Food & Beverage Department.
• Monitor food costs and help identify opportunities to improve efficiency and profitability.
• Partner with Catering Sales to develop pricing for potential catering and banquet business.
• Collaborate with banquet captains, department heads, and other hotel leaders to ensure successful events and guest experiences.
• Maintain a clean, organized, professional, and safe kitchen environment.
• Communicate effectively with guests, clients, associates, supervisors, and other hotel leadership.

What We're Looking For

• High school diploma or equivalent required.
• 5 years of high-volume line cooking and food preparation experience.
• Previous experience as an Executive Chef, Sous Chef, Chef de Cuisine, or in a similar culinary leadership role preferred.
• ServSafe certification required.Strong knowledge of food preparation, kitchen operations, sanitation, food safety, and high-volume production.
• Strong leadership and delegation skills with the ability to manage an entire kitchen team.
• Excellent communication and interpersonal skills.
• Ability to communicate effectively with guests, clients, supervisors, and coworkers.
• Strong customer service mindset and commitment to hospitality.
• Ability to read and write in English.
• Proficiency in basic mathematics, including percentages, ratios, dry and liquid measurements, scaling, and metric conversions.
• Strong organizational and time‑management skills.
• Ability to work effectively in a fast‑paced hotel and banquet environment.
• Availability to work weekends and holidays as needed.

You Know You're Successful When...

You know you're successful when the kitchen operates with consistency, organization, and teamwork; food is produced on time and to high quality standards; BEOs and banquet events are executed accurately; food safety and sanitation standards are consistently maintained; inventory and food costs are well controlled; kitchen associates understand their responsibilities and perform effectively; and guests, clients, and hotel leadership consistently have confidence in the quality and professionalism of the culinary operation.

Physical Requirements

• Frequent walking and standing throughout the workday.
• Ability to frequently bend, stoop, sit, stand, reach, and move throughout the kitchen.
• Ability to work for extended periods in a busy, fast‑paced kitchen environment.
• Ability to occasionally lift and carry items weighing up to 50 pounds using proper body mechanics and lifting techniques.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Why Join Us?

We believe great hospitality starts with great people. As an Executive Chef, you'll have the opportunity to make a direct impact on the guest experience while leading a team and shaping the culinary operation of the hotel. If you're a hands‑on culinary leader who takes pride in quality, develops people, and knows how to run a successful high‑volume kitchen, we'd love to meet you.