Executive Chef

Western States Lodging; Layton (UT); On-site; USD 85,000 - 115,000; Full time

Benefits offered by this job

Competitive compensation

Hotel kitchen leadership

Team leadership

Banquet & catering exposure

Supportive environment

Growth opportunities

Job summary

Western States Lodging is seeking an Executive Chef to lead the hotel's culinary operation, delivering high-quality, consistent food for large events and daily service.

This hands-on role requires 5 years of high-volume cooking, ServSafe certification, strong leadership, and ability to manage costs while maintaining safety, sanitation and guest satisfaction.

Qualifications

• 5 years of high-volume line cooking and food preparation experience.
• Experience as Executive Chef or similar leadership role preferred.
• ServSafe certification required.
• Strong leadership, communication and hospitality mindset.
• Ability to read and write in English.

Responsibilities

• Lead day-to-day hotel kitchen operations and oversee all food production.
• Manage large-scale food production for restaurants, banquets, events, and hotel needs.
• Execute daily production assignments per BEOs and expected volume.
• Maintain high standards of food quality, freshness, presentation and portion control.
• Train and supervise kitchen staff; monitor productivity and quality.
• Control costs and minimize waste; cost-code invoices and track expenses.
• Collaborate with Catering Sales on pricing for events and banquet business.
• Ensure food safety, sanitation, and workplace safety procedures.
• Maintain inventory, rotate deliveries, and manage vendor relationships.

Skills

High-volume cooking

Leadership

ServSafe certification

Communication

English proficiency

Education

High school diploma or equivalent

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.

As Executive Chef, you'll oversee the daily operation of the kitchen, lead the entire kitchen staff, manage large-scale food production, and ensure every dish meets highstandards for quality, presentation, safety, and consistency. You'll work closely with the General Manager, Catering Sales team, banquet staff, department heads, guests,and clients to deliver an exceptional food and beverage experience.

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 thekitchen 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 andkitchen 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 foodproduction.
• Manage large-scale food production for restaurants, banquets, events, and otherhotel needs.
• Execute daily production assignments according to BEOs (Banquet EventOrders) 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 ofperformance and food quality.
• Follow all food safety, sanitation, loss prevention, infection control, andworkplace safety procedures.
• Maintain compliance with state and local health department regulations.
• Conduct and organize monthly food inventories and maintain accurate inventoryrecords.
• 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 andprofitability.
• Partner with Catering Sales to develop pricing for potential catering and banquetbusiness.
• Collaborate with banquet captains, department heads, and other hotel leaders toensure successful events and guest experiences.
• Maintain a clean, organized, professional, and safe kitchen environment.
• Communicate effectively with guests, clients, associates, supervisors, and otherhotel 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 asimilar 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 entirekitchen team.
• Excellent communication and interpersonal skills.
• Ability to communicate effectively with guests, clients, supervisors, andcoworkers.
• Strong customer service mindset and commitment to hospitality.
• Ability to read and write in English.
• Proficiency in basic mathematics, including percentages, ratios, dry and liquidmeasurements, 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 andbanquet events are executed accurately; food safety and sanitation standards areconsistently maintained; inventory and food costs are well controlled; kitchen associatesunderstand their responsibilities and perform effectively; and guests, clients, and hotelleadership consistently have confidence in the quality and professionalism of theculinary operation.

Physical Requirements

• Frequent walking and standing throughout the workday.
• Ability to frequently bend, stoop, sit, stand, reach, and move throughout thekitchen.
• 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 properbody mechanics and lifting techniques.
• Reasonable accommodations may be made to enable individuals with disabilitiesto perform the essential functions of the position.

Why Join Us?

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