Executive Chef

CoralTree Hospitality; Olympic Valley (CA); On-site; USD 110,000 - 130,000; Full time

Benefits offered by this job

Competitive salary

Health insurance

Retirement plan

PTO

Employee discounts

Job summary

Everline Resort & Spa in Olympic Valley, California, seeks an accomplished Executive Chef to lead the culinary team across resort operations and events. You will shape the culinary identity, oversee multiple outlets, and drive exceptional guest experiences.

We are seeking a hands-on leader with strong cost control, menu development, and mentorship skills, able to thrive in a luxury, high-volume destination resort with a focus on quality and teamwork.

Qualifications

• 5+ years of progressive culinary leadership experience.
• Experience managing multiple outlets and/or high-volume banquet operations.
• Culinary degree or formal culinary training preferred.
• Strong knowledge of contemporary culinary techniques and menu development.

Responsibilities

• Provide strategic and day-to-day leadership for all culinary operations throughout the resort.
• Develop and execute a high-quality culinary vision aligned with the guest experience.
• Lead, coach, and develop the culinary team across outlets and events.
• Recruit, train, schedule, and retain culinary talent.
• Oversee banquets, weddings, and resort dining experiences.

Skills

Culinary leadership

Executive Chef experience

Menu development

Food cost control

Labor cost management

Team leadership

Staff development

Education

Culinary degree

Job description

Reasonable accommodations may be available to enable qualified individuals with disabilities to perform the essential functions of the position.

Everline Resort & Spa — Olympic Valley, California Lead the culinary experience at one of Lake Tahoe’s premier mountain resorts.

Everline Resort & Spa is seeking an accomplished and inspiring Executive Chef to lead our culinary team and oversee the resort’s diverse food and beverage operations. This is an exciting opportunity for a hands, on culinary leader who combines creativity, operational excellence, financial discipline, and a passion for developing people.

As Executive Chef, you will help shape the culinary identity of Everline Resort & Spa while delivering exceptional dining experiences for resort guests, members, groups, weddings, and special events.

What You'll Do

• Provide strategic and day-to-day leadership for all culinary operations throughout the resort.
• Develop and execute a high-quality culinary vision consistent with the Everline guest experience.
• Lead, coach, mentor, and develop Executive Sous Chefs, Sous Chefs, culinary supervisors, cooks, and stewarding teams.
• Recruit, train, schedule, and retain talented culinary professionals.
• Oversee multiple culinary outlets, banquet operations, special events, and resort dining experiences.
• Create innovative, seasonal menus that reflect current culinary trends and the Lake Tahoe destination.
• Maintain exceptional standards for food quality, presentation, consistency, sanitation, and safety.
• Partner with Food & Beverage leadership to develop concepts, menus, promotions, and culinary experiences.
• Manage food costs, labor costs, purchasing, inventory, recipe costing, and overall culinary profitability.
• Establish standardized recipes, preparation methods, portion controls, and plating standards.
• Build strong supplier relationships and source quality ingredients while maintaining cost objectives.
• Ensure compliance with health, sanitation, food safety, and workplace safety standards.
• Monitor guest feedback and continuously improve the culinary experience.
• Collaborate with Sales, Catering, Events, and Operations teams on conferences, weddings, banquets, and special events.
• Foster a positive, respectful, accountable, and inclusive culinary culture.
• Maintain a strong presence in the kitchens and lead by example.
• Participate in forecasting, budgeting, capital planning, and long-term culinary strategy.

Responsibilities

What You'll Bring

• 5+ years of progressive culinary leadership experience, preferably within a luxury hotel, resort, upscale restaurant, or high-volume hospitality environment.
• Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or equivalent senior culinary leadership role.
• Experience managing multiple outlets and/or high-volume banquet operations.
• Culinary degree or formal culinary training preferred.
• Strong knowledge of contemporary culinary techniques, menu development, food trends, and presentation.
• Proven experience managing food and labor costs and operating within financial budgets.
• Strong leadership, communication, coaching, and team-building skills.
• Demonstrated ability to recruit, develop, and retain culinary talent.
• Experience with recipe costing, inventory management, purchasing, and menu engineering.
• Strong understanding of food safety, sanitation, and regulatory requirements.
• Ability to thrive in a fast‑paced, high-volume destination resort.
• Flexible availability, including weekends, holidays, evenings, and peak resort periods.

Qualifications

Physical Requirements & Working Conditions

This is an active, hands‑on leadership position requiring regular presence in kitchens, restaurants, banquet facilities, storage areas, and other resort operations.

The Executive Chef must be able to:

• Stand and walk for extended periods throughout the workday.
• Frequently bend, stoop, reach, twist, kneel, and move throughout kitchen and food production areas.
• Safely lift and carry food products, kitchen equipment, boxes, and supplies weighing up to approximately 50 pounds.
• Occasionally assist with moving heavier items using appropriate assistance or equipment.
• Work for extended periods in hot, humid, cold, wet, and noisy kitchen environments.
• Safely navigate wet floors, stairs, uneven surfaces, and active kitchen environments.
• Use knives, kitchen equipment, cooking equipment, and other culinary tools safely and effectively.
• Maintain sufficient hand, wrist, finger, and arm dexterity to perform culinary and supervisory tasks.
• Work in refrigerated and freezer environments as necessary.
• Wear required personal protective equipment and appropriate culinary uniforms and footwear.

Reasonable accommodations may be available to enable qualified individuals with disabilities to perform the essential functions of the position.

Benefits & Perks

At Everline Resort & Spa, our team members are at the heart of creating exceptional guest experiences. We offer a benefits and perks package designed to support your career, well‑being, and lifestyle.

Benefits

• Competitive salary based on experience and qualifications
• Medical, dental, and vision insurance options
• Retirement savings plan with company contributions
• Paid time off and paid holidays
• Employee assistance and wellness resources
• Career development and professional growth opportunities
• Leadership training and development programs
• Employee recognition programs

Resort & Lifestyle Perks

• Employee discounts on resort accommodations, dining, and select resort services
• Employee discounts and perks through CoralTree Hospitality
• Opportunities to enjoy the Lake Tahoe region and its year-round outdoor lifestyle
• Access to seasonal recreation including hiking, skiing, snowboarding, biking, and more
• Employee events and team member appreciation activities
• Discounts and opportunities with select local and resort partners
• Opportunity to build relationships with culinary and hospitality professionals throughout the CoralTree Hospitality portfolio
• Beautiful mountain-resort work environment in Olympic Valley, California

Why Everline?

This is more than an Executive Chef position—it's an opportunity to shape the culinary identity of a destination resort while building and developing a high‑performing team.

Join Everline. Lead the kitchen. Elevate the experience. Live Tahoe.

Everline Resort & Spa is an equal opportunity employer committed to creating an inclusive and welcoming workplace.

Salary Range: $110,000-$130,000/yr