Executive Chef

Explor Crater Lake, LLC; Oregon (WI); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Onsite housing

Meal plan

Seasonal housing

Career growth opportunities

Job summary

Explor Crater Lake, LLC seeks an Executive Chef to lead culinary operations across multiple venues at Crater Lake. You will direct kitchen leadership, uphold quality standards, and drive guest satisfaction in a remote, seasonal resort setting.

Onsite employee housing and a meal plan are provided during peak season, with offsite housing options in the off season. This role offers competitive pay, strong benefits, and clear paths for career growth.

Qualifications

• 5+ years executive or senior chef experience in high-volume, seasonal ops.
• Experience managing multiple outlets (restaurant and café) preferred.
• Culinary degree or equivalent professional experience.
• Strong leadership to train and mentor teams in remote environments.
• Expertise in menu execution, quality, and cost control.
• Knowledge of inventory, purchasing, and labor costs.

Responsibilities

• Provide overall culinary and operational leadership across multiple venues.
• Ensure menus are executed to the highest quality standards.
• Maintain food safety, sanitation, and regulatory compliance.
• Hire, train, and mentor culinary staff including kitchen managers.
• Manage inventory, orders, and cost controls.
• Develop budgets and monitor food and labor costs.
• Collaborate with front-of-house to enhance guest experiences.
• Oversee equipment purchases and maintenance.

Skills

Executive leadership

Menu execution

Inventory management

Cost control

Food safety

Staff development

Education

Culinary degree

Job description

Imagine leading a culinary program in one of the most breathtaking places on Earth. As Chef at Crater Lake—America’s deepest and most pristine lake—you’ll work high in the Cascade Mountains, surrounded by unforgettable views every day. Explor Crater Lake, LLC is seeking a passionate, driven Executive Chef to lead multiple restaurants and F&B outlets while delivering exceptional food and guest experiences. We offer competitive pay, strong benefits, and real opportunities for career growth. Onsite employee housing and a meal plan are provided during peak season, with offsite housing available in the off season. Turn an extraordinary destination into the next defining chapter of your culinary career.

Position Overview

The Executive Chef provides operational leadership and culinary excellence across multiple food and beverage venues. This role oversees all back-of-house operations and directly supervises our kitchen leadership teams.

Typical responsibilities include:

• Provide overall culinary and operational leadership for back-of-house operations across multiple venues.
• Ensure all menus, as established by the Corporate Director of Food & Beverage, are executed consistently, accurately, and to the highest quality standards.
• Ensure culinary staff strictly adhere to company recipes, preparation methods, and plate presentation standards to deliver consistently exceptional guest experiences.
• Hire, train, supervise, and mentor culinary staff, including kitchen managers.
• Manage performance, scheduling, & problem‑solving within the kitchen leadership team.
• Conduct weekly and monthly inventory counts for all food, beverage, and kitchen supplies to ensure accuracy and cost control.
• Place daily, weekly, and monthly food and beverage orders based on inventory levels, forecasted demand, and operational needs.
• Perform administrative duties such as meeting with vendors, negotiating pricing, and ordering supplies.
• Oversee kitchen equipment purchases, maintenance, and repairs, as well as ordering cleaning and sanitation supplies.
• Ensure all kitchens maintain a clean, organized, and hygienic work environment in compliance with food safety standards.
• Monitor guest satisfaction and collaborate with front‑of‑house leadership to enhance the overall dining experience.
• Develop and manage budgets, controlling food and labor costs, and operating within established financial guidelines.

Requirements:

• 5+ years proven executive or senior chef experience overseeing high‑volume, seasonal food and beverage operations
• Experience managing multiple outlets preferred (e.g., full‑service restaurant and café)
• Culinary degree or formal culinary education from an accredited institution, or equivalent professional experience
• Strong leadership skills with the ability to train, mentor, and retain diverse culinary teams in remote or seasonal environments
• Expertise in menu execution, food quality, consistency, and cost control
• Solid knowledge of inventory management, purchasing, and food and labor cost controls
• Thorough understanding of food safety, sanitation, and regulatory compliance standards
• Ability to adapt to seasonal fluctuations, limited resources, and the logistical challenges of a national park setting
• Successful completion of drug and background screening required upon offer of employment

We maintain a drug‑free workplace to ensure the safety and well‑being of all employees.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, Veteran status and all other status protected by law.