Executive Chef

Columbia Hospitality, Inc.; Snoqualmie (WA); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

Salary range $110,000-$120,000

Cellphone allowance

Incentive eligible

Medical, dental, vision coverage with

HSA/FSA plan

Life insurance

401K match

PTO plan

Employee dining/discounts

Diverse work group

Volunteer opportunities

Online learning platform

Job summary

Columbia Hospitality invites applications for an Executive Chef at Salish Lodge & Spa. This role provides strategic leadership of the culinary department, driving operational excellence, financial performance, and exceptional guest experiences.

You will lead a skilled team, implement SOPs, manage inventory and costs, and maintain the highest standards of food quality and safety. You will collaborate with lodge leadership, foster a values-driven culture, and elevate menu development and service

Qualifications

• Degree in culinary arts or equivalent training, 7+ years in the industry with 2+ in culinary management.
• Excellent written and verbal communication across organizational levels.
• Strong conflict resolution, negotiation, and interpersonal skills.
• Ability to manage competing priorities in a fast-paced environment.
• Professional, approachable leadership with a positive example.

Responsibilities

• Provide strategic leadership for the culinary department, driving excellence and financial performance.
• Lead weekly culinary team meetings to set priorities and elevate standards.
• Develop and implement SOPs to ensure best practices.
• Oversee Executive Sous Chef, Chef de Cuisine, and Sous Chefs; ensure development and accountability.
• Communicate updates with Lodge Manager and Directors; ensure smooth operations.
• Inspire the team and uphold Columbia Hospitality values in daily work.
• Manage inventory/recipe systems and monitor food/labor costs.
• Oversee kitchen operations including banquet services and food presentation.
• Ensure compliance with labor laws, safety, and health regulations.
• Inspect walk-ins, storage, and lines; plan daily prep per specs.
• Plan menus and create new items; maintain quality and consistency.

Skills

Culinary leadership

Communication

Conflict resolution

Time management

Team motivation

MS Office

Education

Culinary degree or equivalent

Tools

MS Office Suite

Job description

Executive Chef | Salish Lodge & Spa

Our Commitment to you:

“People never forget how you made them feel.” Maya Angelou’s famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.

Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team, and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and genuine respect for those around us. We have fun, grow together, and strive to leave a positive, lasting impression on everyone we meet.

THE PERKS

*Eligibility of perks is dependent upon job status

• Salary Range: $110,000 - $120,000
• Cellphone Allowance
• Incentive Eligible
• Values Based Culture
• Medical, Dental, Vision, Disability Coverage with Significant Columbia Contribution
• Company Contributed HSA/FSA Plan
• Company Sponsored Life Insurance Policies
• Competitive Wages
• Employee Assistance Program
• PTO Plan
• 401K Match
• Team Member Outings
• Diverse Work Group
• “Columbia Cares” Volunteer Opportunities
• Committee Participation Opportunities (Fun, Philanthropic, Diversity/Inclusion)
• Upward Mobility Potential
• Discounted Lodging, Dining, Spa, Golf, and Retail
• Third Party Perks (Movie Tickets, Attractions, Other)
• Online Learning Platform

What Success Looks Like

• Provides strategic leadership and overall accountability for the success of the culinary department, driving operational excellence, financial performance, team development, and exceptional culinary experiences.
• Leads weekly culinary team meetings to communicate priorities, inspire and motivate team members, strengthen collaboration, and continuously elevate culinary standards and performance.
• Develops, implements, and maintains standard operating procedures (SOPs) to ensure work practices consistently meet or exceed established standards.
• Provides leadership, direction, and oversight to the Executive Sous Chef, Chef de Cuisine, and Sous Chefs, ensuring accountability, professional development, and consistent execution of culinary standards across all operations.
• Communicates with the Lodge Manager and Directors regarding operational updates, changes, and revisions to existing contracts.
• Demonstrates positive leadership characteristics that empower and inspire team members to meet and exceed standards.
• Use and maintenance of Inventory/Recipe management system
• Monitors and manages food and labor costs to support departmental financial performance.
• Supports the selection, supervision, training, development, scheduling, performance evaluation, discipline, and counseling of culinary team members.
• Oversees the day-to-day operations of the kitchen, including banquet culinary operations.
• Maintains established standards for food quality, presentation, handling, sanitation, and safety while ensuring compliance with applicable policies and procedures.
• Ensures culinary department complies with all applicable labor laws, company policies, safety requirements, foods safety regulations, and health department standards.
• Ensures timely, courteous, and effective follow-through on requests from clients, guests, and team members.
• Conducts daily inspections of walk-in refrigerators, dry storage areas, and food service lines to ensure proper product rotation, utilization, cleanliness, and sanitation.
• Uses specification sheets to plan daily food preparation and maintain appropriate par levels.
• Reads and interprets recipes to ensure consistency, quality, and adherence to established specifications.
• Develops and oversees the creation and implementation of new menu items.
• Ensures attractive, consistent food presentation for both buffet and plated service. Supervises and supports line cooks to maintain the quality, presentation, and consistency of prepared food items.
• Ensures food preparation areas are properly set up, stocked, maintained, and cleaned.
• Ensures all hot and cold food items meet established presentation and quality standards.
• Oversees product inventory, ordering, and receiving to ensure appropriate stock levels, product quality, and cost control.
• Consistently demonstrates and upholds company values of Accountability, Respect, Creativity, Enthusiasm, Honesty, and Inclusion through leadership, decision-making, and daily interactions.

What You Bring

• A degree in culinary arts and/or equivalent culinary training, with at least seven years of industry experience and at least two years in a culinary management role in a similar environment. Executive-level hotel experience is preferred.
• Excellent written and verbal communication skills, with the ability to communicate effectively across all levels of the organization.
• Strong conflict resolution, negotiation, and interpersonal skills to navigate challenging situations, address concerns constructively, and maintain productive working relationships.
• Flexibility and the ability to manage competing priorities, adapt to changing operational needs, and remain composed and effective in a fast-paced, high-pressure environment.
• Strong interpersonal skills and a professional, approachable, and enthusiastic demeanor.
• Attention to detail, reliability, punctuality, and exceptional organizational skills.
• Leads with Heart, Hustle, and Humility, setting a positive example through actions and behaviors.
• Proficiency in Microsoft Word, Excel, Outlook, and other relevant computer applications.
• Maintains all required state and local food handler permits or certifications.

Native American/Alaskan Native preference applies under applicable TERO requirements

THE FINE PRINT

Don’t meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive and authentic workplace, so if you’re excited about this role but your experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may just be the right candidate for this or other roles.

Accountability | Creativity | Enthusiasm | Honesty | Inclusion | Respect

Columbia Hospitality is a national management and consulting company with more than 25 years of experience in creating hospitality solutions and delivering exceptional experiences. Our portfolio includes award-winning hotels and resorts, premier residential communities, restaurants and bars, private and public golf clubs, conference centers, and distinctive venues. Columbia Hospitality has been consistently recognized as one of the Top Companies to Work for in Washington by Seattle Business Magazine and Puget Sound Business Journal for their commitment to creating a fun, dynamic and nurturing work environment for team members.