Executive Chef: Banquets & Fine Dining Leader

Trailborn Hotels & Resorts; Jackson (WY); On-site; USD 90,000 - 120,000; Full time

Job summary

Trailborn Hotels & Resorts is seeking an Executive Chef to lead the culinary direction for our restaurant and banquet operations. You will oversee all kitchen activities, ensure top quality, presentation, sanitation, and cost control while partnering with the F&B leadership to deliver exceptional dining experiences.

You will plan menus, supervise staff, manage labor and inventory, and design events from weddings to corporate functions.

Qualifications

• Culinary degree or equivalent professional certification preferred.
• Minimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments.
• Proven experience managing large-scale banquet operations.
• Strong leadership, communication, and organizational skills.
• Advanced knowledge of menu development, costing, and inventory management.
• ServSafe or equivalent food safety certification required.

Responsibilities

• Plan, direct, and oversee culinary operations for restaurant, banquets, and catering.
• Develop and execute innovative menus reflecting seasonality, quality, and guest preferences.
• Ensure consistency in food preparation, flavor, and presentation.
• Supervise daily production, line operations, and service for a la carte and banquet functions.
• Maintain compliance with food safety, sanitation, and safety standards.
• Lead, train, and mentor culinary staff; manage labor and costs.
• Design and execute menus for weddings, corporate events, and special functions.
• Work with Banquet Manager and Event Sales to ensure flawless culinary delivery.

Skills

Culinary leadership

Menu development

Cost control

Staff training

Budgeting

Food safety

Staff management

Education

Culinary degree or equivalent

Job description

Trailborn Hotels & Resorts is seeking an Executive Chef to lead the culinary direction for our restaurant and banquet operations. You will oversee all kitchen activities, ensure top quality, presentation, sanitation, and cost control while partnering with the F&B leadership to deliver exceptional dining experiences.

You will plan menus, supervise staff, manage labor and inventory, and design events from weddings to corporate functions.