Executive Chef: Banquets & Fine Dining Leader

Trailborn Jackson Hole; Jackson (WY); On-site; USD 100,000 - 120,000; Full time

Job summary

Trailborn Jackson Hole in Jackson, WY is seeking an Executive Chef to lead the culinary direction for the restaurant and banquet operations. You will oversee all kitchen activities, ensure top-notch food quality, and drive cost control while delivering exceptional dining experiences.

The ideal candidate has a culinary degree with at least 5 years of progressive leadership in upscale settings, plus ServSafe certification and a proven track record in menu development, staffing, and ongoing staff

Qualifications

• Culinary degree or equivalent professional certification preferred.
• Minimum 5 years of progressive culinary leadership experience in upscale environments.
• Strong leadership, communication and organizational skills.
• Advanced knowledge of menu costing, development, and inventory management.

Responsibilities

• Plan, direct and oversee culinary operations for restaurant and banquets.
• Develop and execute seasonal menus reflecting quality and guest preferences.
• Ensure consistency in food preparation, flavor and presentation.
• Lead kitchen staff and manage labor to meet cost targets.
• Maintain food safety, sanitation and occupational safety standards.
• Collaborate with F&B leadership on pricing, costing and profitability.
• Oversee banquets, weddings and corporate event culinary delivery.
• Review guest feedback and adjust operations accordingly.

Skills

Culinary leadership

Menu development

Cost control

Staff training

Communication

Organization

Food safety

Education

Culinary degree or equivalent certification

ServSafe certification

Job description

Trailborn Jackson Hole in Jackson, WY is seeking an Executive Chef to lead the culinary direction for the restaurant and banquet operations. You will oversee all kitchen activities, ensure top-notch food quality, and drive cost control while delivering exceptional dining experiences.

The ideal candidate has a culinary degree with at least 5 years of progressive leadership in upscale settings, plus ServSafe certification and a proven track record in menu development, staffing, and ongoing staff