Executive Chef - Banquets & Lodge Dining Lead

Glacier Park Collection; Whitefish (MT); On-site; USD 95,000 - 130,000; Full time

Benefits offered by this job

Pursuit perks: access to attractions

Dining & hotel discounts

Mental health resources

Job summary

Grouse Mountain Lodge is seeking an experienced Executive Chef to lead the culinary program in a high-volume resort setting. You will develop menus, manage costs, and mentor a diverse kitchen team across multiple F&B venues.

You will leverage data-driven pricing, quality controls, and strong leadership to deliver exceptional guest experiences. This role requires collaboration with local suppliers and cross-unit chefs within Glacier Park Collection.

Qualifications

• 3+ years of experience with menu costing, inventory control, menu engineering, staff management.
• 2+ years of experience in a high-volume restaurant, banquet and wedding catering environment.
• Strong knowledge of menu development, food costing, inventory control, purchasing, and labor management.
• Proven ability to lead, coach, develop, and retain high-performing culinary teams.
• Experience managing budgets, forecasts, scheduling, and operational performance.
• Solid understanding of food safety, sanitation standards, and health & safety regulations.
• Experience working in seasonal hospitality environments with diverse and geographically dispersed teams.
• Strong organizational, problem-solving, and decision-making skills with the ability to prioritize in a fast-paced environment.
• Excellent communication and relationship-building skills with a collaborative, service-focused approach.
• Adaptable, resourceful, and positive, with a passion for delivering exceptional guest experiences.

Responsibilities

• Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets.
• Use data to determine food, labor, and overhead costs, and work with Finance and RevMax to determine menu pricing options.
• Review menus, update food costing, and adjust recipes for creativity, quality and efficiency.
• Plan or participate in design and engineering of all menus, sharing ideas with chefs in other Glacier Park Collection F&B units.
• Ensure locally-sourced ingredients are used and maintain relationships with local providers.
• Coordinate with F&B team to ensure proper labor management, work schedules, and task assignments.
• Supervise culinary team in the Grouse Mountain Lodge F&B department.
• Interview, hire, train, timekeeping and performance management of the culinary team.
• Ensure inventory and utilization of surpluses and leftovers considering guests, marketing conditions, and dish popularity.
• Estimate food consumption and purchases or requisitions of foodstuffs and kitchen inventory.
• Continuously analyze recipes to keep up with current tastes.
• Provide coaching and mentoring to develop talent.
• Observe food prep methods to ensure safety and quality.
• Ensure quality assurance with culinary staff and menu sampling.
• Create a positive team environment and mentor apprentices.
• Ensure nutrition specs and sanitation standards.
• Travel to other area outlets to benchmark ideas for improvement.

Skills

Menu costing

Inventory control

Menu engineering

Staff management

High-volume operations

Budgeting & forecasting

Scheduling

Food safety & sanitation

Leadership & coaching

Communication & collaboration

Job description

Grouse Mountain Lodge is seeking an experienced Executive Chef to lead the culinary program in a high-volume resort setting. You will develop menus, manage costs, and mentor a diverse kitchen team across multiple F&B venues.

You will leverage data-driven pricing, quality controls, and strong leadership to deliver exceptional guest experiences. This role requires collaboration with local suppliers and cross-unit chefs within Glacier Park Collection.