Executive Chef: Lead, Create Menu & Run Resort Kitchen

Leisure Hotel; Wyoming, Northern (OH, KY); Hybrid; USD 90,000 - 130,000; Full time

Benefits offered by this job

401(k) with Employer Match

Health Insurance

Paid Time Off (PTO)

Employer‑Paid Life Insurance

Voluntary Life Insurance

Voluntary STD / LTD

Job summary

Flying Saddle Resort and Grizzly Steakhouse seeks an experienced Executive Chef to lead our culinary operation in Alpine, Wyoming. This hands-on role combines kitchen leadership, menu development, and financial oversight to deliver exceptional guest dining experiences.

You will work on the line during service, train and supervise staff, manage food and labor costs, ensure food safety, and collaborate with resort departments to maintain consistent quality and service across events and daily

Qualifications

• Minimum 3 years of kitchen leadership experience.
• Experience supervising and developing a culinary team.
• Experience with menu development, recipe costing, inventory, food cost, labor management, and kitchen financial performance.
• Strong working-line skills and the ability to lead effectively during high-volume service.
• ServSafe Manager certification required within 60 days of hire.
• Culinary degree or formal culinary training preferred but not required.

Responsibilities

• Lead and supervise the kitchen team and line cooks.
• Own menu development, costing, and execution for Grizzly Steakhouse.
• Manage food and labor costs within set budgets.
• Oversee food safety, inventory, ordering, and vendor relations.
• Coordinate with front-of-house and other departments for guest experience.
• Maintain consistency in recipes and plating standards.
• Respond to guest feedback to improve quality.

Skills

Kitchen leadership

Menu development

Recipe costing

Food safety

Labor management

Line cooking

Staff training

ServSafe

Education

Culinary degree

Job description

Flying Saddle Resort and Grizzly Steakhouse seeks an experienced Executive Chef to lead our culinary operation in Alpine, Wyoming. This hands-on role combines kitchen leadership, menu development, and financial oversight to deliver exceptional guest dining experiences.

You will work on the line during service, train and supervise staff, manage food and labor costs, ensure food safety, and collaborate with resort departments to maintain consistent quality and service across events and daily