Executive Chef, Mountain Resort — Multi-Venue Leader

Summit at Snoqualmie; Snoqualmie Pass (WA); On-site; USD 90,000 - 98,000; Full time

Benefits offered by this job

Health benefits

Paid time off

401(k) plan

Sick leave policy

Job summary

The Summit at Snoqualmie is seeking an Executive Chef to lead all culinary operations across its food and beverage venues, reporting to the VP of Food + Beverage with full P&L responsibility.

Based in Washington, the role requires 7–10 years of multi-unit culinary leadership, advanced financial acumen, and a commitment to food safety, sustainability, and signature menu development for mountain dining experiences.

Qualifications

• Advanced culinary education from an accredited institution, or an equivalent combination of extensive professional experience.
• Minimum 7–10 years of progressive culinary management experience, including multi-unit operations and P&L responsibility in high‑volume hospitality environments.
• Comprehensive knowledge of food safety, health department regulations, and industry best practices.
• Advanced financial acumen in budget development, cost analysis, pricing strategy, and profit optimization.
• World‑class culinary expertise across multiple cuisines and cooking techniques, with an emphasis on contemporary mountain dining.
• Obtain and maintain a Washington State Food Worker Card and Food Manager Certification.

Responsibilities

• Drive strategic menu innovation and concept development.
• Master vendor relations and procurement strategy.
• Execute strategic planning based on market trends and guest feedback to inform long‑term culinary strategy.
• Collaborate with executive leadership on facility planning, equipment specification, and capital investment decisions.
• Champion sustainability initiatives through local sourcing, waste reduction programs, and culinary partnerships.
• Oversee all food service venues, menu development, and kitchen management, establishing standards for quality and consistency.
• Execute comprehensive financial management, developing and managing budgets, controlling costs, and analyzing P&L performance.
• Ensure regulatory compliance by maintaining food safety programs and health department standards across all operations.
• Drive technology integration by implementing kitchen management systems, inventory controls, and process improvements.
• Orchestrate multi‑venue operations by coordinating kitchen operations across all food service locations while ensuring consistent quality and brand standards.
• Lead team development by recruiting, training, and mentoring culinary leadership, including Sous Chefs, Lead Cooks, and specialized positions.
• Lead special events and catering programs, developing custom menus and coordinating logistics for high‑profile events.

Skills

Culinary leadership

Budget management

Food safety

Education

Advanced culinary education

MBA or business education

Tools

Kitchen management systems

Job description

The Summit at Snoqualmie is seeking an Executive Chef to lead all culinary operations across its food and beverage venues, reporting to the VP of Food + Beverage with full P&L responsibility.

Based in Washington, the role requires 7–10 years of multi-unit culinary leadership, advanced financial acumen, and a commitment to food safety, sustainability, and signature menu development for mountain dining experiences.