Executive Chef — Park City Alpine Club Kitchen

Four Corners; United States; On-site; USD 100,000 - 130,000; Full time

Benefits offered by this job

Bonuses

401K match

Food discount

Paid time off

Medical Insurance

Development opportunities

Job summary

Four Corners in Chicago is expanding with Keetley Club and The Dam Bar in Park City, UT, seeking an Executive Chef to oversee all kitchen operations. This role trains and manages kitchen staff, develops menus, and drives food quality and cost control under the Culinary Director.

You will lead a high-energy, guest-focused team in a growing hospitality group, with opportunities for professional development and a robust benefits program.

Qualifications

• 5+ years of F&B industry and culinary management experience.
• Thorough knowledge of the practices and procedures of the F&B, hospitality and catering businesses.
• Develop new menu items and recipes.
• Staying up to date on dining trends and new techniques.
• Ability to manage in a diverse environment with a focus on customer service.
• Ensure all products are prepared in a consistent manner and meet quality standards.
• Ability to work in a fast-paced, high energy and demanding environment while maintaining professionalism.
• Flexibility to work day, evening and weekend hours as business needs require.
• Understand and manage local and government regulated food safety policies and procedures.

Responsibilities

• Oversee all kitchen operations for one concept.
• Train and manage kitchen personnel.
• Control food and labor costs.
• Menu development and pricing.
• Ensure compliance with sanitation standards.
• Order supplies and manage inventory.
• Hire and onboard BOH staff.
• Report to the Culinary Director.

Skills

F&B management

Menu development

Food safety

Team leadership

Customer service

Tools

Inventory systems

BOH software

Job description

Four Corners in Chicago is expanding with Keetley Club and The Dam Bar in Park City, UT, seeking an Executive Chef to oversee all kitchen operations. This role trains and manages kitchen staff, develops menus, and drives food quality and cost control under the Culinary Director.

You will lead a high-energy, guest-focused team in a growing hospitality group, with opportunities for professional development and a robust benefits program.