F&B Executive Chef

Snow King Mountain Resort; Jackson (WY); On-site; USD 110,000 - 150,000; Full time

Benefits offered by this job

Medical, dental, and vision benefits

Employee housing offered

Winter ski season pass

Paid time off

Job summary

Snow King Mountain Resort in Jackson Hole, Wyoming, seeks an Executive Chef to lead culinary operations across Aurora Restaurant and Summit banquets, weddings, and special events. You will direct menu development, kitchen leadership, and budget performance while building a high-performing team.

Primary focus on delivering destination dining experiences, coordinating high-end weddings and corporate events, and ensuring food safety, cost controls, and exceptional guest service across all mountain

Qualifications

• BS degree in culinary arts or related field

Responsibilities

• Lead culinary operations for Aurora Restaurant and banquets, weddings, and events
• Coordinate with sales/events team on custom banquet menus and pricing
• Manage food and labor costs to target budgets
• Recruit, onboard, and develop kitchen staff
• Ensure food safety and regulatory compliance
• Oversee secondary outlets (Cafe, Kings Grill, Coffee Shop) for consistency and efficiency
• Build annual culinary budget and monitor results weekly
• Price menus to achieve target margins in Jackson Hole market

Skills

Executive Chef

Banquet leadership

Budget control

Staff recruitment

Food safety

Education

BS in culinary arts

ServSafe certification

Job description

We are looking for people with a love of the outdoors, a desire to learn, and a commitment to excellent service.

Snow King Mountain Resort is the iconic mountain resort located in the heart of Jackson Hole, Wyoming, just blocks from Town Square. As a year-round destination, Snow King is home to skiing, the Summit Gondola, summer attractions, concerts, and a growing calendar of events. The summit of the mountain is home to the Summit Building, which offers sweeping views of the Teton Range, the National Elk Refuge, and the town of Jackson below. Few venues in the country combine this setting with immediate access to a vibrant mountain town.

Aurora Restaurant and Summit Events

Aurora (www.skaurora.com) is Snow King’s signature summit restaurant and the centerpiece of the food and beverage program. Guests ride the gondola to a first-class dining room and kitchen where the menu, service, and setting are expected to match the view. Aurora has the potential to earn national and international recognition based on its location, design, scenery, and, ultimately, the quality of the food and service delivered.

The Summit Building is also one of the most sought-after banquet and wedding venues in the region. Snow King hosts high-end weddings, rehearsal dinners, corporate retreats, galas, and private celebrations at the top of the mountain throughout the year. These events are a defining part of the Snow King experience; each one should be flawless, memorable, and worthy of the setting. The Executive Chef will lead the culinary vision that makes Aurora and summit banquets a premier destination in Jackson Hole.

Job Description

The Executive Chef will lead all culinary operations at Snow King Mountain, with primary focus on Aurora Restaurant and the banquet, wedding, and special event program at the Summit Building. The Executive Chef will also oversee the secondary outlets on the mountain, including the Cafe, Kings Grill, and Coffee Shop, ensuring consistent quality and efficient operations across all locations. This individual is responsible for menu development, kitchen leadership, financial performance, and building a team that wants to stay and grow with Snow King. Top candidates are creative, service-oriented, level headed, financially disciplined, and experienced at recruiting and retaining staff in a challenging labor market.

Responsibilities (not limited to):

Aurora Restaurant and Banquets (Primary Focus)

• Develop and execute a refined, seasonal menu for Aurora that delivers a destination dining experience worthy of national recognition
• Lead culinary planning and execution for high-end weddings, banquets, corporate events, and private celebrations, from tasting menus and client consultations through flawless day-of service
• Partner with the sales and events team to create custom banquet menus, pricing, and event packages that exceed client expectations
• Maintain consistent plating, presentation, and service standards for both a la carte dining and large-format events
• Coordinate summit logistics, including gondola transport of product and staff, so that events run on time regardless of volume or weather
• Obtain guest and client feedback on food and service quality and use it to continually improve the experience
• Manage food cost to budgeted targets through menu engineering, recipe costing, portion control, purchasing, and waste reduction
• Manage labor cost to budgeted targets through effective scheduling, cross-training, and staffing levels matched to business volume and event calendars
• Build and manage the annual culinary budget in partnership with F&B leadership; track results weekly and take corrective action when costs move off target
• Negotiate with vendors and manage purchasing, inventory, and month-end counts with accuracy
• Price banquet and catering menus to achieve target margins while remaining competitive in the Jackson Hole market

People and Culture

• Create a positive, respectful, and professional kitchen culture that attracts quality employees and keeps them returning season after season
• Recruit, hire, and onboard kitchen staff, including seasonal and international team members, and ensure staffing levels meet service, operational, and financial objectives
• Train and mentor cooks and kitchen staff on recipes, techniques, equipment, and standards; develop clear paths for advancement from within; recognize strong performance and address issues early and fairly
• Work in coordination with front of house, events, operations, and other departments to deliver a seamless guest experience

Kitchen Operations and Food Safety

• Manage and coordinate activities of both cooks and non-cooking kitchen workers as well as maintenance of premises and equipment
• Maintain in-depth knowledge of and compliance with federal, state, and local food handling regulations
• Maintain clean, organized kitchens with ingredients properly stored and rotated; report maintenance and repair needs as they arise
• Step in and assist wherever needed, whether that be cooking, prep, or event service

Secondary Outlets

• Oversee menus, quality, and efficiency at the Cafe, Kings Grill, and Coffee Shop, ensuring these outlets deliver fast, consistent, family-friendly food at appropriate cost
• Develop sous chefs and leads to manage day-to-day execution at secondary outlets so the Executive Chef’s focus remains on Aurora and banquets

Qualifications:

• Proven experience leading high-end banquet and wedding operations, including multi-course plated dinners and large-format events for 100 or more guests; this is a critical requirement
• Proven work experience as an Executive Chef, Head Chef, or similar role in a fine dining restaurant, luxury hotel, resort, or premier event venue
• Demonstrated success managing food cost, labor cost, and a culinary budget to target
• Track record of building positive kitchen cultures and retaining staff in a competitive labor market
• Advanced culinary skills, including food preparation, flavor pairings, and the ability to develop unique recipes and menus
• ServSafe certification required (ServSafe Manager certification preferred)
• Excellent communication and delegation skills, a team-oriented mindset, and the ability to resolve problems calmly under pressure
• Able to work weekends, holidays, and evening events
• BS degree in culinary arts or a related field, or equivalent work experience

Employee Benefits:

• Medical, dental, and vision benefits
• Paid time off
• Employee housing offered
• Employee and family winter ski season pass