Resort Executive Chef - Mountain Dining & P&L Leader

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

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

401(k) retirement plan

Job summary

Boyne Resorts’ The Summit at Snoqualmie seeks an experienced Resort Executive Chef to lead culinary operations across all food and beverage venues, setting menus, managing kitchen teams, and owning the P&L for resort-wide food service.

Reporting to the VP of Food + Beverage, you will drive strategic menu development, vendor partnerships, and sustainable sourcing while delivering high-quality guest experiences year-round.

Qualifications

• Advanced culinary education or equivalent experience.
• 7–10 years of progressive culinary management in high-volume hospitality.
• Strong knowledge of food safety and health regulations.
• Expertise in budgeting, pricing strategy, and cost control with P&L responsibility.
• World-class culinary expertise across cuisines, with emphasis on contemporary mountain dining.
• Washington State Food Worker Card and Food Manager Certification.
• ServSafe Manager and HACCP certifications preferred.

Responsibilities

• Drive strategic menu innovation and concept development across venues.
• Oversee all food service venues, menu development, and kitchen management.
• Develop and manage budgets, control costs, and analyze P&L performance.
• Lead team development by recruiting, training, and mentoring culinary leadership.
• Lead special events and catering programs with custom menus and logistics.

Skills

Culinary leadership

Menu development

Budgeting & P&L

Vendor relations

Food safety

Multi-unit operations

Culinary expertise

Education

Advanced culinary education

Tools

Kitchen management systems

Job description

Boyne Resorts’ The Summit at Snoqualmie seeks an experienced Resort Executive Chef to lead culinary operations across all food and beverage venues, setting menus, managing kitchen teams, and owning the P&L for resort-wide food service.

Reporting to the VP of Food + Beverage, you will drive strategic menu development, vendor partnerships, and sustainable sourcing while delivering high-quality guest experiences year-round.