Senior Executive Chef

Vail Resorts; Pennsylvania; On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Free ski passes

Employee discounts

Wellness benefits

Professional development

Job summary

Seven Springs Resort in Champion, PA seeks a Senior Executive Chef to provide visionary culinary leadership across 20+ locations, including a high-volume banquet and catering operation generating over $20 million in annual revenue.

This role is a key member of the Food & Beverage senior leadership team, driving culinary excellence, consistency, innovation, and financial performance while developing strong leaders.

Qualifications

• 10+ years of progressive culinary leadership experience.
• Experience managing high-volume banquet and catering operations.
• Ability to lead across multiple locations.
• Strong financial acumen and budgeting skills.

Responsibilities

• Lead through presence as a high-impact, visible leader across all culinary operations.
• Build, mentor, and develop Executive Chefs and culinary leaders; foster accountability and engagement.
• Establish clear expectations, performance standards, and leadership behaviours.
• Provide regular coaching, candid feedback, and recognition to unlock team potential.
• Create a culture where leaders are empowered to make decisions while being held accountable for results.
• Drive collaboration and alignment across culinary, operations, and support teams.
• Provide strategic leadership across 20+ locations, ensuring consistency in quality, execution, and guest experience.
• Develop and implement a unified culinary vision aligned with brand and business objectives.
• Oversee menu development, recipe standardization, and culinary innovation.
• Ensure locations operate efficiently while maintaining high culinary standards.
• Oversee a large-scale banquet and catering operation with significant revenue contribution.
• Ensure seamless execution of events including weddings, corporate functions, and large group business.
• Partner with sales and operations to elevate group and event experience.
• Lead menu development and innovation for banquet offerings.
• Optimize production processes, staffing, and logistics for large-volume events.
• Own and drive overall financial performance, including food cost, labor cost, and profitability.
• Develop budgets, forecasts, and cost-control strategies across all units.
• Identify and execute opportunities for efficiency and margins.
• Hold leaders accountable to financial targets and goals.
• Recruit, develop, and retain top culinary talent across multiple locations.
• Implement structured training programs to support skill development and leadership growth.
• Build a strong leadership bench and succession planning.
• Foster a high-performance culture focused on growth, feedback and improvement.
• Ensure operations meet food safety, sanitation, and regulatory standards.
• Maintain consistency in product quality and service execution.
• Develop and refine SOPs for scalable operations.
• Drive operational discipline and attention to detail across kitchens.
• Lead with a forward-thinking mindset; drive innovation in menus and concepts.
• Contribute to long-term planning, capital projects, and new opportunities.
• Challenge the status quo and bring solutions that enhance efficiency and guest satisfaction.

Skills

Leadership

Financial acumen

Communication

People development

Multi-unit leadership

Job description

Senior Executive Chef

Date: Jul 24, 2026

Location:
Champion, PA, US

Company: Seven Springs

Shift Type: Year Round

Create Your Experience of a Lifetime!

Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.

Job Benefits

• Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
• MORE employee discounts on lodging, food, gear, and mountain shuttles
• RSP Options (after 12 months or 2000 cumulative hours of service)
• Employee Assistance Program
• Excellent training and professional development
• Referral Program

Full Time roles are eligible for the above, plus:

• Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
• Critical Illness and Accident plans
• Free ski passes for dependents

Job Summary

The Senior Executive Chef is responsible for providing visionary culinary leadership and operational oversight across 20+ food and beverage locations, including a high-volume banquet and catering operation generating over $20 million in annual revenue.

This role serves as a key member of the Food & Beverage senior leadership team, drivingculinary excellence, consistency, innovation, and financial performance, while developing strong leaders and high-performing teams throughout the organization.

Job Specifications

• Starting Wage: $75,000 - $110, 000 + annual bonus
• Employment Type: Year Round
• Shift Type: Full Timehours available
• Minimum Age: At least 18 years of age
• Housing Availability: No

Job Responsibilities

Leadership & Culture

• Lead through presence, setting the tone as a high-impact, visible leader across all culinary operations
• Build, mentor, and develop Executive Chefs and culinary leaders, fostering a culture of accountability, ownership, and engagement
• Establish clear expectations, performance standards, and leadership behaviors
• Provide regular coaching, candid feedback, and recognition to unlock team potential
• Create a culture where leaders are empowered to make decisions while being held accountable for results
• Drive collaboration and alignment across culinary, operations, and support teams

Multi-Unit Culinary Oversight

• Provide strategic leadership across 20+ locations, ensuring consistency in quality, execution, and guest experience
• Develop and implement a unified culinary vision aligned with brand and business objectives
• Oversee menu development, recipe standardization, and culinary innovation
• Ensure all locations are operating efficiently while maintaining high culinary standards

Banquet & Catering Leadership

• Oversee a large-scale banquet and catering operation with significant revenue contribution
• Ensure seamless execution of events including weddings, corporate functions, and large group business
• Partner with sales and operations teams to elevate the group and event experience
• Lead menu development and innovation for banquet offerings, balancing creativity with operational feasibility
• Optimize production processes, staffing, and logistics for large-volume events

Financial Performance & Accountability

• Own and drive overall financial performance, including food cost, labor cost, and profitability
• Develop budgets, forecasts, and cost-control strategies across all units
• Identify and execute opportunities for efficiency, productivity, and margin improvement
• Hold leaders accountable to financial targets and operational goals

Talent Development & Workforce Strategy

• Recruit, develop, and retain top culinary talent across multiple locations
• Implement structured training programs to support skill development and leadership growth
• Build a strong leadership bench and succession pipeline
• Foster a high-performance culture centered on growth, feedback, and continuous improvement

Operational Excellence & Standards

• Ensure all operations meet or exceed food safety, sanitation, and regulatory standards
• Maintain consistency in product quality, presentation, and service execution
• Develop and refine SOPs to support scalable and sustainable operations
• Drive operational discipline and attention to detail across all kitchens

Strategy, Innovation & Continuous Improvement

• Lead with a forward-thinking mindset, anticipating business needs and industry trends
• Drive innovation in menus, concepts, and culinary approaches
• Contribute to long-term planning, capital projects, and new business opportunities
• Challenge the status quo and bring solutions that enhance efficiency and guest satisfaction

Job Requirements

• 10+ years of progressive culinary leadership experience, including multi-unit responsibility
• Proven success managing high-volume banquet and catering operations
• Strong financial acumen with experience managing large-scale revenue operations
• Demonstrated ability to lead, influence, and develop teams across multiple locations
• Exceptional communication, organization, and leadership skills
• Culinary