Executive Chef at Trailborn Hotel Management LLC

Jackson, Wyoming, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Aug, 26

Salary

0.0

Posted On

04 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Menu development, Cost control, Food safety, Team management, Inventory management, Banquet operations, Staff training, Profitability analysis, Quality assurance, Event planning, Sanitation standards, Budgeting, Culinary operations, Performance management

Industry

Hospitality

Description

Job Description POSITION SUMMARY: The Executive Chef is responsible for the overall culinary direction, leadership, and management of the restaurant and banquet operations. This role oversees all kitchen and food preparation activities, ensuring the highest standards of food quality, presentation, sanitation, and cost control. The Executive Chef works closely with the F&B leadership team to deliver exceptional dining experiences for guests while maintaining efficient and profitable operations. KEY RESPONSIBILITIES: Culinary Leadership & Operations * Plan, direct, and oversee all culinary operations for the restaurant, banquets, and catering. * Develop and execute innovative menus that reflect seasonality, quality, and guest preferences. * Ensure consistency in food preparation, flavor, and presentation across all outlets. * Supervise daily production, line operations, and service for both a la carte and banquet functions. * Maintain compliance with food safety, sanitation, and occupational safety standards. Team Management & Development * Lead, train, and mentor all culinary staff including sous chefs, cooks, and stewards. * Schedule and manage labor to align with business demands while maintaining cost control. * Foster a positive, professional kitchen culture built on teamwork, accountability, and respect. * Conduct performance evaluations and provide ongoing feedback and development opportunities. Financial & Administrative * Manage food and labor costs to meet or exceed budgeted goals. * Monitor inventory levels and oversee ordering, receiving, and storage procedures. * Collaborate with the F&B Director on menu pricing, event costing, and profitability analysis. * Maintain accurate records for purchasing, production, and waste management. Banquet & Event Execution * Design and execute menus for weddings, corporate events, and special functions. * Work with the Banquet Manager and Event Sales team to ensure flawless culinary delivery. * Oversee event tastings, special menus, and dietary accommodations. Quality & Guest Experience * Uphold exceptional guest satisfaction through consistent food quality and service standards. * Regularly review guest feedback and adjust operations accordingly. * Ensure all food is prepared to the highest culinary and aesthetic standards. QUALIFICATIONS: * Culinary degree or equivalent professional certification preferred. * Minimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments. * Proven experience managing large-scale banquet operations. * Strong leadership, communication, and organizational skills. * Advanced knowledge of menu development, costing, and inventory management. * ServSafe or equivalent food safety certification required. PHYSICAL & WORKING CONDITIONS: * Requires extended hours, including nights, weekends, and holidays. * Ability to stand for long periods and lift up to 50 lbs. * Fast-paced, high-volume kitchen and event environment.

Responsibilities

The Executive Chef oversees all culinary operations, including menu development, kitchen management, and banquet execution. They are responsible for maintaining high standards of food quality, sanitation, and financial performance while leading the culinary team.