SERVE AS OUR MOUNTAIN CULINARY LEADER AND TEAM CHAMPION!

Step into an inspiring Executive Chef role where you’ll dedicate your culinary expertise to creating exceptional dining experiences while empowering and developing a passionate team of culinary professionals. As our culinary steward, you’ll serve our team members, guests, and community by orchestrating comprehensive food service operations that transform premium ingredients into memorable mountain dining moments. This leadership position calls for a culinary professional who combines world-class technical mastery with genuine care for people – from mentoring team members and supporting their growth to ensuring every guest feels welcomed through outstanding hospitality.
Come work and play at Seattle’s home mountain, The Summit at Snoqualmie. Located an hour from Seattle, at the junction where the Pacific Crest Trail crosses Interstate 90. With summer activities ramping up with spectacular Mountain Biking trails and Scenic Lift Rides, there is a lot to do all year long.
Responsibilities:

Job duties may include, but are not limited to:

• Command comprehensive culinary operations by strategically overseeing all food service venues, menu development, and kitchen management while establishing industry-leading standards for quality, innovation, and guest satisfaction.
• Drive strategic menu innovation and concept development by creating signature dining experiences, seasonal offerings, and specialty programs that establish The Summit as a premier culinary destination.
• Execute comprehensive financial management by developing and managing food service budgets, controlling costs, analyzing P&L performance, and implementing strategies that maximize profitability while maintaining quality excellence.
• Lead executive team development by recruiting, training, and mentoring culinary leadership including Sous Chefs, Lead Cooks, and specialized positions while building a world-class culinary organization.
• Orchestrate multi-venue operations management by coordinating kitchen operations across all food service locations while ensuring consistent quality, efficiency, and brand standards.
• Master vendor relations and procurement strategy by negotiating contracts, establishing supplier partnerships, and implementing purchasing systems that optimize quality, cost, and sustainability.

Qualifications:

What we are looking for:

• Master culinary arts leadership through advanced culinary education from a prestigious institution, professional certifications, and continuous education in culinary trends and business management.
• Demonstrate exceptional executive leadership through minimum 7-10 years of progressive culinary management experience including multi-unit operations, team leadership, and P&L responsibility in high-end hospitality environments.
• Excel in comprehensive business operations including financial management, strategic planning, vendor relations, and operational systems with proven track record of profitability and growth.
• Champion food safety and regulatory compliance through current certifications including ServSafe Manager, HACCP, and comprehensive knowledge of health department regulations and industry best practices.
• Master executive communication and leadership excellence, inspiring high-performance teams while building strategic relationships with ownership, management, vendors, and community partners.
• Possess world-class culinary expertise across multiple cuisines, cooking techniques, and contemporary dining trends with particular emphasis on creating unique mountain dining experiences.
• Demonstrate advanced financial acumen in budget development, cost analysis, pricing strategy, and profit optimization with measurable results in previous executive roles.
• Excel in high-stakes environments while maintaining strategic vision, operational excellence, and team performance during complex challenges and peak periods.
• Obtain and maintain Washington State Food Worker Card certification and Food Manager Certification, with additional professional certifications preferred.
• For more information please go to this website Food Worker Card | Washington State Department of Health.

To get your permit, you can take this online course Do it Right, Serve it Safe! (wa.gov)

CLICK HERE FOR FULL JOB DESCRIPTION

Wage and Benefit Info:
The wage range for this positions is: from $95,000 to $105,000/yearly
Benefits include: health, dental, vision
Team member will accrue PTO and will earn 2 weeks or more in a 12 month period.
All individuals may contribute to the 401(k). An employee must work 1,000 hours in a calendar year to qualify for the discretionary match (there is a 2 year vesting cliff).
All individuals accrue sick time at 1 hour per 40 hours worked to a maximum of 64 hours per year.
It is the policy of Boyne Resorts to recruit, hire and promote in all job classifications and shall not discriminate with regard to race, color, national origin, religion, ancestry, sex, age, sexual orientation, gender identity, disability, veteran status, or any other non-merit factor. Boyne Resorts is committed to valuing individual diversity in the workplace by reaching beyond stereotypical views and using the strengths and different perspectives and unique backgrounds that each person offers. Even more importantly, Boyne Resorts embraces and derives value from the diverse views that each individual brings

• Command comprehensive culinary operations by strategically overseeing all food service venues, menu development, and kitchen management while establishing industry-leading standards for quality, innovation, and guest satisfaction.
• Drive strategic menu innovation and concept development by creating signature dining experiences, seasonal offerings, and specialty programs that establish The Summit as a premier culinary destination.
• Execute comprehensive financial management by developing and managing food service budgets, controlling costs, analyzing P&L performance, and implementing strategies that maximize profitability while maintaining quality excellence.
• Lead executive team development by recruiting, training, and mentoring culinary leadership including Sous Chefs, Lead Cooks, and specialized positions while building a world-class culinary organization.
• Orchestrate multi-venue operations management by coordinating kitchen operations across all food service locations while ensuring consistent quality, efficiency, and brand standards.
• Master vendor relations and procurement strategy by negotiating contracts, establishing supplier partnerships, and implementing purchasing systems that optimize quality, cost, and sustainability