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Executive Chef
Property Name
Resort at Squaw Creek
Job Title
Executive Chef
Company Name
Olympic Valley
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Bonus Pay
Position Categories
Chef - Executive Chef

The Resort at Squaw Creek, a AAA Four-Diamond resort, is ideally situated at the base of Squaw Valley USA, home of the 1960 Winter Olympics. The Resort at Squaw Creek instills in all of its employees the belief that we are a proud team dedicated to a quality experience for our guests, owners and associates. All members of the Resort at Squaw Creek Team are empowered to provide a quality guest service and an exceptional associate experience.

For all associates, the Resort offers ski pass discounts, free golf play, amenity discounts, national hotel discounts, the diversity of working with people from all over the world, and the ability to work and live in a community of the luxurious mountains of Lake Tahoe where the activities are endless all year round.

Job Description

Job OverviewThis position is responsible for directing and over-seeing the entire food service operations, throughout the property and overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.Essential Functions
  • Provides visionary leadership and management of the culinary research and development process from product creation through implementation
  • Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events
  • Formulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses’ cost controls
  • Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts
  • Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes
  • Collaborates with Purchasing in identifying and sourcing required products
  • Develops standards, processes and tools to assist in delivering consistent culinary products at both properties
  • Guides and supports culinary team in the implementation and adherence of company standards, processes & systems
  • Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction
  • In partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys

Job Requirements

  • Prior experience as an Executive Chef in a large scale hospitality environment
  • Excellent verbal & written communication skills
  • Possess strength in training and team building programs
  • Ability to multi-task and oversee multiple property Culinary departments
  • Must have 4 or 5 star background, knowledge and ability to implement such standards
  • Must have experience in the process of creating and implementing successful new concepts