Executive Chef

Overview Sorrel River Ranch Resort & Spa, Moab, Utah. The Executive Chef is the culinary visionary and operational leader for Sorrel River Ranch, responsible for the evolution, execution, and excellence of all food experiences across the resort. This role oversees all kitchens, culinary teams, menus, and event execution — from daily service to large-scale ranch buyouts and destination weddings. The Executive Chef balances creativity with discipline, crafting cuisine that honors seasonality, place, and refinement while delivering consistency, efficiency, and profitability. This role is highly collaborative, working closely with Food & Beverage, Events, Sales, and Leadership to shape the future of Sorrel’s culinary identity. Responsibilities Kitchen Vision & Concept Development Define and evolve the culinary identity of Sorrel River Ranch across all outlets and experiences Develop menus that reflect seasonality, local sourcing, and a sense of place while meeting luxury standards Create and refine concepts for evolving outlets, pop-ups, special events, and experiential dining Ensure food storytelling aligns with the Sorrel brand and guest journey Balance creativity with scalability and operational feasibility Kitchen Operations & Execution Oversee all kitchen operations including daily service, prep, sanitation, and execution Ensure consistency, quality, and presentation across all culinary offerings Establish and maintain culinary SOPs, recipes, and standards Maintain strong communication between kitchens and front-of-house teams Actively lead service when needed, setting the tone through presence and professionalism Events & Experiential Dining Lead all culinary execution for on-site events including weddings, retreats, buyouts, and special experiences Ensure event menus are executed flawlessly, on time, and to Sorrel standards; collaborate with Events and Sales on menu design, tastings, and BEO execution Participate in post-event recaps and continuous improvement initiatives Innovate experiential dining opportunities unique to the ranch setting Sorrel Pack Leadership & Culture Recruit, train, coach, and mentor culinary team members at all levels Build a Pack culture rooted in accountability, respect, and pride of craft Develop strong sous chefs and kitchen leaders Lead by example — calm, prepared, and present Foster collaboration across departments Financial Stewardship & Controls Manage food cost, labor cost, and overall kitchen budgets Lead menu engineering to balance creativity and profitability Maintain inventory controls, ordering procedures, and waste reduction initiatives Partner with Food & Beverage leadership on pricing strategies and forecasting Ensure event menus align with contracted pricing and margin expectations Systems, Safety & Compliance Ensure compliance with all health department regulations and safety standards Maintain cleanliness, organization, and readiness across all kitchen spaces Uphold Sorrel River Ranch standards, ownership expectations, and brand guidelines Champion sustainability and responsible sourcing practices where possible Qualifications 5+ years of Executive Chef or Senior Sous Chef experience in a luxury resort, destination, or lifestyle property Experience overseeing multiple outlets and high-volume events Strong leadership, organizational, and communication skills Proven ability to balance creativity with operational discipline Experience with menu development, costing, and large-scale event execution Passion for mentorship, food, and hospitality Why Join the Sorrel Pack Opportunity to shape the culinary future of a one-of-a-kind luxury ranch resort Creative freedom to evolve outlets, events, and experiential dining Collaborative leadership environment rooted in trust and authenticity A role where cuisine, landscape, and story come together Equal Opportunity Employer statement: Sorrel River Ranch Resort & Spa is an Equal Opportunity Employer committed to a diverse work culture. #J-18808-Ljbffr Sorrelriver