Executive Chef

Compensation USD 120,000 - USD 140,000 yearly Company Description Goldener Hirsch, Auberge Collection is an iconic luxury inn located in legendary Deer Valley, Utah. Designed in the spirit of an Austrian ski chalet, the intimate resort’s mid‑mountain location offers direct access to over 200 perfectly groomed ski runs and 4,300 skiable acres as well as warm‑weather outdoor pursuits. The 18 newly redesigned rooms and suites, including a Signature Suite that occupies the entire fourth floor, offer old‑world charm with wood‑burning fireplaces, vaulted ceilings and arched doorways; and, 40 residences, set in two new modern buildings designed by acclaimed architect Tom Kundig, are outfitted with full‑service kitchens, contemporary living spaces and private balconies. Resort amenities include a luxurious lobby, adjacent Terrasse, exclusive private dining room, unique venues for private events and post‑adventure wellness amenities such as customized massages in spa suites, breathtaking rooftop pool, infinity‑edge hot tub and state‑of‑the‑art fitness center. An award‑winning restaurant skillfully marries Bavarian specialties with farm‑fresh regional fare sourced from local Park City pastures, while the Antler Lounge, a chic gathering spot, comes alive in the evenings with après cocktails and live entertainment. Job Description Join us at Goldener Hirsch, where tradition meets innovation in the heart of the mountains. We are seeking an Executive Chef to lead our culinary program and shape a world‑class dining destination inspired by Alpine heritage and refined luxury. As the culinary leader, you will be the creative force behind unforgettable gastronomic experiences—curating seasonal, locally‑inspired menus that celebrate our unique regional identity. You will orchestrate elevated dining experiences, fostering a kitchen culture that attracts and nurtures top‑tier talent with passion, precision, and purpose. With an eye for detail, a passion for innovation, and deep respect for craft, you will lead the transformation of Goldener Hirsch into one of the world’s most sought‑after culinary destinations. Key responsibilities: Develop new culinary concepts, innovative menus and unique dining experiences that align with the resort's vision and positioning as a luxury destination. Collaborate with other departments to ensure a cohesive and exceptional customer experience, from reservation to departure, with a special focus on the dining experience. Oversee the deployment of the strategy and business plan for the property to deliver on our mission of being the best‑loved operator of one‑of‑a‑kind luxury hospitality and experiences. Responsible for building a rich culture of trust, pride and joy that will result in a high employee advocacy and engagement. Leading Service Excellence to ensure the fundamentals are in place for a successful embedding of our culture to be best loved. Lead and manage a team of chefs and kitchen staff, providing guidance, training and professional development to ensure a high level of performance and job satisfaction. Efficiently manage food and labor costs, controlling inventory, minimizing waste and ensuring optimal use of resources. Collaborate closely with other departments to ensure effective coordination of culinary operations with other areas of the resort. Identify and develop culinary talent within the team, providing growth and training opportunities to foster a highly competent and motivated kitchen team. Engaging and effervescent. Ability to tell an inspiring and passionate culinary story to the media and build connections with food writers, bloggers, influencers, etc. Remain informed of global and local culinary trends, as well as new techniques and equipment, to drive innovation and continuous improvement in the resort's culinary offerings. Handle any food‑related issues or complaints quickly and effectively, offering solutions and ensuring guests are satisfied with the resolution. Conduct a detailed analysis of all food and beverage costs, identifying areas of opportunity to improve staffing efficiency and reduce unnecessary expenses. Prepare regular reports on the financial performance of the food and beverage department, providing detailed analysis and recommendations to improve profitability. Effectively support owner relationships on behalf of Auberge, to ensure the owners maintain trust and confidence in our stewardship of their asset. Qualifications 8+ years experience in a similar position, in a preferred luxury hotel setting or within a dynamic high‑end restaurant group. Bachelor’s Degree or equivalent, ideally in Culinary, Hotel Management, Kitchen Management, Business or a combination. Able to work on a flexible schedule, including weekends and holidays, according to departmental and operational needs. Computer literacy in Microsoft Windows applications is required. Equal Opportunity Statement GHI Operating Company LLC is an Equal Opportunity Employer, M/F/D/V. GHI Operating Company LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, GHI Operating Company LLC complies with applicable state and local laws governing non‑discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. #J-18808-Ljbffr