Senior Executive Chef

Senior Executive Chef Date: Jul 24, 2026 Location: Champion, PA, US Company: Seven Springs Shift Type: Year Round Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Job Benefits Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons MORE employee discounts on lodging, food, gear, and mountain shuttles RSP Options (after 12 months or 2000 cumulative hours of service) Employee Assistance Program Excellent training and professional development Referral Program Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) Critical Illness and Accident plans Free ski passes for dependents Job Summary The Senior Executive Chef is responsible for providing visionary culinary leadership and operational oversight across 20+ food and beverage locations, including a high-volume banquet and catering operation generating over $20 million in annual revenue. This role serves as a key member of the Food & Beverage senior leadership team, driving culinary excellence, consistency, innovation, and financial performance , while developing strong leaders and high-performing teams throughout the organization. Job Specifications Starting Wage: $75,000 - $110, 000 + annual bonus Employment Type: Year Round Shift Type: Full Timehours available Minimum Age: At least 18 years of age Housing Availability: No Job Responsibilities Leadership & Culture Lead through presence, setting the tone as a high-impact, visible leader across all culinary operations Build, mentor, and develop Executive Chefs and culinary leaders, fostering a culture of accountability, ownership, and engagement Establish clear expectations, performance standards, and leadership behaviors Provide regular coaching, candid feedback, and recognition to unlock team potential Create a culture where leaders are empowered to make decisions while being held accountable for results Drive collaboration and alignment across culinary, operations, and support teams Multi-Unit Culinary Oversight Provide strategic leadership across 20+ locations, ensuring consistency in quality, execution, and guest experience Develop and implement a unified culinary vision aligned with brand and business objectives Oversee menu development, recipe standardization, and culinary innovation Ensure all locations are operating efficiently while maintaining high culinary standards Banquet & Catering Leadership Oversee a large-scale banquet and catering operation with significant revenue contribution Ensure seamless execution of events including weddings, corporate functions, and large group business Partner with sales and operations teams to elevate the group and event experience Lead menu development and innovation for banquet offerings, balancing creativity with operational feasibility Optimize production processes, staffing, and logistics for large-volume events Financial Performance & Accountability Own and drive overall financial performance, including food cost, labor cost, and profitability Develop budgets, forecasts, and cost-control strategies across all units Identify and execute opportunities for efficiency, productivity, and margin improvement Hold leaders accountable to financial targets and operational goals Talent Development & Workforce Strategy Recruit, develop, and retain top culinary talent across multiple locations Implement structured training programs to support skill development and leadership growth Build a strong leadership bench and succession pipeline Foster a high-performance culture centered on growth, feedback, and continuous improvement Operational Excellence & Standards Ensure all operations meet or exceed food safety, sanitation, and regulatory standards Maintain consistency in product quality, presentation, and service execution Develop and refine SOPs to support scalable and sustainable operations Drive operational discipline and attention to detail across all kitchens Strategy, Innovation & Continuous Improvement Lead with a forward-thinking mindset, anticipating business needs and industry trends Drive innovation in menus, concepts, and culinary approaches Contribute to long-term planning, capital projects, and new business opportunities Challenge the status quo and bring solutions that enhance efficiency and guest satisfaction Job Requirements 10+ years of progressive culinary leadership experience, including multi-unit responsibility Proven success managing high-volume banquet and catering operations Strong financial acumen with experience managing large-scale revenue operations Demonstrated ability to lead, influence, and develop teams across multiple locations Exceptional communication, organization, and leadership skills Culinary #J-18808-Ljbffr