Resort Executive Chef

Resort Executive Chef

Join our team of big mountain adventurers at the largest ski resort in Washington! Here at Crystal, it's more than our work. It's our passion for the guest experience, the outdoors, and the community that bring us together at the end of the tree-lined road. We come from near and far to be up on the mountain because it's an experience you just don't get anywhere else. Events are always on the calendar and friends are always down to play. Work in the beautiful National Forest, neighboring Mt. Rainier, as a premier Ikon Pass destination with a whole lot of stoke to share.

Apply today to grow your mountain roots with us whether you are looking to escape the city, expand your skills, or progress in the ski industry, we have a variety of roles for hard-working and enthusiastic team-players. Find your line, join our team!

Employee perks:

• Free Alterra season pass (unlimited, direct to lift at all Alterra resorts)
• + Free Alterra season pass for spouse and dependents 25 & under
• 50% off window ticket price at IKON partner resorts
• Free access to Alterra Mountain destinations during time off
• Free ski-referral letters for employees to use at other mountain resorts during time off
• Free friends & family day-ski vouchers (Periodic allotment)
• Discounts on Ski & Snowboard Lessons
• Discounts on Ski & Snowboard Rentals
• Discounts on Gear Tune-Ups
• Discounts on Food & Beverage
• Discounts at Crystal Mountain Retail shops
• Free Crystal branded swag
• Pro deals on gear with 100s of brands
• Discount Marketplace
• Deals on accessories, auto, electronics, entertainment, fitness, food, home, pet supplies, travel, and more
• Employee-only Night Skiing events
• Employee Housing Available for eligible positions
• Accrued paid time off for eligible positions
• Group health insurance for eligible positions
• 401K benefit and generous match with immediate vesting for all staff members over 18
• Opportunities for growth, advancement, and year-round employment

Business Unit: Food & Beverage

Position Reports to: Director of Food & Beverage

Positions Reporting to this Role: Resort Culinary Teams

Location: Crystal Mountain, Washington

Wage Range: $95,000 $115,000 annually + Bonus eligible

Crystal Mountain is the Pacific North West's premier destination for skiers, snowboarders, and summer adventurers. We are part of Alterra Mountain Company which consists of some of the world's most aspirational brands.

A career with Crystal Mountain is more than what you do today; it's being part of creating a community rooted in the spirit of the mountains, united by a passion for adventure, and celebrating the legendary adventures and enduring memories that mountains bring to everyone.

Crystal Mountain delivers best in class service and adventures worthy of our extraordinary terrain and beauty.

We are here to shape the future of mountain adventure.

We Embrace Empowerment

We Honor Authenticity

We Cultivate Collaboration

We Prioritize Purpose

The Executive Chef serves as the senior culinary leader for Crystal Mountain Resort, directing all culinary and stewarding operations in support of exceptional guest experiences, operational excellence, and financial success. Responsible for multiple year-round and seasonal dining venues, the Executive Chef leads the development of culinary talent, menu strategy, food quality standards, food safety compliance, and labor and cost controls across the resort. This role partners closely with Food & Beverage leadership to deliver innovative dining experiences, maintain regulatory compliance, and ensure the consistent execution of high-volume food service operations while cultivating a culture of teamwork, accountability, and continuous professional development.

Essential duties include:

• Ensuring great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.
• Training and managing all culinary and stewarding personnel.
• Reviewing, evaluating, and coaching all kitchen personnel, including regular staff meetings.
• Coaching and supporting Executive Sous Chef with controlling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste.
• Overseeing the preparation and execution, and collaborating on design and creation of all menus, including banquets and daily specials.
• Leading the organization Culinary and food safety in food festivals and special culinary events.
• Ensuring efficient preparation and presentation of all food items in all restaurants to agreed specifications.
• Maintaining cleanliness and good working order of all kitchens, refrigerators and storage areas in compliance with TCPHD standards and Alterra standards of food safety.
• Maintaining strict quality control on all food items.
• Keeping an adequate food inventory in all kitchens to ensure efficient operations, via strategic ordering and vendor engagement with approved suppliers.
• Ensuring completion and verification of all F&B related documentation, utilizing Excel and FoodTrak (or other costing/recipe building software).
• Ensuring high level productivity and efficiency of the kitchen staff, help with scheduling of all kitchen employees according to business forecasts and maintain labor costs as set in the budget.
• Keeping the food cost in line with the budget, while maintaining a strategic and on-trend PMIX.
• Overseeing the training of Line Cooks and help on the line as needed.
• Ensuring that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.
• Developing policies and procedures to enhance and measure quality; continually updating written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology in collaboration with F&B Leadership.
• Establishing and maintaining a master cleaning and maintenance schedule for all kitchen areas and equipment.
• Providing training and professional development opportunities for outlet Chefs.
• Ensuring kitchen leaders host and engage staff to attend service lineups and meetings.
• Maintaining all safety standards, including verification of MSDS sheets, logs, and the completion of all safety tracking data in compliance with TCPHD and Alterra.
• Attending all Sr. Level Resort meetings as required by the Director of Food & Beverage.
• Performing other duties as directed.

Knowledge, skill and ability requirements include:

• Culinary Arts, Food Production, Hotel and Restaurant degree preferred.
• Minimum 10 years of on-the-job culinary experience, of which at least 4 years are in the capacity of Executive Chef.
• Creative problem-solver driving solution-based approaches to operational challenges.
• Demonstrated ability of organization, dependability, Mise en place, and execution in high-volume venues.
• Team builder and ability to successfully manage and develop a team.
• Must be skilled in the use of kitchen equipment, safety equipment, basic computer skills with advanced MS office skills, and local TCP HD regulations.
• Maintain a professional approach and demeanor at all times.
• Ability to produce a high-volume of high-quality work in a timely manner.
• Working knowledge of various software such as MS Office Suite, specifically Excel and Teams, FoodTrak / Craftable, PMIX and Sales reports, P&L statements.

Physical demands and working conditions include:

• Ability to ski/snowboard at an intermediate level is necessary to access all venues.
• This position requires staff to work evenings, weekends and holidays while in operation.
• Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis.
• Manual dexterity to operate a computer and other common office equipment on a constant basis.
• Auditory and visual ability to operate computers, phones, mobile devices and basic office equipment on a constant basis.
• Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.