Flying Saddle Resort and Grizzly Steakhouse are seeking an experienced, hands-on Executive Chef to lead our culinary operation. This is a working leadership position responsible for the kitchen team, menu development and execution, food and labor cost management, food safety, and overall kitchen performance.
The Executive Chef leads from the line during service while providing the structure, training, standards, and financial oversight needed to operate a successful culinary department.
Key Responsibilities
- Lead, schedule, train, and supervise the kitchen team, including line cooks, prep cooks, and dish staff.
- Partner with the General Manager on recruiting, hiring, performance management, discipline, and staffing decisions.
- Own menu development for Grizzly Steakhouse, banquets, groups, and special events, including recipes, costing, plating standards, seasonal features, and execution.
- Work the line and run expo during service, maintaining consistent food quality, presentation, ticket times, and kitchen organization.
- Manage food and kitchen labor costs to established budgets and review performance with the General Manager.
- Direct food ordering, receiving, inventory, par levels, vendor relationships, and waste control.
- Maintain documented recipes and plating standards to ensure consistency across the culinary team.
- Ensure compliance with applicable food safety and sanitation requirements, including temperature logs, date marking, labeling, cleaning schedules, and proper food storage.
- Maintain a clean, safe, organized kitchen and ensure proper care and maintenance of kitchen equipment.
- Partner with front-of-house, bar, events, and other resort departments to provide a consistent guest experience.
- Respond to guest feedback and continually improve food quality, execution, and menu performance.
Qualifications
- Minimum 3 years of kitchen leadership experience as an Executive Chef, Sous Chef, Kitchen Manager, or similar role.
- Demonstrated experience supervising and developing a culinary team.
- Experience with menu development, recipe costing, inventory, food cost, labor management, and kitchen financial performance.
- Strong working-line skills and the ability to lead effectively during high-volume service.
- ServSafe Manager certification required or ability to obtain within 60 days of hire.
- Culinary degree or formal culinary training preferred but not required.
Position Requirements
This is a hands-on culinary leadership position requiring extended periods of standing, walking, bending, and reaching and frequent lifting of up to 50 pounds. The Executive Chef must be available to work evenings, weekends, holidays, and extended hours during peak periods. Employee housing available for rent.
We are looking for a chef who can both lead the kitchen and cook in it — someone who takes ownership of the menu, develops the team, understands the numbers, and sets the standard for execution every service.
