Executive Chef

For those who seek the best theres only Stein.

Stein Eriksen Lodge: an authentic European lodge nestled mid-mountain at the acclaimed Deer Valley Resort in Park City Utah. Named after Norwegian Olympic Gold Medal skier Stein Eriksen the Lodge is known as a premiere year-round destination.

Why work for the best

The Stein Collection creates legendary experiences for our team members guests and owners at all four of our properties: Stein Eriksen Lodge Stein Eriksen Residences The Chateaux Deer Valley and The Chateaux believe that our goals are realized through commitment to our team members where every person is a valuable asset and key ingredient to success.

We consider ourselves very fortunate to be based in Park City a vibrant community-oriented town and consider it our duty to contribute support and partake in these extraordinary efforts. As a long-established icon and ever-growing brand Stein Collection employs hundreds of hard working diverse and exceptional team members than 70 team members have been with us for 10 or more years and we attribute our staff loyalty to the positive and respectful company culture our team fosters.

Position Summary:

The Executive Chef is responsible for the leadership management and success of all culinary operations within the Stein Eriksen Lodge. This hands-on leadership role oversees restaurant kitchens banquet operations in-room dining and other food production areas to ensure exceptional culinary quality guest satisfaction financial performance and team development.

As the culinary leader of the property the Executive Chef partners closely with the Corporate Director of Culinary Operations and Director of Food & Beverage to maintain luxury hospitality standards and drive operational excellence while fostering a culture of creativity accountability and teamwork.

Essential Functions:

• Culinary Leadership

  • Lead all culinary operations across Stein Eriksen Lodge outlets.
  • Drive culinary innovation meeting Forbes 4- and 5- star standards while maintaining operational efficiency and profitability.
  • Build a hands-on high-performance culinary culture focused on teamwork accountability and excellence.

  Menu Development & Innovation

  • Develop and refine seasonal menus custom menus and special event offerings.
  • Collaborate with beverage and food & beverage leaders on menu engineering and pairing opportunities.
  • Evaluate culinary trends and guest preferences to maintain a competitive market position.
  • Standardize recipes preparation methods and presentation standards.
  • Ensure culinary offerings consistently exceed guest expectations and resolve guest concerns related to food quality and service delivery.

  Financial Management

  • Manage food cost labor cost inventory and kitchen operating expenses.
  • Monitor purchasing receiving storage and production practices to maximize profitability.
  • Analyze food cost reports and implement corrective actions when necessary.
  • Ensure proper inventory controls and waste reduction programs.

  Culinary Operations

  • Lead all food production activities to ensure consistency and operational excellence.
  • Maintain compliance with all health sanitation food safety and regulatory requirements.
  • Conduct regular quality assurance reviews and kitchen inspections.
  • Ensure proper maintenance and utilization of kitchen equipment and facilities.

  Team Leadership & Development

  • Recruit train mentor and develop Sous Chefs and culinary team members.
  • Build a high-performance culinary culture focused on teamwork accountability and excellence.
  • Conduct performance evaluations and development planning.

  Vendor & Purchasing Management

  • Develop strong relationships with food vendors specialty suppliers and local producers.
  • Ensure quality standards are maintained throughout the supply chain.
  • Monitor vendor performance and product quality.

Qualifications:

Required

• Culinary degree from an accredited culinary institution or equivalent professional experience.
• Minimum 710 years of progressive culinary leadership experience.
• At least 35 years as Executive Chef Executive Sous Chef or equivalent leadership role within a luxury hotel resort fine dining restaurant or upscale hospitality environment.
• Strong knowledge of culinary techniques kitchen operations food safety menu development and financial management.
• Proven experience managing culinary teams and complex food service operations.
• Demonstrated success controlling food costs labor costs and operational expenses.
• Must be able to lift push and pull up to 50 pounds.
• Must be able to stand and walk for extended periods of time.

Preferred

• Luxury hotel or resort experience in a ski or mountain setting.
• Experience overseeing multiple restaurant concepts and banquet operations.

Stein Collection offers:

• Great benefits including choice of health insurance plans dental vision short- and long-term disability and life insurance matching 401K and more
• Competitive wages and bonus plans to recognize your dedication and service with us
• Chef prepared meals daily in our cafeteria at no cost to you
• On site heated garage for employee parking -a great perk in winter!
• Unmatched ski/snowboard benefits at Park City Mountain/Canyons Resort and Deer Valley Resort
• Flexible schedules and time off policies to accommodate family school and other activities
• Weekly raffles for tickets to events such as the Utah Jazz Utah Mammoth Real SL and Salt Lake Bees
• Monthly team member appreciation events and recognition programs
• Hotel room spa dining shopping ski/snowboard rental discounts available

We pride ourselves on being an EEO. We are committed to hiring a diverse workforce.

Required Experience:

IC