Executive Chef

Base pay range

$/yr - $/yr

A stunning, design-forward wellness resort in Central Oregon is seeking an accomplished Executive Chef to serve as the second-in-command culinary leader
, partnering closely with the Culinary Director to shape a destination-driven food and beverage program rooted in seasonality, wellness, and elevated yet approachable cuisine.

This role is ideal for a hands‑on culinary leader who thrives in a collaborative environment, values thoughtful sourcing and sustainability, and enjoys mentoring teams while maintaining high standards across multiple outlets and events.

• Collaborate with the Culinary Director to conceptualize, develop, and execute menus across all restaurant outlets, bars, private dining, and banquet operations
• Translate seasonal availability, regional sourcing, and wellness‑forward principles into creative, high‑quality menus that resonate with resort guests and members
• Ensure consistency in taste, presentation, and execution across all dining experiences

• Oversee day‑to‑day kitchen operations
  , including ordering, inventory management, scheduling, and quality control
• Work toward budgeted food and labor goals while maintaining the highest culinary standards
• Conduct daily tastings and quality checks to ensure excellence at every service

• Recruit, train, and mentor kitchen leaders and line staff, fostering a positive, professional, and accountable kitchen culture
• Establish clear performance standards and support ongoing training in food safety, sanitation, and best practices
• Lead by example with a calm, organized, and respectful leadership style
  
  Monitor food costs, portion control, yield, and waste to support overall profitability
• Manage vendor relationships and oversee purchasing to ensure product quality and consistency
• Partner with leadership on forecasting, menu costing, and operational efficiencies

• Ensure compliance with all health, safety, fire, and sanitation regulations
• Maintain accurate documentation related to food safety, sanitation, and licensing requirements

• Proven experience as an Executive Chef or Executive Sous Chef in a luxury resort, private club, or high‑end multi‑outlet environment
• Strong understanding of seasonal, regional, and wellness‑driven cuisine
• Demonstrated ability to lead teams, manage costs, and execute at a consistently high level
• Culinary degree or equivalent professional experience
• Current food safety certification (or ability to obtain)
• Comfortable working weekends, holidays, and peak seasonal periods

• This role offers the opportunity to live and work in Central Oregon
  , surrounded by mountains, high desert landscapes, and an active outdoor lifestyle—an ideal setting for chefs inspired by nature, wellness, and local sourcing.

401(k)

Medical insurance

Vision insurance