Senior Executive Chef

 

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)
• Free ski passes for dependents
• Critical Illness and Accident plans

 

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 Time hours available
• Minimum Age: At least 18 years of age 
• Housing Availability: No  

Job Responsibilities:

1. 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

2. 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

3. 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