Executive Chef

Location: Springdale, Utah

POWDR is an adventure lifestyle company that inspires every human being with cool experiences in awesome places. Within POWDR’s portfolio are seven mountain resorts including Copper Mountain and Eldora Mountain Resort in Colorado; Boreal Mountain Resort and Soda Springs in the Lake Tahoe region of California; Mt. Bachelor in Oregon, Snowbird in Utah and SilverStar Mountain Resort in British Columbia, Canada.  Included in the POWDR portfolio, is Stovepipe Wells located in Death Valley National Park, operated under a long-term concessions contract with the National Park Service.

Zion Lodge is in National Register of Historic Places designed in 1924 by Gilbert Stanley Underwood in the National Park Service rustic style. The Zion Lodge is a year-round operation with 76 hotels rooms, 6 suites and 40 cabins as well as a restaurant, outside grab and go café, bar, gift shop and auditorium space. In the year 2025 a coffee and wine bar will be opening.

Zion Lodge is a welcoming, safe, and environmentally responsible resort providing accommodations and services inside Zion National Park. Over the next few years, the resort will undergo upgrades to rejuvenate accommodations and dining for public enjoyment. Renewable energy projects and energy efficiency upgrades will also be completed as well as other Sustainability innovations. POWDR operates Zion Lodge under a long-term concession contract with the National Park Service.

Job Summary:

The Executive Chef at Zion Lodge is responsible for overseeing the culinary operations, menu creation, and overall kitchen management to ensure exceptional dining experiences for guests. This position leads the kitchen staff and Back of House (BOH) Leads, fostering a culture of creativity, quality, and teamwork. The ideal candidate will demonstrate a passion for culinary excellence, strong leadership skills, and a commitment to delivering innovative and seasonal menus that reflect the unique environment of Zion National Park.

What’s in it for you?

• Proposed hiring rate of $70,000 to $80,000 annually, actual pay will be adjusted based on experience

• Onsite employee housing and employee meals at $12.50 per day

• Free onsite laundry facility, free shuttle service, WiFi, and employee gym

• Discounts on food, retail, and gear

• Complimentary access to most POWDR-owned resorts

• Generous benefit package for full-time employees

• Career development and growth opportunities available here and at our facilities across POWDR

• A connection with people who share the same passions and embrace each other’s unique and individual styes

Essential Duties and Responsibilities:

• Create and design innovative menus that highlight local ingredients and reflect the culinary vision of Zion Lodge.

• Continuously evaluate and refine menus based on guest feedback, seasonal availability, and emerging food trends.

• Collaborate with the F&B Manager to ensure that menus align with the lodge's overall operational goals and guest expectations.

• Oversee all kitchen operations, including food preparation, cooking, and presentation, ensuring adherence to quality standards and safety regulations.

• Lead and mentor the kitchen staff and BOH Leads, providing guidance on culinary techniques, food safety practices, and presentation standards.

• Foster a positive and collaborative work environment that encourages creativity and professional development among kitchen team members.

• Manage kitchen inventory, including ordering and maintaining supplies while adhering to budgetary guidelines.

• Ensure compliance with all health and safety regulations, including proper food handling, sanitation, and cleanliness in the kitchen.

• Monitor kitchen operations to ensure efficient workflow and timely service, making adjustments as necessary to maintain quality and consistency.

• Develop and implement training programs for kitchen staff, ensuring they are knowledgeable about menu items, preparation techniques, and safety protocols.

• Conduct regular performance evaluations and provide constructive feedback to team members to enhance their skills and capabilities.

• Interact with guests to gather feedback, answer questions, and ensure a memorable dining experience.

• Participate in special events and promotional activities to showcase the culinary offerings of Zion Lodge.

• Work closely with the F&B Manager and other department leaders to ensure seamless coordination between kitchen operations and front-of-house service.