Executive Chef

Everline Resort & Spa is seeking an accomplished and inspiring Executive Chef to lead our culinary team and oversee the resort’s diverse food and beverage operations. This is an exciting opportunity for a hands-on culinary leader who combines creativity, operational excellence, financial discipline, and a passion for developing people.

As Executive Chef, you will help shape the culinary identity of Everline Resort & Spa while delivering exceptional dining experiences for resort guests, members, groups, weddings, and special events.

• →Provide strategic and day-to-day leadership for all culinary operations throughout the resort.
• →Develop and execute a high-quality culinary vision consistent with the Everline guest experience.
• →Lead, coach, mentor, and develop Executive Sous Chefs, Sous Chefs, culinary supervisors, cooks, and stewarding teams.
• →Recruit, train, schedule, and retain talented culinary professionals.
• →Oversee multiple culinary outlets, banquet operations, special events, and resort dining experiences.
• →Create innovative, seasonal menus that reflect current culinary trends and the Lake Tahoe destination.
• →Maintain exceptional standards for food quality, presentation, consistency, sanitation, and safety.
• →Partner with Food & Beverage leadership to develop concepts, menus, promotions, and culinary experiences.
• →Manage food costs, labor costs, purchasing, inventory, recipe costing, and overall culinary profitability.
• →Establish standardized recipes, preparation methods, portion controls, and plating standards.
• →Build strong supplier relationships and source quality ingredients while maintaining cost objectives.
• →Ensure compliance with health, sanitation, food safety, and workplace safety standards.
• →Monitor guest feedback and continuously improve the culinary experience.
• →Collaborate with Sales, Catering, Events, and Operations teams on conferences, weddings, banquets, and special events.
• →Foster a positive, respectful, accountable, and inclusive culinary culture.
• →Maintain a strong presence in the kitchens and lead by example.
• →Participate in forecasting, budgeting, capital planning, and long-term culinary strategy.

• 5+ years of progressive culinary leadership experience, preferably within a luxury hotel, resort, upscale restaurant, or high-volume hospitality environment.
• Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or equivalent senior culinary leadership role.
• Experience managing multiple outlets and/or high-volume banquet operations.
• Culinary degree or formal culinary training preferred.
• Strong knowledge of contemporary culinary techniques, menu development, food trends, and presentation.
• Proven experience managing food and labor costs and operating within financial budgets.
• Strong leadership, communication, coaching, and team-building skills.
• Demonstrated ability to recruit, develop, and retain culinary talent.
• Experience with recipe costing, inventory management, purchasing, and menu engineering.
• Strong understanding of food safety, sanitation, and regulatory requirements.
• Ability to thrive in a fast-paced, high-volume destination resort.
• Flexible availability, including weekends, holidays, evenings, and peak resort periods.

This is an active, hands-on leadership position requiring regular presence in kitchens, restaurants, banquet facilities, storage areas, and other resort operations.

The Executive Chef must be able to:

• Stand and walk for extended periods throughout the workday.
• Frequently bend, stoop, reach, twist, kneel, and move throughout kitchen and food production areas.
• Safely lift and carry food products, kitchen equipment, boxes, and supplies weighing up to approximately 50 pounds.
• Occasionally assist with moving heavier items using appropriate assistance or equipment.
• Work for extended periods in hot, humid, cold, wet, and noisy kitchen environments.
• Safely navigate wet floors, stairs, uneven surfaces, and active kitchen environments.
• Use knives, kitchen equipment, cooking equipment, and other culinary tools safely and effectively.
• Maintain sufficient hand, wrist, finger, and arm dexterity to perform culinary and supervisory tasks.
• Work in refrigerated and freezer environments as necessary.
• Wear required personal protective equipment and appropriate culinary uniforms and footwear.

This is more than an Executive Chef position—it's an opportunity to shape the culinary identity of a destination resort while building and developing a high-performing team.

If you're a passionate culinary leader who thrives on creativity, hospitality, operational excellence, and developing people, we invite you to bring your talent to Everline Resort & Spa in beautiful Olympic Valley, California.