Keetley Club/Dam Bar - Executive Chef (Park City, Utah)

Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service. We started with a neighborhood bar in 2001 and have since grown to 10+ venues across Chicago and are now growing nationally. 

Opening in December 2026, Keetley Club and The Dam Bar will introduce a new hospitality destination in Park City, Utah, inspired by the region's vibrant mountain and lake lifestyle. Keetley Club is a private alpine club offering members elevated hospitality, exceptional dining, recreation, and a welcoming year-round community. Complementing the club, The Dam Bar is a lively, approachable pizza bar, designed as the perfect gathering place after a day on the slopes, trails, or lake. Together, these concepts blend thoughtful service, authentic hospitality, and inviting spaces that bring people together while celebrating the spirit of Park City. We are building a passionate team committed to creating memorable experiences for our members, guests, and the local community from day one. 

Keetley Club and The Dam Bar is looking for Executive Chef to oversee all operations of the kitchen at one of our sports bar concepts. This person will train and manage kitchen personnel and supervise/coordinate all related culinary activities. The Executive Chef will enhance and control food and labor cost, food preparation, menu development, and pricing and development of culinary team. This person will report to the Culinary Director. 

Responsibilities & Qualifications:

• 5+ years of Food and Beverage (F&B) industry and culinary management experience
• Thorough knowledge of the practices and procedures of the food and beverage, hospitality and catering businesses
• Develop new menu items and recipes
• Staying up to date on dining trends and new techniques
• Ability to manage in a diverse environment with a focus on customer service
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
• Ability to work in a fast-paced, high energy and demanding environment while maintaining the highest standard of professionalism
• Flexibility to work day, evening and weekend hours as business needs require
• Ensures compliance with food handling and sanitation standards
• Train, develop and motivate culinary staff to meet and exceed established food preparation standards on a consistent basis
• Administrative work includes, but not limited to, ordering supplies and raw food materials, making sure there is enough stock, reporting profits, sales and orders, as well as hiring and terminating BOH employees
• Understand and manage local and government regulated food safety, risk prevention, fire prevention, waste control, hygiene practices, and emergency procedures to ensure the safety of all staff and guests
• Assist with interviewing all new and prospective hires (internal/external) and adhere to company policies while providing support to the team in terms of growth and development
• Leader and innovator with previous knowledge of management methods/techniques that focus on service and providing top quality experiences through food and drink
• Creative and analytical thinker who encompasses strong business aptitude is driven by results and guest satisfaction
• Extensive knowledge of BOH systems, ordering and inventory
• Excellent interpersonal skills and ability to build relationships (internal/external) as well as highly organized, efficient and detail-oriented