Executive Chef, Le Depot Brasserie/Union Patisserie/The Albion

Position Title: Executive Chef, Le Depot Brasserie/Union Patisserie/The Albion

Company: Reef Capital

Salary: $125,000-$150,000

Location: Park City, UT

About Reef:

Reef is a Utah-based vertically integrated investment and development firm founded in 2005. Reef's team is currently involved in some of the most prominent development transactions in Utah and other targeted geographies across the United States.

Built on two decades of success, our investment approach combines proven expertise with purposeful innovation. Reef's team has completed more than 500 transactions across all lines of business. In addition to our real estate investment strategy, Reef and/or affiliates own and operate various businesses that add significant long-term value to its projects. We have grown rapidly, growing from about 25 employees to well over 400, with managed assets on behalf of over 750 institutional and individual partners worldwide.

With the motto "Expect the Best," Reef's most prominent developments include Black Desert Resort, a $2 billion luxury resort in Ivins, Utah; Marcella, a luxury private golf community in Park City, Utah; Tributer Resort, Virginia's newest premier private lakeside golf destination; Cornerstone Club, a 5,000-acre residential community, private club, and resort in Telluride, Colorado; Sweetens Cove, a renowned and evolving golf destination nestled in the Tennessee Valley; and the restoration of the historic Coco Palms Resort in Wailua, on the island of Kauai, Hawaii.

Our culture is defined by a shared set of principles that guide how we think, collaborate, make decisions, and pursue success together. This mindset serves as the foundation for the five principles that define how we work together: first, we are One Reef, always prioritizing the success of the whole over individual agendas; we speak candidly and respond collaboratively; we move in solidarity once a decision is made; we take full accountability for outcomes in our domain; and we refuse to settle for anything less than extraordinary. These aren't aspirational values posted on a wall. They are the behaviors we hire for, develop, reward, and exhibit each day. Candidates who thrive at Reef bring energy, ownership, and a genuine commitment to raising the bar on everything they touch.

Position Summary:

The Executive Chef leads all culinary operations across three of Reef's Park City properties: Le Depot Brasserie, Union Patisserie and The Albion. The role sets the food standard for every outlet, owns food cost and kitchen labor, and assists in building The Albion's culinary program ahead of its 2027 opening.

Responsibilities:

Culinary Quality and Menus

• Set and enforce quality standards for food execution, taste and presentation at every outlet.
• Lead menu development for all meal periods and outlets: breakfast, lunch, brunch, dinner, bar, in-room dining, catering and special events.
• Supervise all new menus and menu changes, including recipe testing, costing and staff training.
• Keep each outlet's concept distinct while sharing standards, purchasing and production where it makes sense.
• Make routine checks of food, beverage and service across the properties.
• Have a hands on role in kitchens during service, events and holidays.

Financial Performance

• Achieve and maintain food cost (COGS) and kitchen labor targets for each outlet, meeting or beating budget.
• Build the culinary portion of each annual budget with the F&B Director.
• Cost recipe and menu items, and review pricing with the F&B Director before menus launch.
• Oversee monthly inventories, keeping product used for each outlet tracked separately so food cost is accurate by property.
• Plan kitchen labor and schedules for the seasonal swings of a mountain resort town.

People and Leadership

• Hire, onboard, train, schedule and develop the culinary team.
• Set kitchen standards and training programs: recipe formats, order and inventory sheets, station guides and kitchen flow, plate presentation guides and HACCP plans where needed.
• Build a kitchen culture that keeps strong cooks through the slow seasons.

Purchasing and Vendors

• Establish and manage vendor and purveyor relationships and find new partners when relevant.
• Coordinate purchasing across the properties to improve pricing and reduce waste.

Events and Catering

• Lead culinary planning and execution for private events, buyouts and catering at Le Depot and The Albion, on-site and off-site.
• Work special and marketing events as needed.

Safety and Compliance

• Keep every kitchen immaculately clean and compliant with food handling, sanitation, safety and employment law.
• Maintain health permits, inspections and commissary records.

Qualifications:

• 8+ years in professional kitchens, including 3+ years as Executive Chef or Chef de Cuisine.
• Experience running more than one outlet, ideally a mix of high-volume restaurants, hotels and catering.
• Strong French culinary techniques; pastry and bakery knowledge is a plus.
• Hotel or resort pre-opening experience preferred.
• Proven control of food cost and labor, with experience building budgets and reading P&Ls.
• A record of hiring, training and keeping strong kitchen teams.
• ServSafe Manager certification, or able to earn it within 30 days of hire.
• Comfortable with inventory, costing, scheduling and POS systems.

Company Benefits:

• 401(k) Plan with Company Match
• Generous Health Plan with HSA Match
• Flexible Paid Time-off
• Cell Phone Service Allowance
• Discounts at Company-owned Resorts and Golf Courses