Executive Chef

*Executive Chef* *Beaver Creek, Colorado* Position Summary Seeking a talented and driven Executive Chef to lead the culinary program. This role oversees all aspects of kitchen operations, menu development, and culinary standards for a high-end, seafood-forward restaurant in a luxury mountain resort setting. The Executive Chef will set the overall vision and execution for the kitchen while partnering closely with the Head Sushi Chef on the restaurant’s signature whole-fish omakase, dry-aging program, and company-wide seafood purchasing standards. Key Responsibilities * Lead and manage all kitchen operations, ensuring consistent excellence in food quality, presentation, and timing across the full menu. * Develop, execute, and evolve seasonal menus that highlight premium seafood, refined technique, and the unique character of a high-end Beaver Creek dining experience. * Collaborate closely with the Head Sushi Chef on the omakase program, dry-aging initiatives, and overall seafood quality standards. * Oversee purchasing, inventory, and cost control for the entire kitchen while supporting company-wide seafood procurement standards. * Hire, train, mentor, and manage the culinary team, fostering a culture of high standards, professionalism, and continuous improvement. * Maintain rigorous food safety, sanitation, and organizational standards throughout the kitchen. * Manage labor costs, food costs, and operational efficiency without compromising quality. * Work closely with ownership and front-of-house leadership to deliver a seamless, elevated guest experience. * Stay current with industry trends, product availability, and techniques relevant to a refined seafood-focused restaurant. * Represent strong culinary identity and uphold the restaurant’s reputation for excellence in a competitive luxury resort market. Qualifications * Proven experience as an Executive Chef, Chef de Cuisine, or equivalent senior culinary leadership role in high-end or fine-dining restaurants. * Strong background in seafood-focused or contemporary American/European cuisine with refined technique. * Demonstrated success in menu development, team leadership, and kitchen management. * Experience managing food and labor costs in a high-volume or high-expectation environment. * Excellent organizational, communication, and leadership skills. * Ability to thrive in a fast-paced resort dining setting with seasonal demand fluctuations. * Valid food handler certification (or ability to obtain); ServSafe Manager or equivalent preferred. * Flexibility to work evenings, weekends, and holidays as required. Preferred * Experience in luxury resort or mountain destination restaurants. * Familiarity with Japanese-influenced techniques, dry-aging, or whole-fish programs. * Strong vendor relationships and purchasing experience, particularly with premium seafood. This is a hands-on leadership position for a chef who combines refined culinary vision with strong operational discipline and the ability to elevate a distinctive seafood-driven restaurant in one of Colorado’s premier resort communities. Pay: $90,000.00 - $125,000.00 per year Benefits: * Health insurance * Paid time off Work Location: In person