Executive Chef

Overview Everline Resort & Spa — Olympic Valley, California Lead the culinary experience at one of Lake Tahoe’s premier mountain resorts. 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. What You'll Do 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.

Responsibilities What You'll Bring 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.

Qualifications Physical Requirements & Working Conditions 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