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Executive Chef Jobs in Moab, UT (NOW HIRING)

Corrado Properties

Executive Sous Chef

Moab, UT · On-site

$75 - $110/hr

Executive Sous Chef Sorrel River Ranch Resort & Spa | Moab, Utah Our Mission at Sorrel River Ranch At Sorrel River Ranch, we exist to create unforgettable experiences rooted in place, purpose, and ...

Azul Hospitality

Sous Chef Exempt ("Segundo Chef")

Moab, UT · On-site

$50K - $67K/yr

Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef. Work in support of team goals and measures effectiveness through Food Cost, Payroll and Food ...

Azul Hospitality

Lead Cook ("Cocinero Lider")

Moab, UT · On-site

$26/hr

POSITION PURPOSE Assist the Executive Chef with the daily operation of the kitchen department. Prepare all food items for the hotel outlets, based on standardized recipes while complying with all ...

Sorrel River Ranch

Restaurant Manager

Moab, UT · On-site

Collaborate with the executive chef to design and update menus based on seasonal availability and guest preferences. Guest Dining Experience: * Ensure that every dining experience, from casual meals ...

Sorrel River Ranch

Restaurant Manager

Moab, UT

Collaborate with the executive chef to design and update menus based on seasonal availability and guest preferences. Guest Dining Experience: * Ensure that every dining experience, from casual meals ...

Corrado Properties

Line Cook

Moab, UT · On-site

$15.75 - $19.75/hr

Position Overview Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by Executive Sous Chef. Follow direction in ...

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Executive Chef information

See Moab, UT salary details

$40.2K

$87.4K

$130.8K

How much do executive chef jobs pay per year?

As of Sep 2, 2026, the average yearly pay for executive chef in Moab, UT is $87,392.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,900.00 and $99,100.00 per year, depending on experience, location, and employer.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What are the key skills and qualifications needed to thrive as an executive chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
More about Executive Chef jobs

What are the most commonly searched types of Chef jobs in Moab, UT?

The most popular types of Chef jobs in Moab, UT are:

What job categories do people searching Executive Chef jobs in Moab, UT look for?

The top searched job categories for Executive Chef jobs in Moab, UT are:

What cities near Moab, UT are hiring for Executive Chef jobs?

Cities near Moab, UT with the most Executive Chef job openings:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Moab, UT as of August 2026, with employment types broken down into 1% Internship, 87% Full Time, 7% Part Time, 1% Temporary, and 4% Contract. Highlights an 87% Physical, 3% Hybrid, and 10% Remote job distribution, with an average salary of $87,392 per year, or $42 per hour.

Executive Sous Chef

Corrado Properties

Moab, UT • On-site

$75 - $110/hr

Other

Re-posted 17 days ago

Job description

Executive Sous Chef

Sorrel River Ranch Resort & Spa | Moab, Utah

Our Mission at Sorrel River Ranch

At Sorrel River Ranch, we exist to create unforgettable experiences rooted in place, purpose, and connection. Set among the red rocks and wide-open skies of Moab, we blend refined luxury with the raw beauty of the land, honoring our neighbors, our environment, and the stories that make this place sacred.

We are more than a resort — we are a Pack. The Sorrel Pack is built on trust, accountability, authenticity, and a shared commitment to raising the standard without losing our soul. We work hard, care deeply, support one another, and show up fully — for our guests, our land, and each other.

Position Overview

The Executive Sous Chef is the culinary visionary and operational leader for Sorrel River Ranch, responsible for the evolution, execution, and excellence of all food experiences across the resort. This role oversees all kitchens, culinary teams, menus, and event execution — from daily service to large-scale ranch buyouts and destination weddings. The Executive Sous Chef balances creativity with discipline, crafting cuisine that honors seasonality, place, and refinement while delivering consistency, efficiency, and profitability. This role is highly collaborative, working closely with Food & Beverage, Events, Sales, and Leadership to shape the future of Sorrel’s culinary identity.

Culinary Vision & Concept Development
  • Define and evolve the culinary identity of Sorrel River Ranch across all outlets and experiences
  • Develop menus that reflect seasonality, local sourcing, and a sense of place while meeting luxury standards
  • Create and refine concepts for evolving outlets, pop-ups, special events, and experiential dining
  • Ensure food storytelling aligns with the Sorrel brand and guest journey
  • Balance creativity with scalability and operational feasibility
Kitchen Operations & Execution
  • Oversee all kitchen operations including daily service, prep, sanitation, and execution
  • Ensure consistency, quality, and presentation across all culinary offerings
  • Establish and maintain culinary SOPs, recipes, and standards
  • Maintain strong communication between kitchens and front-of-house teams
  • Actively lead service when needed, setting the tone through presence and professionalism
Events & Experiential Dining
  • Lead all culinary execution for on-site events including weddings, retreats, buyouts, and special experiences
  • Collaborate with Events and Sales teams on menu design, tastings, and BEO execution
  • Ensure event menus are executed flawlessly, on time, and to Sorrel standards
  • Participate in post-event recaps and continuous improvement initiatives
  • Innovate experiential dining opportunities unique to the ranch setting
Sorrel Pack Leadership & Culture
  • Recruit, train, coach, and mentor culinary team members at all levels
  • Build a Pack culture rooted in accountability, respect, and pride of craft
  • Develop strong sous chefs and kitchen leaders
  • Lead by example — calm, prepared, and present
  • Foster collaboration across departments
Financial Stewardship & Controls
  • Manage food cost, labor cost, and overall kitchen budgets
  • Lead menu engineering to balance creativity and profitability
  • Maintain inventory controls, ordering procedures, and waste reduction initiatives
  • Partner with Food & Beverage leadership on pricing strategies and forecasting
  • Ensure event menus align with contracted pricing and margin expectations
Systems, Safety & Compliance
  • Ensure compliance with all health department regulations and safety standards
  • Maintain cleanliness, organization, and readiness across all kitchen spaces
  • Uphold Sorrel River Ranch standards, ownership expectations, and brand guidelines
  • Champion sustainability and responsible sourcing practices where possible
Qualifications
  • 3+ years of Senior Sous Chef experience in a luxury resort, destination, or lifestyle property
  • Experience overseeing multiple outlets and high-volume events
  • Strong leadership, organizational, and communication skills
  • Proven ability to balance creativity with operational discipline
  • Experience with menu development, costing, and large-scale event execution
  • Passion for mentorship, food, and hospitality
Why Join the Sorrel Pack
  • Opportunity to shape the culinary future of a one-of-a-kind luxury ranch resort
  • Creative freedom to evolve outlets, events, and experiential dining
  • Collaborative leadership environment rooted in trust and authenticity
  • A role where cuisine, landscape, and story come together

We have limited rental housing available on a first-come, first-served basis. The starting rate of pay will be based on the level of experience.

Sorrel River Ranch Resort & Spa is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V.

The above statements are intended to describe the general nature and level of work performed by people assigned to this position. They are not intended to be construed as an exhaustive list of all job duties performed by the team members so classified. Management reserves the right to revise or amend duties at any time.
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