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Resort Chef Jobs (NOW HIRING)

Sundance Mountain Resort

Resort Executive Sous Chef

Provo, UT · On-site

$61K - $78K/yr

Support Director of Culinary ensuring high level food product in all Resort Food & Beverage Outlets ... Collaborate with outlet Chefs/Executive Chef in planning seasonal menus, nightly specials, and ...

Crystal

Resort Executive Chef

Enumclaw, WA · On-site

$100K - $125K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

Crystal Mountain

Resort Executive Chef

Lake Tapps, WA

$74K - $103K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

Crystal Mountain

Resort Executive Chef

Covington, WA

$81K - $111K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

Crystal Mountain

Resort Executive Chef

Auburn, WA

$78K - $107K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

Crystal Mountain

Resort Executive Chef

Bonney Lake, WA

$79K - $109K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

Crystal Mountain

Resort Executive Chef

Buckley, WA

$80K - $111K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

Crystal Mountain

Resort Executive Chef

Renton, WA

$80K - $110K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

Crystal Mountain

Resort Executive Chef

Maple Valley, WA

$82K - $114K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

Crystal Mountain

Resort Executive Chef

Enumclaw, WA

$78K - $108K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

Crystal Mountain

Resort Executive Chef

Sumner, WA

$77K - $106K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

Crystal Mountain

Resort Executive Chef

Black Diamond, WA

$81K - $112K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

Crystal Mountain

Resort Executive Chef

Puyallup, WA

$76K - $105K/yr

Resort Executive Chef Business Unit: Food & Beverage Position Reports to: Director of Food & Beverage Positions Reporting to this Role: Resort Culinary Teams Location: Crystal Mountain, Washington ...

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Resort Chef information

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How much do resort chef jobs pay per hour?

As of Aug 12, 2026, the average hourly pay for resort chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

How does a resort chef typically collaborate with other departments to create a seamless guest dining experience?

A Resort Chef works closely with departments such as events, housekeeping, and guest services to ensure that dining aligns with the overall guest experience. This collaboration may involve customizing menus for special events, accommodating dietary restrictions, and coordinating meal schedules with housekeeping and activities teams. Regular communication and planning meetings help the chef anticipate guest needs and deliver consistent, high-quality service. This teamwork is essential for creating memorable experiences and maintaining high guest satisfaction.

What is the difference between Resort Chef vs Hotel Chef?

AspectResort ChefHotel Chef
CredentialsCulinary degree, certifications in food safetyCulinary degree, certifications in food safety
Work EnvironmentResort kitchens, outdoor dining areas, large-scale food serviceHotel kitchens, banquet halls, room service
Employer & IndustryResort and hospitality industry, vacation destinationsHotel industry, urban and resort hotels
Common Search & ComparisonResort Chef vs Hotel Chef

Resort Chefs and Hotel Chefs share similar credentials and work in hospitality settings, but Resort Chefs typically manage large-scale, outdoor, and vacation-focused food services, while Hotel Chefs focus on hotel dining, banquet events, and room service. Both roles require culinary expertise and certifications, but their work environments and daily responsibilities differ based on the hospitality setting.

What is a resort chef?

Resort Chefs are culinary professionals responsible for overseeing food preparation and kitchen operations at resorts. They create menus, manage kitchen staff, ensure food quality and presentation, and maintain food safety standards. Resort Chefs often work with a variety of cuisines to cater to diverse guests and may be involved in special events or themed dining experiences. Their role is crucial in delivering memorable dining experiences that enhance the overall guest stay at the resort.

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

To thrive as a Resort Chef, you need advanced culinary skills, menu planning expertise, and a culinary arts degree or relevant certification. Familiarity with commercial kitchen equipment, inventory management systems, and health and safety regulations is typically required. Leadership, creativity, and strong communication are vital soft skills for managing kitchen staff and delivering memorable dining experiences. These abilities are crucial for maintaining high food quality, operational efficiency, and guest satisfaction in a competitive hospitality environment.
More about Resort Chef jobs
What cities are hiring for Resort Chef jobs? Cities with the most Resort Chef job openings:
What are the most commonly searched types of Resort Chef jobs? The most popular types of Resort Chef jobs are:
What states have the most Resort Chef jobs? States with the most job openings for Resort Chef jobs include:
What job categories do people searching Resort Chef jobs look for? The top searched job categories for Resort Chef jobs are:
Resort Chef jobs near you
Infographic showing various Resort Chef job openings in the United States as of August 2026, with employment types broken down into 75% Full Time, 23% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Executive Chef | Carneros Resort & Spa

Carneros Resort and Spa

Napa, CA • On-site

$81K - $111K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 4 days ago

Job description

Reports to: Ed Costa, Managing Director

Classification: Exempt

Position Overview

The Executive Chef at Carneros Resort and Spa is a visionary and hands-on culinary leader responsible for leading the resort's culinary direction ensuring that the resort is a destination for exceptional dining experiences that align with Carneros' luxury ethos.

The Executive Chef oversees all aspects of the kitchen, including menu development, staff training, financial performance, and adherence to Forbes-level standards. As both an innovator and operator, this leader will inspire a high-performing team to deliver a consistently elevated, farm-to-table dining experience.

Key ResponsibilitiesCulinary Leadership & Concept Execution
  • Develop and execute seasonal menus that highlight local, sustainable, and farm-driven ingredients.
  • Ensure consistency, creativity, and precision in dish presentation, taste, and quality.
  • Partner with F&B leadership and Marketing to promote the restaurant's new identity and activations.
Team Development & Training
  • Recruit, train, and mentor a team of sous chefs, line cooks, and kitchen staff.
  • Foster a culture of accountability, creativity, and respect within the culinary team.
  • Conduct regular pre-shift briefings and tastings to ensure staff have strong product knowledge.
  • Provide coaching and performance evaluations to drive excellence and retention.
Operational Excellence
  • Oversee daily kitchen operations, including prep, service, sanitation, and safety compliance across the resort.
  • Develop and maintain SOPs, checklists, and standards that ensure consistency and efficiency.
  • Maintain kitchen equipment and collaborate with Engineering to ensure functionality.
  • Uphold health, sanitation, and food safety compliance at all times.
Financial Management
  • Manage food cost, labor cost, and kitchen budgets with a focus on profitability and sustainability.
  • Conduct weekly and monthly inventory counts with accountability for variances.
  • Partner with Purchasing to source high-quality products at competitive costs.
  • Implement strategies to reduce waste and maximize efficiency.
Cross-Departmental Collaboration
  • Work closely with Front of House leadership to ensure seamless service and guest satisfaction.
  • Partner with Banquets, Spa, and Events teams to support resort-wide culinary initiatives.
  • Collaborate with Marketing to showcase the restaurant's evolving culinary vision through activations, PR, and social media.
  • Actively participate in resort leadership meetings and contribute to strategic goals.
Qualifications
  • Minimum of 7 years of progressive culinary leadership experience, including at least 5 years as an Executive Chef in a fine dining or luxury hospitality setting.
  • Demonstrated success in executing and sustaining the culinary menus and programs across the resort.
  • Expertise in farm-to-table, seasonal, and sustainable culinary practices.
  • Proven leadership skills with the ability to inspire and hold teams accountable.
  • Strong financial acumen with experience managing budgets, COGS, and labor.
  • Excellent interpersonal and communication skills, with a collaborative leadership style.
  • Familiarity with Forbes service standards and Napa/Sonoma dining culture preferred.
Schedule & Physical Requirements
  • Flexible availability, including evenings, weekends, and holidays as business demands.
  • Ability to stand for extended periods and lift up to 50 pounds.
  • Comfortable working in a high-volume, luxury kitchen environment.
Total Compensation
  • Competitive salary
  • Health, dental, and vision insurance 
  • Retirement plan options with employer match
  • Paid time off and holiday pay
  • Employee discounts and perks

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