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Resort Executive Chef Jobs in Colorado (NOW HIRING)

Grand Hyatt Vail

Executive Chef

Vail, CO · On-site

$107K/yr

From skiing and snowboarding, seasonally inspired resort activities, and luxurious amenities, Grand ... The Executive Chef will be responsible for kitchen operations including menu planning, provisioning ...

Hyatt Hotels Corporation

Executive Chef

Vail, CO · On-site

$107K/yr

From skiing and snowboarding, seasonally inspired resort activities, and luxurious amenities, Grand ... The Executive Chef will be responsible for kitchen operationsincludingmenu planning, provisioning ...

The Capital Grille

Sous Chef

Denver, CO · On-site

$70K - $85K/yr

Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant * Strong passion for culinary excellence, wine knowledge, and ...

The Capital Grille

Sous Chef

Denver, CO · On-site

$70K - $85K/yr

Job Requirements Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant Strong passion for culinary excellence, wine ...

Capital Grille

Sous Chef

Denver, CO · On-site

$70K - $85K/yr

Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant * Strong passion for culinary excellence, wine knowledge, and ...

The Capital Grille

Sous Chef

Denver, CO · On-site

$70K - $85K/yr

Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant * Strong passion for culinary excellence, wine knowledge, and ...

Auberge Collection

Sous Chef

Mountain Village, CO · On-site

$70K - $75K/yr

Surrounded by the majestic San Juan Mountains, the resort features 83 guest rooms, suites, and 71 ... Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver ...

Auberge Collection

Sous Chef

Mountain Village, CO · On-site

$70K - $75K/yr

Surrounded by the majestic San Juan Mountains, the resort features 83 guest rooms, suites, and 71 ... Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver ...

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Resort Executive Chef information

What is a resort executive chef?

A Resort Executive Chef is the head of the culinary team at a resort, responsible for overseeing all kitchen operations, menu planning, food quality, and staff management. They create and update menus, ensure food safety standards are met, and work closely with other departments to deliver an exceptional dining experience for guests. Additionally, they often manage budgets, source ingredients, and train kitchen staff to maintain high culinary standards. Their leadership is crucial to the resort’s reputation for excellent cuisine.

What are the key skills and qualifications needed to thrive as a resort executive chef?

To thrive as a Resort Executive Chef, you need advanced culinary expertise, menu development experience, and strong management skills, often backed by a culinary degree and several years in high-volume kitchens. Familiarity with kitchen management systems, food safety certifications, and inventory control software is typically required. Leadership, creativity, and effective communication are crucial soft skills for inspiring kitchen teams and delivering exceptional guest experiences. These abilities ensure operational efficiency, high-quality cuisine, and a positive reputation for the resort.

How does a resort executive chef typically collaborate with other departments to enhance guest experiences?

A Resort Executive Chef works closely with departments such as Events, Banquets, and Guest Services to ensure culinary offerings align with guest expectations and special occasions. Regular meetings with event coordinators, food and beverage managers, and front-of-house staff are common to coordinate menus, accommodate dietary preferences, and maintain high service standards. This cross-departmental collaboration ensures seamless execution of events, consistent quality, and innovative culinary experiences for guests. Building strong relationships with other teams is key to addressing challenges quickly and delivering memorable experiences.

What is the difference between Resort Executive Chef vs Resort Sous Chef?

AspectResort Executive ChefResort Sous Chef
CredentialsCulinary degree, extensive experience, leadership skillsCulinary training, experience in kitchen operations
Work EnvironmentOversees multiple kitchens, manages staff, plans menusAssists in kitchen, executes menus, supervises line cooks
ResponsibilitiesMenu development, staff management, quality controlFood prep, station management, supporting executive chef

The Resort Executive Chef is responsible for overall culinary operations, menu creation, and staff leadership, while the Resort Sous Chef supports these functions by managing daily kitchen activities and assisting the executive chef. Both roles require culinary expertise, but the executive chef holds a higher managerial and strategic position within the resort's culinary team.

What are popular job titles related to Resort Executive Chef jobs in Colorado?

For Resort Executive Chef jobs in Colorado, the most frequently searched job titles are:

What job categories do people searching Resort Executive Chef jobs in Colorado look for?

The top searched job categories for Resort Executive Chef jobs in Colorado are:

What cities in Colorado are hiring for Resort Executive Chef jobs?

Cities in Colorado with the most Resort Executive Chef job openings:

Resort Executive Chef jobs near you
Infographic showing various Resort Executive Chef job openings in Colorado as of August 2026, with employment types broken down into 1% Internship, 85% Full Time, 11% Part Time, and 3% Contract. Highlights an 83% Physical, 4% Hybrid, and 13% Remote job distribution.

Resort Executive Chef

Breckenridge, CO • On-site

Beaver Run Resort & Conference Center
Traveler Accommodation • 201 - 500 employees
Learn more about Beaver Run Resort & Conference Centerexternal

$90K - $105K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Posted 12 days ago

Job description

Who We Are:
Caring is at the heart of everything we do! Beaver Run Resort & Conference Center is located in Breckenridge, Colorado - the heart of the Colorado Rocky Mountains. Nestled between the mountain and Main Street just a few steps away from the ski slopes in the winter and the hiking trails in the summer. With 40,000 square feet of conference and meeting spaces, Beaver Run is the largest conference center in Breckenridge. We are passionate about providing exceptional guest and employee experiences. If you are service and quality-minded and enjoy a fast-paced, dynamic environment, we encourage you to apply to be a part of our team.
What You'll Do:
Manage the culinary program for Beaver Run Resort & Conference Center. This position leads the day-to-day operations through effective partnerships and management of others. Develop menus and food programs that keep with the character of the six (6) restaurants and catering & banquets, while maintaining the financial performance outlined in the budget. Create recipes and programs to ensure quality and standardize processes for service, products, training and employee development. Monitor and adjust food cost of sales, set ingredient specifications and purchase food products. Maintain valuable working relationships with other departments and a working environment that is positive and productive. Work well with others and handle problems with a fact-based and analytical approach. Take responsibility for the working condition of the kitchen, including cleanliness and safety. This position is located on-premises in Breckenridge, CO. Full-time, year-round position with benefits eligibility. Transitional housing may be available.
Position starts at $90,000 - $105,000 annual salary DOE
Supervisory Responsibilities:
  • Directly manage a staff that includes Executive Sous Chef, Sous Chef, Banquet Chef, and Chef de Cuisine.
  • Indirectly manage a staff of 20-25 Cooks and Dishwashers.
  • Manage scheduling, time and attendance, and payroll.
  • Mentor and provide effective feedback, including formal performance evaluations.
  • Partner with HR and Food & Beverage Senior Management to hire new staff.

Duties/Responsibilities:
  • Act as a point of contact for restaurant patrons, ensuring guest satisfaction.
  • Maintain inventory and supplies necessary for department.
  • Strategize with F&B Senior Management to plan the future of the restaurants and banquets.
  • Manage schedules and tasks to control labor costs.
  • Provide positive leadership for execution of menu by service staff.
  • Develop partnerships with key manufacturers, vendors, and distributors to ensure the best quality and value for the organization.
  • Partner with FOH Management on menus and pricing.
  • Manage billing, purchasing orders, and financial performance.
  • Provide recipes, prep sheets and standards to train staff with diverse skills.
  • Maintain restaurant cleanliness and presentability.

What You'll Bring:
  • 5+ years restaurant experience, especially in a Resort establishment - preferred
  • Degree in culinary arts or equivalent experience - required
  • 2+ years management experience - preferred
  • Proficient at written and verbal communication in English - required
  • Bilingual Spanish - preferred
  • ServSafe - preferred or ability to obtain within 90 days
  • Familiarity with Microsoft Office suite - preferred
  • Valid driver's license and ability to obtain company insurance approval - required

What We Offer:
  • Opportunity for bonuses based on performance and time worked.
  • On-site parking steps away from the lifts.
  • Employee ski pass purchasing program.
  • Hotel + Dining discounts.
  • Flexible Time Off.
  • Insurance:
    • Health
    • Dental
    • Vision
    • Optional Life, Disability, etc.
  • 401k + match.

This job description is not meant to be an all-inclusive representation of the tasks and duties. Other duties and tasks may be assigned as business dictates.
  • 5+ years restaurant experience, especially in a Resort establishment - preferred
  • Degree in culinary arts or equivalent experience - required
  • 2+ years management experience - preferred
  • Proficient at written and verbal communication in English - required
  • Bilingual Spanish - preferred
  • ServSafe - preferred or ability to obtain within 90 days
  • Familiarity with Microsoft Office suite - preferred
  • Valid driver's license and ability to obtain company insurance approval - required

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