Executive Chef - SCP Hotels - Salishan Coastal Lodge / Relocation + Housing

Description

What You'll Be Doing 

• Banquet & Buyout Event Excellence: Lead and oversee the planning, prep, and high-impact execution of large-scale banquets, weddings, corporate groups, and full property buyout events with outstanding quality and presentation.
• Culinary Leadership & Menu Innovation: Develop creative, sustainable menus that align with SCP's wellness and eco-friendly principles while catering to diverse guest and event preferences.
• Operational Leadership: Oversee daily kitchen operations, ensuring food quality, consistency, kitchen cleanliness, and compliance with all health and safety regulations.
• Cost Control & Inventory Management: Monitor food costs, manage inventory, analyze variances, and collaborate with procurement to source high-quality ingredients at competitive prices.
• Team Development & Culture: Recruit, train, and mentor the kitchen staff to foster a positive, growth-minded, and collaborative BOH environment.
• Quality Assurance & Guest Satisfaction: Conduct regular tastings and inspections, address guest feedback promptly, and consistently deliver over-the-moon guest satisfaction.
• Safety & Hygiene Compliance: Enforce strict adherence to food safety standards, hygiene practices, OSHA regulations, and property safety procedures.

What Makes You a Great Fit

• Experienced culinary leader with a proven track record of managing large banquets, catering, and buyout operations in a hotel or resort environment.
• Passionate about sustainable, healthy food options, local sourcing, and current culinary trends.
• Strong knowledge of BOH systems, ordering, inventory control, and budget management.
• A positive, guest-focused leader who approaches challenges with urgency, empathy, and diplomacy.

Requirements

• Minimum of 5 years of commercial cooking experience with at least 3 years in a supervisory/kitchen leadership role (Executive Chef experience preferred).
• Degree or certification from a Culinary Institute or 2-year trade school (or an equivalent combination of education and experience).
• Valid State Food Handlers Certificate and State Alcohol Serving Certificate.
• Thorough knowledge of local, state, and federal food sanitation regulations and OSHA standards.
• Authorized to work in the United States.
• Ability to work a flexible schedule including evenings, weekends, and holidays as driven by event schedules.
• Ability to perform physical job requirements (standing for extended periods, lifting/carrying up to 50 lbs, and navigating kitchen/property environments).

We believe taking care of our team is just as important as taking care of our guests. Our Benefits & Perks Include

• Medical, Dental & Vision Insurance
• 401(k) with Company Match
•  Holiday Pay
• Career Growth & Advancement Opportunities