Executive Chef

Company: Mt Hood Ski Bowl
Location: Government Camp
Posted on: April 1, 2026

Job Description:

Description Job Summary The Executive Chef at Skibowl is responsible for all culinary BOH operations across a dynamic, seasonal mountain resort. This position oversees high-volume, quick service food outlets and a robust wedding and special event programming , including catering, concessions, and seasonal activations. The ideal candidate is a hands-on leader who brings strong operational discipline, thoughtful menu development, and proven experience building and leading high-performing kitchen teams. Essential Functions: Culinary & Menu Development Lead menu development for all food and beverage outlets, catering, weddings, and special events Balance creativity, quality, cost control, and speed of execution across multiple service models Partner with Sales & Events to develop customizable wedding and event menus Ensure consistency, quality, and presentation standards across all offerings Weddings & Events Oversee culinary execution for a high-volume wedding and events program Support tastings, client consultations, and event execution as needed Develop scalable systems for prep, staffing, timelines, and event-day execution Ensure seamless delivery for events ranging from intimate gatherings to large-scale receptions Food & Beverage Operations Manage all back-of-house culinary operations across multiple venues Establish standardized recipes, prep procedures, and production schedules Ensure compliance with all food safety, sanitation, and health department regulations Maintain organized, efficient kitchens that support high-volume service Inventory, Purchasing & Cost Control Oversee purchasing, inventory management, and vendor relationships Implement controls to minimize waste, spoilage, and loss Monitor food and labor costs; adjust menus and operations to meet financial goals Participate in budgeting and forecasting for culinary operations Hiring, Training & Leadership Recruit, hire, train, and develop culinary staff across all seasons Build and support kitchen leadership, including sous chefs and lead cooks Implement training programs focused on quality, efficiency, and safety Foster a professional, accountable kitchen culture aligned with Skibowl values Qualifications Requirements: 5 years of progressive culinary leadership experience Proven experience in high-volume food service and catering/weddings Strong background in menu development, costing, and inventory control Demonstrated ability to hire, train, and lead diverse kitchen teams Experience in seasonal, resort, or fast-paced environments preferred Food safety certification (or ability to obtain) Self-directed and self-motivated with the ability to keep calm in a fast-paced environment. Excellent verbal and written communication, organizational and problem-solving skills while maintaining accuracy. Ability to work on multiple projects simultaneously, change direction quickly and prioritize workload within a fast-paced environment to meet deadlines. Ability to work as an independent. Ability to work long hours as needed to meet business deadlines. Weekend, holiday and evening work is required. Team player – be flexible and open to new ideas and changing priorities Other Skills/Abilities: The ideal candidate will possess a strong work ethic, professional demeanor, and a passion for food, hospitality, and the outdoor resort environment. This individual can see the big picture while maintaining exceptional attention to detail, and thrives in a fast-paced, seasonal operation. Must be highly organized, self-motivated, and capable of making sound independent decisions under pressure. Demonstrated ability to lead, mentor, and leverage the strengths of a diverse team while filling operational gaps as needed. Strong time management, problem-solving, and communication skills are essential. The role requires advanced organizational skills, the ability to prioritize business needs, manage multiple timelines simultaneously, and build strong cross-departmental relationships. Proficiency in inventory systems, ordering platforms, scheduling tools, and Microsoft Office applications is required; experience with POS, purchasing, and kitchen management software is highly preferred.

Keywords: Mt Hood Ski Bowl, Gresham , Executive Chef, Hospitality & Tourism , Government Camp, Oregon