Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

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About our property:

Located at the base of Snow King Mountain, just a few blocks from downtown and 20 minutes from the Jackson Hole Airport, Snow King Resort Hotel boasts breathtaking views of the Teton Mountain Range and offers its guests a wide variety of activities and amenities. As Jackson’s largest venue, Snow King Resort Hotel offers over 20,000 square feet of combined indoor and outdoor function space. Featuring 203 guest rooms and vacation luxury condo rentals.

What you will have an opportunity to do:

Position Summary:

The Executive Chef is responsible for the overall culinary direction, leadership, and management of the restaurant and banquet operations. This role oversees all kitchen and food preparation activities, ensuring the highest standards of food quality, presentation, sanitation, and cost control. The Executive Chef works closely with the F&B leadership team to deliver exceptional dining experiences for guests while maintaining efficient and profitable operations.

Key Responsibilities:

Culinary Leadership & Operations

• Plan, direct, and oversee all culinary operations for the restaurant, banquets, and catering.

• Develop and execute innovative menus that reflect seasonality, quality, and guest preferences.

• Ensure consistency in food preparation, flavor, and presentation across all outlets.

• Supervise daily production, line operations, and service for both a la carte and banquet functions.

• Maintain compliance with food safety, sanitation, and occupational safety standards.

Team Management & Development

• Lead, train, and mentor all culinary staff including sous chefs, cooks, and stewards.

• Schedule and manage labor to align with business demands while maintaining cost control.

• Foster a positive, professional kitchen culture built on teamwork, accountability, and respect.

• Conduct performance evaluations and provide ongoing feedback and development opportunities.

Financial & Administrative

• Manage food and labor costs to meet or exceed budgeted goals.

• Monitor inventory levels and oversee ordering, receiving, and storage procedures.

• Collaborate with the F&B Director on menu pricing, event costing, and profitability analysis.

• Maintain accurate records for purchasing, production, and waste management.

Banquet & Event Execution

• Design and execute menus for weddings, corporate events, and special functions.

• Work with the Banquet Manager and Event Sales team to ensure flawless culinary delivery.

• Oversee event tastings, special menus, and dietary accommodations.

Quality & Guest Experience

• Uphold exceptional guest satisfaction through consistent food quality and service standards.

• Regularly review guest feedback and adjust operations accordingly.

• Ensure all food is prepared to the highest culinary and aesthetic standards.

Qualifications:

• Culinary degree or equivalent professional certification preferred.

• Minimum 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments.

• Proven experience managing large-scale banquet operations.

• Strong leadership, communication, and organizational skills.

• Advanced knowledge of menu development, costing, and inventory management.

• ServSafe or equivalent food safety certification required.

Physical & Working Conditions:

• Requires extended hours, including nights, weekends, and holidays.

• Ability to stand for long periods and lift up to 50 lbs.

• Fast-paced, high-volume kitchen and event environment.

What are we looking for?

Compensation:

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Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.