Executive Chef

Location

The property offers 73 guest rooms and 12 single-level penthouse residences, all with sweeping views of Idaho’s Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full-service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state-of-the-art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally.

The Executive Chef leads the resort’s culinary vision, overseeing all kitchen operations to deliver inspired, high-quality dining experiences that reflect the energy and character of a modern lifestyle resort in a premier ski destination. This role is responsible for menu development, culinary innovation, seasonal and locally driven sourcing, cost control, and team leadership across multiple outlets. The Executive Chef ensures exceptional food quality, consistency, and presentation while cultivating a strong culinary culture focused on craftsmanship, safety, sustainability, and guest satisfaction.

• Oversee, supervise and approve all preparations, quality, portions, specifications and presentations of all food produced. This is to include all outlets including, room service and bars.
• Staff and schedule for all areas of food production to ensure labor costs that are budget-driven while also meeting the expectations of service standards.
• Work closely with the Director of Food and Beverage, to direct and assist in the purchasing of all food and dry goods needed to operate to the standards of the hotel
• Responsible for purchasing quality, freshness and price effectiveness to meet guest expectations and budget guidelines.
• Ensure cleanliness of all culinary-related areas including, but not limited to, coolers, floors, equipment, storerooms, and colleague restroom areas are a direct responsibility of the Executive Chef, whether directly or indirectly under his/her supervision.
• Teach and supervise food sanitation and handling practices to ensure compliance with all applicable laws and updated SOPs.
• Perform other related duties as required.
• Comply with all company policies and procedures pertaining to this position and its duties.

• Maintain consistent verbal and written communication with colleagues and guests.
• Ability to develop menus.
• A minimum of 5+ years’ experience as an Executive Chef in a similar size operation with experience in Food and Beverage Management as well.
• Experience in a lifestyle hotel/resort background required.
• Experience in a pre-opening environment strongly preferred.
• Excellent knowledge of computer accounting programs, math skills, as well as budgetary analysis capabilities required.
• Ability to lead and manage in an organization where people are considered the most important asset.
• Bilingual (English and Spanish preferred).

Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St.

Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026. EOE.