Chef de Cuisine Luxury Resort

Chef de Cuisine for a Luxury Resort at Goodwin Recruiting summary:

The Chef de Cuisine will run a private subset of a luxury resort property in Saratoga, WY, overseeing all culinary operations including recipe execution, financial performance, staffing, SOP compliance, and food safety. The role requires hands‑on leadership to train and develop BOH/FOH teams, collaborate with sales, events and vendors, manage inventory and costs, and participate in month/year‑end reporting. Compensation includes $90–100K + bonus, relocation assistance, comprehensive benefits, and leadership development opportunities.

This position is located in Saratoga Wyoming. Relocation assistance will be provided.

Salary range of $90-$100K + bonus and benefits
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The Chef de Cuisine will be in charge of running a private subset of the main resort on the property. They will have full autonomy and be expected to lead the resort.

Chef is responsible for all culinary operations within the hotel or outlet including the execution of recipes, financial profitability, staffing, usage of standard SOPs, and compliance with local and Federal guidelines.

• Be a highly valued and hands‑on Subject Matter Expert for the culinary team regarding safe and delicious food handling, preparation, and presentation.
• Lead, coach, mentor and develop all associates to maintain high engagement, a high internal promotion rate and low turnover within the department while executing the set standard for FOH & BOH Systems
• Foster a productive relationship with Sales & Marketing, Event Management, FOH team, and other departments within the hotel, owners, business partners and vendors.
• Facilitate the ordering, preparing, marketing, and executing of all recipes and USE Records, all costs associated with the profitability of the culinary department.
• Actively participate in property‑specific month/year‑end processes and reporting.

The Executive Chef will have strong interpersonal and communication skills to lead and develop their team.

• The natural inclination to problem‑solve complex issues and come to creative solutions.
• High proficiency in culinary financial management, menu creation, attention to detail, leading others, and using a hands‑on approach to all systems and processes.
• Strong observational skills, responsibility, accountability and walk‑through techniques – gauging quantity and quality levels of food, service readiness and execution, inventory levels, cleanliness, safety and sanitation etc.

• Day 1 Medical, Dental and Vision insurance
• Vacation/Paid Time Off (PTO) with rollover
• Complimentary wellness tools
• Unlimited referral bonuses
• 401(k) with company match
• Hostcare Resources healthcare concierge
• Leadership development
• Tuition reimbursement
• Discounts on hotel rooms, dining, and other travel/entertainment experiences
• Multiple hotels in each market = more opportunities

Chef de Cuisine, executive chef, luxury resort culinary, menu development, food cost control, staff training and leadership, food safety and sanitation, inventory management, hospitality operations, event catering coordination