Consistently recognized as a Top National and Colorado Workplace, Breckenridge Grand Vacations builds, markets, and operates luxurious resort properties. The Grand Lodge on Peak 7 seeks an Executive Chef. The application window closes on April 1st, 2025.

In 2018, based on anonymous employee feedback, the Denver Post named BGV the top large workplace in Colorado. In 2020, we were again ranked in the top five. In 2023 and 2024, USA Today recognized BGV as a national top workplace! We also received 2024 Top Workplaces Culture Excellence recognition in Compensation & Benefits, Purpose & Values, Leadership, Professional Development, Innovation, and Employee Well-Being and Appreciation. BGV is all about Sharing Smiles, including putting smiles on the faces of our employees! Learn more about BGV, including our four-decade history of success, here BreckenridgeGrandVacations.com. The salary offered to the successful candidate will be based on job-related education, training, and experience. The salary offer will not be based on a candidate's salary history, and BGV will not seek information about an applicant’s salary history or age. This position also includes BGV's Total Compensation package:

• Group life insurance
• Health, vision, and dental insurance plans
• Retirement plan
• Twice yearly bonus
• Employee recruiting bonus
• Tuition reimbursement program
• Professional development
• Employee Wellness programs to support physical and mental health
• Sustainability programs to support the health of the planet
• BGV’s unique FUN benefits include programs for ski/rec center passes and ski medallions, lodging and purchase discounts, outdoor gear discounts, access to BGV’s Ball Arena suite in Denver for concerts and events, Rockies, Avalanche, Nuggets and Rapids tickets, access to local events, employee outings, team sports, discounted vacations through Interval International, and the legendary BGV Holiday Party! 

SUMMARY: The Executive Chef will oversee all kitchen operations at the resort’s high-occupancy restaurant. The role involves menu creation, managing kitchen staff, ensuring food quality, and collaborating with the Restaurant General Manager to provide an exceptional dining experience for guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Oversee all kitchen operations, including food preparation, presentation, and quality control.

· Recruit, train, schedule, and manage staff, ensuring adherence to performance standards and guest service expectations.

· Create seasonal menus considering guest preferences, resort themes, and cost management.

· Supervise and train kitchen staff, ensuring adherence to food safety and sanitation standards.

· Manage food inventory, procurement, and vendor relationships, ensuring the best pricing and quality of ingredients.

· Monitor kitchen expenses, food cost percentages, and labor efficiency to ensure financial targets are met.

· Innovate and refine menus based on seasonal ingredients and guest feedback, ensuring dishes are aligned with the resort’s brand and standards.

· Foster a positive kitchen environment through leadership and open communication with staff and resort management.

· Ensure all food safety regulations are strictly followed, including temperature checks, storage, and cleanliness.

· Conduct regular kitchen inspections to maintain high standards of cleanliness, organization, and equipment maintenance.

· Work closely with the Restaurant General Manager to align kitchen operations with overall restaurant objectives and resort events.

· Monitor guest satisfaction and handle any complaints or concerns to ensure top-tier customer service.

· Participate in menu tastings, provide feedback on presentation, portion size, and flavor profiles, and ensure that menu changes are cost-effective and aligned with the restaurant’s goals.

· Manage restaurant inventory, vendor relationships, and supply orders, ensuring cost-effectiveness.

· Assist in monitoring budgets, forecasts, and financial performance; maintain efficient cost controls.

· Promote a positive work environment that encourages teamwork and communication.

· Conduct regular property and service quality inspections, ensuring all areas meet resort standards.

· Develop and implement staff training programs to maintain high levels of service and consistency.

· Foster relationships with resort management to align restaurant operations with overall resort objectives.

· Collaborate with resort departments (e.g., housekeeping, security, engineering) to create seamless guest experiences

· Monitor department expenses and purchases. Review and approve invoices and purchases to ensure accuracy, utilizing the company software. Speak to monthly financials and production cost analyses.

· Establish and maintain the budget, including budgeting, forecasting and monitoring the department budget. Provide feedback on any variances.

· Foster and maintain positive, collaborative relationships with resort management, GL7 Owners Association (GL7OA), business partners, and vendors to ensure smooth operations and mutual success.

· Be the “End of the Line” and resolve every situation inherited, not passing it along, whenever possible.

o Follow up on any situation that is not fully resolved at the time of the initial request.

o Respond promptly to all email and voicemail correspondence.

o Maintain a positive working relationship with all contacts, always being helpful and courteous.

o Dress professionally, wear name badge and adhere to Company appearance standards at all times.

o Attend, support, develop and/or conduct company training sessions and department meetings. Attend outside training sessions as needed.

o Work with department managers to organize staff “SPIF’s” and one “Listening Session” each year with the entire staff.

MARGINAL DUTIES

· Participate in resort and town-wide sustainability and environmental initiatives, focusing on reducing food waste and promoting local sourcing.

· Assist in special event planning, including banquets, holiday menus, and large group reservations.

· Participate in resort sustainability initiatives, ensuring the restaurant adheres to recycling and resource conservation policies.

· Follow the Results Leadership operating procedures when recruiting, hiring, training, retaining, developing, scheduling, reviewing, disciplining and terminating operations management staff. Provide guidance and support and be a team leader.

· Ensure all training is thorough, occurring on a regular basis and conducted in a manner that drives results and ensures consistent staff knowledge and performance.

· Resolve and work with staff to resolve problems and complaints, always giving consideration to what guests or owners deem appropriate. Handle any guest or owner that the staff is unable to assist. Consult with department managers on issues, as needed.

· Perform staff evaluations and coaching meetings. Provide feedback and coach employees on ways to improve their performances and establish goals. Follow up with employees to evaluate progress and ensure improvement.

· Respond to inquiries pertaining to resort policies and services.

· Establish, communicate and reinforce Company policies, procedures and standards with the staff. Ensure adherence.

· Monitor staff performance and measurable results, and manage to individual performance. Keep accurate staff performance records to ensure job performance accountability. Handle and track all staff tardiness, sick days and absenteeism.

QUALIFICATIONS

· Proven experience as an Executive Chef in a high-volume restaurant or resort environment.

· Strong leadership and team management skills.

· Expertise in menu development, food safety, and kitchen management.

· Excellent communication and organizational skills.

EDUCATION/EXPERIENCE

· Culinary degree preferred, with 5-7 years of experience in a high-volume kitchen or equivalent combination of education and experience.

CERTIFICATIONS AND LICENSES

· ServSafe certification or equivalent food safety certification required.

COMPETENCIES/SKILLS/ATTRIBUTES

· Demonstrated leadership in a high-volume restaurant or hospitality setting.

· Strong interpersonal and communication skills, both verbal and written.

· Ability to multitask and prioritize in a fast-paced, dynamic environment.

· Proficiency in Microsoft Office programs and restaurant management software.

· Strong financial acumen, with the ability to manage budgets and analyze financial data.

· Commitment to excellent customer service and the ability to resolve guest issues calmly and effectively.

· Experience in developing and conducting staff training programs.

· Ability to work collaboratively with other resort departments.

EDUCATION/EXPERIENCE

· Bachelor’s degree in hospitality, business management, or a related field preferred.

· 3-5 years of management experience in a high-occupancy, full-service restaurant or resort environment, or equivalent education and experience.

COMPUTER EXPERIENCE

· Proficiency in Microsoft Office (Outlook, Word, Excel) and restaurant management software required.

PHYSICAL DEMANDS

· Ability to stand for long periods and lift up to 50 pounds.

· Must be able to work in a fast-paced environment, including outdoor service areas during peak seasons.

· Sit and work at a computer workstation (using mouse and keyboard) over 2/3 of the time.

· Perform repetitive motions of the arms (elbows, wrists, hands and fingers) over 2/3 of the time.

· Use hands and fingers to touch, handle, feel or grasp over 2/3 of the time.

· Speak and listen over the telephone, radio and in person over 2/3 of the time.

· Stand and walk between 1/3 and 2/3 of the time.

· Lift between 10 and 25 pounds between 1/3 and 2/3 of the time.

· Stoop, kneel, crouch, crawl, climb or balance under 1/3 of the time.

· Push against something, with force, using upper extremities to thrust forward, downward or outward under 1/3 of the time.

· Pull using upper extremities to exert force to draw, haul or tug objects under 1/3 of the time.

· Lift between 50 and 100 pounds under 1/3 of the time.

· Reach with arms under 1/3 of the time.

· Requires close, distance, color and peripheral vision, close visual acuity and depth perception.

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WORK ENVIRONMENT

· Indoor and outdoor work environments, with exposure to cold weather, snow, and high altitudes.

· High noise levels and frequent guest interaction.