An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
The Wildbirch Hotel sits at the crossroads of downtown Anchorage energy and Alaska's wild backyard a boutique, locally-minded basecamp built for modern explorers. Our on-site restaurant and brewery, run alongside Midnight Sun Brewery, and our Canteen Coffee Co. provisions stop, are central to how guests and locals alike experience the hotel. Food here isn't an afterthought, it's one of the clearest expressions of who we are. We're looking for an Executive Chef who sees this as more than a kitchen to run. This is a program to build: a menu, a team, and a culinary identity that puts Alaska's ingredients and Anchorage's creative pulse on full display.
THE OPPORTUNITY
As Executive Chef, you'll own the full culinary operation our restaurant, private dining, and event catering and partner directly with our Director of Food & Beverage and property leadership to shape what Wildbirch cuisine becomes. You'll have real latitude to develop seasonal menus, build signature programming like our Chef Dinner series, and establish the standards, systems, and culture that a growing kitchen team will run on for years to come.
WHAT YOU'LL DO
Build the culinary program. Own menu development and execution across our restaurant, private dining, and catering with real creative ownership, not just a playbook to follow. Lead the team. Recruit, train, and mentor a kitchen brigade, and build the kind of team culture that retains great people. Go local. Source and champion Alaska and Pacific Northwest ingredients and local purveyors, deepening our connection to the community around us. Create moments. Create signature experiences Chef Dinners, seasonal tastings, and collaborations with our on-site brewery and coffee program. Run the numbers. Manage food cost, labor, purchasing, and vendor relationships with a sharp eye for both quality and margin. Keep it clean. Uphold food safety, sanitation, and health code standards across every outlet, every shift. Collaborate. Partner with the Director of Food & Beverage and People & Culture on scheduling, performance standards, and kitchen SOPs.
WHAT YOU BRING
5+ years of experience as an Executive Chef, or as a Sous Chef ready to lead your own kitchen, in a high-volume or high-profile restaurant setting. A track record of building or reshaping a menu and a kitchen culture — not just executing someone else's. A genuine point of view on regional, seasonal cooking; familiarity with Pacific Northwest or Alaska cuisine is a strong plus. Proven leadership someone who can recruit, coach, and hold a team to a high standard while keeping morale strong. Comfort operating in an independent, entrepreneurial, boutique environment where you'll help define the playbook, not just follow it. Current food safety certification (ServSafe or equivalent), or the ability to obtain one. A genuine passion for local sourcing, sustainability, and the character of the community you're cooking for.
WHY WILDBIRCH
This is a chance to build something real in a city with real appetite for it. You'll work inside a hotel brand built around Downtown Discovery, Exploration Made Easy, Crossroads of Community, and Steadfast Stewardship values that show up on the plate as much as anywhere else in the building. You'll have a seat at the leadership table, room to experiment, and a hotel full of people guests and locals alike who are genuinely excited to see what you'll do next.
TO APPLY
Send your resume and a short note on the kind of kitchen and brand you want to build to people@wildbirchhotel.com.
Pay:
From $90,000.00 per year
Benefits:
Dental insurance Health insurance Paid time off Referral program Vision insurance
