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.
- Steamboat Springs, Colorado - EXECUTIVE CHEF Truffle Pig is now accepting applications for the position of Executive Chef at its restaurant located at 2250 Apres Ski Way, at the base of Steamboat Ski Resort in Steamboat Springs, Colorado. For years, Truffle Pig has been one of Steamboat's signature dining destinations, known for casually elegant Alpine-American cuisine built on organic produce, free-range game and meats, and line-caught seafood, paired with a curated wine list of regional and international selections. The restaurant serves dinner year-round, along with lunch exclusively in the winter season, from a closed kitchen with exceptional equipment, prep, and storage. Position Overview The Executive Chef leads all culinary operations at Truffle Pig, shaping the restaurant's culinary identity while overseeing the daily preparation, coordination, and execution of the kitchen. This is a hands-on leadership role responsible for menu development, food and labor cost management, kitchen team development, and financial performance, working closely with ownership and the front-of-house management team to grow the restaurant's reputation, guest satisfaction, and profitability. Key Responsibilities Research, develop, and implement innovative menu and recipe concepts that elevate the guest experience and strengthen profitability. Recruit, train, and coach the kitchen team on recipe standards, preparation procedures, and cost-conscious execution. Manage full back-of-house financial performance, including food and labor cost control, budgeting, forecasting, and P&L analysis, in partnership with ownership and our accounting team. Improve kitchen efficiency through streamlined recipes, receiving, prep, and cooking procedures, thoughtful kitchen workflow, and menu-mix optimization. Oversee procurement and vendor relationships to secure quality product at optimal pricing, with proper receiving, storage, and yield management. Maintain hands-on presence on the line, working all stations — including prep and expeditor — as needed. Uphold rigorous standards for food quality, presentation, sanitation, and kitchen safety. Handle culinary administrative duties, including scheduling, payroll and invoice reconciliation, and HR-related documentation. Ensure compliance with City of Steamboat Springs as well as State of Colorado health and licensing regulations and all applicable food-safety and alcohol-awareness laws. Partner with front-of-house leadership and ownership to communicate results, align on standards, and drive a unified guest experience. Qualifications Minimum 5 years of progressive culinary leadership experience as an Executive Chef, Chef de Cuisine, or Executive Sous Chef in high-quality, well-rated kitchens. Prior experience opening a new restaurant as Executive Chef is a strong plus. Strong command of high-end, seasonal cuisine paired with solid business and financial management skills. Demonstrated passion for training, mentoring, and developing culinary talent. Meticulous attention to detail in food quality, preparation, and presentation. Influential, team-oriented leadership style with the ability to inspire both back- and front-of-house staff. Flexibility and adaptability to the demands of a seasonal mountain-resort restaurant, including nights, weekends, and holidays during peak season. Strong written and computer skills, including Microsoft Office (Word, Excel). Food safety certification (ServSafe or equivalent) required or must be obtained upon hire. Compensation & Benefits Salary range: [$1500 - $1650 per week] — competitive base plus performance bonus, commensurate with experience. Health and dental benefits package. Ski pass allowance. Health club membership. Paid time off (PTO).
