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Executive Chef - Cooper Spur
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Mt. Hood Meadows
Mount Hood, OR (In Person)
$61,392 Salary, Full-Time
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Job Description
Executive Chef
- Cooper Spur 4.2 4.2 out of 5 stars 10755 Cooper Spur Rd, Mount Hood, OR 97041 $5,000
- $5,232 a month
- Full-time Mt. Hood Meadows 36 reviews $5,000
- $5,232 a month
- Full-time Find your line at Mt.
Position Overview:
Are you a passionate culinary leader who thrives in a dynamic hospitality environment and enjoys creating memorable guest experiences? Cooper Spur Mountain Resort is seeking an experienced and motivated Executive Chef to lead all culinary operations for our restaurant, events, and banquet programs. Nestled on the scenic north side of Mt. Hood, Cooper Spur offers a unique opportunity to build and lead a culinary team in one of Oregon's most beautiful mountain destinations. This role is ideal for a hands-on chef who combines creativity with strong operational discipline and enjoys mentoring teams, developing menus, and delivering exceptional food experiences for both resort guests and special events. As Executive Chef, you will oversee all back-of-house operations, including menu development, food quality, inventory management, purchasing, labor controls, food safety, and team development. You will play a key leadership role in recruiting, training, and inspiring a high-performing culinary team while ensuring consistency, efficiency, and excellence across all food service operations. Working closely with the Hospitality Leadership Team, you'll help shape the resort's culinary vision, execute weddings and banquet events, drive guest satisfaction, and contribute to the continued growth of Cooper Spur's hospitality offerings. If you're an organized and creative culinary professional who values teamwork, leadership, and mountain living, we'd love to hear from you. This is a Full-Time benefited year-round position Qualifications & Experience Minimum of 3 years of culinary leadership/management experience Minimum of 1 year banquet production experience Excellent organizational, communication, and leadership skills Creative menu development & production experience Proficiency with Microsoft Office software (Word, Outlook, Excel) preferred Must have reliable transportation for winter road conditions 21 years of age ServSafe Certification Able to lift/carry up to 40 pounds Available to work weekends, holidays, and evenings Proficient in menu mix costing, inventory management, and labor controlsCompensation:
Salary:
$2500- $2616 gross per bi-weekly pay period