Top 7 Executive chef Jobs in Edwards, Co

Executive Chef
Hooked —Beaver Creek, CO
- $90,000 - $125,000 a year
- Weekends as needed
- ServSafe
- Cooking
- Continuous improvement
- Health insurance
- Paid time off
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Executive Chef
Marriott International, Inc —Avon, CO
- $139,000 - $189,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
1d
Executive Chef
Grand Hyatt Vail —Vail, CO
- From $106,800 a year
- Full-time
- Microsoft Word
- Microsoft Excel
- Customer service
- Free parking
- Health insurance
Chef de Cuisine
Troon —Edwards, CO
- $70,000 a year
- Hospitality
- Mid-level
- Supervising experience
- Health savings account
- AD&D insurance
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Sushi Chef De Cuisine
Grand Hyatt Vail —Vail, CO
- $80,000 - $90,000 a year
- Full-time
- 5 years
- Mid-level
- Organizational skills
- Free parking
- Health insurance

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Executive Chef
Hooked —Beaver Creek, CO
Work closely with ownership and front-of-house leadership to deliver a seamless, elevated guest experience. Oversee purchasing, inventory, and cost control for…
$90,000 - $125,000 a year
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Lead Cook
Vail Health Hospital —Vail, CO
Maintain high level of sanitation in all practices as stated in federal, state, and local health department manuals, may clean and sanitize work stations and…
$20.67 - $24.25 an hour

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Executive Chef

Hooked
Beaver Creek, CO

Quick Apply

Job Details

Full-time
$90,000 - $125,000 a year

Benefits

Health insurance
Paid time off

Qualifications

Vendor relationship building
Menu design
Sushi
Line cook experience
ServSafe
Budget control
Team leadership
Cooking
Kitchen cost control
Seafood
Leading team collaboration initiatives
Managing kitchen staff
Restaurant cost management
Food Handler Certification
Senior leadership

Full Job Description

Executive Chef
Beaver Creek, Colorado

Position Summary

Seeking a talented and driven Executive Chef to lead the culinary program. This role oversees all aspects of kitchen operations, menu development, and culinary standards for a high-end, seafood-forward restaurant in a luxury mountain resort setting. The Executive Chef will set the overall vision and execution for the kitchen while partnering closely with the Head Sushi Chef on the restaurant’s signature whole-fish omakase, dry-aging program, and company-wide seafood purchasing standards.

Key Responsibilities

Lead and manage all kitchen operations, ensuring consistent excellence in food quality, presentation, and timing across the full menu.
Develop, execute, and evolve seasonal menus that highlight premium seafood, refined technique, and the unique character of a high-end Beaver Creek dining experience.
Collaborate closely with the Head Sushi Chef on the omakase program, dry-aging initiatives, and overall seafood quality standards.
Oversee purchasing, inventory, and cost control for the entire kitchen while supporting company-wide seafood procurement standards.
Hire, train, mentor, and manage the culinary team, fostering a culture of high standards, professionalism, and continuous improvement.
Maintain rigorous food safety, sanitation, and organizational standards throughout the kitchen.
Manage labor costs, food costs, and operational efficiency without compromising quality.
Work closely with ownership and front-of-house leadership to deliver a seamless, elevated guest experience.
Stay current with industry trends, product availability, and techniques relevant to a refined seafood-focused restaurant.
Represent strong culinary identity and uphold the restaurant’s reputation for excellence in a competitive luxury resort market.

Qualifications

Proven experience as an Executive Chef, Chef de Cuisine, or equivalent senior culinary leadership role in high-end or fine-dining restaurants.
Strong background in seafood-focused or contemporary American/European cuisine with refined technique.
Demonstrated success in menu development, team leadership, and kitchen management.
Experience managing food and labor costs in a high-volume or high-expectation environment.
Excellent organizational, communication, and leadership skills.
Ability to thrive in a fast-paced resort dining setting with seasonal demand fluctuations.
Valid food handler certification (or ability to obtain); ServSafe Manager or equivalent preferred.
Flexibility to work evenings, weekends, and holidays as required.

Preferred

Experience in luxury resort or mountain destination restaurants.
Familiarity with Japanese-influenced techniques, dry-aging, or whole-fish programs.
Strong vendor relationships and purchasing experience, particularly with premium seafood.

This is a hands-on leadership position for a chef who combines refined culinary vision with strong operational discipline and the ability to elevate a distinctive seafood-driven restaurant in one of Colorado’s premier resort communities.

Pay: $90,000.00 - $125,000.00 per year

Benefits:

Health insurance
Paid time off

Work Location: In person

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