Sugar Bowl Resort is seeking an experienced, systems-driven Executive Chef to lead a $20 million evolution of its food and beverage program. This is a build-and-lead role: an opportunity to establish operational standards, shape menus, and develop a high-functioning culinary team across multiple venues.
Working in close partnership with the Culinary Director, Traci Des Jardins, this role is designed for a chef with strong pedigree who is ready to translate refined, ingredient-driven cooking into a high-volume, multi-outlet alpine environment.
You will oversee three distinct venues, lead a team of 30–50 staff, and implement the systems and discipline required to deliver food that is consistent, efficient, and of exceptional quality at scale.
Your Stage: Three Venues, One Cohesive Program
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The Belt Room: High-energy village hub featuring classic cocktails and carefully crafted bar food
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The Lodge Terrace: Outdoor centerpiece with QR ordering throughout building for lunch and lively après menu, firepits, and panoramic mountain views
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Yarrow: Refined alpine dining - thoughtful, ingredient-focused menus for dinner featuring seasonally driven shareable plates
Why Sugar Bowl?
Sugar Bowl Resort has been proudly independent for over 80 years and is one of the oldest ski resorts in California. Situated atop beautiful Donner Summit, Sugar Bowl has a storied past with ties to Austrian ski culture, Hollywood and Walt Disney. This special community helped bring skiing to “sunny California” since December 1939. Since then, it continues to attract adventurous winter sports enthusiasts a like.
Who You Are:
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A proven culinary leader with experience in high-quality, high-volume environments (restaurants, hotels, or multi-unit operations)
- Grounded in ingredient-driven cooking with strong technical fundamentals
- Highly organized and systems-oriented, with the ability to scale quality across multiple outlets
- Comfortable balancing refinement with speed and operational efficiency
- A clear communicator and team builder who leads with accountability and consistency
Skills & Qualifications:
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Strong command of culinary technique, seasonal menu development, and product sourcing
- Demonstrated financial management: food cost, labor cost, and budgeting discipline
- Experience building and managing teams of 25+ staff
- Knowledge of HACCP, allergen protocols, and California food safety and labor law compliance
- Proficiency in Microsoft Office 365 (Excel, Word, Outlook, Teams)
- Experience with J-1 and H-2B programs is a plus
- Ability to operate effectively in a fast-paced, multi-outlet environment
Education & Credentials:
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Culinary degree or equivalent professional experience with progressive leadership growth
- 5+ years in high-volume kitchen leadership; multi-unit experience preferred
- 3+ years in a senior leadership role (Executive Chef, Chef de Cuisine, or equivalent)
- ServSafe Manager Certification (or ability to obtain)
- California Food Manager’s Card (or ability to obtain prior to start)
- Valid California driver’s license
What You’ll do:
Culinary Operations
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Lead all kitchen operations across four venues with a focus on consistency, clarity, and execution
- Develop and enforce standardized recipes, prep systems, and presentation guidelines
- Design seasonal menus that reflect quality sourcing while remaining operationally efficient
- Oversee ordering, receiving, inventory, and waste management (FIFO compliance)
- Ensure all kitchens operate cleanly, safely, and in full regulatory compliance
- Execute all events and banquets to defined standards
Team Leadership & Development
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Recruit, hire, train, and retain a culinary team of 30–50 staff
- Build a culture of accountability, professionalism, and consistency
- Lead regular check-ins with kitchen leaders to drive performance and development
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Maintain all training, certifications, and compliance documentation
- Support international staffing programs as needed
- Experience managing J1 and H2B recruits and seasonal staff
Financial Management
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Maintain food cost within target range (typically 27–32%, depending on outlet mix)
- Manage labor to budgeted targets while complying with California labor laws
- Oversee inventory systems and ensure accurate reporting
- Build and maintain strong vendor relationships
- Participate in annual budgeting and capital planning
Guest Experience & Standards
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Ensure food quality and consistency across all venues and service periods
- Partner with front-of-house leadership on menu communication and execution
- Monitor guest feedback and respond with urgency and professionalism
- Maintain standards aligned with top-tier Bay Area dining expectations
Strategic & Operational Partnership
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Collaborate closely with the Culinary Director on menu direction and program development
- Contribute to continuous improvement of systems, workflow, and execution
- Support sustainability initiatives, including waste reduction and responsible sourcing
- Assist broader resort operations during peak winter conditions as needed
Performance Metrics
Success in this role will be measured by:
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Consistent food quality across all venues
- Food cost and labor cost performance vs. budget
- Health and safety compliance (inspections, audits)
- Employee retention and team stability
- Guest satisfaction scores and feedback
- Execution of high-volume service without degradation of quality
Physical Requirements:
This role is based at 7,953 feet in the Sierra Nevada and requires the ability to perform in a physically demanding alpine environment.
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Ability to stand and work for extended shifts (8–12 hours)
- Lift and carry up to 50 lbs regularly
- Work effectively at high altitude
- Navigate indoor/outdoor environments in winter conditions
- Tolerate temperature extremes (hot kitchens, cold storage, outdoor exposure)
- Wear appropriate safety footwear at all times
Benefits:
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Performance-based bonus opportunity
- Generous flexible and paid time off
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Employer sponsored 401k plan after 1,000 worked hours and one (1) year of service
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Medical, dental, and vision benefits
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Employer paid life insurance
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Additional voluntary benefits (AD&D, critical illness, etc.)
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Employee Assistance Program (EAP)
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Professional development opportunities
- Free ski and tubing passes for employees
- Free ski passes for dependents
- 50% off food at our restaurants
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Free group ski and snowboard lessons for employees
- Employee discounted lift tickets for family and friends
- Lift ticket discounts at multiple resorts including 24 Mountain Collective destinations
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Hotel discounts
- Employee ski reciprocal programs
Sugar Bowl Resort believes that all persons are entitled to equal employment opportunity and does not discriminate against its employees or applicants because of race, color, hair, religion, sex, sexual orientation, gender identity, gender orientation, gender expression, pregnancy, marital status, national origin, citizenship, veteran status, ancestry, age, physical or mental disability, medical condition, or any other status protected by federal, state or local law, ordinance or regulation. Equal employment opportunity will be extended to all persons in all aspects of the employer-employee relationship, including recruitment, hiring, upgrading, training, promotion, transfer, discipline, layoff, recall, and termination.
