Hutchinson Consulting
Base pay range
$115,000.00/yr - $120,000.00/yr
A stunning, design-forward wellness resort in Central Oregon is seeking an accomplished
Executive Chef
to serve as the
second-in-command culinary leader , partnering closely with the Culinary Director to shape a destination-driven food and beverage program rooted in seasonality, wellness, and elevated yet approachable cuisine.
This role is ideal for a hands‑on culinary leader who thrives in a collaborative environment, values thoughtful sourcing and sustainability, and enjoys mentoring teams while maintaining high standards across multiple outlets and events.
What You’ll Do Culinary Leadership & Menu Development
Collaborate with the Culinary Director to
conceptualize, develop, and execute menus
across all restaurant outlets, bars, private dining, and banquet operations
Translate seasonal availability, regional sourcing, and wellness‑forward principles into
creative, high‑quality menus
that resonate with resort guests and members
Ensure consistency in taste, presentation, and execution across all dining experiences
Operational Excellence
Oversee
day‑to‑day kitchen operations , including ordering, inventory management, scheduling, and quality control
Work toward
budgeted food and labor goals
while maintaining the highest culinary standards
Conduct daily tastings and quality checks to ensure excellence at every service
Team Development & Culture
Recruit, train, and mentor kitchen leaders and line staff, fostering a
positive, professional, and accountable kitchen culture
Establish clear performance standards and support ongoing training in food safety, sanitation, and best practices
Lead by example with a calm, organized, and respectful leadership styleMonitor food costs, portion control, yield, and waste to support overall profitability
Manage vendor relationships and oversee purchasing to ensure product quality and consistency
Partner with leadership on forecasting, menu costing, and operational efficiencies
Compliance & Standards
Ensure compliance with all
health, safety, fire, and sanitation regulations
Maintain accurate documentation related to food safety, sanitation, and licensing requirements
What We’re Looking For
Proven experience as an
Executive Chef or Executive Sous Chef
in a luxury resort, private club, or high‑end multi‑outlet environment
Strong understanding of
seasonal, regional, and wellness‑driven cuisine
Demonstrated ability to lead teams, manage costs, and execute at a consistently high level
Culinary degree or equivalent professional experience
Current food safety certification (or ability to obtain)
Comfortable working weekends, holidays, and peak seasonal periods
Why Central Oregon
This role offers the opportunity to live and work in
Central Oregon , surrounded by mountains, high desert landscapes, and an active outdoor lifestyle—an ideal setting for chefs inspired by nature, wellness, and local sourcing.
Inferred from the description for this job 401(k)
Medical insurance
Vision insurance
#J-18808-Ljbffr
A stunning, design-forward wellness resort in Central Oregon is seeking an accomplished
Executive Chef
to serve as the
second-in-command culinary leader , partnering closely with the Culinary Director to shape a destination-driven food and beverage program rooted in seasonality, wellness, and elevated yet approachable cuisine.
This role is ideal for a hands‑on culinary leader who thrives in a collaborative environment, values thoughtful sourcing and sustainability, and enjoys mentoring teams while maintaining high standards across multiple outlets and events.
What You’ll Do Culinary Leadership & Menu Development
Collaborate with the Culinary Director to
conceptualize, develop, and execute menus
across all restaurant outlets, bars, private dining, and banquet operations
Translate seasonal availability, regional sourcing, and wellness‑forward principles into
creative, high‑quality menus
that resonate with resort guests and members
Ensure consistency in taste, presentation, and execution across all dining experiences
Operational Excellence
Oversee
day‑to‑day kitchen operations , including ordering, inventory management, scheduling, and quality control
Work toward
budgeted food and labor goals
while maintaining the highest culinary standards
Conduct daily tastings and quality checks to ensure excellence at every service
Team Development & Culture
Recruit, train, and mentor kitchen leaders and line staff, fostering a
positive, professional, and accountable kitchen culture
Establish clear performance standards and support ongoing training in food safety, sanitation, and best practices
Lead by example with a calm, organized, and respectful leadership styleMonitor food costs, portion control, yield, and waste to support overall profitability
Manage vendor relationships and oversee purchasing to ensure product quality and consistency
Partner with leadership on forecasting, menu costing, and operational efficiencies
Compliance & Standards
Ensure compliance with all
health, safety, fire, and sanitation regulations
Maintain accurate documentation related to food safety, sanitation, and licensing requirements
What We’re Looking For
Proven experience as an
Executive Chef or Executive Sous Chef
in a luxury resort, private club, or high‑end multi‑outlet environment
Strong understanding of
seasonal, regional, and wellness‑driven cuisine
Demonstrated ability to lead teams, manage costs, and execute at a consistently high level
Culinary degree or equivalent professional experience
Current food safety certification (or ability to obtain)
Comfortable working weekends, holidays, and peak seasonal periods
Why Central Oregon
This role offers the opportunity to live and work in
Central Oregon , surrounded by mountains, high desert landscapes, and an active outdoor lifestyle—an ideal setting for chefs inspired by nature, wellness, and local sourcing.
Inferred from the description for this job 401(k)
Medical insurance
Vision insurance
#J-18808-Ljbffr