Executive Chef, Marcella Club
Reef, Park City, UT, United States
Job Title: Executive Chef, Marcella Club
Company: Marcella Club/Reef Capital
Salary: Commensurate with Experience
Location: Park City, Utah
About Reef:
Reef is a Utah-based vertically integrated investment and development firm founded in 2005. Reef's team is currently involved in some of the most prominent development transactions in Utah and other targeted geographies across the United States. Built on two decades of success, our investment approach combines proven expertise with purposeful innovation. Reef's team has completed more than 500 transactions across all lines of business. In addition to our real estate investment strategy, Reef and/or affiliates own and operate various businesses that add significant long-term value to its projects. We have grown rapidly, growing from about 25 employees to well over 400, with managed assets on behalf of over 750 institutional and individual partners worldwide. With the motto "Expect the Best," Reef's most prominent developments include Black Desert Resort, a $2 billion luxury resort in Ivins, Utah; Marcella, a luxury private golf community in Park City, Utah; Tributer Resort, Virginia's newest premier private lakeside golf destination; Cornerstone Club, a 5,000-acre residential community, private club, and resort in Telluride, Colorado; Sweetens Cove, a renowned and evolving golf destination nestled in the Tennessee Valley; and the restoration of the historic Coco Palms Resort in Wailua, on the island of Kauai, Hawaii. At Reef, our mission is to recruit, develop, and retain entrepreneurial individuals who desire to build and create something long-lasting and meaningful. Our business enables bright, committed people to work in high-performing teams within an environment that allows each person to achieve their professional objectives. Reef values a strong culture dedicated to the health and well-being of our employees.
About Marcella:
Marcella brings together two extraordinary master‑planned communities, offering owners access to one of the most exclusive private club experiences anywhere. At Deer Valley® East Village, Marcella features ski‑accessible homesites and an Olson Kundig‑designed lodge with direct access to 4,300 acres of skiable terrain. Marcella Jordanelle Ridge is centered around 36 holes of championship golf, including the first Tiger Woods‑designed course in the Mountain West. Together, these communities create a rare, world‑class alpine lifestyle defined by exceptional amenities, unparalleled access, and a deeply curated member experience.
Position Summary Marcella is seeking its founding Executive Chef to establish and lead club food and beverage operations from launch through long‑term growth. The Executive Chef is responsible for leading all culinary operations within Marcella's exclusive environment, delivering exceptional dining experiences that reflect the club's high standards of quality, service, and sophistication. They will be responsible for building the culinary program and infrastructure from the ground up, including pre‑opening planning, vendor sourcing, equipment selection, and staffing. From the start, this position will act as a working chef, while over time, the role will evolve into a full culinary executive as the property and team scale in size and capacity.
Responsibilities
Design and execute innovative, seasonal menus for all dining outlets, special events, and member functions
Act as a hands‑on, working chef in the early phases, with an expectation of operating alongside a small team without a permanent kitchen facility
Maintain the highest standards of food quality, presentation, and consistency
Oversee all culinary operations, including purchasing, inventory control, and cost management
Develop and maintain departmental budgets; submit weekly/monthly reports to leadership
Recruit, train, mentor, and manage culinary staff, fostering a culture of excellence and professionalism
Ensure compliance with all health, safety, and sanitation regulations
Collaborate with club leadership to align culinary offerings with member expectations and club branding
Source, develop, and maintain relationships with premium vendors and local suppliers to improve quality, reduce costs, etc.
Manage food and labor costs to meet budgetary goals without compromising quality
Lead culinary execution for private events, banquets, and specialty dining experiences
Stay current with industry trends and continuously elevate the club's culinary program
Qualifications
5+ years of proven experience as an Executive Chef, preferably in a luxury hotel, fine dining restaurant, or private club setting; pre‑opening experience is highly preferred
Culinary degree or equivalent professional training required
Previous experience in opening new clubs, outlets, restaurant operations, etc. from a blank canvas
Farm‑to‑table and local/seasonal sourcing experience is preferred
Comfortable operating as a working chef in the first year
Strong leadership and team development skills
Exceptional knowledge of fine dining techniques, global cuisines, and modern culinary trends
Demonstrated ability to manage budgets, control costs, and optimize kitchen efficiency
Excellent organizational and communication skills
High attention to detail and commitment to excellence
Ability to thrive in a fast‑paced, high‑expectation environment
Company Benefits
401(k) Plan with Company Match
Generous Health Plan with HSA Match
Flexible Paid Time‑off
Cell Phone Service Allowance
Discounts at Company‑owned Resorts and Golf Courses
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Reef is a Utah-based vertically integrated investment and development firm founded in 2005. Reef's team is currently involved in some of the most prominent development transactions in Utah and other targeted geographies across the United States. Built on two decades of success, our investment approach combines proven expertise with purposeful innovation. Reef's team has completed more than 500 transactions across all lines of business. In addition to our real estate investment strategy, Reef and/or affiliates own and operate various businesses that add significant long-term value to its projects. We have grown rapidly, growing from about 25 employees to well over 400, with managed assets on behalf of over 750 institutional and individual partners worldwide. With the motto "Expect the Best," Reef's most prominent developments include Black Desert Resort, a $2 billion luxury resort in Ivins, Utah; Marcella, a luxury private golf community in Park City, Utah; Tributer Resort, Virginia's newest premier private lakeside golf destination; Cornerstone Club, a 5,000-acre residential community, private club, and resort in Telluride, Colorado; Sweetens Cove, a renowned and evolving golf destination nestled in the Tennessee Valley; and the restoration of the historic Coco Palms Resort in Wailua, on the island of Kauai, Hawaii. At Reef, our mission is to recruit, develop, and retain entrepreneurial individuals who desire to build and create something long-lasting and meaningful. Our business enables bright, committed people to work in high-performing teams within an environment that allows each person to achieve their professional objectives. Reef values a strong culture dedicated to the health and well-being of our employees.
About Marcella:
Marcella brings together two extraordinary master‑planned communities, offering owners access to one of the most exclusive private club experiences anywhere. At Deer Valley® East Village, Marcella features ski‑accessible homesites and an Olson Kundig‑designed lodge with direct access to 4,300 acres of skiable terrain. Marcella Jordanelle Ridge is centered around 36 holes of championship golf, including the first Tiger Woods‑designed course in the Mountain West. Together, these communities create a rare, world‑class alpine lifestyle defined by exceptional amenities, unparalleled access, and a deeply curated member experience.
Position Summary Marcella is seeking its founding Executive Chef to establish and lead club food and beverage operations from launch through long‑term growth. The Executive Chef is responsible for leading all culinary operations within Marcella's exclusive environment, delivering exceptional dining experiences that reflect the club's high standards of quality, service, and sophistication. They will be responsible for building the culinary program and infrastructure from the ground up, including pre‑opening planning, vendor sourcing, equipment selection, and staffing. From the start, this position will act as a working chef, while over time, the role will evolve into a full culinary executive as the property and team scale in size and capacity.
Responsibilities
Design and execute innovative, seasonal menus for all dining outlets, special events, and member functions
Act as a hands‑on, working chef in the early phases, with an expectation of operating alongside a small team without a permanent kitchen facility
Maintain the highest standards of food quality, presentation, and consistency
Oversee all culinary operations, including purchasing, inventory control, and cost management
Develop and maintain departmental budgets; submit weekly/monthly reports to leadership
Recruit, train, mentor, and manage culinary staff, fostering a culture of excellence and professionalism
Ensure compliance with all health, safety, and sanitation regulations
Collaborate with club leadership to align culinary offerings with member expectations and club branding
Source, develop, and maintain relationships with premium vendors and local suppliers to improve quality, reduce costs, etc.
Manage food and labor costs to meet budgetary goals without compromising quality
Lead culinary execution for private events, banquets, and specialty dining experiences
Stay current with industry trends and continuously elevate the club's culinary program
Qualifications
5+ years of proven experience as an Executive Chef, preferably in a luxury hotel, fine dining restaurant, or private club setting; pre‑opening experience is highly preferred
Culinary degree or equivalent professional training required
Previous experience in opening new clubs, outlets, restaurant operations, etc. from a blank canvas
Farm‑to‑table and local/seasonal sourcing experience is preferred
Comfortable operating as a working chef in the first year
Strong leadership and team development skills
Exceptional knowledge of fine dining techniques, global cuisines, and modern culinary trends
Demonstrated ability to manage budgets, control costs, and optimize kitchen efficiency
Excellent organizational and communication skills
High attention to detail and commitment to excellence
Ability to thrive in a fast‑paced, high‑expectation environment
Company Benefits
401(k) Plan with Company Match
Generous Health Plan with HSA Match
Flexible Paid Time‑off
Cell Phone Service Allowance
Discounts at Company‑owned Resorts and Golf Courses
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