Taskforce Executive Chef

About Us:

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

Location Description:

Located at the base of Snow King Mountain, just a few blocks from downtown and 20 minutes from the Jackson Hole Airport, Snow King Resort Hotel boasts breathtaking views of the Teton Mountain Range and offers its guests a wide variety of activities and amenities. As Jackson’s largest venue, Snow King Resort Hotel offers over 20,000 square feet of combined indoor and outdoor function space. Featuring 203 guest rooms and vacation luxury condo rentals.

Overview:

Job Summary: Assignment Starting 10/1/25 for 2-3 weeks

We are looking for an experienced and innovative Executive Chef to oversee all culinary operations, including à la carte dining, banquets, and catered events. The ideal candidate will be responsible for menu development, kitchen staff leadership, food quality control, and cost management. A strong background in both fine dining and high-volume banquet production is essential.

Key Responsibilities:

Culinary Leadership:

• Direct and manage all kitchen operations across multiple outlets, including restaurants, room service, and banquets.

• Lead, mentor, and schedule the culinary team including sous chefs, banquet chefs, line cooks, and prep staff.

• Create and maintain high standards for food quality, presentation, and consistency.

Menu Planning & Execution:

• Design and implement innovative menus for à la carte dining and customized banquet events (e.g., weddings, corporate functions, galas).

• Collaborate with event coordinators and clients to design tailored banquet menus to meet guest expectations and dietary needs.

• Ensure timely preparation and execution of large-scale banquet functions, sometimes serving hundreds of guests simultaneously.

Cost Control & Inventory:

• Monitor and control food and labor costs while minimizing waste and maximizing efficiency.

• Oversee inventory, purchasing, vendor relationships, and stock rotation to ensure freshness and cost-effectiveness.

Safety & Compliance:

• Ensure full compliance with local health, safety, and sanitation regulations.

• Maintain proper food handling, storage, and cleanliness across all kitchen areas.

Collaboration:

• Work closely with the Banquet Manager, Catering Sales, Food & Beverage Director, and Front-of-House team to ensure seamless service.

• Participate in tastings and pre-event planning with clients and sales teams.

Training & Development:

• Train and develop culinary staff, enforce discipline, and foster a positive, team-oriented environment.

• Stay current on industry trends and techniques to ensure continual innovation and excellence.

Qualifications:

Qualifications:

• 5+ years of culinary leadership experience in a hotel, resort, or banquet facility setting.

• Degree or certification in Culinary Arts or related field preferred.

• Proven ability to manage high-volume banquet operations and à la carte dining simultaneously.

• Strong knowledge of menu engineering, food costing, and kitchen equipment.

• Excellent communication, leadership, and organizational skills.

• ServSafe or local food safety certification required.

Working Conditions:

• Must be able to work flexible hours, including nights, weekends, and holidays.

• Ability to stand for long periods and lift up to 50 pounds.

• Fast-paced kitchen and event environment with multiple priorities.

Compensation Range: The compensation for this position is $1,500.00/Wk. - $2,000.00/Wk. based on qualifications and experience.