Location: Springdale, Utah
POWDR is an adventure lifestyle company that inspires every human being with cool experiences in awesome places. Within POWDR’s portfolio are seven mountain resorts including Copper Mountain and Eldora Mountain Resort in Colorado; Boreal Mountain Resort and Soda Springs in the Lake Tahoe region of California; Mt. Bachelor in Oregon, Snowbird in Utah and SilverStar Mountain Resort in British Columbia, Canada. Included in the POWDR portfolio, is Stovepipe Wells located in Death Valley National Park, operated under a long-term concessions contract with the National Park Service.
Zion Lodge is in National Register of Historic Places designed in 1924 by Gilbert Stanley Underwood in the National Park Service rustic style. The Zion Lodge is a year-round operation with 76 hotels rooms, 6 suites and 40 cabins as well as a restaurant, outside grab and go café, bar, gift shop and auditorium space. In the year 2025 a coffee and wine bar will be opening.
Zion Lodge is a welcoming, safe, and environmentally responsible resort providing accommodations and services inside Zion National Park. Over the next few years, the resort will undergo upgrades to rejuvenate accommodations and dining for public enjoyment. Renewable energy projects and energy efficiency upgrades will also be completed as well as other Sustainability innovations. POWDR operates Zion Lodge under a long-term concession contract with the National Park Service.
Job Summary:
The Executive Chef at Zion Lodge is responsible for overseeing the culinary operations, menu creation, and overall kitchen management to ensure exceptional dining experiences for guests. This position leads the kitchen staff and Back of House (BOH) Leads, fostering a culture of creativity, quality, and teamwork. The ideal candidate will demonstrate a passion for culinary excellence, strong leadership skills, and a commitment to delivering innovative and seasonal menus that reflect the unique environment of Zion National Park.
Essential Duties and Responsibilities:
Create and design innovative menus that highlight local ingredients and reflect the culinary vision of Zion Lodge.
Continuously evaluate and refine menus based on guest feedback, seasonal availability, and emerging food trends.
Collaborate with the F&B Manager to ensure that menus align with the lodge's overall operational goals and guest expectations.
Oversee all kitchen operations, including food preparation, cooking, and presentation, ensuring adherence to quality standards and safety regulations.
Lead and mentor the kitchen staff and BOH Leads, providing guidance on culinary techniques, food safety practices, and presentation standards.
Foster a positive and collaborative work environment that encourages creativity and professional development among kitchen team members.
Manage kitchen inventory, including ordering and maintaining supplies while adhering to budgetary guidelines.
Ensure compliance with all health and safety regulations, including proper food handling, sanitation, and cleanliness in the kitchen.
Monitor kitchen operations to ensure efficient workflow and timely service, making adjustments as necessary to maintain quality and consistency.
Develop and implement training programs for kitchen staff, ensuring they are knowledgeable about menu items, preparation techniques, and safety protocols.
Experience building, managing, and operating within kitchen budgets while meeting quality and margin expectations.
Strong financial competency, including menu pricing, food cost management, and negotiating competitive pricing and terms with vendors.
Conduct regular performance evaluations and provide constructive feedback to team members to enhance their skills and capabilities.
Interact with guests to gather feedback, answer questions, and ensure a memorable dining experience.
Participate in special events and promotional activities to showcase the culinary offerings of Zion Lodge.
Work closely with the F&B Manager and other department leaders to ensure seamless coordination between kitchen operations and front-of-house service.
Prepare reports on kitchen performance, food costs, and inventory for management review.
To maintain operational awareness, executive chef be an active participant in dining room service to best understand their impact of decisions.
Required Knowledge, Skills, and Experience:
Ability to get along well with people, be honest, punctual and reliable.
Ability to remain calm and friendly.
Ability to adapt to changing work conditions.
Ability to work cooperatively in a team environment.
Proven experience as an Executive Chef or in a senior culinary role in a high-volume kitchen or hospitality setting.
Strong culinary skills with a focus on creativity, quality, and presentation.
Excellent leadership and team management abilities.
Knowledge of food safety regulations and best practices.
Proficiency in menu costing, inventory management, and kitchen operations.
Current Utah Food Handlers Certification Card required.
ServSafe Certification required.
Minimum 2 years supervisory experience in a kitchen environment required
Current CPR w/AED and First Aid medical certification is required and certification is provided on-the-job upon hire
ESQ and Play Forever Responsibilities and Requirements:
Understand and follow all ESQ procedures that relate to your job duties.
Work with a “safety-first” attitude.
Minimize your impact on the environment when at work and living onsite.
Treat our customers, co-workers, leadership teams, all internal guests with respect and a hospitable service atmosphere must be projected at all times.
All team members must maintain a neat, clean and well-groomed appearance (specific standards available in the Employee Handbook).
Team members will be trained in the proper use and care of assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.
Work Location:
Due to the in-person nature of the hospitality business, housing will be provided on-site and commuting from a residence in the local vicinity is acceptable.
Due to the nature of our business, Zion Lodge is open every day. You must be prepared to work a schedule which may include Saturdays, Sundays, and holidays.
What’s in it for you?
Proposed hiring rate of $70,000 to $80,000 annually, actual pay will be adjusted based on experience
Housing and meals provided.
Free onsite laundry facility, free shuttle service, WiFi, and employee gym
Discounts on food, retail, and gear
Complimentary access to most POWDR-owned resorts
Generous benefit package for full-time employees
Career development and growth opportunities available here and at our facilities across POWDR
A connection with people who share the same passions and embrace each other’s unique and individual styes
Destination Zion Lodge is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.