Executive Chef
$110k - $130k/yr
Senior
Bachelor's
Olympic Valley, CA, USA
In Person
Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
- At least 5 years of progressive culinary leadership experience, preferably within a luxury hotel, resort, upscale restaurant, or high-volume hospitality environment.
- Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or equivalent senior culinary leadership role.
- Experience managing multiple outlets and/or high-volume banquet operations.
- Strong knowledge of contemporary culinary techniques, menu development, food trends, and presentation.
- Proven experience managing food and labor costs and operating within financial budgets.
- Strong leadership, communication, coaching, and team-building skills.
- Demonstrated ability to recruit, develop, and retain culinary talent.
- Experience with recipe costing, inventory management, purchasing, and menu engineering.
- Strong understanding of food safety, sanitation, and regulatory requirements.
- Ability to thrive in a fast-paced, high-volume destination resort.
- Flexible availability, including weekends, holidays, evenings, and peak resort periods.
- Ability to stand and walk for extended periods throughout the workday.
- Ability to frequently bend, stoop, reach, twist, kneel, and move throughout kitchen and food production areas.
- Ability to safely lift and carry food products, kitchen equipment, boxes, and supplies weighing up to approximately 50 pounds; occasionally assist with moving heavier items using appropriate assistance or equipment.
- Ability to work for extended periods in hot, humid, cold, wet, and noisy kitchen environments.
- Ability to safely navigate wet floors, stairs, uneven surfaces, and active kitchen environments.
- Ability to use knives, kitchen equipment, cooking equipment, and other culinary tools safely and effectively.
- Sufficient hand, wrist, finger, and arm dexterity to perform culinary and supervisory tasks.
- Ability to work in refrigerated and freezer environments as necessary.
- Ability to wear required personal protective equipment and appropriate culinary uniforms and footwear.
Responsibilities
- Provide strategic and day-to-day leadership for all culinary operations throughout the resort.
- Develop and execute a high-quality culinary vision consistent with the resort guest experience.
- Lead, coach, mentor, and develop Executive Sous Chefs, Sous Chefs, culinary supervisors, cooks, and stewarding teams.
- Recruit, train, schedule, and retain talented culinary professionals.
- Oversee multiple culinary outlets, banquet operations, special events, and resort dining experiences.
- Create innovative, seasonal menus that reflect current culinary trends and the Lake Tahoe destination.
- Maintain exceptional standards for food quality, presentation, consistency, sanitation, and safety.
- Partner with Food & Beverage leadership to develop concepts, menus, promotions, and culinary experiences.
- Manage food costs, labor costs, purchasing, inventory, recipe costing, and overall culinary profitability.
- Establish standardized recipes, preparation methods, portion controls, and plating standards.
- Build supplier relationships and source quality ingredients while maintaining cost objectives.
- Ensure compliance with health, sanitation, food safety, and workplace safety standards.
- Monitor guest feedback and continuously improve the culinary experience.
- Collaborate with Sales, Catering, Events, and Operations teams on conferences, weddings, banquets, and special events.
- Foster a positive, respectful, accountable, and inclusive culinary culture.
- Maintain a strong presence in the kitchens and lead by example.
- Participate in forecasting, budgeting, capital planning, and long-term culinary strategy.
Desired Qualifications
- A culinary degree or formal culinary training is preferred.
About the company
CoralTree Hospitality manages luxury hotels, resorts, and residences for independent, branded, and soft-branded properties across the United States. It handles on-site operations, marketing, sales, revenue management, brand development, and HR support, with additional services for golf courses, spas, HOAs, and membership programs; it also oversees vacation rental units. The company uses a decentralized model that empowers on-property leaders to tailor operations to local markets, while revenue comes from management agreements with property owners. Its goal is to improve property performance and profitability, grow its portfolio, and expand residence and rental-management offerings under the CoralTree brand.
Company Size
1,001-5,000
Company Stage
N/A
Total Funding
N/A
Headquarters
Englewood, Colorado
Founded
N/A
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Simplify's Take
What believers are saying
- Reef expanded its CoralTree partnership July 1, 2026 to five properties nationwide.
- CoralTree won Crystal Peak Lodge in Breckenridge on September 3, 2026.
- The company added RiverPlace Hotel, Pioche Village, and Main & Sky in 2026.
What critics are saying
- CoralTree sued Peninsula Beach Resort on June 10, 2025 over breach of contract.
- Terranea litigation names CoralTree, Lowe, and JC Resorts in alleged retaliation and discrimination.
- Reef concentration raises dependency risk; losing Black Desert or Park City weakens growth quickly.
What makes CoralTree Hospitality unique
- Tom Luersen built CoralTree from Lowe’s Two Roads talent bench in 2018.
- CoralTree manages 52 properties across hotels, resorts, residences, and vacation rentals.
- Jeff Knowlton joined May 2026 to modernize systems, digital booking, and infrastructure.
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Benefits
- Health Insurance
- Dental Insurance
- Vision Insurance
- Life Insurance
- Disability Insurance
- 401(k) Company Match
- Paid Vacation
- Paid Holidays
- Employee Discounts