What are the responsibilities and job description for the Executive Chef position at Treetops Resort?
About Treetops Resort
Treetops Resort is a four-season golf and ski destination in Northern Michigan known for warm hospitality, great food, and a team culture that works hard and enjoys doing it. Our culinary program supports restaurants, banquets, lounges, golf operations, and seasonal outlets across the property.
This is not a fine-dining environment. It is high-volume, scratch-made, comfort-forward resort cuisine where consistency, teamwork, and execution matter most.
About the Role
This is a hands-on, build-and-stabilize Executive Chef role with real ownership.
We are seeking a culinary leader who can bring structure, consistency, and strong kitchen leadership to a complex resort operation while remaining deeply involved in day-to-day execution.
The Executive Chef leads all culinary operations across the resort and directly manages the Restaurant Sous Chef and Banquet Sous Chef.
During peak golf and ski seasons, the role is highly operational and execution-focused. Shoulder and off-seasons provide dedicated time for menu planning, recipe development, costing, sourcing strategy, and preparing for upcoming seasons.
This role partners closely with the Director of Food & Beverage and outlet leaders to stabilize operations, control costs, develop talent, and deliver a consistently strong guest experience.
Key Responsibilities
- Lead all culinary operations across restaurants, banquets, lounges, golf outlets, and seasonal venues
- Directly manage two Sous Chefs and overall kitchen leadership team
- Build consistency in food quality, execution standards, sanitation, and kitchen culture
- Develop and execute approachable, scratch-made menus rooted in hearty, flavorful resort cuisine
- Partner with F&B leadership to maintain service flow, standards, and guest satisfaction
- Own food purchasing, inventory control, vendor relationships, and food cost performance
- Recruit, train, coach, and hold accountable cooks, leads, and stewards
- Maintain clean, organized kitchens that meet or exceed health and safety standards
- Work side-by-side with the team during busy shifts and major banquet execution
- Lead menu planning for weddings, tournaments, banquets, seasonal promotions, and internal events
- Participate in BEO / resume meetings and F&B leadership meetings
- Support major resort events including golf tournaments, weddings, ski weekends, and après-ski programming
Qualifications
- Proven experience as an Executive Chef, Resort Chef, or senior Kitchen Manager in a high-volume environment
- Culinary degree or equivalent professional experience
- Strong leadership and communication skills with the ability to motivate and hold teams accountable
- Solid understanding of food cost control, purchasing, and labor management
- Hands-on leadership style; comfortable working the line and supporting banquets when needed
- Experience with banquets, buffets, and multi-outlet operations
- Ability to work 50–60 hours per week during peak seasons, including weekends and holidays
- Genuine passion for food, people, and resort hospitality
Why This Role
- Ownership of a multi-outlet resort culinary operation
- Hands-on leadership with strong support from F&B leadership
- Opportunity to build structure, standards, and strong kitchen culture
- Balance of operational excellence and seasonal creativity
- Stable, year-round resort environment