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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $74,800.00 - $103,000.00
Work Schedule
Standard Hours
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
Job Description
Marcella Club, part of Reef Capital, stands as a pinnacle of luxury and exclusivity nestled in the captivating environment of Park City, Utah. Reef Capital itself is a well-established Utah-based vertically integrated investment and development firm founded in 2005. Over nearly two decades, Reef has emerged as a leader in the real estate and resort development sector with an impressive portfolio of over 500 completed transactions across the United States. The organization has scaled exceptionally, growing from roughly 25 employees to more than 400, managing assets for over 750 institutional and individual partners worldwide. This broad reach and deep expertise... Show More
Job Requirements
- Culinary degree or equivalent professional training
- 5+ years of executive chef experience in luxury hotels, fine dining, or private clubs
- Proven track record in pre-opening culinary leadership
- Strong leadership and team management abilities
- Knowledge of farm-to-table and seasonal sourcing practices
- Ability to work hands-on as a chef during startup phases
- Experience in budget management and cost control
- Excellent organizational and communication competencies
- Commitment to maintaining high food quality and safety standards
- Capacity to perform in a demanding, fast-paced environment
Job 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
Job Duties
- 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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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