Executive Chef

JOB LOCATION: Hilton Santa Fe Buffalo Thunder Resort

REPORTS TO: Director of F&B and/or the CEO

DEPARTMENT: Food & Beverage

FLSA STATUS: FSLA Exempt

TYPICAL WORK SCHEDULE (DAYS/HRS PER WEEK): TBD

POSITION SUMMARY

The Executive Chef is responsible for the strategic leadership, management, and execution of all culinary operations within a Four Diamond luxury resort. This role ensures exceptional dining experiences that reflect the highest standards of quality, creativity, consistency, and guest satisfaction. The Executive Chef oversees multiple restaurants, banquet operations, in-room dining, specialty events, and culinary team development while maintaining financial performance, food safety, and luxury service standards.

KEY RESPONSIBILITIES

Culinary Leadership

• Develop innovative menus that reflect seasonal ingredients, regional influences, and global culinary trends.
• Maintain exceptional food quality, presentation, consistency, and taste across all dining outlets.
• Lead culinary innovation while preserving the resort's brand identity and luxury standards.
• Ensure flawless execution of all à la carte, banquet, catering, and VIP dining experiences.

Operations Management

• Direct all kitchen operations, including restaurants, banquets, pastry, stewarding, and room service.
• Establish and enforce standardized recipes, portion controls, and quality assurance procedures.
• Monitor kitchen productivity, workflow, and operational efficiency.
• Ensure compliance with all health, sanitation, HACCP, and food safety regulations.

Team Leadership

• Recruit, mentor, train, and develop high-performing culinary professionals.
• Foster a culture of excellence, collaboration, accountability, and continuous improvement.
• Conduct performance evaluations and succession planning for culinary leadership positions.
• Promote employee engagement and maintain a positive work environment.

Financial Management

• Develop and manage departmental budgets.
• Control food, labor, and operating costs while maintaining luxury quality standards.
• Analyze financial reports and implement strategies to improve profitability.
• Manage purchasing, inventory, vendor relationships, and cost control initiatives.

Guest Experience

• Ensure exceptional guest satisfaction through outstanding culinary experiences.
• Interact with guests, VIPs, and resort ownership to accommodate special requests and dietary needs.
• Respond promptly and professionally to guest feedback.
• Collaborate with Food & Beverage leadership to create memorable dining events and promotions.

Quality & Compliance

• Maintain Forbes Four-Star and AAA Four Diamond culinary standards.
• Ensure compliance with all company policies, safety standards, and regulatory requirements.
• Conduct regular inspections of kitchens and storage areas.
• Maintain the highest standards of cleanliness, organization, and sanitation.

REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES):

• Culinary degree from an accredited institution preferred.
• Minimum 10 years of progressive culinary leadership experience.
• At least 5 years as Executive Chef or Executive Sous Chef in a luxury resort or Forbes Four-Star/AAA Four Diamond property.
• Experience managing multiple restaurants and high-volume banquet operations.
• Strong knowledge of international cuisines, wine pairings, and luxury dining trends.
• Proven success in menu development, food costing, and financial management.
• ServSafe Certification or equivalent food safety certification preferred.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:

• Standing-40% /Walking-30% /Sitting-30%; Kitchen/dining room setting.
• Lifting up to 50 lbs.
• Exposure to heat and smoke from stoves and ovens.
• Exposure to some cleaning chemicals.
• Must follow and enforce safety precautions and requirements when operating or using equipment, utensils, and chemicals.
• On 24-hour emergency call.
• Shift work required.
• Required to work weekends and holidays.

DISCLAIMER STATEMENT: This job description lists the major duties and responsibilities required of the employee. An employee to perform tasks other than those listed to meet business needs.