Executive Chef

The Executive Chef is responsible for the overall culinary operation, including kitchen management, menu development, food quality, purchasing, staffing, and financial performance. Working closely with the Director of Culinary & Beverage Experience, this role leads the culinary team while ensuring exceptional guest experiences and adherence to the resort’s standards and core values.

Key Responsibilities:

• Lead and oversee all kitchen operations, ensuring consistent food quality, presentation, safety, and sanitation standards.
• Develop creative, trend-forward menus that reflect the resort’s commitment to authentic local experiences and exceptional service.
• Oversee food purchasing, specifications, inventory, and storage while maintaining established food cost and labor targets.
• Manage the culinary operation’s budget and financial performance; review sales and food costs regularly and address discrepancies.
• Lead culinary operations across multiple outlets, including high-volume catering, corporate, convention, and social events.
• Collaborate with Purchasing and other departments to ensure appropriate product selection, availability, and cost control.
• Create staffing plans and weekly schedules based on business levels, forecasts, and labor budgets.
• Recruit, interview, hire, train, coach, and develop culinary team members while maintaining a culture of accountability and teamwork.
• Conduct regular departmental meetings and ongoing training programs to develop staff and maintain service standards.
• Work closely with hotel leadership and other departments to coordinate culinary operations and support overall property goals.
• Customize the culinary experience to meet guest and client expectations while maintaining resort standards.
• Oversee apprenticeships and employee development programs.
• Ensure proper use, maintenance, and security of kitchen equipment, products, and hotel property.
• Adjust staffing and operations as needed to meet changing business demands.
• Perform other related duties as assigned.

Qualifications & Experience:

• 10–12+ years of progressive culinary experience, including previous Executive Chef experience.
• Experience in a luxury hotel or resort required.
• Proven experience overseeing multiple culinary outlets and large-volume operations.
• Strong background in catering, particularly corporate, convention, and social markets.
• Demonstrated ability to manage food and labor costs, budgets, purchasing, and overall financial performance.
• Strong menu development and recipe creation skills.
• Proven leadership experience with the ability to coach, motivate, develop, and hold culinary teams accountable.
• Excellent communication, organizational, and interpersonal skills.
• Ability to work effectively in a fast-paced, high-pressure environment.
• Strong understanding of food safety, kitchen operations, and culinary equipment.
• High school diploma or equivalent preferred.
• Must be at least 18 years of age and able to pass a background check.