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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $72,300.00 - $99,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
The Executive Chef role is offered by a prominent resort known for delivering exceptional guest experiences through its diverse culinary offerings. This establishment boasts a multi-outlet environment including upscale restaurants, lounges, poolside dining, and large-scale event catering. As a leading destination in the hospitality sector, the resort not only prioritizes luxurious accommodations and exemplary service but also places significant emphasis on its food and beverage programming. The resort operates in a fast-paced, dynamic environment where culinary excellence and innovation are critical to enhancing the overall guest experience. With a commitment to quality, creativity, and operational efficiency, the resort continually strives... Show More
Job Requirements
- Ability to stand for extended periods and work in varying temperature environments
- capability to lift and move products and equipment as needed
- dexterity to operate kitchen equipment safely and efficiently
- visual and sensory ability to evaluate food quality, presentation, and safety conditions
Job Qualifications
- High school diploma or equivalent required
- formal culinary training or degree preferred
- minimum of five years in progressive culinary roles, including senior leadership experience overseeing large teams and multi-outlet operations
- background in upscale or high-volume environments strongly preferred
- food safety certification or ability to obtain required local credentials
- strong expertise in menu development, culinary trends, and cost control strategies
- deep knowledge of global and contemporary cuisine, production systems, and kitchen operations
- financial acumen with the ability to interpret budgets, forecasts, and performance reports
- proven ability to lead large teams, set clear expectations, and drive accountability
- excellent communication and interpersonal skills with a guest-focused mindset
- ability to analyze operational data and make sound, timely decisions
- strong organizational skills with the ability to manage multiple priorities in a fast-paced environment
- hands-on leadership style with a focus on coaching, consistency, and execution
- high standards for cleanliness, safety, and operational discipline
Job Duties
- Lead all kitchen operations across multiple outlets and banquet functions, ensuring consistency, quality, and efficiency
- recruit, mentor, and develop a high-performing culinary team, including chefs, supervisors, and line staff
- establish staffing plans, scheduling, and performance standards aligned with business volume and forecasting
- design and execute seasonal menus and specialty offerings that reflect current trends, regional influences, and guest preferences
- partner with events and catering leadership to create customized menus for group functions, weddings, and themed experiences
- monitor food cost, labor cost, and purchasing practices to meet financial goals while maintaining elevated standards
- review guest feedback, operational data, and team input to continuously refine menus, service flow, and production processes
- maintain strong cross-department collaboration to ensure seamless service and operational alignment
- conduct regular pre-shift briefings, culinary trainings, and departmental meetings to reinforce standards and communication
- oversee food safety, sanitation, and storage protocols in compliance with all local health regulations
- audit inventory, storage areas, and product quality to ensure consistency and minimize waste
- support annual budgeting, forecasting, and menu pricing strategies in partnership with senior leadership
- provide visible leadership during peak service periods to ensure presentation, pacing, and guest satisfaction
- collaborate with marketing and programming teams on culinary events, promotions, and experiential dining initiatives
- perform additional leadership duties as assigned by senior management or ownership
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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