Executive Chef

Salt Wood Kitchen and Oysterette is a premier dining establishment located within The Sanctuary Beach Resort, a prestigious and scenic resort destination known for its exquisite oceanfront views and high-end hospitality experiences. As a restaurant that prides itself on delivering exceptional culinary offerings and impeccable guest service, Salt Wood Kitchen and Oysterette has earned a reputation for showcasing fresh, locally sourced ingredients with a focus on seasonal menus and coastal flavors. The restaurant operates within an upscale environment where culinary innovation and guest satisfaction are paramount. The Sanctuary Beach Resort itself is a luxurious retreat that attracts travelers seeking comfort, elegance, and memorable dining experiences in a beautiful coastal setting. Salt Wood Kitchen and Oysterette plays a vital role in enhancing the overall guest experience at the resort by providing outstanding food and beverage services.

Salt Wood Kitchen and Oysterette is currently seeking a passionate, experienced, and visionary Executive Chef to lead the restaurant's culinary operations and take responsibility for the continued growth and excellence of its food and beverage offerings. This role is classified as a full-time, salaried position with a competitive annual compensation ranging from $120,000 to $130,000. The Executive Chef will have the unique opportunity to shape a high-potential culinary program within a dynamic resort setting, crafting and developing innovative seasonal menus that reflect the coastal environment and meet the evolving tastes of a discerning clientele.

The ideal candidate will bring a blend of hands-on leadership and strategic foresight, with proven experience working in independent restaurants or upscale hotel environments. The Executive Chef will be responsible not only for day-to-day kitchen management but also for driving menu innovation, maintaining the highest standards of food quality and presentation, and fostering an engaged and well-trained culinary team. The role demands superior skills in team development, operational planning, quality control, and guest satisfaction. Collaboration with other departments, especially the catering and purchasing teams, is critical to ensure smooth operations and successful banquet and special event executions.

Beyond culinary expertise, the Executive Chef is expected to embody the core values of the resort, including excellence, service with heart, agility, and accountability. This leadership role offers an excellent growth trajectory within the hospitality group, with potential career advancement to positions such as Director of Food and Beverage and Regional Director of Food and Beverage. The Executive Chef will be actively involved in mentoring associates, managing scheduling and labor costs, implementing sustainability practices, and ensuring all operational standards comply with health, safety, and sanitation regulations.

This position requires strong communication skills, the ability to inspire and coach a diverse kitchen staff, and a commitment to maintaining an inviting, productive, and compliant kitchen environment. The Executive Chef will also play a hands-on role in food preparation, overseeing inventory management, requisitions, and quality assurance. This is an exceptional opportunity for a culinary professional seeking to make a significant impact in a resort setting that values creativity, excellence, and guest delight.