Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $80,000.00 - $120,000.00
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Work Schedule

Standard Hours
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Benefits

Career growth opportunities
401(k) matching
Paid Time Off
holiday compensation
health coverage
dental coverage
vision coverage
employee appreciation events
Employee Discounts
Education Assistance

Job Description

Kalahari Resorts & Conventions is a renowned hospitality company known for its African-inspired resorts that boast America’s Largest Indoor Waterparks, world-class dining experiences, luxurious spas, thrilling entertainment, and state-of-the-art convention centers. Established as a leader in the resort industry, Kalahari offers guests unparalleled experiences that blend relaxation, adventure, and exceptional service into every visit. Beyond providing top-tier vacation destinations, the company is a major employer offering thousands of jobs and career growth opportunities while fostering an environment where associates thrive and can make a difference. The company is also dedicated to social responsibility, partnering with charity: water to bring clean water to one million people in Africa, underscoring its commitment to meaningful global impact.

We are currently seeking an Executive Chef - Director of Culinary to join our Round Rock, TX location in a senior leadership role. This position involves overseeing all culinary operations across multiple resort outlets, ensuring that every dining experience is exceptional and aligned with our brand’s high standards. The Executive Chef will be responsible for leading and inspiring a talented kitchen team, driving creativity and innovation in menu design, managing food and labor costs effectively, and upholding strict standards of quality, safety, and guest satisfaction. This role requires a dynamic leader who is passionate about culinary arts and capable of turning strategic plans into hands-on actions that elevate culinary services.

In addition to managing day-to-day kitchen operations, the Executive Chef will have a pivotal role in shaping the company’s culinary direction by building and mentoring a world-class team, managing budgets with precision, and crafting unforgettable dining experiences that complement Kalahari’s exceptional hospitality offerings. The ideal candidate will bring at least a decade of progressive culinary experience, including significant leadership roles within high-volume and upscale environments such as luxury hotels, resorts, or cruise ships. Expertise in food safety standards, sanitation, inventory, vendor management, and procurement is essential.

Kalahari Resorts & Conventions offers a rewarding and growth-oriented work environment, backed by a comprehensive benefits package. The company values innovation, teamwork, and excellence, and rewards employees who demonstrate leadership and dedication. With multiple resort locations across the United States, including Wisconsin Dells, Sandusky, Pocono Manor, Round Rock, and an upcoming site in Spotsylvania County, Kalahari continues to expand its footprint while maintaining its reputation as a top employer and premier entertainment destination. Join Kalahari and be part of a team that is creating extraordinary moments for guests and developing a meaningful career journey for its associates.

Job Requirements

  • Culinary degree or equivalent professional training
  • 10+ years of progressive culinary experience
  • 3-5 years in executive chef or sous chef roles
  • experience in upscale, high-volume dining environments
  • knowledge of menu development, food costing, and kitchen budgeting
  • leadership experience managing diverse culinary teams
  • expertise in banquet and large-scale event culinary production
  • understanding of food safety, sanitation, and local health codes
  • familiarity with inventory control and procurement systems

Job Qualifications

  • Culinary degree or equivalent professional training
  • 10+ years of progressive culinary experience
  • 3-5 years in an executive chef or sous chef role
  • background in high-volume, upscale dining environments
  • strong experience in menu development and food costing
  • proven leadership of diverse culinary teams
  • hands-on knowledge of food safety standards and sanitation protocols
  • familiarity with inventory systems and vendor management

Job Duties

  • Lead all culinary operations across resort outlets and events
  • manage food costs, budgets, and inventory controls
  • oversee banquet and event culinary planning and execution
  • collaborate with other departments to enhance guest experiences
  • monitor kitchen cleanliness, organization, and efficiency
  • develop innovative menus aligned with brand standards
  • recruit, train, and mentor culinary staff to ensure high performance

Job Criteria

Experience

Expert Level (7+ years)


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