Job Overview
Employment Type
Full-time
Compensation
Salary
Range $57,000.00 - $60,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Employee wellness programs
Job Description
Azul Hospitality is a renowned hospitality company known for delivering exceptional guest experiences through its portfolio of premium resorts and hotels. Known for its commitment to quality and excellence, Azul Hospitality prides itself on creating memorable dining experiences that blend impeccable service with innovative culinary artistry. As a company, Azul Hospitality fosters an environment that emphasizes teamwork, professionalism, and continuous growth, ensuring that every member contributes meaningfully to the overall success of the property while maintaining the highest standards of hospitality. Their resorts are designed not only to provide comfort and luxury but also to offer exquisite culinary options for all guests, from casual dining to elegant banquet events. This commitment to culinary excellence underscores Azul Hospitality’s reputation as a leader in the hospitality industry.
The role of Executive Chef at Azul Hospitality is a pivotal position responsible for directing all aspects of food preparation, production, and quality control across various food outlets and banquet facilities within the resort. This exempt full-time role involves overseeing a diverse culinary team—including lead cooks, line cooks, prep cooks, and stewards—to ensure superior food production and presentation that meets both current and anticipated guest expectations. The Executive Chef is not only charged with supervising daily kitchen operations but also plays a key strategic role in innovating menu offerings, responding to market trends, and continuously enhancing guest satisfaction. This leadership position actively participates in budgeting, controlling food costs, payroll management, and ensuring adherence to sanitation and safety standards, thereby contributing directly to the resort's profitability and operational efficiency. The Executive Chef also serves as a vital liaison between culinary staff and other hotel departments, facilitating seamless communication and collaboration, which supports overall hotel operations. Additionally, the chef is responsible for spearheading recruitment, training, and ongoing development of kitchen staff to uphold Azul Hospitality’s standards of performance, ensuring consistency and excellence in every dish served. This role demands a hands-on approach during peak periods, meticulous attention to detail in food quality and hygiene, and strong leadership capabilities to foster a productive and motivated culinary team. Candidates for this position will have extensive knowledge of both international and domestic cuisine, culinary techniques, food and beverage products, menu development, and cost control. Advanced skills in customer relations and staff management, combined with a passion for innovation and quality, are essential. The successful Executive Chef at Azul Hospitality will be a key figure in maintaining the resort's esteemed culinary reputation, guaranteeing that guests enjoy a superior dining experience that complements the luxurious environment of the property. This position offers a unique opportunity to join a dynamic hospitality company dedicated to excellence and sustained growth.
The role of Executive Chef at Azul Hospitality is a pivotal position responsible for directing all aspects of food preparation, production, and quality control across various food outlets and banquet facilities within the resort. This exempt full-time role involves overseeing a diverse culinary team—including lead cooks, line cooks, prep cooks, and stewards—to ensure superior food production and presentation that meets both current and anticipated guest expectations. The Executive Chef is not only charged with supervising daily kitchen operations but also plays a key strategic role in innovating menu offerings, responding to market trends, and continuously enhancing guest satisfaction. This leadership position actively participates in budgeting, controlling food costs, payroll management, and ensuring adherence to sanitation and safety standards, thereby contributing directly to the resort's profitability and operational efficiency. The Executive Chef also serves as a vital liaison between culinary staff and other hotel departments, facilitating seamless communication and collaboration, which supports overall hotel operations. Additionally, the chef is responsible for spearheading recruitment, training, and ongoing development of kitchen staff to uphold Azul Hospitality’s standards of performance, ensuring consistency and excellence in every dish served. This role demands a hands-on approach during peak periods, meticulous attention to detail in food quality and hygiene, and strong leadership capabilities to foster a productive and motivated culinary team. Candidates for this position will have extensive knowledge of both international and domestic cuisine, culinary techniques, food and beverage products, menu development, and cost control. Advanced skills in customer relations and staff management, combined with a passion for innovation and quality, are essential. The successful Executive Chef at Azul Hospitality will be a key figure in maintaining the resort's esteemed culinary reputation, guaranteeing that guests enjoy a superior dining experience that complements the luxurious environment of the property. This position offers a unique opportunity to join a dynamic hospitality company dedicated to excellence and sustained growth.
Job Requirements
- High school diploma or equivalent
- Minimum five years’ experience as a Chef in a similar role
- Culinary certification or equivalent credentials
- Valid driver’s license
- Safe Server Alcohol and Food Handlers certification
- Ability to work in extreme temperatures and physically demanding environments
- Strong communication skills
- Ability to manage and train a culinary team
- Knowledge of food safety and sanitation standards
- Proficient in budget management and cost control
- Strong organizational and leadership skills
- Intermediate computer skills
- Ability to work flexible schedules including peak periods
- Commitment to upholding grooming and attendance standards
- Willingness to comply with company policies and procedures
Job Qualifications
- High school or equivalent education
- Minimum of two years of culinary schooling preferred
- Five years of prior experience as a Chef with knowledge of international and domestic dishes
- Extensive knowledge of wine pairing
- Certification as Chef or Certified Master Chef from a government accredited culinary agency
- Safe Server Alcohol and Food Handlers certification
- Valid driver’s license
- CPR or First Aid training preferred
- Excellent leadership and customer relations skills
- Strong organizational and communication skills
- Intermediate computer proficiency
- Knowledge of Windows OS, MS Office, PMS, PBX, Key systems, and POS
- Knowledge of complex mathematical calculations and budgetary analysis
- Ability to analyze and resolve issues effectively
- Thorough knowledge of federal, state, and local employment laws
- Expertise in food products, recipes, and preparation
- Ability to distinguish product quality and presentation
- Experience conducting meetings and menu briefings
- Artistic creativity in menu development and event presentations
Job Duties
- Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards
- Responsible for enhancing the food product presented to guests by responding to market and guest needs
- Recommend changes to food products and develop new products based on market research
- Read menus to estimate food requirements and order products and supplies from vendors
- Lead the preparation and production of meals, ensuring food quality and presentation
- Supervise proper receiving and storage of all food and related items
- Expedite peak meal periods with a hands-on approach
- Ensure compliance with safety and sanitation standards, team productivity, cost controls, and profitability
- Visually inspect and select quality food and beverage products including fruits, vegetables, meats, fish, and spices
- Create and implement new menus and individual food items
- Set sanitation standards, product rotation, and monitor food cost awareness among culinary staff
- Act as liaison between culinary team and other hotel departments
- Participate in and oversee monthly food inventories
- Maintain consistency and quality in food delivery and standards
- Provide specialist support to the Executive Committee and Executive Chef
- Manage food costs within budget guidelines
- Participate in hiring and training of new staff
- Conduct and participate in monthly departmental meetings
- Manage payroll and time attendance system
- Continuously evaluate and improve staff performance
- Cross-train staff and ensure adherence to standard operating procedures
- Serve as role model adhering to policies and high standards
- Maintain knowledge of company benefits and policies
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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