Executive Chef

Executive Chef – Resort Culinary Leadership

Position Overview

The Executive Chef provides strategic and operational leadership for all culinary programming across a dynamic, multi-outlet resort environment, including restaurants, lounges, pool service, and high-volume events. This role oversees end-to-end food production, quality standards, cost management, and team development while shaping the culinary identity of the property. As a senior leader, the Executive Chef collaborates closely with operations, events, and marketing teams to deliver a cohesive and experience-driven dining program.

Key Responsibilities

• 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.

Qualifications

Education:

High school diploma or equivalent required; formal culinary training or degree preferred.

Experience:

Minimum of five (5) 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.

Certifications:

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

Physical & Work Environment 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

Leadership Profile

The ideal candidate is a collaborative, detail-oriented culinary leader who operates with professionalism, integrity, and a strong service mindset. This individual fosters a positive kitchen culture, maintains high operational standards, and brings creativity balanced with disciplined execution. A passion for guest experience, team development, and elevated resort-style dining is essential for success in this role.