Corporate Executive Chef

Executive ChefSandestin Golf & Beach Resort Miramar Beach, FloridaPosition SummarySandestin Golf & Beach Resort is seeking an experienced and dynamic Corporate Executive Chef to lead all culinary operations across our diverse Food & Beverage outlets. This leadership role is responsible for overseeing kitchen operations for restaurants, banquet and catering events, private dining, club outlets, and resort special events. The Executive Chef drives culinary excellence, maintains the highest standards of food quality and presentation, ensures cost controls, and leads a high-performing culinary team in a fast-paced, high-volume resort environment.

This position requires a hands-on leader with strong operational expertise, creativity, financial acumen, and a passion for delivering exceptional guest experiences.

Essential Job FunctionsCulinary Leadership & OperationsOversee all culinary operations across all resort Food & Beverage outlets, including restaurants, bars, banquet kitchens, private club dining, catering, and special eventsDevelop and execute innovative menus that align with resort standards, guest expectations, and seasonal trendsEnsure consistency in food quality, presentation, taste, and portion control across all outletsMaintain exceptional sanitation, safety, and food handling standards in compliance with local, state, and company regulationsLead production planning and execution for high-volume banquet functions, weddings, conferences, and resort signature eventsMonitor kitchen workflows and staffing to maximize productivity and efficiencyMaintain strong relationships with vendors and manage purchasing, receiving, and inventory controlsFinancial ManagementManage labor costs, food costs, waste control, and departmental budgets to achieve profitability goalsAnalyze financial reports, forecasting, and purchasing strategies to improve operational performanceControl inventory levels and ensure proper product utilizationSupport revenue growth through menu engineering, culinary promotions, and strategic planningTeam LeadershipRecruit, train, mentor, and develop Sous Chefs, Kitchen Managers, and culinary team membersFoster a positive, professional, and high-performance kitchen cultureConduct performance evaluations and provide coaching for continuous improvementEnsure proper scheduling and labor management for all culinary departmentsPromote teamwork and collaboration across all Food & Beverage operationsGuest ExperienceMaintain a strong presence throughout the resort to ensure exceptional guest satisfactionCollaborate with front-of-house leadership to deliver seamless dining experiencesRespond promptly and professionally to guest feedback and service opportunitiesUphold the luxury hospitality standards of Sandestin Golf & Beach ResortQualificationsMinimum 7+ years of progressive culinary leadership experience in hotels, resorts, clubs, or high-volume hospitality operationsPrevious Executive Chef experience in a full-service resort preferredStrong banquet and multi-outlet culinary management experience requiredProven leadership in high-volume operations with multiple revenue centersStrong financial knowledge including labor management, food cost controls, and budgetingExcellent leadership, communication, and organizational skillsCulinary degree preferred or equivalent combination of education and experienceServSafe Certification or equivalent preferredFlexible schedule including nights, weekends, holidays, and peak resort seasonsPhysical RequirementsMust be able to stand and walk for extended periods throughout the shift, often 8+ hours dailyMust be able to work in hot, humid, and fast-paced kitchen environments for prolonged periodsFrequently required to bend, stoop, kneel, crouch, reach, push, pull, and lift during kitchen operationsMust be able to lift and carry up to 50 pounds regularly and occasionally more with assistanceAbility to safely operate commercial kitchen equipment including ovens, grills, fryers, slicers, mixers, and other heavy-duty culinary equipmentMust be able to move quickly and safely between multiple kitchen locations and resort outletsRequires manual dexterity for food preparation, plating, inspections, and equipment operationMust be able to tolerate exposure to heat, steam, sharp objects, cleaning chemicals, and varying kitchen temperaturesAbility to work long hours during holidays, weekends, special events, and peak business periodsMust maintain visual and auditory awareness for kitchen safety, communication, and operational oversightEOE M/D/F/V