Find Jobs
Find Jobs Near You – Available Work in Your Location
Skip to job details
CO
Chateau on the Lake
Executive Chef
Career Insights for Executive Chef
See where this job fits in the broader career landscape. Knowing your career path helps you see what's possible from here.
Scorecard
Based on Missouri data
Review key factors to help you decide if this role fits your goals. How is this calculated?
What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$80,506 / year median in Missouri
-2% projected decline
Job Description
Hotel :
Chateau on the Lake 415 North State Hwy 265 Branson, MO 65616 Full timeCompensation Range :
$80,000- $90,000 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role.
- 40% of our management hires are internal promotions! Invest in Your Future
- 401(k) plan with company match. Comprehensive Health Coverage
- Medical, dental, and vision insurance options. Paid Time Off & Vacation
- Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life
- Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Purpose & Impact
- Make a difference through Atrium's community service and volunteer programs.
Job Description What You Will Do:
Lead, train, and inspire a results-driven culinary team that lives Atrium's Core Values every day. Deliver memorable guest experiences by continuously improving food quality, presentation, and service. Optimize labor costs and productivity through effective scheduling and cross-training. Oversee kitchen operations for a la carte and catering—ensuring consistent quality and execution. Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction. Collaborate with F&B, sales, and events teams to create menus that enhance both the guest experience and brand concept.What We Are Looking For:
4+ years of culinary leadership in a hotel setting- You're a seasoned pro who's no stranger to the pace and precision hospitality requires. Proven leadership and technical culinary skills
- You can motivate a team and jump on the line when needed. Strong cost control and analytical know-how
- Your ability to balance quality with efficiency helps drive profitability. Executive Chef certification or culinary degree preferred
- You bring the credentials and the confidence to lead. Tech-savvy with Microsoft Office and cloud-based apps
- You're organized, efficient, and not afraid of a spreadsheet. Flexible and committed
- Early mornings or weekend banquets?