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.
$3,000 Role Overview Oversees all culinary and stewarding operations, directing outlet chefs, line cooks, and stewards on kitchen standards, policies, and procedures. Assumes full kitchen leadership in the Executive Chef's absence and partners closely with Front-of-House to deliver a seamless dining experience. Key Deliverables Kitchen operations — direct day-to-day culinary and stewarding operations across all outlets, ensuring consistent quality, presentation, and food safety/sanitation compliance Menu development — assist in planning, costing, and executing resort menus, including seasonal and special offerings Team leadership — support hiring, scheduling, training, and performance management of culinary staff Cost & inventory control — manage labor costs, purchasing, and inventory to support budget targets Event execution — contribute to culinary planning and service for special resort functions and events Cross-functional coordination — partner with Front-of-House leadership and participate in operational meetings to align on service needs Required Qualifications 6+ years of culinary experience, including 4+ years leading culinary teams in a management-level role, ideally across multiple kitchens Required experience in a 5-star hotel or resort environment Degree in Culinary Arts, Hospitality Management, or related field preferred Recognized culinary industry achievements (awards, commendations) strongly preferred Proficient in Microsoft Office Suite, with ability to learn industry-specific systems Client identity withheld pending mutual candidate interest. Full benefits (medical/dental/vision, 401(k) match, PTO, and travel benefits) shared upon progression.
