Resort Executive Chef

Job Description

Executive Chef | Luxury Destination Resort & Spa

$90K-$100K+

We are seeking an experienced and accomplished Executive Chef to lead the culinary operations of a distinguished luxury destination resort and spa. This position is responsible for the overall direction of the culinary department, including food preparation, menu development, purchasing, inventory and portion control, financial performance, team development, guest engagement, and the daily execution of a high-quality culinary program.

The ideal candidate will bring a strong background in luxury resort or hotel culinary operations, a genuine passion for hospitality, proven leadership skills, and the ability to create memorable culinary experiences while maintaining the highest standards of quality, consistency, and profitability.

Responsible for all functions of the resort's culinary operation. Oversee food preparation, menu development, merchandising, inventory and portion control, food purchasing, cost controls, culinary programming, and employee relations for the entire culinary department.

Essential Functions & Responsibilities

1. Responsible for the planning and daily execution of all culinary operations.
2. Maintain responsibility for the production of consistently high-quality food products at a cost level consistent with management objectives.
3. Analyze, develop, and implement menus appropriate for a luxury, five-star hospitality environment.
4. Establish and maintain the culinary standards and operating procedures of the resort.
5. Develop and maintain relationships with culinary partners, industry professionals, local artisans, farms, ranches, and specialty food producers.
6. Collaborate with marketing, media, and public relations teams to support the resort's culinary identity, programming, and guest experience.
7. Collaborate with culinary leadership across the resort to develop talent, share resources, and create opportunities for cross-utilization and professional development.
8. Ensure all kitchen operations comply with resort objectives and all applicable health, safety, sanitation, and regulatory requirements.
9. Train and supervise culinary staff in proper food handling, food preparation, sanitation, quality standards, and cost control practices.
10. Interview, hire, onboard, train, and conduct performance reviews for culinary and stewarding personnel.
11. Provide ongoing training, coaching, mentoring, and counseling to develop team members to their fullest capabilities.
12. Maintain the highest standards of cleanliness, organization, sanitation, and safety throughout all culinary areas.
13. Create and enforce standardized recipes and preparation procedures to ensure proper portion control, consistency, quality, and execution.
14. Develop menus, plating guides, recipes, and culinary standards that support consistency of taste, presentation, and overall guest experience.
15. Research and test new products, presentations, recipes, culinary trends, techniques, and concepts.
16. Oversee inventory management and purchasing of food, equipment, cleaning supplies, smallwares, and other products necessary for culinary operations.
17. Monitor daily labor levels and scheduling to ensure staffing is consistent with departmental and resort guidelines.
18. Work closely with the purchasing team to source the highest-quality products at competitive and appropriate costs.
19. Identify opportunities for local purveyor partnerships and incorporate regional products into menus and culinary programming when appropriate.
20. Develop meaningful relationships with resort guests and create memorable, personalized culinary experiences.
21. Oversee culinary garden or locally sourced growing initiatives, including coordination of plantings and utilization of products for menus, events, and culinary programming when applicable.
22. Develop and execute special culinary programming, events, demonstrations, dinners, and other guest experiences.
23. Foster a supportive, respectful, and collaborative work environment that attracts, develops, and retains culinary talent.
24. Maintain appropriate professional relationships with local health officials and regulatory agencies.
25. Maximize food profitability, achieve budgeted revenues, and effectively manage food costs, labor expenses, purchasing, and departmental budgets.
26. Foster a culture of teamwork and mutual service by working collaboratively with other departments to consistently exceed guest expectations.
27. Perform other duties and responsibilities as assigned.

Supervision Exercised

Sous Chefs, culinary staff, stewarding, and other culinary team members.

Supervision Received

General Manager.

Responsibility & Authority

• Maintain consistently high standards of food quality, presentation, service, and guest satisfaction.
• Uphold the resort's commitment to exceptional hospitality and luxury service.
• Work closely with all departments to ensure culinary and overall guest service standards are consistently achieved.
• Maintain open and effective communication with resort leadership and all operating departments.
• Establish a culinary culture centered on excellence, professionalism, teamwork, accountability, and genuine hospitality.

Minimum Requirements

• Culinary degree or equivalent combination of education, training, and professional culinary experience.
• Minimum of 5 years of progressive culinary leadership experience , preferably within a luxury hotel, resort, destination property, or high-end restaurant environment. Forbes, Michelin backgrounds preferred.
• Demonstrated experience leading and developing culinary teams.
• Strong knowledge of menu development, recipe creation, food purchasing, inventory management, budgeting, scheduling, and labor cost controls.
• Proven ability to maintain high culinary standards while managing financial and operational objectives.
• Strong organizational skills with the ability to prioritize and manage multiple responsibilities in a fast-paced environment.
• Excellent written and verbal communication skills.
• Strong interpersonal and guest relations skills.
• Proficiency with computer systems and standard hospitality technology.
• Current food safety certification or ability to obtain required certification.
• Ability to work collaboratively with resort leadership, other departments, vendors, and culinary partners.
• Genuine passion for hospitality, culinary excellence, team development, and creating memorable guest experiences.

Physical Requirements

• Approximately 30% sitting
• Approximately 70% walking, standing, bending, and moving throughout culinary and resort areas
• Ability to lift and carry up to 50 pounds
• Manual dexterity and ability to work with culinary equipment and tools
• Ability to hear and communicate effectively in a professional kitchen environment
• Ability to taste and smell to evaluate food quality, flavor, and presentation
• Ability to maintain close-distance and intermediate visual acuity necessary for culinary preparation and presentation
• Ability to operate a resort vehicle or golf cart when necessary

Interested and qualified candidates forward updated resume to Danielle Salernos at View email address on click.appcast.io

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