Executive Chef

A distinguished, upscale resort with a wellness focus along the Central Coast of California is seeking an experienced, innovative Executive Chef. Set upon a picturesque 100+ acre oceanfront property in a remote coastal setting, this exceptional location offers a unique environment where high-end hospitality meets purpose-driven human development, educational programs, and transformative growth. This position is ideal for a grounded culinary leader who thrives in a collaborative community atmosphere and wants to contribute to something greater than themselves. The role provides a rare chance to direct high-volume culinary operations serving up to 300 guests per meal in an upscale, nature-focused retreat environment. Living on-site in a private 1.5-bedroom coastal accommodation, the Executive Chef will lead a dynamic kitchen team, integrate daily harvests from an 8-acre farm and garden, and align culinary execution with the organization’s core vision. Position Responsibilities Oversee and manage the preparation and execution of high-quality meals 3 times per day, 365 days a year, for approximately 250 to 300 guests and staff. Lead, mentor, and schedule a comprehensive culinary staff including 2 Sous Chefs, 12 Line Cooks/Kitchen Personnel, a Food & Beverage Manager, culinary externs, work scholars, and utility staff. Design creative, varied, and elevated menus utilizing farm-to-table principles in close collaboration with the on-site 8-acre farm and garden team. Seamlessly accommodate diverse dietary requirements, including vegan, vegetarian, and gluten-free diets, without sacrificing quality or taste. Manage procurement, inventory, food costing, kitchen equipment maintenance, and overall culinary operating budgets. Establish and enforce kitchen systems, procedures, and safety/sanitation standards in accordance with California State Health Codes to ensure operational efficiency and consistency. Position Requirements 3+ years of executive-level culinary management experience, ideally overseeing high-volume culinary operations and large kitchen teams within luxury resorts, wellness retreats, or high-end dining establishments. Demonstrated expertise in farm-to-table dining and accommodating specialized dietary needs such as vegan, vegetarian, and gluten-free options. Strong leadership abilities with a track record of developing staff, fostering a positive workplace culture, and building operational systems. High adaptability and readiness to manage culinary operations in a remote environment where full-service amenities are roughly 1.5 hours away. Proven budget management, food costing, inventory, and kitchen scheduling experience. Ability to reside on-site in a remote coastal location. Base Salary Range: $110,000 – $130,000 per year On-Site Housing: Private 1-bedroom coastal condo provided on-site. Meals: 3 complimentary meals per day provided on-site. Health & Wellness Benefits: Comprehensive employer-provided health and dental coverage, plus access to personal development programs. Paid Time Off: Generous accrued paid time off and holiday pay package. Ready to combine your culinary artistry and leadership with a truly meaningful purpose? If you possess the operational experience, systemic rigor, and creative passion to guide this exceptional culinary program, #J-18808-Ljbffr Horizon Hospitality Associates, Inc