Executive Chef

We are seeking an accomplished Executive Chef with a strong background in authentic Italian cuisine to lead the culinary operations of a premier hospitality destination. This executive leadership role is responsible for overseeing all culinary operations while elevating the property's Italian dining concept through exceptional food quality, innovation, and operational excellence. The ideal candidate is a passionate culinary leader with extensive experience in regional Italian cuisine, handmade pasta production, artisan breads, wood‑fired cooking, premium seafood and meats, and seasonally driven menus. This individual will combine traditional techniques with modern presentation while leading a high‑performing culinary team and delivering exceptional guest experiences. Key Responsibilities Culinary Leadership & Menu Development Lead all culinary operations, ensuring consistency, creativity, and exceptional execution across every service period. Develop seasonal menus inspired by the diverse regional cuisines of Italy, utilizing fresh, locally sourced ingredients whenever possible. Oversee the production of handmade pastas, risottos, artisan breads, house‑made desserts, and authentic Italian specialties. Collaborate with Food & Beverage leadership on chef's tables, wine dinners, tasting menus, and seasonal culinary events. Maintain recipe integrity, presentation standards, and operational consistency across all outlets. Direct daily kitchen operations including purchasing, inventory, scheduling, production, sanitation, and quality assurance. Ensure efficient kitchen workflows while maintaining exceptional food quality during high‑volume service. Develop standardized recipes, production guides, and plating specifications. Build strong relationships with local farmers, specialty importers, and premium Italian food purveyors. Leadership & Team Development Recruit, mentor, and develop Executive Sous Chefs, Sous Chefs, Pastry Chefs, and culinary team members. Foster a culture of collaboration, accountability, creativity, and continuous improvement. Conduct ongoing coaching, performance evaluations, and succession planning. Promote a positive and professional kitchen culture built on respect and culinary excellence. Maintain responsibility for food cost, labor management, purchasing, inventory, and departmental budgets. Analyze financial performance and implement strategies to maximize profitability while preserving product quality. Negotiate with vendors and monitor inventory to minimize waste and optimize margins. Support annual budgeting and long‑range culinary planning. Guest Experience Maintain an active presence in the dining room during service and engage with guests when appropriate. Create memorable culinary experiences through chef's tastings, wine pairings, and interactive events. Partner with the beverage team to develop Italian wine pairing experiences and seasonal promotions. Respond to guest feedback and continuously elevate the dining experience. Compliance & Quality Assurance Ensure compliance with all health, sanitation, and food safety regulations. Maintain inspection‑ready kitchens and back‑of‑house facilities. Uphold luxury hospitality standards for cleanliness, organization, and food quality. Qualifications Required Minimum 7–10 years of progressive culinary leadership experience, including Executive Chef or Executive Sous Chef experience. Demonstrated expertise in authentic regional Italian cuisine and traditional Italian cooking techniques. Experience producing handmade pasta, artisan breads, house‑made sauces, risottos, antipasti, and classic Italian desserts. Proven success leading high‑volume kitchens while maintaining exceptional quality and consistency. Strong financial acumen, including food cost, labor management, budgeting, and purchasing. Excellent leadership, communication, and organizational skills. Preferred Experience in luxury hotels, upscale resorts, or acclaimed Italian fine dining restaurants. Culinary degree from an accredited institution. Experience working in Italy or under classically trained Italian chefs. Knowledge of Italian wines and food pairings. Experience with wood‑fired ovens, dry‑aging, charcuterie, and whole‑animal butchery is a plus. Background with Forbes Travel Guide or Michelin‑recognized restaurants is highly desirable. Ideal Candidate Profile The ideal candidate is a passionate and inspiring culinary leader who respects the traditions of Italian cuisine while embracing thoughtful innovation. They possess a deep understanding of regional Italian flavors, techniques, and ingredients, balanced by the operational expertise required to lead a successful, high‑performing culinary program. They are committed to mentoring future culinary talent, maintaining exceptional quality standards, and delivering memorable dining experiences that keep guests returning. Candidates with experience in luxury hospitality, renowned Italian restaurants, Michelin‑recognized kitchens, or destination dining concepts are strongly encouraged to apply. Performance‑based bonus opportunity Medical, dental, and vision insurance 401(k) with company match Paid time off and holidays Relocation assistance (where applicable) Employee dining privileges and hotel discounts Professional development and career advancement opportunities #J-18808-Ljbffr SkyBridge Luxury & Associates