Executive Chef

Join our resort as an Executive Chef, where you will lead our culinary team in delivering exceptional dining experiences. This is an opportunity to showcase your creativity and expertise in menu design, kitchen operations and food quality, while maintaining the highest standards of culinary excellence. If you are passionate about gastronomy and thrive in a dynamic, luxury environment, we invite you to bring your talent to our resort. 

• Lead, manage, and mentor the culinary team, fostering a positive and professional kitchen environment that supports collaboration and excellence.
• Oversee hiring, training, scheduling, and performance evaluations of kitchen staff, ensuring that all team members have the skills, knowledge, and support to perform at their best.
• Develop and design innovative menus that reflect the resort’s culinary vision, seasonal availability, and guest preferences.
• Ensure that all dishes meet the highest standards of food quality, taste, and presentation, aligning with the resort’s brand and guest expectations.
• Monitor food and labor costs to ensure that budgetary goals are met without compromising quality.
• Lead and implement training programs for kitchen staff, focusing on culinary techniques, food safety, sanitation practices, and guest service standards
• Coordinate with the management team to schedule regular kitchen meetings, ensuring communication of key updates, menu changes, and operational objectives
• Enforce and lead by example in maintaining sanitation and cleanliness standards throughout the kitchen, including workstations, equipment, and storage areas. 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Culinary degree or equivalent with a minimum of 5-7 years of experience in a culinary role, with at least 3-5 years in a culinary leadership or Executive Chef position.
• Extensive knowledge of food trends, safety regulations, and advanced culinary techniques.
• Strong leadership, communication, organizational, and problem-solving skills.
• Food Manager Certification required or must be obtained within 6 months of hire.
• Ability to work a flexible schedule, including weekends, holidays, and nights as required by resort operations.

This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.