What are the responsibilities and job description for the Executive Chef position at Relais & Châteaux?
Company Description
Executive Chef – Dunton Hot Springs & Dunton River Camp
Dunton is seeking an experienced, passionate, and hands-on Executive Chef to lead the culinary program across two extraordinary properties: Dunton Hot Springs, a meticulously restored 19th-century ghost town turned luxury resort, and Dunton River Camp, a seasonal glamping retreat on a private 500-acre ranch. Both properties are proudly part of the Relais & Châteaux family and celebrated for their intimate guest experiences, authentic character, and exceptional cuisine.
Our Culinary Ethos
At Dunton, food is central to the guest experience. Rooted in the traditions of regional, ingredient-driven cooking-akin to the Italian approach-our culinary philosophy emphasizes simplicity, seasonality, and integrity. We celebrate the freshest ingredients, sourced locally whenever possible, and allow them to shine with clean, thoughtful preparation. Each meal is created daily, tailored to guest preferences and dietary needs. Our chefs are encouraged to innovate within the framework of balance, beauty, and nourishment, always avoiding waste and prioritizing plant-forward, wholesome dishes. Whether plated or served family-style, meals at Dunton feel like dining in a warm, welcoming home.
Key Responsibilities
- Lead and oversee all culinary operations at Dunton Hot Springs (year-round) and Dunton River Camp (seasonal, May-October), ensuring excellence in food quality, consistency, and guest experience.
- Create daily menus driven by seasonal availability, dietary needs, and guest preferences.
- Uphold and evolve Dunton’s food philosophy in alignment with Relais & Châteaux values and sustainability standards.
- Source top-quality ingredients, prioritizing local producers; strictly avoid industrial produce suppliers.
- Foster a collaborative and supportive kitchen culture rooted in creativity, integrity, and respect.
- Engage warmly with guests in our open kitchen environment-an integral part of the Dunton experience.
- Train, mentor, and manage a small, dedicated culinary team across both locations.
- Oversee kitchen operations, inventory, budgets, ordering, cost control, and food safety standards.
Qualifications
- 7 years of professional culinary experience, including leadership roles in fine dining or luxury hospitality environments.
Competitive wages and benefits to members of our team and some of these include the following:
- At least 16 paid vacation days
- Health, vision, dental and life insurance
- Paid time off to volunteer (6 days per year)
- 6 sick days
- Housing
Additional Information
Tasks often conducted in a physical, fast-paced environment with ever-changing demands
In conducting/supervising Front of House duties, frequent reaching, bending, and stooping with constant walking/moving around.
Occasional travel and transporting of materials between work areas - even under inclement weather
Regularly pushing, lifting, and carrying of 10 to 15 pounds; occasional lifting up to 40 pounds