Executive Chef

Summary of Position:

The Executive Chef leads all culinary operations for The Oaks Lakeside Kitchen, an upscale, intimate restaurant known for innovative, high-quality cuisine. This position is responsible for the overall direction of the kitchen, including menu creation, culinary execution, staff leadership, financial performance, and adherence to health and safety regulations. The Executive Chef sets the culinary vision and standards, ensuring exceptional food quality, presentation, and guest experience while managing all aspects of kitchen operations, including daily service, banquets, and special events. Effective management of the culinary team ensures the achievement of overall financial results, guest satisfaction, and positive team member relations.

Essential Duties and Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Along with complying with all laws, company policy, and brand standards, the following are the Essential Functions of this position:

1. Provide overall leadership and direction for kitchen operations at The Oaks Lakeside Kitchen, an upscale, intimate restaurant known for innovative, high-quality cuisine.
2. Create, develop, and execute seasonal, creative menus that reflect current culinary trends, guest preferences, and the restaurant's upscale identity.
3. Recruit, hire, train, mentor, and manage kitchen staff, including the Executive Sous Chef and Kitchen Manager, fostering a culture of excellence, accountability, and teamwork.
4. Establish and uphold standards for food quality, presentation, and consistency during all daily restaurant operations.
5. Direct kitchen operations to optimize productivity, efficiency, and guest satisfaction.
6. Oversee all aspects of culinary production for large-scale events, including weddings, corporate functions, and special events.
7. Lead menu planning, development, and execution for banquets, ensuring high-quality dishes that meet client expectations and dietary needs.
8. Manage food cost control, inventory, purchasing, and vendor relationships to meet or exceed budgeted financial targets.
9. Ensure full compliance with food safety regulations, sanitation standards, and health department guidelines at all times.
10. Oversee daily kitchen operations, staffing, scheduling, and performance management in partnership with the Executive Sous Chef and Kitchen Manager.
11. Lead by example, ensuring the highest standards of culinary execution, professionalism, and kitchen cleanliness.
12. Develop and implement training programs for kitchen staff to enhance their culinary skills, product knowledge, and career growth.
13. Partner with the front-of-house team and Food and Beverage Director to deliver an exceptional, cohesive guest experience.
14. Stay current with industry trends, ingredients, and cooking techniques to innovate and continually elevate the culinary program.
15. Oversee the maintenance, cleanliness, and proper use of all kitchen equipment and workspaces.
16. Manage food and labor costs to ensure profitability while maintaining the highest quality standards.
17. Collaborate with the Management Team to plan and execute special events (ex. Mother's Day, Easter, Thanksgiving, New Year's, Holiday Events, etc.) property wide.
18. Represent The Oaks Lakeside Kitchen at community events, media engagements, and resort-wide initiatives as needed.
19. Any other duties directed by the Food and Beverage Director and/or General Manager.

Competencies

1. Leadership & Team Management: Ability to lead, train, and motivate a diverse kitchen team across multiple service formats.
2. Culinary Expertise: Advanced knowledge of culinary techniques, upscale cuisine, and high-volume banquet production.
3. Creativity & Innovation: Ability to develop creative menus and present visually stunning, flavorful dishes.
4. Organization & Multitasking: Strong organizational skills to manage multiple events and restaurant operations simultaneously.
5. Attention to Detail: Precision in food preparation, presentation, and adherence to standards.
6. Cost Management: Proficiency in food cost control, inventory management, and maximizing profitability.
7. Adaptability & Problem-Solving: Flexibility to handle fast-paced environments and resolve challenges on the spot.
8. Communication & Collaboration: Effective communication with staff, clients, and other departments to ensure smooth operations.
9. Business Acumen: Strong understanding of restaurant financial performance, budgeting, and P&L management.

Supervisory Responsibility

The Executive Chef is responsible for the Executive Sous Chef, Kitchen Manager, and all culinary staff within The Oaks Lakeside Kitchen.

Work Environment

This kitchen position operates in a fast-paced, high-energy environment. You will work in a dynamic, team-oriented setting with a focus on quality, precision, and efficiency. The role involves standing for extended periods, working near high-heat equipment, and handling sharp utensils. You must be able to thrive in a physically demanding environment while maintaining attention to detail and ensuring food safety and sanitation standards are met.

Physical Demands

This position is located at the resort property. Working on your feet, walking or standing for most of the day is required. The lifting of supplies and equipment that may exceed 50 lbs could also be required. Bending down, kneeling, crouching, squatting, and pushing are other physical demands that may be required of you. Accepting this job indicates you understand these physical demands and are able to complete the essential functions of the job.

Position Type/Expected Hours of Work

This is a salaried, full time position. Due to the nature of hospitality operations, which include weekends, evenings, and holidays, the job can extend to 50-60 hours per week or more, especially during busy seasons or large events.

Travel

Occasional travel may be required for this position in order to meet all objectives and position requirements. Company-wide meetings occur several times a year. Available and required training may require travel.

Preferred Education and Experience

The following education and experience are required for this position:

1. High School Education or Equivalent is Required.
2. Culinary degree or equivalent experience in a fine-dining or luxury hospitality setting required.
3. Minimum of 7 years of progressive culinary experience, with at least 3 years in an Executive Chef or senior leadership role, and a focus on both upscale dining and banquets required.
4. ServSafe Manager certification (or ability to obtain within 90 days of hire) required.

Salary : $60,000 - $70,000