Executive Chef

Position Summary:

We are seeking a passionate and accomplished Executive Chef to lead the culinary operations of a luxury resort property known for its exceptional service and refined dining experiences. The Executive Chef will oversee all culinary programs, ensuring innovation, consistency, and excellence across all outlets, events, and seasonal offerings.

Key Responsibilities:

• Direct and manage all culinary operations, including multiple outlets, banquets, and in-room dining, ensuring a cohesive culinary identity and superior guest satisfaction.
• Develop and execute creative, seasonal menus that reflect the property’s commitment to quality, sustainability, and local sourcing.
• Oversee kitchen operations, food preparation, and presentation standards to maintain excellence across all service areas.
• Manage and mentor a talented culinary team, fostering professional growth and a collaborative, high-performance culture.
• Partner with Food & Beverage leadership to ensure seamless coordination between kitchen and service teams.
• Establish and monitor food cost, labor, and inventory control systems to ensure financial efficiency while maintaining exceptional quality.
• Uphold strict standards of food safety, sanitation, and equipment maintenance in compliance with local regulations.
• Collaborate with marketing and events teams on special programming, seasonal promotions, and guest experiences that enhance the brand’s reputation.
• Serve as a culinary ambassador for the property, representing the resort in media, community, and partnership initiatives when required.

Qualifications:

• Minimum of 8–10 years of progressive culinary leadership experience, with at least 3 years in an Executive Chef role within a luxury resort, fine dining, or high-end hospitality environment.
• Formal culinary education or equivalent apprenticeship training required.
• Proven ability to manage multiple outlets and large teams effectively.
• Strong leadership, communication, and organizational skills.
• Deep knowledge of global and regional cuisines, ingredient sourcing, and sustainable culinary practices.
• Financial acumen and experience managing budgets, food costs, and profitability metrics.
• Commitment to continuous learning, innovation, and guest satisfaction.

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