Executive Chef

Key Responsibilities & Duties

• Create and execute innovative menus utilizing fresh, local ingredients.
• Supervise food preparation, presentation, plating, and quality control across all culinary venues.
• Hire, train, schedule, supervise, and evaluate all culinary department personnel.
• Manage food costs, labor costs, inventory, and purchasing effectively.
• Collaborate closely with stewarding, purchasing, sales, front office, and other departments.
• Maintain accurate records of personnel performance, labor costs, overtime, and departmental reports.
• Ensure full compliance with food safety, sanitation, and health department regulations.
• Perform other related duties as assigned.

Education & Experience

• High School Diploma or equivalent required.
• Culinary graduate from an accredited school strongly preferred.
• 5+ years of progressive culinary leadership experience, with a minimum of 2–5 years as Executive Chef or Executive Sous Chef in a resort or full-service hotel environment.

Skills & Competencies

• Strong leadership and team development skills.
• Excellent communication and interpersonal skills (written and verbal).
• Command of the English language.
• Basic mathematical skills for costing, forecasting, and reporting.
• Creative culinary vision with a focus on quality and guest satisfaction.
• Able to work flexible schedules, including evenings, weekends, and holidays.
• Able to manage multiple tasks simultaneously in a fast-paced environment.

Physical Requirements

• Good hearing and vision (with or without corrective lenses).
• Ability to lift at least 60 pounds occasionally.
• Acute sense of taste and smell.
• Ability to stand and work in a hot, fast-paced kitchen environment for extended periods.