Executive Chef

Position Summary

The Executive Chef is responsible for leading all culinary operations across the property, ensuring exceptional food quality, consistency, presentation, sanitation, and operational performance. This role provides strategic and hands-on leadership for all kitchen operations, including menu development, team leadership, staffing, financial performance, and operational execution.

Culinary Operations & Menu Development

• Oversee all food preparation, presentation, quality, and consistency standards across culinary operations.
• Lead menu development, recipe management, promotions, and culinary innovation initiatives.
• Collaborate with cross-functional leadership teams to support special events, promotions, and guest experience initiatives.
• Monitor market trends, competitor offerings, and guest preferences to enhance menu performance and guest satisfaction.
• Support training and execution during menu rollouts and operational changes.

Financial & Operational Management

• Manage labor, food cost, inventory, purchasing, and operational budgets to achieve financial goals.
• Review and analyze operational and financial reports, identifying opportunities to improve performance and control costs.
• Ensure compliance with company purchasing, inventory, scheduling, and productivity standards.

Sanitation, Safety & Compliance

• Maintain compliance with all food safety, sanitation, health, and company operational standards.
• Ensure kitchens operate safely, efficiently, and in accordance with all SOPs and regulatory requirements.
• Monitor cleanliness, equipment maintenance, waste controls, and certification compliance throughout culinary operations.

Leadership & Team Development

• Lead, develop, coach, and retain a high-performing culinary team through hands-on leadership and accountability.
• Recruit, train, mentor, and support culinary leaders and team members while fostering a positive, team-oriented culture.
• Conduct regular team meetings, performance discussions, and development initiatives.
• Maintain professional standards and promote operational excellence across all kitchen operations.

Administrative & Operational Oversight

• Ensure accurate use of operational systems, reporting tools, recipes, production documentation, and performance tracking processes.
• Partner with Food & Beverage leadership and support departments to drive operational alignment and business objectives.