Executive Chef

About the Role

We’re looking for a dynamic, creative, and results-driven Executive Chef of Food Service Operations to take the reins of our entire culinary experience across the property. In this high-impact leadership role, you’ll be the driving force behind every delicious detail—from bold menu creations to top-tier quality assurance.

Responsibilities

• Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• Devises innovative product offerings for a variety of venues including main dining rooms, buffets, room service, specialty restaurants, banquets, catering, and themed/special events.
• Formulates and implements procedural guidelines, policies, and standards pertaining to overall food and beverage operations, including menu design, product specifications, cleanliness and sanitation, and cost controls for food, labor, and operating expenses.
• Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
• Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
• Collaborates with Purchasing in identifying and sourcing required products.
• Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties.
• Guides and supports the culinary team in the implementation and adherence of company standards, processes, and systems.
• Monitors guests, partners, and internal feedback and takes corrective action as required to ensure the highest level of guest satisfaction.
• In partnership with Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.

Requirements

• 5+ years of progressive leadership experience in food service or culinary operations (multi-unit or high-volume experience preferred).
• Degree or certification in Culinary Arts, Hospitality Management, or a related field (or equivalent professional experience).
• Proven expertise in menu development, food costing, and quality assurance.
• Strong knowledge of food safety standards, compliance regulations, and best practices (e.g., ServSafe certification).
• Demonstrated ability to lead and inspire cross-functional teams, including chefs, kitchen staff, and front-of-house operations.
• Excellent organizational, problem-solving, and decision-making skills.
• A passion for food trends, culinary innovation, and guest satisfaction.
• Proficiency in tools and software for inventory, scheduling, costing, and menu management.
• Prior experience as an Executive Chef.
• Excellent verbal and written communication skills.
• Strength in training and team-building programs.
• Ability to multi-task and oversee multiple property Culinary departments.
• Must have a 4 or 5-star background, knowledge, and ability to implement such standards.
• Must have experience in the process of creating and implementing successful new concepts.

Physical Requirements

• Stand and walk for extended periods (up to 8+ hours a day) in a fast-paced kitchen and service environment.
• Lift, carry, and move objects up to 50 lbs.
• Bend, stoop, reach, twist, and perform repetitive hand and arm movements.
• Tolerate exposure to varying temperatures (hot kitchens, walk-in coolers/freezers, outdoor conditions).
• Use standard kitchen equipment and tools safely and effectively.
• Maintain a high level of personal energy, stamina, and focus during long shifts or special events.
• Communicate clearly and effectively with team members, vendors, and guests.

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• An employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with a company match.
• Team member free room night program.