Executive Chef

Ottine Mineral Springs, nestled beside Palmetto State Park, is a historic treasure renowned for its rich legacy and commitment to health and wellness. Our extraordinary waters are rich in natural minerals and have long been known to promote relaxation, reduce stress and support overall well‑being. Today, we carry on this tradition by offering a peaceful retreat where guests can experience the rejuvenating power of these waters in a calming setting that only nature can provide.

About the role

We are seeking a talented and driven Executive Chef to lead all back‑of‑house culinary operations. This role is responsible for ensuring exceptional food quality, consistency, and kitchen efficiency while supporting the overall vision of the Food + Beverage program. The position requires some nights, weekends, and holidays, with a flexible schedule as needed.

Responsibilities

• Lead all day‑to‑day back‑of‑house kitchen operations, ensuring high‑quality food preparation and presentation.
• Execute and maintain menus in alignment with the brand, seasonality, and guest expectations.
• Ensure consistency in recipes, portioning, and plating standards.
• Collaborate with the Food + Beverage Manager on menu updates, specials, and culinary direction.
• Recruit, train, schedule, and supervise all back‑of‑house staff.
• Foster a positive, accountable, and team‑oriented kitchen culture.
• Provide ongoing coaching, performance feedback, and development for kitchen team members.
• Oversee inventory management, ordering, and vendor relationships.
• Monitor food and labor costs; implement strategies to meet budget goals.
• Minimize waste and optimize kitchen processes for efficiency and profitability.
• Ensure timely and accurate preparation during all service periods.
• Maintain strict adherence to all health, safety, and sanitization standards.
• Ensure compliance with local, state, and company regulations.
• Conduct routine kitchen inspections and uphold cleanliness and organization.
• Partner closely with the Food + Beverage Manager to align kitchen operations with front‑of‑house service.
• Communicate effectively with leadership regarding performance, challenges, and opportunities.
• Support special events, programming, and seasonal initiatives as needed.
• Respond to guest feedback and proactively resolve service issues to ensure a positive guest experience.
• Assist guests with questions and recommendations related to resort amenities.
• Participate in operational and leadership meetings as needed.
• Undertake additional tasks and duties as directed to meet changing operational demands.

Qualifications

• High School diploma or GED required; Bachelor’s Degree in Hospitality Management, Culinary Arts, or related field preferred.
• 3‑5+ years of culinary leadership experience, preferably in hospitality, resort, or boutique hotel settings.
• Strong knowledge of kitchen operations, food cost control, and inventory management.
• Proven leadership skills with the ability to build and manage high‑performing teams.
• Understanding of food safety standards and kitchen compliance requirements.
• Ability to work in a fast‑paced environment while maintaining attention to detail.
• Exceptional guest service skills and a passion for creating memorable hospitality experiences.
• Ability to work collaboratively with culinary and cross‑functional resort teams.
• Fluency in reading, writing, and speaking English.
• Reliability, punctuality, and professional communication skills.
• Ability to work under pressure with patience and strong customer service.
• CPR and first aid certification are a plus or willingness to be trained.
• Manual dexterity, auditory and visual skills, and ability to follow written and verbal instructions.
• Comfortable working in indoor/outdoor spaces.

Pay

$80,000 – $90,000 annually

Schedule

Flexible schedule including evenings, weekends, and holidays; some nights, weekends, and holidays required.