Executive Chef

Culinary Leadership

Lead all culinary operations across Stein Eriksen Lodge outlets.
Drive culinary innovation meeting Forbes 4- and 5- star standards while maintaining operational efficiency and profitability.
Build a hands-on, high-performance culinary culture focused on teamwork, accountability, and excellence.

Menu Development & Innovation

Develop and refine seasonal menus, custom menus and special event offerings.
Collaborate with beverage and food & beverage leaders on menu engineering and pairing opportunities.
Evaluate culinary trends and guest preferences to maintain a competitive market position.
Standardize recipes, preparation methods, and presentation standards.
Ensure culinary offerings consistently exceed guest expectations and resolve guest concerns related to food quality and service delivery.

Financial Management

Manage food cost, labor cost, inventory, and kitchen operating expenses.
Monitor purchasing, receiving, storage, and production practices to maximize profitability.
Analyze food cost reports and implement corrective actions when necessary.
Sure proper inventory controls and waste reduction programs.

Culinary Operations

Lead all food production activities to ensure consistency and operational excellence.
Maintain compliance with all health, sanitation, food safety, and regulatory requirements.
Conduct regular quality assurance reviews and kitchen inspections.
Sure proper maintenance and utilization of kitchen equipment and facilities.

Team Leadership & Development

Recruit, train, mentor, and develop Sous Chefs and culinary team members.
Build a high-performance culinary culture focused on teamwork, accountability, and excellence.
Conduct performance evaluations and development planning.

Vendor & Purchasing Management

Develop strong relationships with food vendors, specialty suppliers, and local producers.
Ensure quality standards are maintained throughout the supply chain.
Monitor vendor performance and product quality.

Qualifications

• Culinary degree from an accredited culinary institution or equivalent professional experience.
• Minimum 7–10 years of progressive culinary leadership experience.
• At least 3–5 years as Executive Chef, Executive Sous Chef, or equivalent leadership role within a luxury hotel, resort, fine dining restaurant, or upscale hospitality environment.
• Strong knowledge of culinary techniques, kitchen operations, food safety, menu development, and financial management.
• Proven experience managing culinary teams and complex food service operations.
• Demonstrated success controlling food costs, labor costs, and operational expenses.
• Must be able to lift, push and pull up to 50 pounds.
• Must be able to stand and walk for extended periods of time.