Executive Chef

Key Responsibilities

• Lead the day-to-day culinary operation across resort restaurants, banquets, events, golf club dining, poolside offerings, in-room dining, and other food and beverage touchpoints.
• Execute the established culinary vision, menus, recipes, presentation standards, and operating expectations with consistency across all outlets and meal periods.
• Support the resort’s opening readiness through kitchen organization, staffing, training, ordering, production planning, service rehearsals, and operational preparation.
• Partner with the Culinary Director and Food & Beverage leadership to ensure culinary execution supports the broader resort transformation and guest experience.
• Create a disciplined, professional kitchen culture rooted in hospitality, accountability, cleanliness, organization, respect, and pride.
• Maintain standards for food quality, flavor, presentation, temperature, timing, consistency, sanitation, and safety.
• Ensure established recipes, portioning, plating, prep lists, production schedules, and station standards are followed consistently.
• Oversee purchasing, receiving, inventory, storage, waste reduction, food cost controls, and kitchen productivity.
• Work closely with banquet and event teams to ensure strong execution for weddings, group business, member events, private dining, and resort programming.
• Monitor guest feedback, team performance, food quality, and operational flow, making adjustments as needed to maintain standards.
• Ensure compliance with all health, safety, sanitation, food handling, and company policies.

Qualifications

• Significant culinary leadership experience in a luxury resort, full-service hotel, private club, high-volume restaurant, or destination hospitality environment.
• Experience supporting openings, renovations, repositionings, or major operational transitions is strongly preferred.
• Proven ability to execute established menus, culinary standards, and operating procedures at a high level.
• Strong leadership experience managing sous chefs, cooks, stewards, and culinary support teams.
• Experience overseeing multiple culinary outlets or complex food and beverage operations.
• Strong understanding of restaurant, banquet, event, resort, and high-volume production environments.
• Demonstrated knowledge of purchasing, inventory, food cost control, labor productivity, waste management, sanitation, and safety.
• Ability to train teams on recipes, plating, prep standards, station setup, cleanliness, and service execution.
• Excellent communication, organization, problem-solving, and follow-through skills.
• A collaborative leadership style with the ability to partner effectively with Culinary, Food & Beverage, property, and corporate leadership teams.
• Strong appreciation for coastal cuisine, Southern hospitality, seasonality, and sense of place.
• Passion for creating memorable guest and member experiences through consistent culinary execution.