Resort Executive Chef

Job Summary

The Resort Executive Chef leads culinary operations for Black Desert Resort's signature restaurants and banquet culinary teams. This includes overseeing Basalt, Latitude, 20th Hole, Flo Bar, Lava Love, and banquet operations, and any future outlets. Reporting to the Director of Food & Beverage, the Executive Chef ensures culinary standards, menu development, food quality, kitchen operations, financial performance, sanitation, team development, training, and guest and team member satisfaction.

Job Specifications

• Onsite: Black Desert Resort

• Shift & Schedule: Year-Round / Full-Time

• Pay Range: $165,000 - $195,000/year plus incentive eligibility

• Why Join Us: Culinary Leadership, Multi-Outlet Impact, Creative Growth, Comprehensive Benefits

Responsibilities

• Lead culinary operations: For signature restaurants and banquet culinary teams across Black Desert Resort.

• Oversee culinary execution: For Basalt, Latitude, IRD, Pool operations, 20th Hole, Flo Bar, Lava Love, and banquet operations and any future outlets.

• Provide leadership: To chefs, sous chefs, cooks, stewards, and culinary support teams.

• Develop and maintain culinary standards: For quality, presentation, consistency, flavor, sanitation, and timing.

• Partner with the Director of Food & Beverage: To align culinary operations with financial goals, guest experience goals, and resort strategy.

• Lead menu development: For restaurants, banquets, seasonal programming, VIP experiences, and special events.

• Develop and refine culinary concepts: Menu direction, food & beverage programming for upcoming projects, new outlets, and resort expansion initiatives.

• Support major resort events: Weddings, tournaments, conferences, VIP functions, owner events, and holiday programming.

• Respond to guest feedback: With urgency and professionalism.

• Stay informed: On culinary trends, regional ingredients, dietary needs, and industry best practices.

• Uphold standards: Black Desert Resort’s ultra-premium culinary and hospitality standards.

Qualifications

• Minimum of 8-10 years of progressive culinary leadership experience.

• Prior Executive Chef or multi-outlet culinary leadership experience required.

• Luxury resort, fine dining, banquet, In Room Dining or high-volume event experience strongly preferred.

• Strong background leading multiple culinary outlets and banquet operations.

• Proven ability to lead large culinary teams and develop future culinary leaders.

• Strong financial acumen including food cost control, labor management, budgeting, forecasting, and inventory oversight.

• Strong knowledge of banquet production, plated events, buffet execution, VIP events, and restaurant service flow.

• Creative and strategic approach to menu development, culinary programming, and guest experience.

• Excellent communication, leadership, organization, and problem-solving skills.

• Strong understanding of food safety, sanitation, HACCP, and health department requirements.

• ServSafe certification required or ability to obtain.

• Ability to work flexible hours including mornings, evenings, weekends, holidays, and extended shifts based on business needs.