Executive Chef- Tahiti Village Resort

Travel + Leisure Co. is the world’s leading vacation ownership and travel membership company, with a dynamic and growing portfolio of resort, travel club, and lifestyle travel brands. Our dedicated associates help the company achieve its mission to put the world on vacation. Innovation and growth keep our work interesting and fun. Every day is a chance to learn something new and turn vacation inspiration into exceptional experiences for millions of travelers worldwide.

Travel + Leisure Co. recently acquired Yes& Vacations and Spinnaker Resorts, adding 23 resorts in destinations like Maui, Las Vegas and Hilton Head. This role has joined the Travel + Leisure Co. family, and applicants will be applying directly to Travel + Leisure Co.

The Executive Chef provides both strategic leadership and daily oversight of the back-of-house culinary team, ensuring excellence in execution, consistency in brand standards, and achievement of all business objectives. This role is accountable for driving culinary innovation, managing financial performance, and maintaining the highest levels of food quality, safety, and service. Responsibilities include, but are not limited to, menu planning and development, cost management, vendor relations, staff training, and overall back-of-house operations.

All duties are to be performed in alignment with departmental goals and property-wide policies, practices, and procedures.

• Lead menu creation and development for all outlets in collaboration with the Assistant Director and Director of Food & Beverage, ensuring creativity, innovation, and alignment with brand standards.
• Oversee all culinary operations of the outlets with support from the Director of Food & Beverage, setting standards for execution, consistency, and quality.
• Develop, document, and implement all recipes and specifications, ensuring staff are trained and executing to standard.
• Maintain an expert understanding of all ingredients, products, and suppliers, ensuring quality, consistency, and availability at all times.
• Champion kitchen safety and sanitation, staying current on all regulations and proactively training staff on changes to standards.
• Directly participate in the planning, execution, and culinary design of special events, banquets, and promotional activations.
• Build and sustain strong vendor and supplier relationships, negotiating pricing, contracts, and sourcing to achieve cost savings and quality assurance.
• Establish and oversee all pars, prep standards, and production schedules, ensuring kitchens are properly prepared and resourced.
• Enforce accountability for proper cooling, labeling, and storage practices, maintaining a culture of food safety and compliance.
• Ensure the cleaning, maintenance, and care of all kitchen equipment, scheduling repairs or replacements as needed.
• Oversee and enforce proper receiving standards, ensuring accuracy of deliveries and rejecting any substandard product.
• Ensure the accurate use of order guides, prep lists, and par levels, making adjustments as business needs dictate.
• Oversee and approve all SOP documentation, including Prep Lists, Cooler/Freezer Logs, Line Checks, Cooling Logs, and other operational checklists.
• Provide leadership, mentorship, and support to culinary staff, fostering a culture of growth, accountability, and teamwork.
• Monitor and control labor and food costs, consistently achieving or exceeding budgetary targets through effective systems and oversight.
• Demonstrate mastery and enforce all Clark County Health & Safety Guidelines, ensuring operations maintain a consistent Grade A rating.
• Lead and supervise monthly inventories, ensuring accuracy, accountability, and alignment with financial reporting.