Executive Chef

Company Description

Shangri-La Resort, located on Grand Lake O' The Cherokees in northeastern Oklahoma, is a premier destination for golf, conferences, vacations, and lake retreats. The resort features 119 upscale guest rooms, multiple pools, a 27-hole championship golf course, an indoor/outdoor activity park, a medical spa, extensive meeting space, diverse dining venues, and a full-service marina. Recognized as “The Best New Resort in America” and “Oklahoma’s #1 Golf Destination,” Shangri-La has received multiple awards for outstanding lodging and guest experiences.

In addition to year-round golf, guests enjoy seasonal boat and personal watercraft rentals, yacht charters, and parasailing through Sail Grand Waterfront at the marina. The newly opened Battlefield par-three 18-hole golf course further enhances the resort’s appeal for leisure and corporate travelers.

The Executive Chef is a full-time, on-site role based at Shangri-La on Grand Lake in Afton, OK, responsible for leading all culinary operations across the resort’s dining venues. This role oversees menu development, food preparation, and presentation, ensuring high-quality, consistent, and creative offerings aligned with the resort’s standards and guest expectations. Daily responsibilities include supervising kitchen staff, managing kitchen schedules, monitoring food safety and sanitation practices, and optimizing inventory, ordering, and cost control.

The Executive Chef collaborates with resort leadership and event teams to design and execute menus for banquets, conferences, and special events, balancing innovation with operational efficiency. This position also focuses on training and mentoring team members, maintaining a safe, respectful work environment, and supporting an exceptional guest experience.

• Strong culinary leadership and team management skills, including staff training, performance coaching, and collaborative communication.
• Experience in menu planning, recipe development, and food presentation for restaurants, banquets, and high-volume resort or hotel operations.
• Proficiency in kitchen operations, including inventory management, food purchasing, cost control, and vendor relations.
• Comprehensive knowledge of food safety, sanitation standards, and compliance with applicable health regulations.
• Ability to work in a fast-paced environment, manage multiple outlets and events, and maintain quality under pressure.
• Excellent organizational and time-management skills, with attention to detail and consistency.
• Prior experience as an Executive Chef or senior culinary leader in a resort, hotel, or upscale dining environment.
• Culinary degree, professional certification, or equivalent hands-on experience in culinary arts.
• Flexibility to work evenings, weekends, and holidays as needed to support resort operations.
• Commitment to a respectful, inclusive workplace and the