Executive Chef

The Executive Chef leads and oversees all culinary aspects within fine dining, casual dining, private event catering, and hotel/resort environments. Reporting to key operational leaders such as the General Manager, Director of Operations, and Culinary Director, this role directs a kitchen team of 11 to 25 staff members. The Executive Chef ensures high-quality food production, manages kitchen operations, and drives culinary innovation while maintaining food safety and excellent customer satisfaction.

Travel requirements are minimal, allowing focused leadership on-site and opportunities to participate in culinary competitions for professional growth.

• Plan and design diverse menus reflecting culinary creativity

• Supervise and lead a kitchen team of 11-25 members

• Oversee day-to-day kitchen operations ensuring efficiency

• Maintain high standards for quality assurance and food safety compliance

• Manage inventory, vendor relations, and budgeting processes

• Train and develop kitchen staff to enhance skills and teamwork

• Coordinate culinary aspects of private events and catering services

• Create ice and fruit carvings to elevate culinary presentation

• Demonstrate fortitude and stamina in a demanding kitchen environment

• Ensure excellent customer satisfaction through consistent quality and service

• All employees are subject to a background check and hiring is based on the result of the report.

• 5+ years’ experience in culinary management roles

• Combination of formal education and relevant job experience

• Certificates such as culinary degree and Serv Safe certification

• Proven culinary achievements and expertise in menu development

• Strong skills in kitchen management, food safety, and sanitation

• Experience with budget management and inventory control

• Effective team leadership, communication, and problem-solving abilities

• Commitment to quality control and maintaining high culinary standards