Executive Chef

Job Description

A beach resort is seeking an experienced Executive Chef to lead culinary operations across multiple food and beverage outlets and a full-service catering program.

This is an opportunity for a hands-on, creative leader who can shape memorable dining experiences, develop a strong culinary team, and deliver consistent food quality while supporting the resort’s financial and operational goals.

What you’ll do

Lead culinary operations across multiple outlets

Oversee the resort’s catering and banquet program, from menu development and event planning through execution.

Create seasonal menus that reflect each outlet’s identity, guest preferences, and the local market.

Recruit, train, coach, and develop a high-performing culinary team.

Set standards for food quality, presentation, consistency, sanitation, and kitchen safety.

Manage food costs, labor, purchasing, inventory, and waste.

Partner with food and beverage, sales, events, and hotel leadership to support outlet performance and guest satisfaction.

Monitor culinary trends and bring fresh ideas to menus, events, and resort programming.

What we’re looking for

Previous Executive Chef or senior culinary leadership experience at a resort or hotel with multiple food and beverage outlets.

Experience managing both à la carte dining and catering or banquet operations.

A strong understanding of culinary financials, including budgets, food and labor costs, forecasting, and profit and loss statements.

Strong menu-development, cost-control, and organizational skills.

A collaborative leadership style and the ability to build an accountable, engaged team.

Knowledge of food safety standards and kitchen procedures.

Culinary degree or equivalent professional experience preferred.

Interested candidates should submit a résumé and a brief overview of their multi-outlet and catering experience. The employer’s identity will be shared with qualified candidates during the hiring process.

Full-time