Comp: $110,000
Lead culinary strategist and operator responsible for menu direction, kitchen execution, team leadership, and banquet/catering coordination as applicable. The focus is quality, consistency, and kitchen systems that scale.
Direct all culinary operations, menu development, and execution standards
Lead hiring, training, and culture for BOH team; develop sous/line leaders
Manage purchasing, vendor relationships, and cost controls (food cost + waste)
Maintain sanitation and safety compliance; enforce kitchen SOPs
Support events/catering execution, forecasting, and production planning
Proven Exec Chef experience in hotel, resort, or high-volume multi-outlet operation
Strong leadership presence with systems/process mindset
Ability to balance creativity with profitability and consistency