Executive Chef

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.