Area Executive Chef

The Area Executive Chef provides visionary culinary leadership across two lifestyle luxury resorts with distinct brand identities and dining concepts, ensuring each delivers an authentic, experience driven culinary journey aligned with its unique DNA. This role blends creative innovation, cultural relevance, and rigorous execution, elevating food and beverage as a core pillar of the guest experience.

With a deep understanding of contemporary luxury, global food culture and local sourcing, the Area Executive Chef help design menus that are expressive, seasonally inspired and conceptually differentiated, while maintaining consistency in quality and financial performance across both properties. The ability to flex between brands, guest demographics and market positioning is essential, ensuring that each resort retains its individuality while benefiting from shared expertise and best practices.

Operating at both a strategic and hands on level, the Area Executive Chef leads all culinary functions, driving operational excellence, cost discipline and innovation. This position oversees culinary leadership teams across both resorts, setting clear expectations around talent development, succession planning, mentoring and performance culture. A strong emphasis is placed on fostering creative, inclusive kitchens that reflect the spirit of lifestyle hospitality.

As a senior leader and brand ambassador, the Area Executive Chef partners closely with resort leadership, front of house teams, marketing, and ownership to curate immersive dining experiences that resonate with today’s luxury traveler. You will represent the culinary vision both internally and externally, building meaningful guest connections, engaging with local communities and positioning each restaurant as a destination in its own right.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Lead exceptional guest experiences by ensuring refined, responsive culinary service across all outlets in both hotels.
• Lead concept ideation, menu engineering, and culinary positioning for all outlets and seasonal activations. Balance brand consistency with destination specific identity.
• Translate lifestyle trends and destination narratives into compelling culinary concepts that enhance the overall resort experience
• Oversee standardization, documentation and team training to ensure consistent execution.
• Ensure all food is prepared, presented and served in alignment with established recipes, portion controls and quality standards.
• Drive service efficiency and operational excellence.
• Maintain full accountability for food quality and safety across both properties.
• Provide hands on leadership and operational support to ensure seamless service delivery and guest satisfaction.
• Direct inventory management, procurement, vendor relations and receiving processes to ensure quality, consistency and cost control.
• Enforce rigorous sanitation, cleanliness and food safety standards across all culinary and back of house areas.
• Achieve financial goals related to food cost and labor while safeguarding culinary integrity; escalate structural challenges when necessary.
• Ensure all culinary equipment is properly maintained through inspections and preventative maintenance programs.
• Build and sustain a culture of mentorship, education, collaboration and continuous professional development.
• Lead talent acquisition, performance management, training and succession planning for culinary teams.
• Drive ongoing service education through line ups, menu creations and front and back of house training initiatives.
• Ensure compliance with all health, safety, sanitation and labor regulations.
• Strategically schedule labor to align with business volumes while meeting cost objectives.
• Complete all administrative duties, reporting and leadership meeting participation with accuracy and timeliness.
• Partner with People + Culture to administer fair, consistent corrective action and uphold uniform and hygiene standards.

SPECIFIC EXPERIENCE WE'RE SEEKING:

• Minimum of three years of experience as an Executive Chef, preferably within high volume, multi‑outlet culinary operations.
• Required experience in a Forbes Travel Guide–rated luxury hotel or resort, with demonstrated ability to consistently meet and uphold Forbes culinary and service standards.
• Two- or four-year degree in Culinary Arts or Hospitality Management preferred.
• Current Food Handler Certification; Alcohol Awareness Certification when applicable.
• Demonstrated ability to lead and organize teams while managing multiple priorities in a fast paced, dynamic environment.
• Proven capability to learn, retain and effectively communicate product knowledge, menu details and allergen information to both guests and staff.
• Comprehensive knowledge of back and/or front of house restaurant operations and management.
• Strong understanding of financial and business metrics and their impact on culinary and operational performance.
• Advanced, adaptable expertise in culinary arts, pastry, banquets, in‑room dining and people leadership.
• Proficiency with Microsoft Windows, Microsoft Office Suite, restaurant POS systems, inventory and procurement platforms, payroll and timekeeping systems and basic accounting software.
• Schedule flexibility, including availability to work weekends, evenings, holidays and varied shifts as business needs dictate.
• Thorough knowledge of health and safety regulations, OSHA standards, and Department of Labor requirements.
• Expert knowledge of food quality, production, presentation, menu design, concept development and food costing.
• Strong awareness of emerging industry trends, techniques, and best practices.
• Proven leadership ability to manage large, complex kitchen operations supporting restaurants, bars, private dining, in‑room dining and banquets.
• Exceptional interpersonal and communication skills that foster collaboration and positive working relationships.
• Willingness and ability to collaborate with Marketing teams on campaigns, promotions and budget planning.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: 2 or 4-year degree in Culinary Arts or Hospitality Management is preferred. Minimum of 3 years of experience as an Executive Chef, preferably overseeing large, fast-paced, multi-outlet kitchens.

Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Physical Demands: While performing the duties of this job the employee is constantly required to balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with the hand or hands), finger (picking, pinching, fine manipulation), use a keyboard, stand, walk, see, hear, and speak. The employee is frequently required to write. The employee is constantly required to lift and/or move up to 10lbs, frequently lift and/or move up to 25lbs, occasionally lift and/or move up to 50lbs, and minimally lift and/or move 75-100+lbs. The employee is occasionally required to crouch, kneel, crawl, squat, climb ladders and stairs, collate/file, dial, and sit.

The salary range for this role is $155,000 to $175,000 per annum. This job is also eligible for bonus, and allowances.

Please note management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.