Executive Chef

The Executive Chef is responsible for leading and overseeing all culinary operations. This role includes strategic menu development, recipe creation, food preparation, kitchen leadership, staff management and development, inventory and cost controls, sanitation compliance, and delivering exceptional guest experiences. Reporting to the Food & Beverage Director, the Executive Chef promotes a positive, high-performing kitchen culture while ensuring culinary operations align with organizational goals and values. Requirements Leadership & Staff Management Recruit, hire, train, and lead the culinary team, fostering a culture of excellence, accountability, and efficiency. Develop and manage labor schedules to ensure appropriate staffing levels based on operational demand. Lead pre-shift meetings and establish daily, weekly, monthly, and long-term culinary objectives. Maintain professional and approachable relationships with team members and guests. Ensure all culinary staff maintain professio...