Resort Executive Chef

Reports to: Director of F&B

Status: Exempt

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The Resort Chef position manages the kitchen staff in the procurement, production, preparation and presentation of all food service outlets for the resort in a safe, sanitary work environment which conforms to all standards and regulations. Directing a team to ensure that quality and service standards are met. Implement and maintain a service and management philosophy, which serves as a guide to respective staff.  The Resort Executive Chef will create and maintain a culinary experience for our Restaurant, Catering, and other Food & Beverage operations.  This individual will implement processes and control to help the culinary department meet and exceed their financial goals.  The Resort Executive Chef will provide a safe and structured work environment by adhering to and enforcing all resort policies.

Essential Functions

  • Manage daily operations. Responsible for complying with company policies which include: financial performance, effective food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of the sanitation and safety standards (maintained by weekly inspections).
  • Provide consistency and quality of sanitation and cleanliness through execution of the basic fundamentals, i.e., spot and heavy cleaning, rotation and proper storage of controllable, and through the motivation and development of the associates.  Must comply with local, state and federal health and sanitation codes and is responsible for meeting those standards.
  • Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets.
  • Promote sense of ownership towards use of all controllables and equipment. Ensure all silver is clean and in presentable condition.
  • Constantly spot check equipment for sanitation, safety and proper working condition.
  • Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
  • Develop plan and execute restaurant, room service, banquet and other menus.
  • Oversee Back of the House Operations.
  • Maintain and supervise good housekeeping practices in all food production areas, dish room, loading dock, walk-ins and freezers, and other assigned areas, strictly enforcing the “clean as you go” policy.
  • Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
  • To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
  • Create and plan menus.
  • Ensure that food stock levels within the culinary department areas are of sufficient quality and quality in relevance to the hotel occupancy and function forecasts.
  • To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
  • To project a positive and motivated attitude amongst all associates
  • Attend BEO meetings, as appropriate.
  • Promote and maintain effective inter/intra-departmental communications.
  • Listen effectively, anticipate and resolve problems as they arise.
  • Embrace and teach empowerment principles to ensure guest satisfaction.
  • Prepare weekly schedule and labor analysis, and payroll for all associates in the Food & Beverage Back of the House area.
  • Develop budgetary goals with superior and monitor for results.
  • Maintain accurate controllable check book controls for expenditures.
  • Responsible for interviewing, hiring and evaluating associates.
  • Develop departmental training program for associates to learn purpose and objective of minimizing controllable losses
  • Enforce training and ensure safe work environment through the Job Safety Analysis, weekly sanitation inspections and follow-ups, loss prevention and quality assurance.
  • Schedule and conduct monthly staff meetings for Back of the House staff.
  • Coach/Counsel staff members when necessary.
  • Drive commitment to quality assurance, safe work practices,
  • Maintain high associate morale throughout the working area
  • Be familiar with the organization of the Hotel and know the function of each department.
  • Attend staff meetings / training sessions as required by management
  • Perform other duties as requested by management.


Qualifications & Experience:

  • Culinary diploma/degree preferred
  • Minimum of 5 years of progressive management experience
  • Minimum of 2-years experience in a hotel, and

5-years experience as a Head/Executive Chef or Executive Sous Chef required.

  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
  • Ability to work effectively under time constraints and deadlines.
  • Previous knowledge of Bar & Wine Program Operations required
  • Previous experience analyzing P&L statement
  • Must have valid Food Managers Certification
  • CPR/AED Certification


Physical Requirements: 

  • Long hours sometimes required
  • Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Ability to stand during entire shift.


Mental Demands:

  • Make sound judgments quickly
  • Work on multiple tasks, making appropriate progress towards deadlines
  • Able to work independently, take direction and provide direction to others
  • Manage differing personalities within the office, the hotel and the community
  • Maintain the highest degree of confidentiality
  • Ability to work effectively in stressful, high pressure situations
  • Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary.


Career Information

Date Posted:
January 16, 2019

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