Executive Chef

Responsibilities

• Oversee day-to-day kitchen operations of the resort restaurant, commissary, and banquet/events kitchen
• Lead, train, schedule, and supervise all kitchen staff
• Ensure consistent food quality, taste, presentation, and portion control across all outlets and events
• Develop and standardize recipes, kitchen procedures, and production systems
• Handle food costing, menu engineering, and recipe costing
• Manage commissary production including batching, prep systems, sauces, marinades, and centralized production
• Monitor inventory levels, ordering, stock rotation, wastage, and kitchen cost controls
• Ensure banquet and large-volume food production are properly planned and executed
• Work closely with management on menu development, seasonal offerings, and operational improvements
• Maintain strict compliance with food safety, sanitation, hygiene, and kitchen cleanliness standards
• Conduct quality checks and line checks to ensure consistency during service
• Train kitchen staff on SOPs, plating standards, and production methods
• Coordinate with purchasing and inventory teams regarding ingredient sourcing and costing
• Monitor labor productivity and kitchen efficiency

Requirements

• Proven experience as a Head Chef, Executive Chef, or Kitchen Manager in a resort, hotel, restaurant, or commissary environment
• Minimum of 5 years kitchen leadership experience, preferably handling high-volume operations, banquets, or centralized production
• Strong background in kitchen management, food costing, inventory control, and menu development
• Experience overseeing banquet operations and large-scale food production is highly preferred
• Strong understanding of commissary systems, production planning, and recipe standardization
• Excellent leadership and team management skills
• Strong organizational and operational skills in a fast-paced environment
• Knowledgeable in food safety, sanitation, HACCP, and kitchen hygiene standards
• Skilled in recipe development, menu innovation, and quality assurance
• Able to manage kitchen costs, supplier coordination, and inventory systems