Executive Chef
Lajitas Golf Resort | Lajitas, Texas
FLSA Status: Exempt
Position Summary
Lajitas Golf Resort is seeking an experienced, hands-on Executive Chef to lead our culinary operations. This position oversees all aspects of the kitchen and is responsible for food quality, menu development, culinary team leadership, purchasing, inventory, cost control, sanitation, and overall kitchen performance.
The Executive Chef will lead the culinary operation for Candelilla and oversee the culinary team. We are looking for a strong leader who can maintain high standards, develop a successful team, control costs, and consistently deliver an excellent dining experience.
Key Responsibilities
- Oversee the day-to-day operation of the kitchen and culinary team.
- Develop, implement, and update menus with a focus on quality, consistency, guest satisfaction, and profitability.
- Create and test recipes and establish appropriate production standards, pars, and preparation procedures.
- Work closely with cooks and kitchen staff to ensure food is prepared, portioned, and presented correctly.
- Maintain consistent food quality and presentation standards.
- Manage purchasing, receiving, inventory, food storage, and cost controls.
- Monitor food and labor costs and identify opportunities to reduce waste and improve profitability.
- Interview, hire, train, schedule, coach, and develop culinary employees.
- Assign and direct work, evaluate employee performance, recognize strong performance, and address performance issues when necessary.
- Build a professional, accountable, and team-oriented kitchen culture.
- Maintain appropriate staffing levels based on business volume and operational needs.
- Ensure the kitchen, equipment, storage areas, and related workspaces are clean, organized, and properly maintained.
- Ensure compliance with food safety, sanitation, company policies, and applicable state and federal regulations.
- Implement and enforce safe work practices and accident-prevention procedures.
- Coordinate culinary operations for special events and other resort needs.
- Perform additional duties and special projects as assigned.
Leadership Expectations
The Executive Chef is expected to be an active, visible leader in the kitchen. This position requires someone who can set clear expectations, hold employees accountable, and work alongside the team when needed.
The ideal candidate will:
- Lead by example and maintain high professional standards.
- Communicate clearly and effectively with culinary staff and resort leadership.
- Develop employees through coaching, training, and regular feedback.
- Delegate responsibilities appropriately and follow up on results.
- Address conflicts and operational problems promptly and professionally.
- Remain composed and make sound decisions in a fast-paced environment.
- Build teamwork and maintain a positive, productive work environment.
- Continuously look for ways to improve food quality, efficiency, and the guest experience.
- Balance culinary creativity with strong financial and operational discipline.
Qualifications
Candidates must be able to perform the essential responsibilities of the position successfully. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.
Education & Experience
- Culinary degree or a minimum of 5 years of experience in a similar culinary leadership position.
- Previous experience managing a professional kitchen and culinary staff.
- Strong knowledge of menu development, food preparation, purchasing, inventory, sanitation, and food and labor cost controls.
- Resort, hotel, upscale restaurant, banquet, or high-volume culinary experience preferred.
- Experience hiring, training, coaching, and managing culinary employees.
Required Certifications & Licenses
- ServSafe Certified Food Manager.
- Texas Food Manager Certificate or ability to obtain certification within 30 days of employment.
- Valid driver’s license.
Skills & Competencies
Successful candidates should demonstrate:
- Strong culinary and technical knowledge.
- Leadership and people-management skills.
- Menu development and recipe creation experience.
- Food and labor cost management.
- Inventory and purchasing management.
- Strong organizational and time-management skills.
- Effective problem-solving and decision-making.
- Clear verbal and written communication.
- Ability to work effectively under pressure.
- Attention to detail and consistency.
- Commitment to food safety and sanitation.
- Ability to manage multiple priorities in a fast-paced operation.
- Professionalism and sound judgment.
- A guest-focused approach to culinary operations.
Physical & Work Environment Requirements
This position works in a fast-paced commercial kitchen environment and requires extended periods of standing and walking.
The Executive Chef may regularly work around heat, cold, humidity, moving equipment, fumes, airborne particles, cleaning chemicals, and loud noise.
The position requires frequent use of hands and arms and may involve bending, reaching, stooping, kneeling, crouching, climbing, balancing, tasting, and smelling.
The employee must be able to regularly lift and/or move items weighing up to 100 pounds, with reasonable accommodation where applicable.
Schedule
This is a full-time, exempt hospitality leadership position. Schedule flexibility is required based on business needs, including:
- Day shifts
- Night shifts
- Weekends
- Holidays
- Overtime as needed
Compensation & Benefits
Benefits for eligible employees include:
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Paid time off
- Relocation assistance
- Bonus opportunities
- Employee/store discounts
- Referral program
Apply
We are looking for an experienced Executive Chef who can take ownership of the culinary operation, lead and develop a strong kitchen team, maintain consistent standards, and manage the financial and operational responsibilities of the department.
If you have the culinary experience, leadership ability, and operational discipline to successfully run a high-quality resort kitchen, we encourage you to apply.
Job Type: Full-time
Pay: $80,000.00 - $85,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Relocation assistance
- Vision insurance
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
Work Location: In person
