SUMMARY
The Executive Chef provides strategic and operational leadership for all culinary operations throughout the hotel, including restaurants, bars, in-room dining, pool and beach outlets, banquets, catering, employee dining, and stewarding. This role is responsible for delivering exceptional culinary experiences while driving financial performance through disciplined management of food cost, labor cost, purchasing, inventory, and productivity.
The Executive Chef partners closely with the Director of Food & Beverage and hotel leadership to develop innovative dining concepts, maximize profitability, improve operational efficiency, and ensure consistent execution of brand standards. This position is responsible for all culinary leaders, menu development, purchasing, food safety, quality assurance, financial performance, and the recruitment, training, coaching, and development of culinary and stewarding teams.
