Cedar Cove Ranch- (www.CedarCoveRanch.com)
Executive Chef/ Kitchen Manager
Cedar Cove Ranch — The Republic Lodge | Eustace, TX
Approximately 1 hour from Dallas | East Texas
Job Type: Full-Time
Salary: Salary: $50,000–$60,000 annually, based on experience; compensation may be adjusted if optional on-site lodging is provided.
Why Cedar Cove Ranch?
This isn't a traditional restaurant chef position.
Cedar Cove Ranch is a growing luxury outdoor resort and retreat destination where food is a major part of the guest experience. Our culinary team serves everything from intimate multi-course dinners and daily guest dining to executive retreats, private events, and elevated outdoor dining experiences across the ranch.
With the opening of The Republic Lodge, our new flagship lodge, this is an opportunity to help shape and elevate our culinary program—not simply step into an established restaurant kitchen.
We're looking for a chef who wants to cook, lead, create, and grow with us.
About Cedar Cove Ranch
Cedar Cove Ranch is a luxury outdoor resort and retreat destination in East Texas, creating highly personalized experiences for corporate retreats, executive gatherings, private groups, hunting guests, and special events. Our approach combines elevated hospitality, exceptional dining, outdoor adventure, and personalized service to create experiences guests remember long after they leave.
Our Mission: Create personalized, exclusive outdoor experiences that foster lifelong connections.
Our Vision: Be the unrivaled destination where adventure, hospitality, and the outdoors converge to create exceptional experiences.
Our Commitment: Elevating Experiences. Redefining Excellence.
The Role
We're looking for a hands-on Head Chef / Kitchen Manager who leads from the kitchen—not the office.
This is a working chef position for someone equally comfortable executing an elevated three-course dinner, leading daily meal service, and managing a high-volume corporate retreat or private event.
You'll take ownership of food quality, menu execution, presentation, kitchen operations, sanitation, inventory, food cost, and kitchen staff, while working closely with our Hospitality/F&B Director on menu development, costing, and the overall guest experience.
Our dining experiences extend beyond the traditional dining room. Guests may dine indoors, lakeside, outdoors, or at special locations throughout the ranch, so creativity and confidence executing elevated outdoor dining experiences are important.
Roles & Responsibilities
· Lead all day-to-day culinary and kitchen operations, from preparation through service
· Remain hands-on in the preparation and execution of gourmet dining, while leading the culinary team
· Plan and execute multi-course plated dining, private dinners, daily guest dining, corporate retreats, and special events
· Maintain exceptional standards for food quality, consistency, plating, presentation, and timing
· Develop menus for intimate dining, group service, events, and elevated outdoor dining experiences
· Establish and maintain recipes, portions, preparation standards, plating standards, and kitchen SOPs
· Manage purchasing, inventory, food cost, waste, receiving, and vendor relationships
· Ensure food safety, sanitation, organization, and regulatory compliance
· Hire, train, schedule, supervise, and develop culinary staff
· Coordinate with hospitality and front-of-house teams to deliver a seamless, high-touch guest experience
· Work hand-in-hand with the Hospitality/F&B Director on menu planning, guest experience, service standards, costing, profitability, and overall F&B operations
· Coordinate closely with front-of-house and hospitality teams to ensure seamless execution and a high-touch guest experience
· Develop scalable culinary standards and systems as Cedar Cove Ranch continues to grow
What We're Looking For
· Proven experience as a Head Chef, Executive Chef, Sous Chef, or Kitchen Manager in an upscale hospitality, resort, private club, fine-dining, or event environment
· A true working chef who enjoys being on the line and leading by example
· Strong experience executing multi-course plated dining
· Excellent eye for plating, presentation, consistency, and detail
· Ability to maintain elevated standards during both intimate service and higher-volume events
· Experience managing food cost, inventory, purchasing, and vendor relationships
· Strong knowledge of food safety and sanitation
· Experience hiring, training, scheduling, and developing kitchen teams
· Strong organization, communication, and leadership skills
· Ability to collaborate effectively with front-of-house and hospitality leadership
· Experience with outdoor, off-site, resort, banquet, or private-event dining is a strong plus
· Reliable, adaptable, and comfortable working in a fast-growing hospitality environment
Benefits
· Competitive salary based on experience
· Health insurance
· Paid time off
· Flexible scheduling
· Professional growth and advancement opportunities
How to Apply
Please submit your resume along with a brief introduction highlighting your culinary leadership experience, the types of dining operations you have led, and why this opportunity interests you.
Examples or photos of your plated dishes and culinary work are encouraged.
Job Type: Full-time
Pay: $50,000.00 - $60,000.00 per year
Benefits:
- Flexible schedule
- Health insurance
- Paid time off
Shift:
- 10 hour shift
- 8 hour shift
Experience:
- Food & Beverage: 5 years (Required)
- Culinary: 5 years (Required)
License/Certification:
- Driver's License (Required)
- Food Manager Certification (Preferred)
Work Location: In person
