Area Executive Chef

The Area Executive Chef provides visionary culinary leadership across two lifestyle luxury resorts with distinct brand identities and dining concepts, ensuring each delivers an authentic, experience driven culinary journey aligned with its unique DNA. This role blends creative innovation, cultural relevance, and rigorous execution, elevating food and beverage as a core pillar of the guest experience. With a deep understanding of contemporary luxury, global food culture and local sourcing, the Area Executive Chef help design menus that are expressive, seasonally inspired and conceptually differentiated, while maintaining consistency in quality and financial performance across both properties. The ability to flex between brands, guest demographics and market positioning is essential, ensuring that each resort retains its individuality while benefiting from shared expertise and best practices. Operating at both a strategic and hands on level, the Area Executive Chef leads all culinary functions, driving operational excellence, cost discipline and innovation. This position oversees culinary leadership teams across both resorts, setting clear expectations around talent development, succession planning, mentoring and performance culture. A strong emphasis is placed on fostering creative, inclusive kitchens that reflect the spirit of lifestyle hospitality. As a senior leader and brand ambassador, the Area Executive Chef partners closely with resort leadership, front of house teams, marketing, and ownership to curate immersive dining experiences that resonate with today’s luxury traveler. You will represent the culinary vision both internally and externally, building meaningful guest connections, engaging with local communities and positioning each restaurant as a destination in its own right. Must have:

• Minimum of three years of experience as an Executive Chef, preferably within high volume, multi outlet culinary operations.
• Required experience in a Forbes Travel Guide–rated luxury hotel or resort, with demonstrated ability to consistently meet and uphold Forbes culinary and service standards.
• Two- or four-year degree in Culinary Arts or Hospitality Management preferred.
• Current Food Handler Certification; Alcohol Awareness Certification when applicable.
• Demonstrated ability to lead and organize teams while managing multiple priorities in a fast paced, dynamic environment.
• Comprehensive knowledge of back and/or front of house restaurant operations and management.
• Strong understanding of financial and business metrics and their impact on culinary and operational performance.
• Advanced, adaptable expertise in culinary arts, pastry, banquets, in room dining and people leadership.
• Proficiency with Microsoft Windows, Microsoft Office Suite, restaurant POS systems, inventory and procurement platforms, payroll and timekeeping systems and basic accounting software.
• Thorough knowledge of health and safety regulations, OSHA standards, and Department of Labor requirements.
• Expert knowledge of food quality, production, presentation, menu design, concept development and food costing.
• Strong awareness of emerging industry trends, techniques, and best practices.
• Proven leadership ability to manage large, complex kitchen operations supporting restaurants, bars, private dining, in room dining and banquets.
• Schedule flexibility, including availability to work weekends, evenings, holidays and varied shifts as business needs dictate