Executive Chef, Beach Club

Oversee all phases of food operations, including receiving, storage, preparation, production, service, and sanitation across restaurants, banquets, and employee dining. Direct, train, coach, and mentor Sous Chefs and culinary staff while developing schedules based on business levels and forecasting. Manage food and labor costs to meet departmental goals, participate in menu development, and maintain highest standards of cleanliness and food safety. Conduct performance evaluations, recruit and hire team members, and address employee concerns with corrective action. Attend Food & Beverage, safety, and leadership meetings to collaborate on delivering exceptional guest experiences. Requires ServSafe certification, five years of progressive leadership experience in a hotel or resort, and flexibility to work evenings, weekends, and holidays.