Executive Chef
$40,000–$40,000 year
On-siteKissimmee, Florida, United States
Job Summary
Oversee all culinary operations across resort outlets, banquets, and catering, ensuring alignment with quality, presentation, and guest satisfaction standards. Lead menu development and engineering, conducting regular sales analysis and cost evaluations to drive profitability while managing labor costs and kitchen staffing. Implement standard operating procedures, approve invoices and requisitions, and maintain accurate inventory controls and recipes. Ensure compliance with food safety, sanitation, and health regulations through routine inspections. Conduct performance evaluations, deliver training programs, and provide coaching to a multi-outlet kitchen team. Assist with hands-on cooking during peak times or events. Participate in company budgeting, forecasting, and departmental goal-setting initiatives to uphold the resort's brand and culinary identity.
Required Qualifications
- 7 years of progressive culinary leadership experience in resorts, hotels, or multi-outlet restaurants
- Experience managing high-volume food operations, banquets, and events
- Previous budget, P&L, and team leadership responsibilities
Desired Qualifications
- Experience in timeshare, hospitality, or vacation ownership properties
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