Executive Chef

Gecko Hospitality (Corporate); Boca Raton (FL); On-site; USD 117,000 - 143,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

401(k)

Tuition assistance

Job summary

A leading hospitality group is looking for an Executive Chef in Boca Raton, Florida. This role requires significant culinary expertise and leadership skills to manage a high-volume kitchen. The ideal candidate will thrive in a structured environment and have experience in hotels or resorts. This full-time position offers a base salary around $130k with bonus potential, medical and vision insurance, as well as 401(k) options. Join a team that values execution and collaboration in a luxury dining setting.

Qualifications

• Already an Executive Chef or a capable CDC ready to step up.
• Experience in hotel or resort kitchens is preferred.
• Strong ability to manage volume while maintaining quality.

Responsibilities

• Lead kitchen operations for multiple high-profile outlets.
• Collaborate on menu decisions and maintain high standards.
• Ensure smooth service during peak hours.

Skills

Calm under pressure

Organized under chaos

Collaboration skills

Understanding of systems and standards

Leadership in a kitchen environment

Job description

If you want full creative control, unlimited menu freedom, or to sit in an office and approve plates from afar, this is not your role.

If you like being in the kitchen, leading from the front, managing real volume, and running a tight ship in a luxury environment that actually holds people accountable, keep reading.

This operation runs multiple high-profile outlets from one central kitchen in a beach club‑style setting. Think sun, movement, guests everywhere, and zero margin for excuses.

What makes this job different

• One kitchen. Many outlets. One standard.
• Luxury expectations with real volume behind them
• A strong culinary leadership structure already in place
• Daily interaction with senior leadership
• A culture that values execution over ego
• This is a place where chefs are respected, but only if they earn it every day.

Your playground

• Pool and beach service that never slows down
• A seasonal concept that comes in hot and shuts down clean
• A signature dining outlet that demands consistency
• In room dining and lounge offerings that still have to impress
• Banquets that actually matter
• Everything flows through one kitchen, which means no hiding and no finger pointing.

Who crushes it here

• You are already an Executive Chef or a very legit CDC ready to step up
• You have lived in hotels or resorts and understand that world
• You are calm under pressure and organized under chaos
• You can collaborate without needing the final word
• You care as much about systems and standards as food
• If your last role let you do whatever you wanted, this will feel structured.
• If your last role was chaos, this will feel refreshing.

The reality check

• Menus are collaborative
• Approvals are part of the process
• Leadership is involved and paying attention
• This is a working chef role, not a title
• The upside is clarity. Expectations are clear. The bar is high. The support is real.

Compensation and logistics

• Base salary around 130k
• Bonus potential up to 10 percent
• Full time, on site role

Why chefs say yes to this

• Because they want to run something serious
• Because they like standards
• Because they are confident in their execution
• Because they want to be part of a real team, not a one person show

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

Management

Industries

Hospitality

Benefits

• Medical insurance
• Vision insurance
• 401(k)
• Tuition assistance