Executive Chef

Horizon Hospitality Associates, Inc; California (MO); On-site; USD 110,000 - 130,000; Full time

Benefits offered by this job

On-site housing

Free meals

Health and dental insurance

Paid time off

Job summary

Horizon Hospitality Associates, Inc. on California's Central Coast seeks an experienced Executive Chef to lead a high-volume, farm-to-table kitchen in a remote coastal retreat.

You will direct culinary operations for 250–300 guests daily, mentor a large kitchen team, and manage budgets with support from the on-site farm and garden. The role includes on-site housing, three meals per day, and comprehensive health and wellness benefits.

Qualifications

• 3+ years executive-level culinary management in luxury settings.
• Expertise in farm-to-table dining and accommodating dietary needs (vegan, vegetarian, gluten-free).
• Proven budget management, inventory control, and staff scheduling experience.
• Ability to reside on-site in a remote coastal location.

Responsibilities

• Oversee and manage the preparation and execution of high-quality meals 3 times per day for 250–300 guests and staff.
• Lead, mentor, and schedule a culinary team including Sous Chefs, Line Cooks, and support staff.
• Design creative, varied menus using farm-to-table principles with the on-site farm and garden.
• Accommodate dietary requirements without sacrificing quality or taste.
• Manage procurement, inventory, food costing, equipment maintenance, and overall kitchen budgets.
• Establish and enforce kitchen systems and safety standards per California State Health Codes.

Skills

Leadership

Farm-to-table

Menu design

Budget management

Staff development

Dietary accommodation

Job description

A distinguished, upscale resort with a wellness focus along the Central Coast of California is seeking an experienced, innovative Executive Chef. Set upon a picturesque 100+ acre oceanfront property in a remote coastal setting, this exceptional location offers a unique environment where high-end hospitality meets purpose-driven human development, educational programs, and transformative growth.

This position is ideal for a grounded culinary leader who thrives in a collaborative community atmosphere and wants to contribute to something greater than themselves. The role provides a rare chance to direct high-volume culinary operations serving up to 300 guests per meal in an upscale, nature-focused retreat environment. Living on-site in a private 1.5-bedroom coastal accommodation, the Executive Chef will lead a dynamic kitchen team, integrate daily harvests from an 8-acre farm and garden, and align culinary execution with the organization’s core vision.

Position Responsibilities

• Oversee and manage the preparation and execution of high-quality meals 3 times per day, 365 days a year, for approximately 250 to 300 guests and staff.
• Lead, mentor, and schedule a comprehensive culinary staff including 2 Sous Chefs, 12 Line Cooks/Kitchen Personnel, a Food & Beverage Manager, culinary externs, work scholars, and utility staff.
• Design creative, varied, and elevated menus utilizing farm-to-table principles in close collaboration with the on-site 8-acre farm and garden team.
• Seamlessly accommodate diverse dietary requirements, including vegan, vegetarian, and gluten-free diets, without sacrificing quality or taste.
• Manage procurement, inventory, food costing, kitchen equipment maintenance, and overall culinary operating budgets.
• Establish and enforce kitchen systems, procedures, and safety/sanitation standards in accordance with California State Health Codes to ensure operational efficiency and consistency.

Position Requirements

• 3+ years of executive-level culinary management experience, ideally overseeing high-volume culinary operations and large kitchen teams within luxury resorts, wellness retreats, or high-end dining establishments.
• Demonstrated expertise in farm-to-table dining and accommodating specialized dietary needs such as vegan, vegetarian, and gluten-free options.
• Strong leadership abilities with a track record of developing staff, fostering a positive workplace culture, and building operational systems.
• High adaptability and readiness to manage culinary operations in a remote environment where full-service amenities are roughly 1.5 hours away.
• Proven budget management, food costing, inventory, and kitchen scheduling experience.
• Ability to reside on-site in a remote coastal location.
• Base Salary Range: $110,000 – $130,000 per year
• On-Site Housing: Private 1-bedroom coastal condo provided on-site.
• Meals: 3 complimentary meals per day provided on-site.
• Health & Wellness Benefits: Comprehensive employer-provided health and dental coverage, plus access to personal development programs.
• Paid Time Off: Generous accrued paid time off and holiday pay package.

Ready to combine your culinary artistry and leadership with a truly meaningful purpose? If you possess the operational experience, systemic rigor, and creative passion to guide this exceptional culinary program,