Executive Chef

Hawks Cay Resort; Marathon (FL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive salary + bonus potential

Medical, Dental, Vision Insurance

401(k) with Company Match

Paid Time Off

Employee Meals & Resort Discounts

Professional Development Opportunities

Job summary

Hawks Cay Resort in the Florida Keys seeks an Executive Chef to lead all culinary operations, crafting menus that showcase fresh, local ingredients and oversee banquet, room service, and restaurant services.

The role requires a strong culinary background, leadership, and a track record of managing costs and quality in a resort or full-service hotel setting.

Qualifications

• High school diploma or equivalent required.
• Culinary degree from an accredited school strongly preferred.
• 5+ years of progressive culinary leadership experience, with 2–5 years in executive roles in resort/hotel settings.

Responsibilities

• Oversee all food-related operations including banquets, room service, restaurants, pool/beach dining, and events.
• Create and execute innovative menus using fresh, local Florida Keys ingredients.
• Supervise food prep, presentation, plating, and quality across venues.
• Hire, train, schedule, supervise, and evaluate culinary staff.
• Manage food and labor costs, inventory, and purchasing.
• Collaborate with stewarding, purchasing, sales, and front office teams.
• Maintain records of performance, costs, overtime, and reports.
• Ensure compliance with food safety, sanitation, and health regulations.
• Perform other related duties as assigned.

Skills

Leadership

Communication

English fluency

Costing & forecasting

Culinary vision

Multi-tasking

Flexible scheduling

Education

High school diploma or equivalent

Culinary degree preferred

Job description

• Oversee all food-related operations including banquets, room service, restaurants, pool/beach dining, and special events.
• Create and execute innovative menus utilizing fresh, local ingredients that reflect the flavors of the Florida Keys.
• Supervise food preparation, presentation, plating, and quality control across all culinary venues.
• Hire, train, schedule, supervise, and evaluate all culinary department personnel.
• Manage food costs, labor costs, inventory, and purchasing effectively.
• Collaborate closely with stewarding, purchasing, sales, front office, and other departments.
• Maintain accurate records of personnel performance, labor costs, overtime, and departmental reports.
• Ensure full compliance with food safety, sanitation, and health department regulations.
• Perform other related duties as assigned.

Key Responsibilities & Duties

• Oversee all food-related operations including banquets, room service, restaurants, pool/beach dining, and special events.
• Create and execute innovative menus utilizing fresh, local ingredients that reflect the flavors of the Florida Keys.
• Supervise food preparation, presentation, plating, and quality control across all culinary venues.
• Hire, train, schedule, supervise, and evaluate all culinary department personnel.
• Manage food costs, labor costs, inventory, and purchasing effectively.
• Collaborate closely with stewarding, purchasing, sales, front office, and other departments.
• Maintain accurate records of personnel performance, labor costs, overtime, and departmental reports.
• Ensure full compliance with food safety, sanitation, and health department regulations.
• Perform other related duties as assigned.

Education & Experience

• High School Diploma or equivalent required.
• Culinary graduate from an accredited school strongly preferred.
• 5+ years of progressive culinary leadership experience, with a minimum of 2–5 years as Executive Chef or Executive Sous Chef in a resort or full-service hotel environment.

Skills & Competencies

• Strong leadership and team development skills.
• Excellent communication and interpersonal skills (written and verbal).
• Command of the English language.
• Basic mathematical skills for costing, forecasting, and reporting.
• Creative culinary vision with a focus on quality and guest satisfaction.
• Ability to work flexible schedules, including evenings, weekends, and holidays.
• Ability to manage multiple tasks simultaneously in a fast-paced environment.

Physical Requirements

• Good hearing and vision (with or without corrective lenses).
• Ability to lift at least 60 pounds occasionally.
• Acute sense of taste and smell.
• Ability to stand and work in a hot, fast-paced kitchen environment for extended periods.

Benefits

• Competitive salary + performance bonus potential
• Medical, Dental, and Vision Insurance
• 401(k) with Company Match
• Paid Time Off
• Employee Meals & Resort Discounts
• Professional Development Opportunities

Equal Employment Opportunity Statement: Hawks Cay Resort is an equal opportunity employer. We do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, gender identity, or any other protected status. We are committed to creating a diverse, inclusive, and equitable workplace for all.