Executive Chef

Park Hyatt; North Township (IN); On-site; USD 70,000 - 100,000; Full time

Job summary

Park Hyatt in Indiana is hiring an Executive Chef who will oversee all culinary operations in our luxury resort. The role encompasses delivering exceptional dining experiences, driving culinary excellence, and maximizing food and beverage profitability.

The ideal candidate will have at least 3–4 years of culinary experience, including leadership roles, and possess a culinary degree or equivalent. Strong skills in budget management, menu development, and food safety are essential for this position.

Qualifications

• Minimum 3–4 years' culinary experience, including senior leadership experience as Executive Chef or Executive Sous Chef.
• Strong expertise in multi-outlet kitchen operations and food costing.
• Ability to collaborate effectively with senior leadership.

Responsibilities

• Lead all culinary operations within the resort.
• Drive exceptional dining experiences and culinary excellence.
• Oversee menu development and operational strategy.

Skills

Leadership skills

Culinary expertise

Budget management

Menu development

Food safety knowledge

Communication skills

Problem-solving skills

Education

Culinary degree or equivalent

Job description

Overview

Executive Chef - We are hiring! We are seeking an innovative and results-driven Executive Chef to lead and oversee all culinary operations within our luxury resort environment. The successful candidate will be responsible for delivering exceptional dining experiences, driving culinary excellence, maximizing food and beverage profitability, maintaining the highest food quality and safety standards, and inspiring a high-performing culinary team. Working closely with the leadership team, the Executive Chef will play a key role in menu development, operational strategy, talent development, and enhancing the overall guest experience.

Qualifications

• Minimum 3–4 years\' culinary experience, including senior leadership experience as Executive Chef or Executive Sous Chef in a luxury hotel or resort environment.
• Culinary degree, diploma, or equivalent professional qualification in Culinary Arts or Hospitality Management.
• Strong expertise in multi-outlet kitchen operations, menu development, food costing, and quality assurance.
• Proven ability to manage budgets, food costs, inventory, productivity, and financial performance.
• Excellent leadership skills with experience in team development, coaching, succession planning, and performance management.
• Strong knowledge of food safety, HACCP, hygiene standards, and regulatory compliance.
• Experience in developing innovative culinary concepts and maintaining competitive market trends.
• Ability to collaborate effectively with senior leadership and cross-functional departments.
• Excellent communication, organizational, and problem-solving skills.
• Passion for delivering exceptional guest experiences while maintaining the highest culinary and operational standards.
• Ability to work in remote locations and build creative dining experiences.