Executive Chef

Ottine Mineral Springs; Ottine (TX); On-site; USD 80,000 - 90,000; Full time

Job summary

Ottine Mineral Springs in Texas is seeking an Executive Chef to lead all back-of-house culinary operations, ensuring high-quality food preparation and presentation while aligning with the brand and seasonal menus.

The role oversees kitchen staff, budgets, food safety, and vendor relationships, with a requirement for flexibility to work evenings, weekends, and holidays in a resort-style setting. A strong leadership track record and English proficiency are essential.

Qualifications

• Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred.
• High School diploma or GED required.
• 3–5+ years of culinary leadership experience, preferably in hospitality, resort, or boutique hotel setting.
• Strong knowledge of kitchen operations, food cost control, and inventory management.
• Ability to work evenings, weekends, and holidays as needed.
• Must be able to speak, read, write, and understand English.

Responsibilities

• Lead all day-to-day back-of-house kitchen operations.
• Execute and maintain menus in alignment with brand and guest expectations.
• Ensure consistency in recipes, portioning, and plating standards.
• Collaborate with Food + Beverage Manager on menu updates, specials, and culinary direction.
• Recruit, train, schedule, and supervise back-of-house staff.
• Foster a positive, accountable, and team-oriented kitchen culture.
• Provide coaching, performance feedback, and development for kitchen staff.
• Oversee inventory management, ordering, and vendor relationships.
• Monitor food and labor costs; implement strategies to meet budget goals.
• Minimize waste and optimize kitchen processes for efficiency.

Skills

Strong kitchen operations knowledge

Food cost control

Inventory management

Leadership skills

Guest service orientation

English proficiency

Education

Bachelor’s Degree in Hospitality Management, Culinary Arts, or related field

High School diploma or GED

Tools

CPR certification

First aid certification

Job description

ABOUT OTTINE MINERAL SPRINGS: Ottine Mineral Springs, nestled beside Palmetto State Park, is a historic treasure renowned for its rich legacy and commitment to health and wellness. Our extraordinary waters are rich in natural minerals and have long been known to promote relaxation, reduce stress and support overall well-being. Today, we carry on this tradition by offering a peaceful retreat where guests can experience the rejuvenating power of these waters in a calming setting that only nature can provide. POSITION: EXECUTIVE CHEF: Ottine Mineral Springs is seeking a talented and driven Executive Chef to lead all back-of-house culinary operations. This role is responsible for ensuring exceptional food quality, consistency, and kitchen efficiency while supporting the overall vision of the Food + Beverage program. The Executive Chef will oversee all kitchen staff, food preparation, and culinary systems. This position requires some nights, weekends, and holidays.

Responsibilities

Lead all day-to-day back-of-house kitchen operations, ensuring high-quality food preparation and presentation. Execute and maintain menus in alignment with the brand, seasonality, and guest expectations. Ensure consistency in recipes, portioning, and plating standards. Collaborate with the Food + Beverage Manager on menu updates, specials, and culinary direction. Recruit, train, schedule, and supervise all back-of-house staff. Foster a positive, accountable, and team-oriented kitchen culture. Provide ongoing coaching, performance feedback, and development for kitchen team members. Ensure proper staffing levels to support operational needs. Oversee inventory management, ordering, and vendor relationships. Monitor food + labor costs; implement strategies to meet budget goals. Minimize waste and optimize kitchen processes for efficiency and profitability. Ensure timely and accurate preparation during all service periods. Maintain strict adherence to all health, safety, and sanitization standards. Ensure compliance with local, state, and company regulations. Conduct routine kitchen inspections and uphold cleanliness and organization. Partner closely with the Food + Beverage Manager to align kitchen operations with front-of-house service. Communicate effectively with leadership regarding performance, challenges, and opportunities. Support special events, programming, and seasonal initiatives as needed. Respond to guest feedback and proactively resolve service issues to ensure a positive guest experience. Have a thorough understanding of resort amenities and assist guests with questions and recommendations. Participate in operational and leadership meetings as needed. Due to changing operational demands and the need to exceed customer expectations, it may be necessary to undertake various functions that are not specifically related to this position. This individual may be required to carry out additional tasks and duties as needed or as directed. Additionally, employee responsibilities and job descriptions are subject to review and modification.

Qualifications

High School diploma or general education degree (GED) required. Bachelor’s Degree in Hospitality Management, Culinary Arts, or related field preferred. 3-5+ years of culinary leadership experience, preferably in hospitality, resort, or a boutique hotel setting Strong knowledge of kitchen operations, food cost control, and inventory management. Proven leadership skills with the ability to build and manage high-performing teams. Understanding of food safety standards and kitchen compliance requirements. Ability to work in a fast‑paced environment while maintaining attention to detail. Flexible schedule including evenings, weekends, and holidays as needed. Exceptional guest service skills and a passion for creating memorable hospitality experiences. Ability to work collaboratively with culinary and cross‑functional resort teams. Must be able to speak, read, write, and understand English. Reliability, punctuality, and professional communication skills are critical. Ability to work under pressure with a high level of patience and customer service. CPR and first aid certification are a plus and /or the willingness to be trained. The position requires manual dexterity, auditory and visual skills, the ability to follow written and verbal instructions and procedures, and the capacity to communicate effectively and professionally. The person in this position will need to be comfortable working in an indoor/outdoor use space.

Ottine Mineral Springs is an equal opportunity employer and values diversity, equity, and inclusion. All employment is decided based on qualifications, merit, and business need. We are committed to fostering the professional growth of our employees by providing opportunities for continuous learning and development. With dedication and demonstrated performance, there is potential for career advancement with our company.

Compensation

$80,000 - $90,000 annually

• Lead all day-to-day back-of-house kitchen operations, ensuring high-quality food preparation and presentation.
• Execute and maintain menus in alignment with the brand, seasonality, and guest expectations.
• Ensure consistency in recipes, portioning, and plating standards.
• Collaborate with the Food + Beverage Manager on menu updates, specials, and culinary direction.
• Recruit, train, schedule, and supervise all back-of-house staff.
• Foster a positive, accountable, and team-oriented kitchen culture.
• Provide ongoing coaching, performance feedback, and development for kitchen team members.
• Ensure proper staffing levels to support operational needs.
• Oversee inventory management, ordering, and vendor relationships.
• Monitor food + labor costs; implement strategies to meet budget goals.
• Minimize waste and optimize kitchen processes for efficiency and profitability.
• Ensure timely and accurate preparation during all service periods.
• Maintain strict adherence to all health, safety, and sanitization standards.
• Ensure compliance with local, state, and company regulations.
• Conduct routine kitchen inspections and uphold cleanliness and organization.
• Partner closely with the Food + Beverage Manager to align kitchen operations with front‑of‑house service.
• Communicate effectively with leadership regarding performance, challenges, and opportunities.
• Support special events, programming, and seasonal initiatives as needed.
• Respond to guest feedback and proactively resolve service issues to ensure a positive guest experience.
• Have a thorough understanding of resort amenities and assist guests with questions and recommendations.
• Participate in operational and leadership meetings as needed.
• Due to changing operational demands and the need to exceed customer expectations, it may be necessary to undertake various functions that are not specifically related to this position. This individual may be required to carry out additional tasks and duties as needed or as directed. Additionally, employee responsibilities and job descriptions are subject to review and modification.