Executive Chef & Creative Kitchen Leader

Cambria Jacksonville; Jacksonville (FL); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Paid Time Off (PTO)

Comprehensive health, dental, vision

401(k) with employer match

Exclusive hotel discounts

Career growth opportunities

Volunteer time off

Job summary

Naples Hotel Group is seeking a Head Chef to lead the kitchen, shepherd menu planning, oversee daily operations, and ensure top-tier guest experiences. You will drive food quality, safety, and cost controls while mentoring a skilled culinary team.

Responsibilities include menu creation for events, collaboration with F&B leadership, staff coaching, inventory management, and adherence to ServSafe and health regulations. A strong hospitality mindset and leadership presence are essential.

Qualifications

• 3-5 years of progressive experience in culinary leadership or food & beverage management.
• Proven ability to lead and develop a kitchen team in a fast-paced, high-volume environment.
• Strong sense of urgency, attention to detail, and commitment to food quality and guest satisfaction.
• Excellent interpersonal and customer service skills with cross-department collaboration.
• ServSafe certification or willingness to obtain certification upon hire.

Responsibilities

• Develop creative and cost-effective menus for banquets, the restaurant, special events, and holidays.
• Collaborate with F&B leadership on custom menu design to align with brand, guest preferences, and seasonal availability.
• Continuously test and adjust menu items to ensure exceptional taste, presentation, and consistency.
• Contribute innovative ideas to increase guest satisfaction, drive revenue, and enhance the dining experience.
• Prepare ingredients and cook meals according to standardized recipes and presentation guidelines.
• Ensure all food is cooked to proper temperatures and meets quality standards; maintain a clean, safe, and organized kitchen environment.
• Oversee daily kitchen restocking, prep, breakdown, and sanitation processes.
• Lead the team in completing daily temperature, waste, and prep logs accurately.
• Recruit, train, schedule, and provide ongoing coaching for the culinary team.
• Conduct performance evaluations and hold team members accountable to quality, safety, and service standards.
• Lead by example, staying current with new cooking techniques and industry trends.
• Foster a positive, respectful, and collaborative kitchen culture.
• Participate actively in hotel leadership meetings and serve as the culinary voice for food-related initiatives.
• Manage inventory of food, supplies, and kitchen equipment; conduct weekly counts and submit orders as needed.

Skills

Culinary leadership

Team development

Food quality

Cost controls

Kitchen operations

Scheduling

Education

Culinary degree or certification

Job description

Naples Hotel Group is seeking a Head Chef to lead the kitchen, shepherd menu planning, oversee daily operations, and ensure top-tier guest experiences. You will drive food quality, safety, and cost controls while mentoring a skilled culinary team.

Responsibilities include menu creation for events, collaboration with F&B leadership, staff coaching, inventory management, and adherence to ServSafe and health regulations. A strong hospitality mindset and leadership presence are essential.