Executive Chef: Creative Menus & High-Volume Kitchen Leader

Paycom - ATS; West Palm Beach (FL); On-site; USD 75,000 - 115,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management seeks a Lead Culinary professional to drive high-volume kitchen operations across outlets and catering, focusing on creative menus, cost controls, and excellent guest service.

You will mentor the kitchen team, oversee procurement, production, and presentation, and ensure safe, sanitary operations that meet standards. This role requires leadership across multiple outlets and a strong hospitality mindset.

Qualifications

• Experience leading a culinary team in hotel or resort environments.
• Strong knowledge of current culinary trends and plating presentation.
• Proven ability to manage food costs, recipes, and production schedules.
• Ability to mentor staff, recruit, and train across multiple outlets.

Responsibilities

• Oversee daily kitchen operations for Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding.
• Develop and implement menus for outlets and catering, balancing creativity and guest expectations.
• Control costs with standardized recipes, inventory management, and cost controls.
• Prepare production schedules, line checks, and staff staffing plans to optimize productivity.
• Lead capital projects and participate in department meetings to drive service excellence.
• Ensure compliance with health, safety, and hotel operating controls.

Skills

Leadership

Culinary leadership

High volume catering

Menu development

Financial planning

Food safety & sanitation

Creativity

Communication skills

Media/promotional experience

Computer literacy

Job description

Driftwood Hospitality Management seeks a Lead Culinary professional to drive high-volume kitchen operations across outlets and catering, focusing on creative menus, cost controls, and excellent guest service.

You will mentor the kitchen team, oversee procurement, production, and presentation, and ensure safe, sanitary operations that meet standards. This role requires leadership across multiple outlets and a strong hospitality mindset.