Executive Chef de Cuisine — Resort Kitchen Leader

Kalahari Resorts LLC; Pocono, Northern (ID, KY); Hybrid; USD 85,000 - 120,000; Full time

Benefits offered by this job

401(k) matching

Paid time off

Holiday compensation

Health, dental, and vision coverage

Employee discounts

Education assistance

Job summary

Kalahari Resorts & Conventions in Spotsylvania, VA seeks a Chef De Cuisine to lead daily kitchen operations, maintain high standards of food quality and presentation, and mentor a culinary team in a fast‑paced, high‑volume resort environment. You are a hands‑on leader with at least 5 years of culinary leadership, broad cuisine knowledge, and strong cost control, purchasing, and staff development skills.

This on‑site role offers competitive benefits and growth within a family‑owned brand focused

Qualifications

• At least 5 years of culinary leadership experience in high-volume settings.
• Broad knowledge of cuisines, techniques, and culinary styles.
• Ability to work flexible shifts, including nights, weekends, and holidays.
• Experience in cost control, purchasing, and kitchen labor management.
• Strong communication and leadership to deliver exceptional guest experiences.

Responsibilities

• Execute a menu designed by Kalahari corporate.
• Oversee kitchen operations and ensure cleanliness, consistency, and efficiency.
• Lead, train, and mentor culinary staff from prep cooks to sous chefs.
• Manage food costs, inventory, and vendor relationships.
• Execute memorable tableside presentations like Prime Rib Carving and Baked Alaska.
• Collaborate with leadership to ensure a seamless front- and back-of-house experience.

Skills

Culinary leadership

Cost control

Team mentoring

Kitchen operations

Menu development

Staff training

Communication

Flexibility shifts

Job description

Kalahari Resorts & Conventions in Spotsylvania, VA seeks a Chef De Cuisine to lead daily kitchen operations, maintain high standards of food quality and presentation, and mentor a culinary team in a fast‑paced, high‑volume resort environment. You are a hands‑on leader with at least 5 years of culinary leadership, broad cuisine knowledge, and strong cost control, purchasing, and staff development skills.

This on‑site role offers competitive benefits and growth within a family‑owned brand focused