Executive Chef (Director of Culinary)

Renard International Hospitality Search Consultants; Las Vegas (NV); Presencial; USD 150.000 - 230.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Relocation allowance

Medical insurance

401k plan

Company benefits

Descripción de la vacante

Renard International Hospitality Search Consultants is seeking an Executive Chef (Director of Culinary) for a luxury Four Diamond resort in the Southern USA. The role oversees multiple restaurants, banquet operations, in-room dining and specialty events, delivering world-class dining experiences with exceptional guest satisfaction.

The ideal candidate has a culinary degree, 10+ years of progressive leadership including 5+ years as Executive Chef in a luxury resort, and strong menu development,

Formación

• Culinary degree from an accredited institution preferred (Only American or US Residents)
• Minimum 10 years of progressive culinary leadership experience (Michelin level exposure an advantage).
• At least 5 years as Executive Chef in a luxury resort with fine dining F&B outlets.
• Experience managing multiple restaurants and high-volume banquet operations.
• Strong knowledge of international cuisines, wine pairings, and luxury dining trends.
• Proven success in menu development, food costing, and financial management.
• SERV Safe Certification or equivalent food safety certification preferred.

Responsabilidades

• Culinary Leadership
• Operations Management
• Team Leadership
• Financial Management
• Guest Experience
• Quality & Compliance

Conocimientos

Culinary leadership

Menu development

Food cost control

Financial management

Guest experience

Quality standards

Educación

Culinary degree from an accredited institution

Descripción del empleo

Executive Chef (Director of Culinary)

Note American citizens or US Residents may apply! Canadian citizens could be sponsored on TN visa

Are you ready to make an excellent career move? Then this is your chance!

Our client, a high-end Four Diamond luxury resort in Southern USA requires an experienced Executive Chef to lead its culinary operations that involve oversight of multiple restaurants (several fine dining venues), extensive banquet operations (over 70,000 sq ft of banqueting space and meeting rooms), in-room dining and specialty events. The Executive chef will be responsible for strategic leadership, management, and execution of all culinary operations of the resort. The chef will be responsible for exceptional dining experiences that reflect the highest standards of quality, creativity, consistency and guest satisfaction maintaining financial performance, food safety, and luxury service standards.

KEY RESPONSIBILITIES

• Culinary Leadership
• Operations Management
• Team Leadership
• Financial Management
• Guest Experience
• Quality & Compliance

REQUIRED QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES

• Culinary degree from an accredited institution preferred (Only American or US Residents)
• Minimum 10 years of progressive culinary leadership experience (Michelin level exposure an advantage).
• At least 5 years as Executive Chef in a luxury resort with fine dining F&B outlets.
• Experience managing multiple restaurants and high-volume banquet operations.
• Strong knowledge of international cuisines, wine pairings, and luxury dining trends.
• Proven success in menu development, food costing, and financial management.
• SERV Safe Certification or equivalent food safety certification preferred.

Compensation: Competitive base salary in high $$$ range, relocation allowance – 20k, medical insurance, 401k, and all other exceptional company benefits.

If you believe that you qualify for this culinary leadership role and have strong organizational and communication skills, labor and food cost control with strong global culinary fine dining knowledge please send your resume to along with your culinary portfolio showcasing your skills.