Executive Chef / Kitchen Manager

Mountain Harbor Resort & Spa; Mount Ida (AR); On-site; USD 50,000 - 70,000; Full time

Job summary

Join an award-winning lakeside resort as an Executive Chef/Kitchen Manager, responsible for overseeing culinary operations and leading a passionate team. This role demands culinary expertise and strong leadership skills, ensuring high-quality food service and compliance with health regulations. Enjoy competitive salary, opportunities for growth, and a dynamic working environment within the hospitality industry.

Benefits

On-site housing assistance

Resort discounts and access to amenities

Opportunities for growth

Qualifications

• 3-5+ years of culinary leadership experience in a resort or upscale dining.
• Strong understanding of kitchen operations and food safety.
• Ability to manage staff and ensure guest satisfaction.

Responsibilities

• Plan and direct all food preparation in line with the resort’s standards.
• Lead, train, and supervise kitchen staff.
• Manage food purchasing and inventory to meet budget goals.

Skills

Leadership

Team Management

Communication

Culinary Skills

Food Safety

Budget Control

Education

Culinary Degree or Equivalent Training

Job description

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Location: Mountain Harbor Resort and Spa, Mount Ida, Arkansas https://www.mountainharborresort.com/

Department: Food and Beverage

Reports to: Food and Beverage Director

Position Overview:

Join the team at the award-winning Mountain Harbor Resort and Spa, a premier lakeside destination known for exceptional service, stunning Ouachita Mountain views, and outstanding guest experiences. We are seeking a passionate, experienced, and hands-on Executive Chef /Kitchen Manager to lead our culinary operations. This role is key to delivering high-quality cuisine that complements the resort’s reputation for excellence.

Key Responsibilities:

• Plan and direct all food preparation and kitchen activities in line with the resort’s elevated standards.
• Collaborate with the Food and Beverage Director to create seasonal, event, and banquet menus.
• Lead, train, schedule, and supervise kitchen staff including cooks, prep staff, and dishwashers.
• Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen.
• Manage food purchasing, inventory, and cost control to meet budget goals.
• Oversee consistent quality and presentation of all menu items.
• Coordinate with front-of-house teams for smooth service and guest satisfaction.
• Develop prep lists and manage daily kitchen workflow based on guest volume.
• Participate in hiring, onboarding, performance evaluation, and corrective action processes.
• Stay up to date with culinary trends, bringing innovation and creativity to the table.

Qualifications:

• 3–5+ years of culinary leadership experience, preferably in a resort or upscale dining setting.
• Culinary degree or equivalent training preferred but not required.
• Strong leadership, team management, and communication skills.
• Deep understanding of kitchen operations, food safety, and budget control.
• Passion for high-quality food, guest satisfaction, and continuous improvement.
• Ability to work flexible hours including evenings, weekends, and holidays.
• Dynamic and fast-paced kitchen within a luxury lakeside resort setting.
• Must be able to stand for extended periods, lift up to 50 lbs, and work in hot kitchen environments.
• Competitive salary based on experience
• On-site housing assistance may be available
• Resort discounts and access to amenities
• Opportunities for growth in a well-established and respected hospitality brand

Seniority level

• Seniority level

  Executive

Employment type

• Employment type

  Full-time

Job function

• Job function

  Art/Creative, Quality Assurance, and Administrative

• Industries

  Food and Beverage Services and Hospitality

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