Executive Chef — Lead Culinary Excellence at a Luxury Resort

Cheeca Lodge & Spa; Islamorada (FL); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

401(k) with employer matching

Dental, health, and vision insurance

Flexible spending accounts

Health savings accounts

Life insurance

Paid time off

Job summary

Cheeca Lodge & Spa in Islamorada, FL seeks an Executive Chef to lead the culinary team in a luxury resort setting. You will design menus, manage costs, and elevate guest dining experiences with an emphasis on quality, presentation, and seasonality.

Responsibilities include staff leadership, kitchen operations, and collaboration with sales for events. Strong leadership, communication, and business acumen are essential to drive culinary excellence.

Qualifications

• High school diploma and culinary degree required; college degree preferred.
• Proven experience in a 5-star/5-diamond establishment.
• Strong leadership experience.
• Excellent communication, organizational, and decision-making skills.
• In-depth knowledge of culinary trends, techniques, and business management.

Responsibilities

• Collaborate with leadership to design menus, control costs and maximize profits.
• Establish and defend the resort restaurant's market position.
• Analyze monthly performance and implement corrective actions.
• Lead, coach, and develop kitchen staff and coordinate with HR.
• Supervise food production, mise en place, and inventory control.
• Coordinate with sales for events and ensure quality, presentation, and sanitation.
• Manage labor costs through scheduling and budgeting.

Skills

Leadership

Communication

Organizational skills

Decision making

Culinary trends

Techniques

Business management

Education

High school diploma + culinary degree

College degree preferred

Job description

Cheeca Lodge & Spa in Islamorada, FL seeks an Executive Chef to lead the culinary team in a luxury resort setting. You will design menus, manage costs, and elevate guest dining experiences with an emphasis on quality, presentation, and seasonality.

Responsibilities include staff leadership, kitchen operations, and collaboration with sales for events. Strong leadership, communication, and business acumen are essential to drive culinary excellence.