Executive Chef: Lead Culinary Team & Menu Innovation

Lake Roosevelt Adventures; United States; On-site; USD 50,000 - 70,000; Full time

Job summary

A national park hospitality company is seeking an Executive Chef to manage daily food production and ensure high-quality culinary services. Responsibilities include supervising kitchen staff, budget compliance, and menu planning. Ideal candidates will possess strong customer service skills, a food protection manager certification, and experience in financial analysis. This role requires physical presence in a fast-paced kitchen environment and offers an opportunity to lead a dedicated culinary team in a unique setting.

Qualifications

• Food Protection Manager Certification required.
• Experience in analyzing financial reports.
• Ability to communicate clearly and concisely, both orally and in writing.

Responsibilities

• Manage daily food production, preparation, and presentation.
• Ensure compliance with established budget and food quality standards.
• Recruit, supervise, and train kitchen staff.

Skills

Strong customer service abilities

Ability to problem solve

Food safety knowledge

Computer proficiency (MS Word, Excel, Outlook)

Education

High School Diploma/G.E.D. equivalent

Culinary or Associate’s degree in food service

Tools

Commercial Kitchen Machinery

Typical office equipment

Job description

A national park hospitality company is seeking an Executive Chef to manage daily food production and ensure high-quality culinary services. Responsibilities include supervising kitchen staff, budget compliance, and menu planning. Ideal candidates will possess strong customer service skills, a food protection manager certification, and experience in financial analysis. This role requires physical presence in a fast-paced kitchen environment and offers an opportunity to lead a dedicated culinary team in a unique setting.