Executive Chef: Lead Culinary Vision & Operations

Ottine Mineral Springs; Gonzales (TX); On-site; USD 80,000 - 90,000; Full time

Job summary

Ottine Mineral Springs is looking for a talented Executive Chef to oversee all back-of-house culinary operations. The ideal candidate will ensure exceptional food quality and consistency, while supporting the overall vision of the Food + Beverage program.

Responsibilities include managing kitchen staff and culinary systems, ensuring efficiency in food preparation. The position offers an annual compensation of $80,000 - $90,000, with expectations for availability during nights, weekends, and holidays.

Qualifications

• Available to work some nights, weekends, and holidays.

Responsibilities

• Ensure exceptional food quality, consistency, and kitchen efficiency.
• Support the overall vision of the Food + Beverage program.
• Oversee all kitchen staff, food preparation, and culinary systems.

Job description

About Ottine Mineral Springs

Ottine Mineral Springs, nestled beside Palmetto State Park, is a historic treasure renowned for its rich legacy and commitment to health and wellness. Our extraordinary waters are rich in natural minerals and have long been known to promote relaxation, reduce stress, and support overall well-being. Today, we carry on this tradition by offering a peaceful retreat where guests can experience the rejuvenating power of these waters in a calming setting that only nature can provide.

About Ottine Mineral Springs

Ottine Mineral Springs, nestled beside Palmetto State Park, is a historic treasure renowned for its rich legacy and commitment to health and wellness. Our extraordinary waters are rich in natural minerals and have long been known to promote relaxation, reduce stress, and support overall well-being. Today, we carry on this tradition by offering a peaceful retreat where guests can experience the rejuvenating power of these waters in a calming setting that only nature can provide.

Position

EXECUTIVE CHEF: Ottine Mineral Springs is seeking a talented and driven Executive Chef to lead all back-of-house culinary operations. This role is responsible for ensuring exceptional food quality, consistency, and kitchen efficiency while supporting the overall vision of the Food + Beverage program. The Executive Chef will oversee all kitchen staff, food preparation, and culinary systems.

This position requires some nights, weekends, and holidays.

Compensation: $80,000 - $90,000 annually