Executive Chef – Resort Culinary Leader & Team Builder

Grand Traverse Resort; Northern (KY); Hybrid; USD 90,000 - 150,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(K)

Job summary

Grand Traverse Resort & Spa is seeking an experienced Executive Chef to provide culinary leadership and oversee daily kitchen operations for banquets, restaurants, and food venues. You will mentor staff, drive guest satisfaction, and align with our values of integrity, excellence, and teamwork.

You will lead a team across seasonal and year-round operations, manage budgets, and ensure high standards of quality, creativity, and operational excellence in a dynamic resort setting.

Qualifications

• 6 years’ experience in culinary, food and beverage or related field.
• 3 years’ experience preferred at the Executive Sous Chef level in a resort/large hotel.
• Experience with large-scale banquet planning and management.

Responsibilities

• Leads kitchen management team and directs day-to-day operations.
• Oversees all food preparation and service across venues, banquets and outlets.
• Develops menus, analyzes food costs, and sets pricing.
• Monitors quality, safety and sanitation standards across departments.
• Sets performance standards, budgets, and staff development plans.
• Fosters teamwork and manages vendor relationships.

Skills

Culinary leadership

Banquet management

Budgeting & cost control

Staff development

Guest satisfaction

Vendor relations

Executive kitchen oversight

Food quality standards

Education

Culinary degree or related

Hotel & Restaurant Management

Tools

Microsoft Office

POS systems

Job description

Grand Traverse Resort & Spa is seeking an experienced Executive Chef to provide culinary leadership and oversee daily kitchen operations for banquets, restaurants, and food venues. You will mentor staff, drive guest satisfaction, and align with our values of integrity, excellence, and teamwork.

You will lead a team across seasonal and year-round operations, manage budgets, and ensure high standards of quality, creativity, and operational excellence in a dynamic resort setting.