Executive Chef – Resort Kitchen Leader & Guest Experience

Ottine Mineral Springs; Gonzales (TX); On-site; USD 90,000 - 130,000; Full time

Job summary

Ottine Mineral Springs, nestled beside Palmetto State Park in Gonzales, Texas, seeks an Executive Chef to lead all back-of-house culinary operations. You will ensure exceptional food quality, consistency, and kitchen efficiency while supporting the overall Food + Beverage program.

This role requires supervision of kitchen staff, menu execution, and adherence to health and safety standards. The Executive Chef will staff and develop the kitchen team, collaborate on menu updates, and manage costs

Qualifications

• High School diploma or GED required; Bachelor's preferred in Hospitality Management, Culinary Arts, or related field.
• 3–5+ years of culinary leadership experience in hospitality, resort, or boutique hotel settings.
• Strong knowledge of kitchen operations, food cost control, and inventory management.
• Proven leadership skills with the ability to build and manage high-performing teams.
• Understanding of food safety standards and kitchen compliance requirements.

Responsibilities

• Lead all day-to-day back-of-house kitchen operations to ensure high-quality food and plating.
• Execute and maintain menus aligned with brand, seasonality, and guest expectations.
• Maintain consistency in recipes, portioning, and plating standards.
• Recruit, train, schedule, and supervise all back-of-house staff.
• Oversee inventory management, ordering, and vendor relationships.
• Monitor food and labor costs; implement budget strategies.

Skills

Culinary leadership

Menu planning

Food cost control

Team management

English proficiency

Education

Bachelor's in Hospitality Management

Job description

Ottine Mineral Springs, nestled beside Palmetto State Park in Gonzales, Texas, seeks an Executive Chef to lead all back-of-house culinary operations. You will ensure exceptional food quality, consistency, and kitchen efficiency while supporting the overall Food + Beverage program.

This role requires supervision of kitchen staff, menu execution, and adherence to health and safety standards. The Executive Chef will staff and develop the kitchen team, collaborate on menu updates, and manage costs