Executive Chef: Resort Kitchen Leader & Guest Experience

Ottine Mineral Springs LLC; Texas; On-site; USD 90,000 - 130,000; Full time

Job summary

Ottine Mineral Springs is seeking an Executive Chef to lead all back-of-house culinary operations, ensuring top quality, consistency, and kitchen efficiency in support of the resort's Food + Beverage program.

The role oversees kitchen staff, menu execution, cost controls, and adherence to health and safety standards, with some nights, weekends, and holidays required to deliver exceptional guest experiences in a dynamic hospitality environment.

Qualifications

• 3–5+ years of culinary leadership experience in hospitality.
• Strong knowledge of kitchen operations, food cost control, and inventory management.
• Flexible schedule including evenings, weekends, and holidays.
• Bachelor’s degree in Hospitality Management or Culinary Arts preferred.

Responsibilities

• Lead all day-to-day back-of-house kitchen operations with focus on quality and presentation.
• Execute menus aligned with brand, seasonality, and guest expectations.
• Maintain recipes, portioning, and plating standards.
• Collaborate with Food + Beverage Manager on menu updates and direction.
• Recruit, train, schedule and supervise all back-of-house staff.
• Foster a positive, accountable kitchen culture and provide coaching.
• Ensure proper staffing and inventory management; manage costs.
• Maintain health, safety, and sanitization standards and regulatory compliance.
• Communicate with leadership on performance and opportunities.
• Support events and seasonal initiatives as needed.

Skills

Culinary leadership

Kitchen operations

Food cost control

Inventory management

Staff recruitment and training

Food safety compliance

English proficiency

Communication skills

Team leadership

Education

Bachelor’s degree in Hospitality Management or Culinary Arts

Job description

Ottine Mineral Springs is seeking an Executive Chef to lead all back-of-house culinary operations, ensuring top quality, consistency, and kitchen efficiency in support of the resort's Food + Beverage program.

The role oversees kitchen staff, menu execution, cost controls, and adherence to health and safety standards, with some nights, weekends, and holidays required to deliver exceptional guest experiences in a dynamic hospitality environment.