Executive Chef – Resort Kitchen Leader & Menu Innovator

Highgate; Georgia; On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) Retirement Plan with employer-m

Paid holidays

Paid vacation

Paid sick leave

Employee assistance program (EAP)

Educational opportunities / Tuition Re

Paid jury duty leave

Job summary

Highgate Hotels is seeking an experienced F&B leader to manage daily kitchen operations, menus, and cost controls. You will oversee cooks, monitor quality and compliance, and work with the Executive Chef and F&B Director to deliver exceptional guest experiences.

The role requires strong leadership, long hours, and hands-on involvement in labor, inventory, and sanitation. A culinary degree and 3–5 years in hotel F&B are preferred.

Qualifications

• Five years of progressive experience in hotel or related field, or a culinary graduate with at least three years of progressive experience.
• Knowledge of F&B preparation techniques and health department rules/regulations; liquor laws.
• Willingness to work long hours and perform physically demanding tasks.
• Ability to communicate effectively with all staff and guests; strong listening and organizational skills.

Responsibilities

• Oversee daily kitchen and food production operations, ensuring timely service of hot and cold items.
• Monitor food quality, portion sizes, presentation, and temperature; enforce SOPs and cost controls.
• Lead labor scheduling, staffing, and performance reviews; develop growth opportunities for team.
• Coordinate with Executive Chef and F&B Director on menus, promotions, and cost management.
• Address guest complaints promptly and professionally and maintain cleanliness and sanitation standards.

Skills

F&B knowledge

Communication

Multitasking

Leadership

Problem solving

Time management

Staff supervision

Education

Culinary degree

Job description

Highgate Hotels is seeking an experienced F&B leader to manage daily kitchen operations, menus, and cost controls. You will oversee cooks, monitor quality and compliance, and work with the Executive Chef and F&B Director to deliver exceptional guest experiences.

The role requires strong leadership, long hours, and hands-on involvement in labor, inventory, and sanitation. A culinary degree and 3–5 years in hotel F&B are preferred.