Executive Chef – Resort Kitchen & Menu Leadership

Highgate; Town of Florida (NY); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical insurance

Paid holidays

Paid vacation

Paid sick leave

Tuition reimbursement

Job summary

Highgate Hotels seeks an experienced Chef De Cuisine to lead kitchen operations, ensuring quality, consistency, eye appeal, taste, and food cost control across hotel outlets. You will train staff and enforce Highgate’s standards while collaborating with F&B leadership.

The role emphasizes strong menu development and the ability to manage labor and production costs while maximizing guest satisfaction in a resort setting.

Qualifications

• At least 5 years of progressive kitchen management experience, or 3 years with a culinary degree.
• Knowledge of F&B preparation techniques and health regulations.
• Willing to work long hours and lift up to 50 pounds.

Responsibilities

• Lead kitchen operations to ensure quality, consistency, and cost control.
• Train staff and enforce corporate quality standards.
• Develop menus with focus on profitability and guest satisfaction.
• Monitor labor, scheduling, and food production across outlets.
• Ensure compliance with health codes and SOPs.

Skills

Menu development

Food cost control

Labor management

Staff training

Education

Culinary degree

Job description

Highgate Hotels seeks an experienced Chef De Cuisine to lead kitchen operations, ensuring quality, consistency, eye appeal, taste, and food cost control across hotel outlets. You will train staff and enforce Highgate’s standards while collaborating with F&B leadership.

The role emphasizes strong menu development and the ability to manage labor and production costs while maximizing guest satisfaction in a resort setting.