Luxury Resort Executive Chef - Multi-Outlet Leadership

CoralTree Hospitality Group; Ivins (UT); Hybride; USD 165 000 - 195 000; Plein temps

Avantages offerts par ce poste

Health insurance

401(k) with company match

Flexible time off

Employee dining room

Exclusive resort discounts

Employee hotel stay program

Résumé du poste

Black Desert Resort in Utah seeks a Resort Executive Chef to lead culinary operations across signature restaurants and banquet teams, ensuring quality, innovation, and service excellence.

Reporting to the Director of Food & Beverage, you will develop menus, drive food quality, manage kitchen operations, and oversee budgeting and forecasted margins while cultivating a strong culinary culture.

Qualifications

• Minimum of 8-10 years of progressive culinary leadership experience.
• Prior Executive Chef or multi-outlet culinary leadership experience required.
• ServSafe certification required or ability to obtain.

Responsabilités

• Lead culinary operations for signature restaurants and banquet culinary teams across Black Desert Resort.
• Oversee culinary execution for Basalt, Latitude, IRD, Pool operations, 20th Hole, Flo Bar, Lava Love, and banquet operations and any future outlets.
• Provide leadership, coaching, and accountability to chefs, sous chefs, cooks, stewards, and culinary support teams.
• Develop and maintain culinary standards for quality, presentation, consistency, flavor, sanitation, and timing.
• Partner with the Director of Food & Beverage to align culinary operations with financial goals, guest experience goals, and resort strategy.

Connaissances

Culinary leadership

Financial acumen

Team leadership

Vendor relationships

Food safety & sanitation

Formation

ServSafe certification

Description du poste

Black Desert Resort in Utah seeks a Resort Executive Chef to lead culinary operations across signature restaurants and banquet teams, ensuring quality, innovation, and service excellence.

Reporting to the Director of Food & Beverage, you will develop menus, drive food quality, manage kitchen operations, and oversee budgeting and forecasted margins while cultivating a strong culinary culture.