Executive Chef & Director of Culinary Experience

Compass Group•Tulsa, OK

1d•$135,000 - $135,000•Onsite

About The Position

The Executive Chef & Director of Culinary Experience leads a refined, multi-venue culinary program designed to deliver an elevated dining experience consistent with luxury hospitality. A polished and visible leader, the Executive Chef blends culinary artistry with strategic oversight—driving excellence across all dining venues, inspiring a high-performing team, and engaging guests through exceptional service and memorable events. This role requires deep experience managing complex, high-volume operations with the poise and service standards of a luxury hotel or private club.

Requirements

Minimum 5 years of executive culinary leadership in a luxury, multi-outlet environment (luxury/boutique hotel, private club, or comparable).
Proven experience managing high-volume, complex operations with multiple dining venues.
Culinary degree or equivalent experience required.
Strong financial and operational management skills, including budgeting and cost control.
Exceptional communication and presentation skills; comfortable in resident-facing and event settings.
Expertise in modern culinary techniques, menu development, and premium ingredient sourcing.
Extensive catering and special event experience.
Proficiency with technology systems and Microsoft Office; ServSafe preferred.

Responsibilities

Direct all culinary operations across multiple outlets, ensuring consistency, elegance, and luxury-level quality.
Craft seasonal, distinctive menus featuring fresh, locally sourced ingredients and modern culinary trends.
Maintain exceptional presentation, flavor consistency, and elevated service standards across all venues.
Lead special events, chef demonstrations, and resident-facing activities with confidence and professionalism.
Ensure full compliance with all food safety, sanitation, and operational standards.
Manage simultaneous service across diverse restaurants, lounges, and event spaces.
Oversee prep, production, and à la carte service with flawless coordination.
Uphold premium purchasing, receiving, and storage protocols for high-quality ingredients.
Introduce innovative culinary techniques, equipment, and best practices.
Develop and manage the culinary budget, including food cost, labor planning, and purchasing.
Implement strategic cost control measures without compromising luxury standards.
Analyze financial and operational data to refine menu offerings, staffing, and procurement.
Maintain effective vendor relationships and inventory systems.
Serve as an ambassador of hospitality—visible, approachable, and responsive to resident needs.
Create personalized and memorable dining moments aligned with luxury expectations.
Elevate resident satisfaction through proactive engagement, feedback, and service recovery.
Partner with hospitality, wellness, and lifestyle teams to support community-wide experiences.
Recruit, train, and mentor a talented culinary team committed to excellence.
Provide clear expectations, performance feedback, and ongoing development.
Foster a culture of creativity, accountability, and hospitality-focused service.
Lead with integrity, professionalism, and a commitment to continuous improvement.