Executive Chef of Signature Restaurants

Black Desert Resort•Ivins, UT

10h•$145,000 - $160,000•Onsite

About The Position

Black Desert Resort is an ultra-premium destination resort located in Southern Utah, known for refined dining, elevated service, and destination-driven culinary experiences. The resort’s signature restaurant portfolio includes Basalt, Latitude, 20th Hole, and Flo. The Executive Chef of Signature Restaurants is an on-site culinary leader responsible for setting standards, driving consistency, and elevating execution across these flagship outlets. Job Summary: The Executive Chef of Signature Restaurants provides strategic and operational culinary leadership for Black Desert Resort’s core dining venues: Latitude, 20th Hole, Flo, and Basalt. This role is responsible for culinary vision, execution standards, financial performance, talent development, and operational excellence across all signature restaurants. Reporting directly to the Director of Food & Beverage, this position oversees Executive Chefs and Chefs de Cuisine of our signature restaurants, ensuring alignment to brand standards, consistency in food quality, and an ultra-premium guest experience. The role balances hands-on culinary leadership with high-level strategy, mentorship, and cross-department collaboration.

Requirements

Minimum of 10+ years of progressive culinary leadership experience in upscale, luxury, or resort environments.
Proven experience leading multiple high-profile restaurant concepts simultaneously.
Demonstrated success managing Executive Chefs and senior culinary leaders.
Strong culinary fundamentals paired with operational and financial acumen.
Track record of menu innovation, consistency, and guest satisfaction.
Exceptional leadership, coaching, and communication skills.
Ability to balance creative vision with disciplined execution and cost control.

Nice To Haves

Culinary degree or formal training preferred but not required.

Responsibilities

Provide executive-level culinary leadership for Latitude, 20th Hole, Flo, and Basalt.
Directly oversee Executive Chefs and Chefs de Cuisine, ensuring accountability, development, and performance.
Establish and maintain consistent culinary standards for food quality, presentation, portioning, and execution.
Partner with the Director of Food & Beverage on culinary strategy, concept evolution, and long-term planning.
Lead menu development, seasonal updates, and concept refinement across signature restaurants.
Drive financial performance through food cost control, labor management, inventory oversight, and waste reduction.
Conduct regular kitchen walkthroughs, tastings, audits, and operational reviews.
Ensure compliance with health department regulations, food safety standards, and resort policies.
Support recruitment, onboarding, training, succession planning, and performance management for culinary leadership.
Collaborate closely with Front of House leadership to align culinary execution with service flow and guest expectations.
Support restaurant openings, renovations, menu rollouts, and operational ramp-ups.
Serve as a visible culinary leader during peak periods, special events, and high-profile services.
Uphold and model Black Desert Resort’s ultra-premium culinary and hospitality philosophy.