Executive Chef | Faro Blanco Resort & Yacht Club, a Curio by Hilton

SHANER•Marathon, FL

About The Position

We are seeking a talented and visionary Executive Chef to lead our kitchen operations and inspire a team dedicated to providing top-tier dining experiences. In this key leadership role, you will ensure the highest quality of food preparation, set standards for kitchen operations, and maintain a culture of excellence, creativity, and safety. What You’ll Do: Lead Culinary Excellence: Ensure that all food preparation, handling, and storage meet state health regulations, hotel standards, and our high culinary expectations. Master the Menu: Maintain complete knowledge of all menu items, ingredients, pricing, and beverage offerings—empowering your team to consistently deliver exceptional food and service. Develop & Mentor: Establish, train, and uphold culinary standards and safety procedures. Inspire and guide your kitchen team to perform at their highest potential. Financial Leadership: Collaborate with hotel leadership to set and achieve aggressive short- and long-term financial goals for the Food & Beverage Department, with a focus on cost controls and profitability. Manage & Develop Your Team: Oversee all hiring, training, scheduling, and performance management for kitchen staff. Foster an environment of teamwork, recognition, and professional growth. Guest Satisfaction: Ensure that every guest enjoys a memorable dining experience by maintaining high culinary standards and swiftly resolving any guest feedback or concerns. Kitchen Operations: Take full ownership of the kitchen’s day-to-day operations, from food ordering and inventory to menu development and quality assurance. Lead a kitchen that values innovation and creativity. You’ll have the opportunity to shape the menu and culinary direction. You will be joining a group of passionate professionals dedicated to creating exceptional guest experiences. We celebrate diversity and promote an inclusive, positive workplace culture where all team members are encouraged to thrive.

Requirements

At least 5 years in a senior culinary role, such as Executive Chef or Head Chef, with a track record of leadership and excellence in food production.
Comprehensive knowledge of kitchen operations, food safety, and quality standards. Familiarity with cost controls, inventory management, and menu development is essential.
The ability to manage, train, and motivate a diverse team while ensuring top-notch performance and maintaining a positive work environment.
High school diploma or equivalent is required; formal culinary training or apprenticeship is strongly preferred.
Safe food handling certification is a must.
Strong communication skills to collaborate effectively with guests, staff, and management.
Ability to interpret safety rules, procedure manuals, and B.E.O.’s, ensuring that kitchen operations always run smoothly and safely.

Nice To Haves

Fluency in English and Spanish is a bonus.

Responsibilities

Ensure that all food preparation, handling, and storage meet state health regulations, hotel standards, and our high culinary expectations.
Maintain complete knowledge of all menu items, ingredients, pricing, and beverage offerings
Establish, train, and uphold culinary standards and safety procedures.
Collaborate with hotel leadership to set and achieve aggressive short- and long-term financial goals for the Food & Beverage Department, with a focus on cost controls and profitability.
Oversee all hiring, training, scheduling, and performance management for kitchen staff.
Ensure that every guest enjoys a memorable dining experience by maintaining high culinary standards and swiftly resolving any guest feedback or concerns.
Take full ownership of the kitchen’s day-to-day operations, from food ordering and inventory to menu development and quality assurance.