Executive Chef - Resort Culinary

Northwood Investors•Islamorada, FL

2d•Onsite

About The Position

Cheeca Lodge & Spa, a luxury resort in Islamorada, Florida, is seeking an innovative and organized Executive Chef to lead its kitchen team and advance culinary excellence, team empowerment, and guest satisfaction. The Executive Chef collaborates with the Director of F&B on menu strategy, cost control, profitability, and distinctive culinary experiences, while establishing the restaurant’s competitive market position and monitoring performance. The role represents the resort at special events, keeps up with industry trends, and enforces food safety, sanitation, hygiene, and preparation standards. The Executive Chef oversees guest satisfaction, kitchen staffing and development, food production, event coordination, purchasing, inventory, and kitchen operations. The position also manages labor and operating expenses through scheduling, budgeting, and inventory controls, while maintaining food quality and portion consistency. The role includes performing other duties as assigned.

Requirements

High school diploma and culinary degree required.
At least 18 years of age.
Five or more years of previous experience as a chef in a reputable restaurant.
Proven experience in a 5-star or 5-diamond establishment.
Strong leadership experience.
Excellent communication, organizational, and decision-making skills.
In-depth knowledge of culinary trends, techniques, and business management.
Ability to read and communicate effectively and strong interpersonal skills.
Ability to work well under pressure and retain tact and composure when resolving employee or guest complaints.

Nice To Haves

College degree preferred.
Communication in other languages is helpful.

Responsibilities

Collaborate with the Director of F&B to design menus that control costs, maximize profits, and provide unique culinary experiences.
Establish the resort restaurant’s competitive market position.
Analyze monthly performance, identify issues, and implement corrective actions.
Represent Cheeca at special events and maintain a high profile as an ambassador for the resort.
Stay current with industry trends and implement beneficial suggestions.
Attend meetings and training courses to improve professional skills.
Enforce safety, sanitation, hygiene, and food preparation standards according to State Board of Health requirements.
Ensure guest satisfaction through high-quality, beautifully presented menu items.
Engage with dining patrons and review guest feedback.
Train wait staff on menu details.
Recruit, hire, train, evaluate, and manage kitchen staff according to resort policies.
Conduct disciplinary actions, team briefings, performance evaluations, and staff improvement plans.
Coach staff to reinforce positive behavior and improve performance.
Maintain a productive relationship with Human Resources.
Supervise food production to meet cultural and core standards.
Coordinate with the sales department on upcoming events.
Ensure proper preparation, presentation, and sanitation of food items.
Manage kitchen mise en place and purchase quality produce.
Ensure accurate delivery and storage of fresh food, dry goods, and cleaning materials.
Control labor and operating expenses through effective scheduling, budgeting, and inventory control.
Maintain food quality and portion consistency and monitor shipments for compliance with purchasing specifications.
Train staff on the economic impact of portion controls and proper food preparation.
Perform other duties as assigned.