Executive Chef at Camp Creek Resort
About The Position
The Executive Chef is responsible for directing all food preparation, production, and quality control for the restaurant and banquet operations. This position holds full financial accountability for culinary operations, including revenue performance and management of all expense lines in accordance with approved budgets. St. Joe properties have a long-standing reputation for giving exceptional dining experiences to our guests and remains committed to the highest standards of culinary excellence and service. The Executive Chef provides strategic leadership to the culinary team, ensuring consistency, innovation, and operational efficiency across all outlets. The culinary program plays a vital role in enhancing the overall guest experience and supporting the brand’s commitment to quality and hospitality.
Requirements
- Proven experience as an Executive Chef within a luxury hospitality, resort, or private club setting
- Culinary degree or equivalent certification
- Demonstrated ability to lead, develop, and inspire high-performing culinary teams within a multi-outlet operation
- Demonstrated creativity in menu development and presentation
- Strong knowledge of seasonal and locally sourced ingredients
- Experience in managing and exceeding member expectations
- Exceptional leadership and communication skills.
- Commitment to upholding St. Joe Hospitality’s standards of excellence, service, and professionalism
- Detail-oriented and thorough
- Ability to perform consistent work to the highest of standards
- Ability to remain discreet and respect the privacy of guests
- Ability to interact with guests in a pleasant, friendly way
- Strong verbal and written communication skills; capable of leading a team effectively
- Proficient in computer applications, accounting programs, and budget analysis; able to analyze data and make informed decisions for payroll and production control
- Extensive knowledge of menu development, marking insights, cost and labor management, and recipe standardization
- Thorough understating of food products, standard recipes, and proper preparation techniques
- Ability to supervise teams, conduct meetings, menu briefings, and maintain clear communication between culinary staff and the Director of Food & Beverage
- Skilled in creating recipes, supporting materials, and artistic presentation of theme menus and culinary concepts
- Demonstrates professionalism and diplomacy when interacting with guests
- Knowledge of federal, state, and local regulations regarding employment law, civil rights, occupational safety, and wage/hour compliance
Responsibilities
- Provide executive leadership to the culinary team, driving innovation in menu development, presentation, and overall food quality
- Oversee daily kitchen and banquet operations, ensuring efficiency, consistency, and the highest standards of food safety and service
- Develop and evolve seasonal menus using high-quality, locally sourced ingredients, informed by guest preferences and market trends
- Enhance the culinary product through continuous evaluation, recommending changes that respond to both current and anticipated guest needs
- Lead, mentor, and develop a high-performing culinary team, promoting professionalism, ethical leadership, and compliance with employment regulations
- Maintain full financial accountability for culinary operations, including labor planning, payroll oversight, cost controls, and profit-and-loss performance
- Establish and maintain strong vendor partnerships, managing sourcing, pricing, contract negotiations, and product quality
- Plan and execute private events and special functions, customizing menus to meet guest and member expectations
- Implement new methods, technologies, and processes to improve efficiency, cost effectiveness, and operational performance
- All other duties as assigned
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
Associate degree
Number of Employees
251-500 employees
