Executive Chef

Ottine Mineral Springs • Gonzales, TX

17d

About The Position

Ottine Mineral Springs is seeking an Executive Chef to lead all back-of-house culinary operations and support the overall vision of its Food + Beverage program. The Executive Chef oversees kitchen staff, food preparation, and culinary systems, ensuring exceptional food quality, consistency, and kitchen efficiency. The role collaborates with the Food + Beverage Manager on menu direction and coordinates kitchen operations with front-of-house service. Some nights, weekends, and holidays are required. The position also supports special events, programming, and seasonal initiatives, and may include additional duties as operational needs require.

Requirements

• High school diploma or GED required.
• 3–5+ years of culinary leadership experience; hospitality, resort, or boutique hotel experience preferred.
• Strong knowledge of kitchen operations, food cost control, and inventory management.
• Proven leadership skills and ability to build and manage high-performing teams.
• Understanding of food safety standards and kitchen compliance requirements.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Flexible schedule, including evenings, weekends, and holidays as needed.
• Exceptional guest service skills and a passion for memorable hospitality experiences.
• Ability to collaborate with culinary and cross-functional resort teams.
• Ability to speak, read, write, and understand English.
• Reliability, punctuality, and professional communication skills.
• Ability to work under pressure with patience and a customer-service focus.
• Manual dexterity, auditory and visual skills, ability to follow written and verbal instructions and procedures, and ability to communicate effectively and professionally.
• Comfort working in an indoor/outdoor space.

Nice To Haves

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field preferred.
• CPR and first aid certification, or willingness to be trained.

Responsibilities

• Lead day-to-day back-of-house kitchen operations and ensure high-quality food preparation and presentation.
• Execute and maintain menus aligned with the brand, seasonality, and guest expectations.
• Maintain consistency in recipes, portioning, and plating standards.
• Collaborate with the Food + Beverage Manager on menu updates, specials, and culinary direction.
• Recruit, train, schedule, and supervise back-of-house staff; provide coaching, performance feedback, and development.
• Foster a positive, accountable, team-oriented kitchen culture and ensure appropriate staffing levels.
• Oversee inventory management, ordering, and vendor relationships.
• Monitor food and labor costs, implement strategies to meet budget goals, minimize waste, and improve efficiency and profitability.
• Ensure timely and accurate preparation during service periods.
• Maintain health, safety, and sanitization standards; ensure regulatory compliance and conduct routine kitchen inspections.
• Partner with the Food + Beverage Manager to align kitchen operations with front-of-house service.
• Communicate performance, challenges, and opportunities to leadership and participate in operational and leadership meetings as needed.
• Support special events, programming, and seasonal initiatives.
• Respond to guest feedback and resolve service issues; understand resort amenities and assist guests with questions and recommendations.
• Undertake additional tasks and duties as needed or directed.

Benefits

• The company provides opportunities for continuous learning and development, with potential for career advancement based on dedication and demonstrated performance.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED