Executive Chef
About The Position
Northview Hotels & Resorts is seeking an experienced, hands-on Executive Chef to help lead the culinary execution of The King & Prince Beach & Golf Resort’s transformation. This opening leadership position will play a critical role in bringing an established culinary vision to life through disciplined execution, strong team leadership, operational excellence, and consistent delivery across the resort’s food and beverage experiences. The Executive Chef will oversee the daily culinary operation and ensure that established menus, recipes, presentations, standards, and service expectations are executed with consistency and care. This role is not responsible for creating a brand-new concept, but for operationalizing and elevating a designed culinary direction in a way that feels authentic to the resort’s history, coastal setting, and refined future positioning. Working closely with the Culinary Director, Food & Beverage leadership, property leadership, and Northview Hotels & Resorts, the Executive Chef will help prepare the culinary team for opening, build strong systems, train and develop talent, and hold the operation accountable to the standards required of a landmark resort entering its next chapter.
Requirements
- Significant culinary leadership experience in a luxury resort, full-service hotel, private club, high-volume restaurant, or destination hospitality environment.
- Experience supporting openings, renovations, repositionings, or major operational transitions is strongly preferred.
- Proven ability to execute established menus, culinary standards, and operating procedures at a high level.
- Strong leadership experience managing sous chefs, cooks, stewards, and culinary support teams.
- Experience overseeing multiple culinary outlets or complex food and beverage operations.
- Strong understanding of restaurant, banquet, event, resort, and high-volume production environments.
- Demonstrated knowledge of purchasing, inventory, food cost control, labor productivity, waste management, sanitation, and safety.
- Ability to train teams on recipes, plating, prep standards, station setup, cleanliness, and service execution.
- Excellent communication, organization, problem-solving, and follow-through skills.
- A collaborative leadership style with the ability to partner effectively with Culinary, Food & Beverage, property, and corporate leadership teams.
- Strong appreciation for coastal cuisine, Southern hospitality, seasonality, and sense of place.
- Passion for creating memorable guest and member experiences through consistent culinary execution.
Responsibilities
- Lead the day-to-day culinary operation across resort restaurants, banquets, events, golf club dining, poolside offerings, in-room dining, and other food and beverage touchpoints.
- Execute the established culinary vision, menus, recipes, presentation standards, and operating expectations with consistency across all outlets and meal periods.
- Support the resort’s opening readiness through kitchen organization, staffing, training, ordering, production planning, service rehearsals, and operational preparation.
- Partner with the Culinary Director and Food & Beverage leadership to ensure culinary execution supports the broader resort transformation and guest experience.
- Build, train, mentor, and lead a high-performing culinary team, including sous chefs, cooks, stewards, and other kitchen team members.
- Create a disciplined, professional kitchen culture rooted in hospitality, accountability, cleanliness, organization, respect, and pride.
- Maintain standards for food quality, flavor, presentation, temperature, timing, consistency, sanitation, and safety.
- Ensure established recipes, portioning, plating, prep lists, production schedules, and station standards are followed consistently.
- Oversee purchasing, receiving, inventory, storage, waste reduction, food cost controls, and kitchen productivity.
- Work closely with banquet and event teams to ensure strong execution for weddings, group business, member events, private dining, and resort programming.
- Maintain a hands-on presence during service, providing leadership, coaching, quality checks, and problem-solving in real time.
- Support thoughtful use of seasonal, coastal, and regional ingredients in alignment with the resort’s culinary direction.
- Collaborate with front-of-house leaders to ensure communication, pacing, menu knowledge, and guest recovery are handled with care and professionalism.
- Monitor guest feedback, team performance, food quality, and operational flow, making adjustments as needed to maintain standards.
- Ensure compliance with all health, safety, sanitation, food handling, and company policies.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
