Culinary Resort Executive Chef (FT)

Grand Traverse Resort•Acme, MI

About The Position

The Executive Chef at Grand Traverse Resort and Spa is accountable for the success of daily kitchen operations and oversees food preparation across banquets, room service, restaurants, bar/lounge, the employee cafe, and stewarding. The role combines hands-on cooking with leadership of kitchen teams and responsibility for consistent, high-quality food and service. The Executive Chef works closely with the Director of Food and Beverage and the Director of Conference and Food Service to improve guest and employee satisfaction while maximizing financial performance. The position leads and develops kitchen staff, including direct reports, and manages staffing, schedules, training, performance, employee relations, and disciplinary processes. It manages food, supply, labor, uniform, and equipment expenses; contributes to budgeting; and maintains operational and safety standards. The Executive Chef directs menu development and pricing, oversees food presentation and quality, ensures safe food handling and sanitation, and controls waste and inventory. The role also supports exceptional guest service by engaging with guests, addressing concerns, reviewing feedback, and coaching staff to meet service expectations. It reports directly to the Director of Food and Beverage and has indirect reporting accountability to the Director of Conference and Food Service.

Requirements

Six years of experience in culinary, food and beverage, or a related professional area; alternatively, a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major plus four years of relevant experience.
Experience with large-scale banquet planning and management.
Strong computer skills and experience with Microsoft and POS programs.
Ability to pass a background investigation and drug screen as a condition of employment.
Willingness and ability to work long hours, weekends, and holidays as needed.
Excellent written and verbal customer service skills.
Ability to prioritize obligations and complete tasks and projects in a timely manner; a sense of timing and urgency.
High motivation, a positive attitude, and ability to multitask.
Ability to work with varied personalities while maintaining impartiality and accept constructive criticism.
Must be a working chef and able to work on the line when needed.
Ability to interact with people beyond giving and receiving instructions, adapt under stress, handle difficult situations professionally, and work under strict time restraints with variable deadlines.
Ability to lift more than 50 pounds, push heavy carts, bend, stoop, and reach high shelving.

Nice To Haves

Three years of experience preferred at the Executive Sous Chef level in a resort or large hotel, with accountability for operations across multiple food outlets.

Responsibilities

Lead the kitchen management team and direct day-to-day kitchen operations across the resort’s food preparation areas and stewarding.
Perform hands-on culinary duties as needed, including cooking for team, event, special guest, or function needs, and fill in for employee duties when necessary.
Set performance standards and goals, monitor performance, and provide direction, coaching, and feedback to staff.
Maintain appropriate staffing levels; coordinate hiring with Human Resources, review applicants, interview candidates, and select employees.
Build schedules, manage time-away requests and timecards, and ensure call-in, call-off, and tardiness procedures are followed.
Train and develop culinary employees, kitchen staff, J1 trainees, and stewards; oversee J1 trainee rotational-program compliance.
Conduct performance reviews and administer progressive discipline in accordance with company processes and policies.
Set direction for menu development; review menus and recipes, account for food surpluses and guest preferences, calculate costs, and assign menu prices.
Monitor raw and cooked food quality, food presentation, flavor, and consistency; create decorative food displays as appropriate.
Ensure compliance with food handling, storage, temperature, sanitation, health department, FDA Food Code, and safety standards.
Oversee injury and accident reporting procedures and provide additional training as needed to reduce injuries and violations.
Control food, supply, labor, uniform, and equipment expenses; participate in budgeting and maintain par levels while minimizing waste and spoilage.
Establish and maintain collaborative working relationships with vendors, other departments, frontline staff, and executive leadership.
Interact with guests to obtain feedback, respond to complaints, review guest satisfaction data, and make timely service improvements.
Promote excellent customer service and hospitality, communicate service expectations, and empower employees to meet guest needs.
Communicate with Human Resources and leadership about staffing needs, including H@B and J1 visa staffing needs.
Provide information and documentation to executive team members, managers, supervisors, coworkers, and subordinates; maintain an Outlook calendar, respond to email and meeting invitations, and attend required meetings.
Analyze information, evaluate results, develop solutions, and communicate recommendations to the Executive Leadership team.
Work directly for the Director of Food and Beverage and maintain indirect reporting accountability to the Director of Conference and Food Service.