Executive Chef

Turner Enterprises Inc.•Raton, NM

13d•Onsite

About The Position

The Executive Chef is a dynamic, hands-on culinary leader responsible for overseeing the entire Vermejo culinary operation. This role blends advanced culinary expertise with strong leadership and operational management, ensuring consistently exceptional dining experiences while fostering a collaborative, respectful, and high-performing kitchen culture.

Requirements

Minimum of 5 years of experience in high-end culinary environments with demonstrated excellence in execution, creativity, and performance under pressure.
Strong expertise in dessert and pastry techniques with an eye for innovative presentation and flavor development.
Experience with upscale buffet service and refined plated service standards.
Proven leadership skills with the ability to effectively manage, motivate, and collaborate with diverse teams.
Experience in inventory management, ordering, and scheduling.
Strong understanding of food safety regulations, sanitation standards, and health codes.
Commitment to cleanliness, organization, and operational excellence.
Ability to remain flexible and adapt to changing priorities and responsibilities.
Strong working knowledge of culinary techniques and kitchen equipment.
Ability to work varied shifts, including weekends and holidays.
You’ll need to present documentation establishing both identity and employment authorization within three days of hire pursuant to federal law.

Nice To Haves

High school diploma or GED.
Culinary degree or formal culinary training.
Experience in luxury hotel or resort environments.
At least 2 years of supervisory or leadership experience preferred.
Experience with wild game cookery and remote/outdoor culinary operations is a plus!

Responsibilities

Leading and managing all culinary operations across the property, ensuring excellence in food quality, presentation, and service standards.
Collaborating with the Executive Sous Chef and Chef de Cuisine to design innovative, seasonal menus that reflect a strong sense of place and incorporate locally sourced ingredients whenever possible.
Establishing and upholding quality standards, presentation guidelines, and culinary consistency across all outlets.
Partnering with Hospitality and Marketing teams to support food storytelling, menu features, and visual presentation (articles, photography, and promotions).
Maintaining strict compliance with all food safety, sanitation, hygiene, and health regulations per state Board of Health standards; ensuring team-wide adherence.
Overseeing inventory management, food rotation, ordering, receiving, and maintenance of par levels.
Developing cost-effective menus that balance creativity, guest satisfaction, and profitability while adhering to Ted Turner Reserves Culinary SOPs.
Staying current on culinary trends and proactively recommending innovative concepts and enhancements.
Hiring, training, mentoring, and supervising kitchen staff, including conducting performance evaluations and addressing disciplinary matters when necessary.
Developing and implementing structured training programs for all culinary team members, ensuring readiness and consistency prior to independent work.
Ensuring proper and safe use of all kitchen equipment through ongoing training and routine inspections.
Fostering a positive, respectful, and professional kitchen environment that supports team growth and engagement.
Monitoring and managing departmental budgets, including labor, food, and beverage costs, to achieve financial targets.
Collaborating closely with the Hospitality General Manager on departmental priorities, initiatives, and operational needs.
Performing additional duties as assigned.