Executive Chef

EOS Hospitality•Marathon, FL

28d•Onsite

About The Position

The Executive Chef will oversee all food-related operations including banquets, room service, restaurants, pool/beach dining, and special events. This role involves creating and executing innovative menus using fresh, local ingredients that reflect the flavors of the Florida Keys. The Executive Chef will supervise food preparation, presentation, plating, and quality control across all culinary venues, as well as hire, train, schedule, supervise, and evaluate all culinary department personnel. Effective management of food costs, labor costs, inventory, and purchasing is crucial. This position requires close collaboration with stewarding, purchasing, sales, front office, and other departments, while maintaining accurate records and ensuring full compliance with food safety, sanitation, and health department regulations. Other related duties may be assigned.

Requirements

High School Diploma or equivalent required.
5+ years of progressive culinary leadership experience, with a minimum of 2–5 years as Executive Chef or Executive Sous Chef in a resort or full-service hotel environment.
Strong leadership and team development skills.
Excellent communication and interpersonal skills (written and verbal).
Command of the English language.
Basic mathematical skills for costing, forecasting, and reporting.
Creative culinary vision with a focus on quality and guest satisfaction.
Ability to work flexible schedules, including evenings, weekends, and holidays.
Ability to manage multiple tasks simultaneously in a fast-paced environment.
Good hearing and vision (with or without corrective lenses).
Ability to lift at least 60 pounds occasionally.
Acute sense of taste and smell.
Ability to stand and work in a hot, fast-paced kitchen environment for extended periods.

Nice To Haves

Culinary graduate from an accredited school strongly preferred.

Responsibilities

Oversee all food-related operations including banquets, room service, restaurants, pool/beach dining, and special events.
Create and execute innovative menus utilizing fresh, local ingredients that reflect the flavors of the Florida Keys.
Supervise food preparation, presentation, plating, and quality control across all culinary venues.
Hire, train, schedule, supervise, and evaluate all culinary department personnel.
Manage food costs, labor costs, inventory, and purchasing effectively.
Collaborate closely with stewarding, purchasing, sales, front office, and other departments.
Maintain accurate records of personnel performance, labor costs, overtime, and departmental reports.
Ensure full compliance with food safety, sanitation, and health department regulations.
Perform other related duties as assigned.