Executive Chef - [EXE]

All Career•Pine Mountain, GA

About The Position

The Executive Chef provides culinary leadership and oversight for all food venues at Callaway Resort & Gardens, including full-service restaurants, quick-service operations, festival events, and catered functions. The role is responsible for food safety and sanitation, food specifications and inventory accuracy, menu conception and development, food production, and maintaining product, presentation, and service quality standards. The Executive Chef works with property and corporate stakeholders, procurement leadership, and approved vendors, and is accountable for culinary profit-and-loss results. The position also supports continuous improvement through safety reviews and Steritech audit follow-up, effective use of CrunchTime back-of-house management software, equipment maintenance coordination, and attention to guest satisfaction drivers. The successful candidate demonstrates Herschend Enterprises’ “Leading with Love” qualities and works effectively in a fast-paced, changing environment. The work may involve indoor and outdoor settings, varied temperatures, occasional travel, and schedules that include overtime, evenings, weekends, and holidays.

Requirements

Demonstrate the Herschend Enterprises “Leading with Love” qualities: patience, kindness, humility, respect, selflessness, forgiveness, honesty, and commitment.
Make a friendly impression when communicating with guests, vendors, and employees.
Be self-motivated and disciplined.
Prioritize and complete work assignments on time.
Maintain confidentiality and exercise sound judgment with privileged information.
Show commitment to continuous improvement.
Promote a team environment by cooperating with and helping coworkers.
Be productive in a fast-paced, dynamic environment.
Be sensitive to guest needs and empowered to address them within company guidelines.
Use effective communication, problem-solving, conflict-management, and interpersonal skills.
Perform duties consistently while helping create a safe and secure environment for hosts and guests.
Adapt to frequent changes in priorities.
Perform basic arithmetic accurately.
Communicate effectively using standard English grammar and punctuation.
Tolerate varying temperatures while working outdoors, as well as refrigeration, freezer, and indoor and outdoor seasonal temperatures.
Meet the physical demands of the job, including manual dexterity and the ability to sit and/or stand for varying periods.
Lift up to 50 pounds.
Maintain a professional appearance and good personal hygiene.
Maintain dependable attendance and flexibility for assigned schedules, including required overtime, evenings, weekends, and holidays.

Responsibilities

Provide culinary oversight for all Callaway Resort & Gardens venues, including full-service restaurants, quick-service operations, festival events, and catered functions.
Ensure safe food handling, storage, preparation, and sanitation throughout all areas.
Establish food product specifications and verify the accuracy of period-end food inventories.
Build and maintain collaborative relationships with the Property Support Center, other Herschend properties, vendors, sponsors, and partners.
Develop and implement creative food concepts that keep pace with industry trends.
Lead menu conception, development, and engineering in partnership with the Director of Food & Beverage and relevant property and corporate stakeholders.
Execute, supervise, and coordinate food production according to recipe and menu specifications.
Maintain product, presentation, and service quality standards through ongoing evaluations.
Ensure effective use of the CrunchTime back-of-house management software.
Coordinate with procurement leadership and approved vendors to place efficient, accurate orders in accordance with procurement policies and procedures.
Build trust, respect, and confidence with peers, coworkers, and direct reports.
Complete monthly, quarterly, and annual internal safety reviews and follow up on post-visit Steritech audits to support continuous improvement.
Ensure equipment is properly maintained and in working order, and report deficiencies to the Engineering Department.
Focus on attributes that drive Net Promoter Score (NPS).
Manage culinary profit-and-loss results.