Resort - Executive Chef

Kalahari Resorts & Conventions•Pocono Manor, PA

About The Position

Kalahari Resorts & Conventions is seeking a Resort Executive Chef to oversee all culinary responsibilities across the resort. Reporting to the Director of Food and Beverage, this hands-on leadership role operates in a fast-paced, high-volume, and changing environment. The Executive Chef will guide, support, and inspire associates while collaborating with other departments to deliver exceptional guest experiences. The role includes setting culinary strategy, building and mentoring a high-performing team, managing budgets and costs, and creating memorable dining experiences across the resort. The Executive Chef will oversee multiple dining outlets and kitchen facilities while maintaining quality, safety, compliance, and operational efficiency. The position may be based at one of the listed resort locations: Wisconsin Dells, Wisconsin; Sandusky, Ohio; Pocono Manor, Pennsylvania; Round Rock, Texas; or Spotsylvania County, Virginia.

Requirements

At least 5 years of progressive culinary experience.
At least 2–4 years in an Executive Chef or Executive Sous Chef role.
At least 3 years of management experience in a large hotel with 500 or more rooms, or at a venue attached to a large banquet facility of 75,000 square feet or more.
Proven success managing multi-outlet operations, including restaurants, banquets, room service, and special events.
Strong background in budgeting, food and labor cost control, inventory management, purchasing, and vendor negotiation.
Culinary degree or diploma from an accredited culinary school, or equivalent experience.
Hands-on leadership approach and ability to foster strong culinary teams.

Nice To Haves

Extensive resort or luxury hotel experience.
Experience at a 4-star or 5-star property.

Responsibilities

Lead culinary operations across all resort dining venues, ensuring consistent quality, presentation, and guest satisfaction.
Build and manage a high-performing culinary team, fostering excellence, creativity, and professionalism.
Manage food, labor, inventory, and vendor relationships to support profitability.
Maintain food safety, sanitation, and other applicable safety and compliance standards.
Enhance the guest experience by collaborating with Food and Beverage teams and maintaining a visible leadership presence.
Align culinary experiences with resort branding, marketing, and cross-departmental initiatives.
Oversee kitchen facilities, equipment readiness, and long-term operational efficiency.