Resort Executive Chef

Kalahari Resorts & Conventions•Pocono Township, PA

20d•Onsite

About The Position

At Kalahari Resorts & Conventions, we don’t just create vacations—we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. As a family-owned company, our Promise is simple: Lead with Love. This means caring deeply for our guests, associates, and communities—treating people like family, giving back generously, and creating spaces where everyone feels valued. Through our partnership with charity: water, we’re also committed to bringing clean water to one million people in Africa. Kalahari Resorts & Conventions is seeking a Resort Executive Chef. In this role, you will oversee all culinary responsibilities and report to the Director of Food and Beverage. You need to love a fast-paced, ever-changing, and high-volume environment. You’ll be a hands-on, roll-up-the-sleeves type of manager who values team members and fosters great internal relationships with other departments. As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. This role goes far beyond the kitchen. You’ll be driving strategic direction, building and mentoring a world-class team, managing budgets, and curating unforgettable dining experiences that will set the tone for everything to come. If you’re passionate about innovation, excellence, and creating something truly special, we want to hear from you.

Requirements

5+ years of progressive culinary experience, with at least 2–4 years in an Executive Chef or Executive Sous Chef role.
3 or more years of management experience in a large hotel (500+ rooms) or attached to a large banquet (75,000+ sq. ft).
Proven success managing multi-outlet operations, including restaurants, banquets, room service, and special events.
Positive, uplifting hands-on leader, excited to help lead strong culinary teams!
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).
Extensive resort or luxury hotel experience (4-star or 5-star properties preferred).

Responsibilities

Lead Culinary Operations across all resort dining venues, ensuring consistent quality, presentation, and guest satisfaction.
Build & Manage a High-Performing Team, fostering a culture of excellence, creativity, and professionalism.
Manage Budgets & Costs by overseeing food, labor, inventory, and vendor relationships to ensure profitability.
Uphold Safety & Compliance standards, maintaining strict food safety and sanitation protocols.
Enhance the Guest Experience through collaboration with F&B teams and a visible leadership presence.
Support Resort Strategy by aligning culinary experiences with branding, marketing, and cross-departmental initiatives.
Oversee Kitchen Facilities, ensuring equipment readiness and long-term operational efficiency.