Executive Chef

Are you a visionary in the kitchen with a passion for innovation and excellence? We’re looking for a dynamic, creative, and results-driven Executive Chef of Food Service Operations to take the reins of our entire culinary experience across the property!

In this high-impact leadership role, you’ll be the driving force behind every delicious detail — from bold menu creations to top-tier quality assurance. You’ll lead the charge in:

🍽️ Crafting unforgettable culinary concepts📋 Engineering menus that wow and perform🧑‍🍳 Developing recipes that spark joy and satisfy margins💸 Strategizing item costing with precision🧪 Testing and refining new ideas📦 Sourcing and specifying top-quality products🚀 Launching innovative menus across operations✅ Maintaining gold-standard quality systems

If you're ready to put your stamp on a thriving food operation and inspire teams to new levels of excellence, we want to hear from you!

• →Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• →Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering, and themed/special events.
• →Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations.
• →Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses’ cost controls.
• →Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
• →Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
• →Collaborates with Purchasing in identifying and sourcing required products.
• →Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties.
• →Guides and supports culinary team in the implementation and adherence of company standards, processes, and systems.
• →Monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
• →In partnership with the Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.

• • Stand and walk for extended periods (up to 8+ hours a day) in a fast-paced kitchen and service environment

  • Lift, carry, and move objects up to 50 lbs

  • Bend, stoop, reach, twist, and perform repetitive hand and arm movements

  • Tolerate exposure to varying temperatures (hot kitchens, walk-in coolers/freezers, outdoor conditions)

  • Use standard kitchen equipment and tools safely and effectively

  • Maintain a high level of personal energy, stamina, and focus during long shifts or special events

  • Communicate clearly and effectively with team members, vendors, and guests

   

  At CoralTree Hospitality our team members are the true soul of our company. We think differently. About travel, but also about the ways in which we deliver on our promise to engage, delight, awaken and challenge our team members as well as our guests. We are deeply committed to the foundation of core values that molds our interactions with everyone we encounter – our guests, our clients, our team and our communities. We create engaging, impactful environments that connect people and place, awaken the spirit, and allow team members with talent, integrity and heart to thrive. We invite you to join us on this journey.