Executive Chef

Job SummaryThe Executive Chef is responsible for directing all food preparation, production, and quality control for the restaurant and banquet operations. This position holds full financial accountability for culinary operations, including revenue performance and management of all expense lines in accordance with approved budgets. St. Joe properties have a long-standing reputation for giving exceptional dining experiences to our guests and remains committed to the highest standards of culinary excellence and service. The Executive Chef provides strategic leadership to the culinary team, ensuring consistency, innovation, and operational efficiency across all outlets. The culinary program plays a vital role in enhancing the overall guest experience and supporting the brand’s commitment to quality and hospitality.Primary Responsibilities & Essential Functions Provide executive leadership to the culinary team, driving innovation in menu development, presentation, and overall food quality Oversee daily kitchen and banquet operations, ensuring efficiency, consistency, and the highest standards of food safety and serviceDevelop and evolve seasonal menus using high-quality, locally sourced ingredients, informed by guest preferences and market trendsEnhance the culinary product through continuous evaluation, recommending changes that respond to both current and anticipated guest needsLead, mentor, and develop a high-performing culinary team, promoting professionalism, ethical leadership, and compliance with employment regulationsMaintain full financial accountability for culinary operations, including labor planning, payroll oversight, cost controls, and profit-and-loss performanceEstablish and maintain strong vendor partnerships, managing sourcing, pricing, contract negotiations, and product qualityPlan and execute private events and special functions, customizing menus to meet guest and member expectationsImplement new methods, technologies, and processes to improve efficiency, cost effectiveness, and operational performanceAll other duties as assignedEducation and ExperienceProven experience as an Executive Chef within a luxury hospitality, resort, or private club settingCulinary degree or equivalent certificationDemonstrated ability to lead, develop, and inspire high-performing culinary teams within a multi-outlet operationDemonstrated creativity in menu development and presentationStrong knowledge of seasonal and locally sourced ingredientsExperience in managing and exceeding member expectationsExceptional leadership and communication skills.Commitment to upholding St. Joe Hospitality’s standards of excellence, service, and professionalismKnowledge, Skills, AbilitiesDetail-oriented and thoroughAbility to perform consistent work to the highest of standardsAbility to remain discreet and respect the privacy of guestsAbility to interact with guests in a pleasant, friendly wayStrong verbal and written communication skills; capable of leading a team effectivelyProficient in computer applications, accounting programs, and budget analysis; able to analyze data and make informed decisions for payroll and production controlExtensive knowledge of menu development, marking insights, cost and labor management, and recipe standardizationThorough understating of food products, standard recipes, and proper preparation techniquesAbility to supervise teams, conduct meetings, menu briefings, and maintain clear communication between culinary staff and the Director of Food & BeverageSkilled in creating recipes, supporting materials, and artistic presentation of theme menus and culinary conceptsDemonstrates professionalism and diplomacy when interacting with guestsKnowledge of federal, state, and local regulations regarding employment law, civil rights, occupational safety, and wage/hour compliancePhysical DemandsAbility to stand for long periods of timeFrequent bending, stooping, reaching, and kneelingOccasional typingFrequent chopping, slicing, dicing knife work, etc.Must be able to lift 50 lbs.Working ConditionsPrimarily indoors, in a commercial kitchen environmentExposure to high kitchen temperatures, Moderate to high noise levels from kitchen equipment and busy service periodsExposures to cleaning chemicals (proper PPE provided)Fast-paced, high-pressure environment especially during banquets and large eventsThe above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company/St. Joe Resort Operations reserves the right to amend and change responsibilities to meet business and organizational needs.