This job offer is no longer available
Executive Chef
FLATHEAD HARBOR RESORT
- Lakeside, Florida, United States
- Lakeside, Florida, United States
About
Position Overview
We are seeking a dynamic and experienced Executive Chef to lead the culinary operations at our premier marina waterside restaurant. Located along the scenic Flathead Lake, our establishment specializes in fresh, locally sourced ingredients and innovative regional cuisine that captures the essence of the lake and surrounding area. The ideal candidate will oversee all kitchen activities, drive menu innovation, manage a team through a transitional kitchen rebuild, and ensure exceptional dining experiences for our guests. This role requires a blend of creative vision, operational expertise, and leadership in a fast-paced, high-volume environment.
Key Responsibilities
Menu Development and Local Food Sourcing: Design and curate seasonal menus that highlight fresh, locally sourced produce and ingredients from regional suppliers. Collaborate with local farmers and artisans to develop sustainable, innovative dishes that reflect the marina's lakeside setting and appeal to a diverse clientele.
Kitchen Operations and Management: Oversee daily kitchen operations, including food preparation, quality control, inventory management, and compliance with health and safety standards. Ensure efficient workflow, cost control, and high standards of presentation and taste.
Staff Hiring and Team Leadership: Recruit, hire, and onboard new kitchen staff, including line cooks, sous chefs, and support roles, to build a high-performing team. Train and mentor both existing and new employees, fostering a collaborative environment focused on professional growth, performance evaluations, and retention.
Catering and Event Coordination: Develop and execute catering services for on-site events, private functions, and marina-related gatherings. Customize menus for special occasions, manage off-site logistics when needed, and ensure seamless integration with restaurant operations.
Budgeting and Vendor Relations: Manage kitchen budgets, negotiate with suppliers for optimal pricing on local and seasonal ingredients, and implement strategies to reduce waste and maximize profitability.
Guest Experience and Innovation: Work closely with front-of-house teams to enhance overall dining experiences, gather feedback, and introduce creative specials or pop-up events that leverage the waterside ambiance.
Qualifications
- Proven experience as an Executive Chef, Executive Sous Chef, or Head Chef in a high-end restaurant, preferably with a focus on regional cuisine; 7-10 years in progressive culinary roles preferred.
- Culinary degree or equivalent certification from an accredited institution.
- Strong knowledge of local food trends, sustainable sourcing, and menu engineering.
- Experience managing kitchen renovations or builds, with a track record of handling transitions smoothly desired.
- Expertise in hiring, team building, and staff development in a dynamic environment.
- Proficiency in catering operations, including large-scale events.
- Excellent leadership, communication, and problem-solving skills.
- Ability to thrive in a waterside setting with seasonal fluctuations in business.
- Familiarity with food safety regulations (e.g., HACCP) and cost-control software.
What We Offer
- Competitive salary and performance-based bonuses.
- Paid time off, and employee discounts.
- Opportunities for professional development and creative input in a stunning marina location.
If you are a passionate culinary leader ready to elevate our waterside dining experience, apply today!
Languages
- English
Notice for Users
This job was posted by one of our partners. You can view the original job source here.