The Executive Chef is responsible for the overall culinary direction, leadership, and management of the back of house Food & Beverage team members at Trailborn Surf and Sound. This role oversees all kitchen and food preparation activities for our three meal restaurant, lobby bar, pool and pool bar operation and our banquets and catering business. The Executive will work with their leadership team to ensure the highest standards of food quality, presentation, sanitation, and cost control. The Executive Chef works closely with the F&B leadership team to deliver exceptional dining experiences for guests while maintaining efficient and profitable operations.
ESSENTIAL
FUNCTIONS
Culinary Leadership & Operations
- Plan, direct, and oversee all culinary operations for the restaurant, banquets, and catering.
- Develop and execute innovative menus that reflect seasonality, quality, and guest preferences.
- Ensure consistency in food preparation, flavor, and presentation across all outlets.
- Supervise daily production, line operations, and service for botha lacarte and banquet functions.
- Maintain compliance with food safety, sanitation, and occupational safety standards.
Team Management & Development
- Lead, train, and mentor all culinary staff including sous chefs, cooks, and stewards.
- Schedule and manage labor to align with business demands whilemaintainingcost control.
- Foster a positive, professional kitchen culture built on teamwork, accountability, and respect.
- Conduct performance evaluations and provide ongoing feedback and development opportunities.
Financial & Administrative
- Manage food and labor costs to meet or exceed budgeted goals.
- Monitor inventory levels and oversee ordering, receiving, and storage procedures.
- Collaborate with the F&B Director and Sales and Catering team on menu pricing, event costing, and profitability analysis.
- Maintainaccuraterecords forpurchasing, production, and waste management.
Banquet & Event Execution
- Design and execute menus for weddings, corporate events, and special functions.
- Work with the Banquet Manager and Event Sales team to ensure flawless culinary delivery.
- Oversee event tastings, special menus, and dietary accommodations.
Quality & Guest Experience
- Uphold exceptional guest satisfaction through consistent food quality and service standards.
- Regularly review guest feedback and adjust operations accordingly.
- Ensure all food is prepared to the highest culinary and aesthetic standards.
QUALIFICATIONS
- Culinary degree or equivalent professional certification preferred.
- Minimum 5 years of progressive culinary leadership experience, preferably in hotel or resort environments with multi-outlet experience.
- Experience with upscale or signature restaurants and banquet environments.
- Proven experience managing large-scale banquet operations.
- Strong leadership, communication, and organizational skills.
- Advanced knowledge of menu development, costing, and inventory management.
- ServSafeor equivalent food safety certificationrequired.
PHYSICAL
REQUIREMENTS
- Requires extended hours, including nights, weekends, and holidays.
- Ability to stand forlong periodsandlift upto 50 lbs.
- Fast-paced, high-volume kitchen and event environment.
ABOUT OUR
BENEFITS
Company Benefits and Perks
Full Time
Part Time
Seasonal
Medical (with company contribution)
Eligible
Dental (with company contribution)
Eligible
Vision (with company contribution)
Eligible
Paid Time Off
Eligible
401(k) (with company match)
Eligible
Eligible
Sick Time
Eligible
Eligible
Employee Dining Discounts
Eligible
Eligible
Eligible
Employee Marketplace Discounts
Eligible
Eligible
Eligible
SCHEDULE
Hospitality demands a flexible schedule that may require extended hours as the business requires coverage including seasonality- on any day at any hour, including evenings, weekends, and holidays.
PAY RATE
$100,000 - $115,000
JOB STATUS
Regular Full Time
FLSA
Exempt
