Executive Chef

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Full Job Description
Executive Chef 

The Executive Chef oversees culinary operations within the kitchen to create exceptional dining experiences that elevate the resort’s reputation, brand, and level of guest satisfaction. This role combines culinary creativity with operational leadership to ensure food quality, safety and consistency, while maintaining cost control within the kitchen function. By aiding in the development of a high-performing kitchen team, maintaining resort health, safety and presentation standards, and aligning culinary offerings with guest expectations, the Executive Chef plays a key role in driving guest loyalty, increasing the efficiency and quality of service within the Food and Beverage department, and contributing to the overall resort experience for guests. 
Camp Margaritaville is a warm and inviting RV Resort where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, and the opportunity to advance your career and be part of the team. We strive hard as an employer so that all our associates can say, "I Love My Job"; and be proud to work for Camp Margaritaville.

Position Description

• Culinary Leadership & Quality 
• Standardize and oversee the 'Last Mile' delivery of F&B products from the main kitchen to the Pool Complex, ensuring quality and temperature integrity. 
• Design menus that align with guest expectations and resort standards. 
• Ensure food preparation and presentation meet established expectations for quality and consistency. 
• Develop recipes and culinary procedures to maintain consistency and guest satisfaction across kitchen operations. 
• Oversee all culinary preparation and execution activities to ensure timeliness and excellent service. 
• Utilize guest feedback to continuously improve menu offerings and quality of service. 
• Adjust ordering cycles and storage techniques to account for the impact of coastal humidity on dry goods and fresh produce shelf-life. 

Kitchen Operations 

• Monitor food costs, purchasing practices and inventory levels, adjusting as needed to maintain profitability. 
• Ensure full compliance with food safety, sanitation, and health department regulations. 
• Maintain organized, clean, and safe kitchen environments that support operational efficiency. 
• Assess kitchen equipment and maintenance needs, coordinating repairs with the Facilities team as necessary.  
• Implement operational procedures that enhance kitchen workflow and productivity. 
• Maintain strict 'Glass-Free' kitchen output protocols for all orders designated for the Pool Complex or Beach areas. 

Team Leadership & Development 

• Develop schedules that align staffing levels with business demand. 
• Foster a respectful and collaborative kitchen culture that promotes teamwork. 
• Support professional growth and skill development within the culinary team. 
• Maintain the coastal ambiance by proactively managing the "Indoor-Outdoor" dining flow, ensuring that salt-air, sand, and humidity do not compromise the "elevated" dining atmosphere, cleanliness of outdoor seating, or the functionality of coastal-exposed POS and furniture. 
• Collaborate with the necessary team members on special event and banquet menu execution. 
• Maintain relationships with vendors and suppliers. 
• Assist team members in other areas of the Food & Beverage department as needed to ensure smooth operations. 
• Perform additional duties as requested.  

Job Requirements

• High school diploma or general education degree (GED) required. 
• Bachelor’s degree in culinary arts, hospitality management or a related field, from a four-year college or university, preferred. 
• ServSafe Manager Certification required. 
• TABC certification required. 
• Minimum 3-5 years of culinary/kitchen experience, with at least 1–2 years in a supervisory role, preferably in a resort, hotel, or high-volume hospitality environment. 
• Knowledge of food safety regulations and commercial kitchen operations. 
• Ability to speak, read and write in both English and Spanish, preferred. 
• Excellent written and verbal communication skills.  
• Strong attention to detail and analysis skills. 
• Ability to work in a fast-paced environment and adapt to changing priorities. 
• Strong problem-solving and conflict resolution abilities. 
• Ability to build positive guest and team relationships.