Job Description

Job Description

Job Title: Executive Chef

Location: On Site - Afton, Oklahoma, United States

Salary: $95,000-$105,000 + bonus incentive + relocation

Skills: Executive Chef, Culinary, Resort, hospitality, Culinary Arts, Fine Dining, Banquet Operations

About the Hospitality Company / The Opportunity:

Join a premier resort destination in the hospitality industry, offering upscale accommodations, diverse dining venues, golf, conferences, recreation, and waterfront experiences. As Executive Chef, you will lead culinary operations across multiple outlets while shaping memorable dining experiences for resort guests, conference attendees, and special-event participants. This is an exciting opportunity to bring creative culinary leadership, operational discipline, and a passion for hospitality to a high-volume resort environment in Afton, Oklahoma.

Responsibilities:

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• Lead all culinary operations across the resort’s restaurants, event spaces, and dining venues.
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• Develop innovative menus, recipes, and presentations aligned with resort standards and guest expectations.
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• Supervise, schedule, train, and mentor kitchen staff while fostering a respectful and collaborative work environment.
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• Plan and execute menus for banquets, conferences, weddings, and other special events.
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• Manage inventory, purchasing, vendor relationships, ordering, and food-cost controls.
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• Maintain the highest standards of food quality, consistency, presentation, safety, and sanitation.
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• Collaborate with resort leadership and event teams to balance creativity, efficiency, and profitability.
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• Monitor kitchen performance and ensure smooth execution during high-volume service periods.
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Must-Have Skills:

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• 5+ years of experience as a senior culinary leader in a resort, hotel, fine-dining, or upscale hospitality environment.
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• Strong culinary leadership, staff management, training, and performance-coaching abilities.
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• Experience with menu planning, recipe development, food preparation, and professional presentation.
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• Proficiency in banquet operations and high-volume food-service environments.
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• Knowledge of inventory management, food purchasing, cost control, and vendor relations.
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• Comprehensive understanding of food safety, sanitation standards, and applicable health regulations.
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• Excellent organization, time management, communication, and problem-solving skills.
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• Culinary degree, professional certification, or equivalent hands-on culinary experience.
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• Flexibility to work evenings, weekends, and holidays as required by resort operations.
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Nice-to-Have Skills:

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• Experience overseeing culinary operations across multiple resort or hotel outlets.
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• Background in fine dining, luxury resorts, golf destinations, or waterfront hospitality.
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• Experience designing menus for conferences, weddings, corporate functions, and special events.
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• Knowledge of culinary cost-analysis systems, inventory software, and purchasing platforms.
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• Professional culinary certifications such as Certified Executive Chef or equivalent credentials.
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• Experience introducing seasonal, regional, or locally sourced menu offerings.
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