Full oversight of all culinary operations across the restaurant, seasonal patio, and banquet functions Leadership of kitchen teams, fostering a culture of professionalism, accountability, and development Menu development that balances creativity, consistency, seasonality, and operational efficiency Responsibility for food quality standards, presentation, and execution across all service areas Financial accountability for food cost control, inventory management, purchasing, and waste reduction Labour planning, scheduling, training, and performance management Collaboration with hotel leadership on guest experience initiatives, events, and strategic priorities Ensuring compliance with food safety, sanitation, and workplace health and safety standards Requirements Proven experience as an Executive Chef or senior culinary leader within a hotel or full-service hospitality environment Strong people management skills with a hands‑on leadership approach Demonstrated success in food cost control, inventory management, and financial discipline Ability to lead multiple outlets and banquet operations with consistency and attention to detail Comfortable working in a smaller or remote market, with adaptability and resilience Experience in, or personal ties to, smaller or coastal communities is considered a strong asset Corporate Culture Base salary posted starting at $100,000+ range Substantial performance‑based bonus opportunity Relocation assistance offered Opportunity to join a stable, locally owned organization with long‑term growth potential #J-18808-Ljbffr