Job Description
Job Description
CIVANA’s mission is to inspire mindfully, measurably greater wellness in all who crave it. The CIVANA model is shaped by a wellness philosophy that serves everyone : happiness first, healthiness always. This is delivered via a curated wellness program that focuses on connecting mental, physical, emotional and spiritual needs, providing guests with tools they can take with them wherever they go, and build upon each time they return.
ACCOLADES
- 2024, 2023, 2022, 2021, 2020 Travel & Leisure World's Best Award - #3 Top Destination Spa
- 2024, 2023, 2022, 2021, 2020, 2019 USA Today Readers' Choice Award - Top 10 Best Spa Resort
- 2024 Oprah Daily Hotel O-Wards - Top Wellness Resort to Find 2024 Your (Higher) Purpose
- 2024 Reader’s Digest - 20 Best Wellness Retreats to Help You Relax and Recharge
- 2024, 2023, 2022 OpenTable Diners' Choice Award
- 2023, 2022, 2021, 2020 Conde Nast Traveler Reader's Choice Award - Top Destination Spa in the US
- 2023 Women’s Health Travel Awards - Best Yoga Retreat in the World
- 2023 Men’s Health Travel Awards - Top Relaxation Destination
- 2023 TripAdvisor Traveler's Choice Award
- 2024, 2023, 2022 U.S. News & World Report - Best Hotels in the US
- AAA Four Diamond Rating
- AAA Inspector’s Best of Housekeeping Award
WHY YOU’LL LOVE WORKING AT CIVANA
Affordable health insurance starting the 1st of the month following hire dateComplimentary shift mealComplimentary access to wellness classes & programmingGenerous Team Member & Friends & Family Resort rates and discounts401K Retirement Plan with MatchingReports To : Director of Food and Beverage
The Executive Chef is responsible for overseeing all culinary operations, ensuring high-quality food production, and maintaining kitchen efficiency. This role integrates the principles of the Entrepreneurial Operating System (EOS) to provide structure, accountability, and measurable results within the kitchen team and resort operations. The Executive Chef will lead the culinary team in achieving strategic goals, improving communication, and driving the overall success of the kitchen.
Key Responsibilities :
1. Menu Planning and Development
Develop innovative, seasonal menus that align with our wellness mission to inspire a happier healthier world.Ensure menu items are profitable while maintaining quality and consistency.Collaborate with the leadership team to align the menu with overarching business goals, following EOS principles for setting measurable targets.2. EOS Leadership & Accountability
Implement EOS disciplines : Lead the kitchen team using EOS principles, focusing on clear goals, accountability, and ownership for each staff member's role.Quarterly Rocks : Set clear, measurable quarterly goals (referred to as “Rocks”) for the kitchen team, ensuring alignment with the restaurant's broader objectives.Regular EOS meetings : Hold weekly "Level 10" meetings to discuss issues, review team progress, and track the completion of goals, ensuring the team remains focused on key objectives.People Analyzer : Ensure each team member fits the "right person in the right seat," aligning their roles and strengths with the needs of the kitchen, as defined by EOS principles.3. Kitchen Operations Management
Supervise all kitchen staff, ensuring operational efficiency, cleanliness, and safety standards.Ensure food is prepared according to the highest standards, with a focus on consistency and quality.Manage kitchen inventory, ordering, and cost control, adhering to financial goals outlined through EOS processes.4. Team Development & Culture
Foster a culture of teamwork, communication, and continuous improvement within the kitchen.EOS People Tools : Use EOS tools, such as the People Analyzer, to assess team members’ strengths, weaknesses, and alignment with the restaurant’s values.Provide consistent training and development opportunities to kitchen staff to promote growth and skill-building.Encourage open and honest communication, ensuring team members feel empowered to address challenges and contribute ideas.5. Financial Oversight & Cost Control
Manage food costs, labor costs, and inventory to meet budgetary goals and maximize profitability.Track key financial metrics (e.g., food cost percentage, labor cost percentage) and align them with the strategic goals outlined in the EOS Vision / Traction Organizer (V / TO).Work with the leadership team to develop and execute strategies for increasing profitability through menu optimization and cost control.6. Customer Experience and Quality Control
Ensure exceptional food quality and presentation to exceed customer expectations.Address customer feedback directly, using the EOS "Issue Solving Track" to identify and resolve recurring issues or challenges.Work with the front-of-house team to ensure seamless service and effective communication between the kitchen and dining room.7. Compliance and Safety
Ensure compliance with local health regulations, food safety standards, and sanitation protocols.Implement EOS tools to address and resolve any compliance or safety issues in a structured manner, ensuring quick resolution and prevention of future challenges.8. Communication and Cross-Department Collaboration
Foster clear, direct communication with restaurant management, front-of-house staff, and vendors.Participate in EOS weekly leadership meetings to align kitchen operations with the broader resort goals.Use EOS tools such as the "Scorecard" to track key performance indicators (KPIs) for kitchen operations.Key Skills and Qualifications :
Proven Culinary Expertise : Extensive experience as a chef, with a deep understanding of culinary techniques, food preparation, and kitchen management.EOS Knowledge : Familiarity with EOS processes and tools is a plus (Vision / Traction Organizer, Rocks, Level 10 Meetings, Scorecards) to drive team alignment and achieve strategic business goals.Leadership and Team Management : Strong leadership skills with the ability to manage, motivate, and develop a team.Financial Acumen : Ability to manage food costs, labor costs, and operational budgets to meet financial targets.Operational Excellence : Proven track record in streamlining kitchen operations and increasing efficiency.Communication : Excellent communication skills, both within the kitchen and across other departments.Problem-Solving : Ability to resolve issues quickly using structured methods like the EOS "Issue Solving Track."Benefits :
Competitive salary 110k-120kOpportunity to work in a dynamic and supportive environment.Professional development and training opportunities within the EOS framework.Why Join Us?
As an Executive Chef, you will not only lead a passionate culinary team but also be part of a growing organization that uses EOS to operate with clarity, discipline, and accountability. If you’re a dynamic, results-driven leader with a passion for culinary excellence, we invite you to apply and help us shape the future of CIVANA!
EOS Integration Summary :
In this role, you will be required to adopt the EOS operating system to drive accountability, set clear goals, and develop your leadership skills while aligning your work with the strategic vision of CIVANA. You will manage both culinary and operational objectives, ensuring that the kitchen operates efficiently, profitably, and in a collaborative, results-oriented manner.
