What are the responsibilities and job description for the Executive Chef - Culinary Leader position at One Haus Recruiting?
Culinary Excellence at a Luxury Resort
We are seeking a visionary Executive Chef to lead the culinary operations of a prestigious luxury resort in Telluride, CO. This is an extraordinary opportunity to shape the resort's culinary identity, create innovative menus that showcase seasonal and local ingredients with a focus on alpine cuisine (hearty, rustic), and inspire a high-performing kitchen team. The ideal candidate will blend culinary artistry with strong leadership and operational acumen to deliver elevated, personalized dining experiences that exceed guest expectations.
We are seeking a visionary Executive Chef to lead the culinary operations of a prestigious luxury resort in Telluride, CO. This is an extraordinary opportunity to shape the resort's culinary identity, create innovative menus that showcase seasonal and local ingredients with a focus on alpine cuisine (hearty, rustic), and inspire a high-performing kitchen team. The ideal candidate will blend culinary artistry with strong leadership and operational acumen to deliver elevated, personalized dining experiences that exceed guest expectations.
Key Responsibilities:
- Culinary Leadership: Oversee kitchen operations, ensuring exceptional quality and consistency in every dish. Manage menu development, food preparation, and kitchen staff performance.
- Menu Innovation: Design seasonally inspired menus that reflect a commitment to sustainability, farm-to-table practices, and the preferences of discerning guests.
- Team Development: Lead, mentor, and inspire the culinary team, fostering a culture of collaboration and excellence. Provide ongoing training to ensure professional growth and skill enhancement.
- Operational Excellence: Monitor food quality, inventory, and safety protocols, maintaining the highest standards of cleanliness and efficiency in the kitchen.
- Guest Engagement: Focus on guest satisfaction by addressing feedback, accommodating dietary needs, and crafting memorable culinary experiences.
- Budget & Cost Management: Oversee food and labor budgets, implement cost control measures, and optimize purchasing to balance quality and profitability.
- Collaboration: Partner with other departments to plan events, develop promotions, and maintain the resort's elevated brand standards.
Requirements:
- Proven experience as an Executive Chef or senior culinary leader in a luxury resort, boutique hotel, or fine dining establishment.
- Expertise in modern and traditional cooking techniques, with a strong focus on seasonality and sustainability.
- Demonstrated ability to manage kitchen operations, control costs, and lead high-performing teams.
- Calm, organized demeanor in high-pressure environments, with excellent communication and interpersonal skills.
- Culinary degree or equivalent professional training preferred.
