Executive Chef to lead a high-volume, multi-outlet culinary operation at a premier New England destination resort. This role oversees seven distinct dining
venues and a robust banquet program supporting over 40,000 sq. ft. of meeting and event space.Upscale New England Resort with 400+ Acres, featuring 7 Restaurants and 40,000 sq. ft. event space

Key Responsibilities:
-Lead all culinary operations, including restaurants, banquets, and in-room dining.
-Develop seasonal, regionally inspired menus that elevate the guest experience.
-Manage, mentor, and inspire a large culinary team across multiple outlets.
-Drive financial performance through strong cost controls and labor management.
-Ensure consistency, quality, and presentation at all levels of service.
-Partner with F&B and Sales teams to execute exceptional group and event experiences.
-Position reports directly to the General Manager
Qualifications:
-Executive Chef or senior culinary leadership experience in a luxury hotel or resort
-Proven success managing multi-outlet and high-volume banquet operations.
-Strong business acumen, leadership, and organizational skills
-Passion for seasonal cuisine and locally sourced ingredients