Executive Chef: Chef-driven coastal fine-dining destination

Hospitality Confidential is pleased to present an exciting Executive Chef opportunity at an ultra high-end, chef-driven coastal fine-dining destination centered on pristine seafood, local sourcing, and a refined, elevated guest experience located on Florida’s east coast. This is a highly visible leadership role where the Executive Chef will serve as both the creative and operational cornerstone of the brand.

About the position:

The Executive Chef will define and lead the culinary vision while overseeing all kitchen operations. This individual will own menu development, sourcing strategy, and execution, ensuring a refined, ingredient-driven dining experience that reflects the coastal environment.

This role requires a hands-on leader who can build and develop a high-performing kitchen team from the ground up, establish strong purveyor relationships, and collaborate closely with front-of-house and beverage leadership to deliver a seamless and elevated guest experience. The Executive Chef will also maintain full accountability for food cost, labor management, and overall kitchen financial performance.

The ideal candidate brings deep expertise in seafood and coastal cuisine, with a strong foundation in fine dining execution and a passion for seasonality, sourcing, and innovation.

If you are a culinary leader excited by the opportunity to shape a concept from the ground up and create a destination dining experience, we encourage you to apply.

Key Responsibilities:

• Define and execute the culinary vision, including menu architecture, flavor profiles, and seasonal evolution

• Establish and maintain sourcing relationships with local fishermen, regional farms, and specialty purveyors

• Lead, build, and mentor the kitchen team, establishing strong culture, standards, and retention practices

• Partner closely with front-of-house leadership and beverage program to elevate the overall guest experience

• Oversee food cost, labor efficiency, and kitchen P&L with full accountability

• Ensure consistency, quality, and execution across all service periods

• Collaborate with Turtle Cove Gourmet Market on shared sourcing and prepared food offerings

• Maintain compliance with health, safety, and sanitation standards

Requirements:

• 10+ years of progressive culinary experience with at least 3 years as an Executive Chef or Chef de Cuisine in a destination-level property

• Strong background in coastal American or ingredient-driven cuisine

• Demonstrated expertise in seafood and fine-dining plating

• Proven experience managing kitchen financials, including food cost and labor

• Experience building, leading, and retaining high-performing teams

• Strong communication, leadership, and organizational skills

• Ability and willingness to relocate

Compensation & Benefits:

• $185k - $225k base salary plus annual bonus

• Profit participation

• Medical, dental, and vision insurance

• 401 (k) program Employer match

• Paid time + holidays

• Relocation assistance

• Culinary development allowance

This job description is subject to change based on the needs of the business and is not all-inclusive.

Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy,

childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Department

Hospitality & Culinary

Yearly salary

185,000 - 225,000

Loading application form