Culinary Director
Culinary Director to oversee a Luxury 5-star Resort located on over 100 acres. The culinary program is produced using its own farm that it manages and curates. The seasonality of the farm dictates the menus for their signature restaurant and amenity program. The concept is a love letter to the season.
CANDIDATE PROFILE
● Required Work Experience:
8+ years in a senior culinary leadership role within a luxury hotel, resort, or high-end restaurant
group. Experience overseeing multiple outlets and culinary functions, including restaurant,
events, and in-room dining.
● Required Skills:
Strong financial and business acumen; team development and mentorship; inventory
management and cost controls; cross-departmental collaboration; strategic menu planning
rooted in seasonality and sustainability.
● Preferred Work Experience:
Background in properties or programs centered around farm-to-table cuisine. Demonstrated
success in leading luxury or destination properties with immersive guest programming.
Experience working with onsite or regional farms to influence menus and sourcing.
● Personal Qualities:
Visionary but grounded leader with a collaborative spirit. Emotionally intelligent, adaptable, and
able to create a culture of craftsmanship and pride. Excellent communicator with a hands-on
leadership style who leads by example and fosters connection across teams.
● Other:
Comfort engaging with media, influencers, and food writers as a brand ambassador. Availability
to work weekends and holidays as needed for business demands.
ROLE OVERVIEW
● Role Scope and Focus
● Strategic Culinary Vision:
Set and execute the culinary direction of Wildflower Farms with a strong sense of place,
seasonality, and rustic elegance. Elevate the resort’s food philosophy by weaving together the
property's culinary, agricultural, and guest experience narratives.
● Operational Leadership:
Oversee daily culinary operations across all outlets, including signature restaurant, in-room dining, events, and
culinary programming. Partner closely with the Executive Sous Chef, who leads the restaurant's creative development, to ensure alignment, consistency, and operational excellence.
● Farm Partnership & Sourcing:
Collaborate with the Farm Director to influence planting schedules and harvests, ensuring menus showcase the land’s abundance. Source exceptional ingredients from the Resort and trusted local partners that reinforce the resort’s commitment to sustainability.
● Guest Experience & Programming:
Design and execute immersive culinary experiences such as cooking classes, tastings, and
chef-led events that deepen guests connection to food and nature. Ensure every meal is a
memorable moment rooted in authenticity and care.
● Team Development:
Build a kitchen culture founded on respect, growth, and excellence. Mentor culinary leaders and
hourly team members, fostering an environment where curiosity and creativity are celebrated.
Drive performance through clear expectations and continuous feedback.
● Financial Stewardship:
Monitor and manage food and labor costs through proactive planning and reporting. Partner
with property leadership to meet profitability goals while upholding high-quality standards.
● Cross-Functional Collaboration:
Work hand-in-hand with resort departments, including Food & Beverage, Events, Marketing, and
Guest Experience to ensure cohesive operations and brand alignment across all touchpoints.