Resort Executive Chef

Welcome to the Kalahari Experience 

 

At Kalahari Resorts & Conventions, we don’t just create vacations—we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. 

 

But we’re more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. 

 

Beyond our walls, we’re making a difference. Through our partnership with charity: water, we’re committed to bringing clean water to one million people in Africa. 

 

Executive Chef - Director of Culinary  

Kalahari Resorts & Conventions is seeking an Executive Chef – Director of Culinary. We’re seeking a visionary Executive Chef / Director of Culinary to run the culinary experience at our Round Rock TX., location. In this senior role, you’ll oversee all culinary operations across multiple outlets, lead and inspire a high-performing kitchen team, drive menu innovation, manage food and labor costs, and ensure the highest standards of quality, safety, and guest satisfaction. From strategic planning to hands-on execution, you’ll play a pivotal role in bringing an exceptional dining vision to life.  

  

This role goes far beyond the kitchen. You’ll be driving strategic direction, building and mentoring a world-class team, managing budgets, and curating unforgettable dining experiences that will set the tone for everything to come. If you’re passionate about innovation, excellence, and creating something truly special, we want to hear from you.  

  

 

The ideal candidate would have culinary expertise, attention to detail, and strong leadership skills. The ability to train, mentor, and motivate a team will be the key to success in this position.  

 

Key Responsibilities 

• Lead all culinary operations across resort outlets and events 

• Manage food costs, budgets, and inventory controls 

• Oversee banquet and event culinary planning and execution 

• Collaborate with other departments to enhance guest experiences 

• Monitor kitchen cleanliness, organization, and efficiency 

 

What We’re Looking For 

• 10+ years of progressive culinary experience, with at least 3–5 years in an executive chef or sous chef role 

• Background in high-volume, upscale dining environments, such as resorts, luxury hotels, or cruise ships 

• Strong experience in menu development, food costing, and kitchen budgeting 

• Proven leadership of diverse culinary teams in fast-paced, multi-outlet operations 

• Experience with banquets, catering, and large-scale event production 

• Hands-on knowledge of food safety standards, sanitation protocols, and local health codes 

• Familiarity with inventory systems, vendor management, and procurement 

• Culinary degree or equivalent professional training 

 

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