Executive Chef

The Opportunity Hotel Lucine is a reimagined mid century motor lodge on Galveston’s historic Seawall, designed as a vibrant coastal destination where hospitality, culture, and community converge. More than a hotel, Lucine operates as a social hub where guests move fluidly between dining, music, pool culture, and events throughout the day and into late night. Food is central to the Lucine identity. Culinary programming drives both guest experience and local relevance across multiple distinct venues: The Fancy , the hotel’s signature restaurant and culinary centerpiece The Den , an all day café and lounge balancing casual hospitality with refined execution The Roof , a high energy rooftop bar and dining environment overlooking the Gulf A newly launching beachside outlet , extending Lucine’s culinary presence directly onto the shoreline A growing weddings and events program , requiring adaptable, creative banquet execution This is not a traditional hotel kitchen role. The Executive Chef will shape a multi concept culinary platform where menus, atmosphere, and operational discipline must work together to deliver consistency at scale while preserving individuality across outlets. We are seeking a chef operator who thrives equally in creative development and operational leadership, capable of building strong kitchen culture while executing high volume service across diverse dining experiences. The Role The Executive Chef is the creative and operational leader of all culinary programs at Hotel Lucine. Reporting to the General Manager and Food & Beverage Director, this role oversees kitchen operations, menu development, food quality, financial performance, and team leadership across all outlets and events. You will establish systems that allow creativity to succeed consistently. Lucine’s culinary program requires thoughtful structure behind the scenes, clear standards, disciplined purchasing, and strong training programs that empower teams to execute at a high level every day. This role demands a chef who leads from the kitchen floor. You will actively guide service, mentor cooks, collaborate closely with front of house leadership, and ensure every culinary touchpoint reflects Lucine’s identity. Success means balancing artistry with accountability. The Executive Chef must protect food quality while managing labor, food cost, and operational efficiency across a complex and evolving hospitality environment. What You’ll Do Provide leadership for all culinary operations including The Fancy, The Den, The Roof, beach outlet programming, in room dining, and weddings and events production. Design and evolve menus that reflect Lucine’s coastal identity and include local partners while supporting operational feasibility across multiple service styles. Collaborate closely with the Food & Beverage Director on concept alignment, programming, promotions, and seasonal activations. Build kitchen systems including preparation standards, recipe documentation, production planning, prep logs, PMIX analysis, and inventory controls. Lead banquet and event culinary execution, developing scalable menus that maintain creativity while ensuring consistency and profitability. Oversee hiring, training, coaching, and development of Sous Chefs, cooks, and stewarding teams to create a cohesive and accountable kitchen culture. Maintain a visible presence during service, guiding execution, supporting teams, and reinforcing standards in real time. Develop purchasing strategies, vendor relationships, and ordering systems that optimize quality and control food cost. Monitor labor productivity and scheduling aligned with business forecasts, occupancy, and event volume. Establish portion control, plating standards, and quality benchmarks across all outlets. Ensure full compliance with food safety, sanitation, OSHA, and regulatory requirements while fostering a culture of safety and accountability. Lead monthly inventory processes and maintain accurate product usage reporting. Drive innovation through seasonal menu updates, special events, collaborations, and culinary programming that strengthens Lucine’s reputation. Participate in hotel leadership initiatives and contribute to overall guest experience strategy beyond the kitchen. Who You Are An experienced Executive Chef or rising culinary leader with strong multi outlet or lifestyle hotel experience. Comfortable operating both restaurant driven and event driven kitchens simultaneously. A chef who understands that culture, mentorship, and communication are as important as technique. Operationally disciplined with strong financial acumen including food cost management, labor controls, and purchasing strategy. Experienced in high volume service environments while maintaining consistency and quality. Collaborative by nature, working seamlessly with front of house leaders, sales teams, and hotel leadership. Creative yet pragmatic, able to design menus that inspire while remaining executable. A hands on leader who builds trust through presence, coaching, and accountability. Adaptable and energized by evolving concepts, new outlets, and growth opportunities. Passionate about creating food experiences that feel approachable, memorable, and rooted in place. Why This Is Different A culinary leadership role inside an independent lifestyle hotel where food is a defining brand pillar rather than a supporting amenity. Oversight of multiple distinct culinary concepts rather than a single restaurant operation. Direct creative influence across restaurant dining, rooftop culture, beach activation, and large scale events. The opportunity to shape a growing culinary program at a property gaining strong regional attention. A leadership team that values creativity, collaboration, and entrepreneurial thinking. The chance to build a kitchen culture from the inside out while defining what coastal Texas lifestyle dining looks like at Hotel Lucine. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr