Executive Chef - Blossom Hotel Houston

Executive Chef

At Blossom Hotel Houston, culinary experiences are an essential part of the guest journey. From distinctive restaurant experiences and intimate dinners to large-scale celebrations and memorable events, our culinary team brings creativity, precision, and exceptional hospitality to every plate.

A New Team. A New Vision. Endless Opportunities. Join The Blossom Today.

We are seeking an accomplished and creative Executive Chef with a strong hotel background to lead the culinary vision for Blossom Hotel Houston. The ideal candidate brings expertise in Asian flavors, ingredients, techniques, and culinary traditions, combined with the creativity and leadership necessary to translate those influences into an elevated, contemporary hotel dining experience.

As Executive Chef, you will set the culinary direction for the hotel, lead and inspire a talented culinary team, oversee restaurant and banquet culinary operations, and balance creativity with strong financial and operational performance. This is an opportunity for a culinary leader who is passionate about creating memorable dining experiences while building a culture of excellence behind the scenes.

At Crescent Hotels & Resorts, we are a team of hospitality professionals deeply connected to and proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be part of something great. We encourage you to bring your true self to work every day, celebrate your contributions, and cheer you on throughout your career journey. Whether through our health and wellness programs, best-in-class learning and development, or travel discounts that "feed your inner explorer," we work hard to provide what YOU need.

We are ready for you to start your journey with us, where You Belong. We Care. Shine Bright.

Your Impact

As Executive Chef, you will have responsibility for the overall leadership, creativity, execution, and financial performance of the hotel's culinary operation.

Create the Culinary Vision

• Develop and execute a distinctive culinary vision that complements the Blossom Hotel experience and positioning.
• Bring expertise and creativity in Western and Asian-inspired cuisine, ingredients, flavor profiles, and culinary techniques to menu development and concept evolution.
• Create innovative menus and seasonal offerings that balance authenticity, creativity, guest preferences, and market trends.
• Establish and maintain exceptional standards for food quality, presentation, consistency, and execution.
• Continually evaluate culinary trends and identify opportunities to differentiate the hotel's food and beverage experience.

Lead & Develop the Culinary Team

• Recruit, lead, coach, and develop a high-performing culinary team committed to quality and exceptional hospitality.
• Build a culture of creativity, collaboration, accountability, and continuous improvement.
• Establish clear expectations and ensure culinary standards, recipes, production procedures, and plating specifications are consistently followed.
• Develop culinary leaders and create opportunities for professional growth within the department.
• Maintain appropriate staffing and scheduling levels based on business needs while effectively managing labor.

Deliver Exceptional Restaurant & Event Experiences

• Oversee culinary operations across the hotel's restaurants, lounges, banquets, catering, and special events.
• Partner closely with Food & Beverage, Banquets, Catering, Sales, and hotel leadership to deliver seamless guest experiences.
• Provide culinary leadership for weddings, meetings, social events, and high-profile functions.
• Engage with guests and respond to feedback to continually elevate the culinary experience.

Drive Financial & Operational Performance

• Own culinary financial performance, including food cost, labor, purchasing, inventory, forecasting, and departmental budgeting.
• Develop strategies to achieve financial objectives without compromising food quality or the guest experience.
• Manage purchasing, receiving, storage, inventory controls, product utilization, and waste reduction.
• Analyze business levels, sales trends, and costs to make informed operational decisions.
• Build strong relationships with vendors and suppliers while ensuring quality and value.

Maintain the Highest Standards

• Ensure compliance with all food safety, sanitation, health, and hotel operating standards.
• Maintain exceptional cleanliness, organization, and safety throughout all culinary areas.
• Ensure kitchen equipment is properly maintained and culinary teams have the tools and resources necessary for successful execution.
• Maintain accurate recipes, production standards, yield guides, and culinary documentation.
• Perform additional leadership responsibilities as needed to support the success of Blossom Hotel Houston.

What You Bring

• 5+ years of progressive culinary leadership experience, including experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or comparable senior culinary leadership role.

• Experience developing and executing menus influenced by East Asian, Southeast Asian, or broader Pan-Asian cuisine highly preferred.

• Luxury, lifestyle, upscale hotel, resort, or high-end restaurant culinary experience strongly preferred.

• Demonstrated experience overseeing multiple culinary outlets and/or significant banquet and catering operations.

• Strong financial acumen with experience managing food cost, labor, purchasing, inventory, budgeting, forecasting, and overall culinary profitability.

• Proven ability to recruit, develop, inspire, and retain high-performing culinary teams.

• Strong creativity and menu-development capabilities combined with disciplined operational execution.

• Excellent leadership, communication, organizational, and problem-solving skills.

• Thorough knowledge of food safety, sanitation, and applicable health regulations.

• Culinary degree or bachelor's degree in Culinary Arts, Hospitality, Restaurant Management, or a related discipline preferred; equivalent professional culinary experience will be considered.

• Flexibility to work evenings, weekends, holidays, and schedules based on the needs of the hotel.

• A genuine passion for hospitality, culinary innovation, and creating memorable guest experiences.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities 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.