Executive Chef

Executive Chef

As Executive Chef, you lead the kitchen and set the tone for the entire F&B program. This role is about delivering great food, running a sharp operation, and building a team that performs at a high level every day. You own the experience for all outlet restaurants, banquets, catering, activations, and in-room dining. It's a balance of creativity and discipline: strong menus, clean execution, and consistent results. You're hands-on when it matters, strategic where it counts, and accountable for both guest experience and financial performance.

HOW YOU'LL SHAPE THE EXPERIENCE & FUTURE

• Lead, hire, and develop a strong culinary team that can execute at scale
• Own daily kitchen operations: prep, execution, consistency, and presentation
• Build and evolve menus that are relevant, seasonal, and guest-driven
• Partner with Ops, F&B, and Sales to deliver standout events and banquets
• Manage food cost, labor, and purchasing with discipline
• Stay on top of inventory, vendors, and product quality
• Keep kitchens clean, safe, and fully compliant—no shortcuts
• Drive efficiency without sacrificing quality
• Delivery of results: guest satisfaction, team performance, and profitability
• Other duties as assigned

WHAT GOOD LOOKS LIKE

• Clean, consistent food that looks right and eats well every time
• A team that's trained, engaged, and accountable
• Kitchens that run organized, efficient, and calm under pressure
• Menus that sell and make sense financially
• Strong execution across both a la carte and high-volume banquet business
• No surprises—costs, staffing, and ops are controlled

KEY STRENGTHS

• Strong culinary fundamentals and high-volume execution
• Solid business acumen (food cost, labor, forecasting, menu engineering)
• Clear, direct communicator who sets the standard and holds the line
• Organized, detail-oriented, and solution-driven
• Builds teams, develops talent, and leads from the front
• Balances creativity with operational reality

CULINARY FOUNDATIONS & PROFESSIONAL EXPERIENCE

This is a senior-level culinary leadership role, ideal for those with a proven track record of excellence in high-end hospitality environments. First-time Executive Chefs will not be considered. Experience in luxury or premium hotel kitchens is strongly preferred.

Additional Required Qualifications:

• 8+ years in professional kitchens
• Proven leadership at the Exec Sous or Executive Chef level
• Hotel or high-end hospitality experience preferred
• Strong banquet and multi-outlet experience

Preferred Education & Experience:

• High school diploma or GED with at least 6 years of culinary or F&B leadership experience, or
• 2-year degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution, plus 4 years of relevant professional experience.

Certifications Required:

• Food safety certification (ServSafe or equivalent)

Proficient in industry-standard hospitality software, including MICROS POS, Oracle hospitality systems, and BirchStreet for procurement and cost control

Experienced in using Microsoft Office Suite (Excel, Outlook, Word) for inventory management, scheduling, budgeting, and communication at an executive level

Familiarity with payroll and labor platforms such as Paychex

Benefits

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee discounts
• Paid vacation & sick time