Executive Chef

Executive Chef

We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact.

As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place.

You will lead the Culinary and Stewarding teams within Food & Beverage, reporting to the Director of Food & Beverage with a dotted-line relationship to the Hotel Manager. Your leadership scope includes the Executive Sous Chef, Sous Chefs, culinary and cafeteria chefs, the Executive Steward and Stewarding associates across Dowling's at The Carlyle, Cafe Carlyle, Bemelmans Bar, The Gallery, Banquet Events, In-Room Dining, pop-ups, the Spa menu and associate cafeteria.

As Executive Chef, you will lead all kitchen and stewarding operations and set the culinary vision for The Carlyle. You will safeguard excellence in food preparation and presentation, develop daily and seasonal menus, oversee production planning, inspire and develop culinary talent, and ensure uncompromising standards for safety, sanitation and guest experience. You will also manage food and labor costs, purchasing, inventory and waste to deliver distinctive culinary experiences within established financial guidelines.

Lead the culinary and stewarding operation across all hotel outlets, events and associate dining, ensuring smooth execution and consistently superior preparation, presentation and service.

Develop daily and seasonal menus, test and document recipes, research emerging culinary trends and create distinctive offerings spanning fine dining, regional and international cuisine.

Own food safety, sanitation and kitchen-equipment standards; ensure compliance with government and hotel requirements; maintain exemplary health-inspection readiness; and coordinate urgent repairs with Engineering.

Lead recruitment, scheduling, training, performance management and succession development for culinary and stewarding associates while fostering open communication, trust, accountability and strong morale.

Manage food and labor costs, sales reviews, purchasing, vendor relationships, inventory and market lists; partner with Finance and Purchasing to maximize quality, control waste and achieve budgeted results.

Engage with guests during meal periods, resolve concerns to complete satisfaction and collaborate with Catering and clients to develop special menus for functions and events.

Maintain service-ready kitchens, equipment and materials; review business levels and assignments with chefs; conduct pre-shift and monthly meetings; and follow through on operational logbook items.

Champion sustainability initiatives, recycling and waste reduction while modeling Rosewood culture, policies, standards and brand integrity.

You bring previous experience as an Executive Chef or equivalent leadership experience, with at least eight years of kitchen experience in a luxury or ultra-luxury environment.

You have at least five years of experience in a similar position within a five-star or five-diamond property; union experience is preferred.

You hold a culinary degree, diploma, some college education or an equivalent combination of education and work-related experience.

You have a current and valid Food Handler card or can obtain one upon starting employment.

You possess extensive knowledge of local and international cuisines, menu and recipe development, kitchen operations, financial reports, labor management and large-scale project execution.

You are an accomplished people leader who can recruit, coach, motivate and develop diverse teams, enforce standards and build productive relationships across departments.

You are organized, financially astute, creative and calm under pressure, with strong computer skills and the ability to prioritize, delegate and manage multiple deadlines.

You communicate clearly in English, with additional language fluency preferred, and can meet the physical and environmental demands of a professional kitchen, including transporting up to 20 pounds and working around heat, cold, slippery surfaces and commercial equipment.

As part of our team, you'll enjoy a thoughtfully designed benefits package that supports your wellbeing, professional growth, and life beyond work. This includes medical coverage, retirement benefits, paid time off, complimentary room nights, learning and development opportunities, global career opportunities, and industry-leading paid parental leave supporting eligible associates across all paths to parenthood.

At Rosewood Hotel Group, your voice is heard and valued. We're a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture and geography of our destinations. We're not only committed to building and nurturing genuine, long-lasting relationships but to transforming them, and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.

Salary Range: $180,000 - $195,000

Built in 1930, The Carlyle, A Rosewood Hotel is a New York City luxury hotel that exudes charm and elegance. For generations, it has been the "home away from home" for world leaders, celebrities and sophisticated travelers. Guests discover remarkable privacy, luxury and impeccable service from this award-winning property. The Carlyle has consistently been recognized as one of the top hotels to stay by the world's leading publications, travel magazines and consumer organizations.