Executive Chef

Executive Chef

The Executive Chef at The Elms Hotel & Spa is responsible for the overall leadership, direction, and execution of all culinary operations across the property. This role oversees menu development, food quality, kitchen operations, financial performance, sanitation standards, and team development while delivering exceptional, elevated dining experiences aligned with The Elms' historic brand and guest expectations.

The Executive Chef works closely with hotel leadership, Food & Beverage, Events, and Sales teams to ensure consistency, creativity, and operational excellence across all outlets, banquets, and special events.

Essential Duties & Responsibilities

Culinary Leadership & Quality

• Lead, inspire, and manage all culinary team members, fostering a culture of accountability, creativity, and continuous improvement.
• Develop, execute, and maintain innovative menus that reflect seasonality, quality, and brand standards.
• Ensure all food is prepared, presented, and served at the highest standards of quality, consistency, and presentation.
• Maintain recipe standards, portion controls, and plating guides for all menus.

Operational Management

• Oversee daily kitchen operations for all outlets, banquets, room service, and special events.
• Establish and enforce kitchen policies, procedures, and workflows.
• Ensure compliance with all local, state, and federal health and safety regulations, including ServSafe and sanitation standards.
• Maintain clean, organized, and safe kitchen environments at all times.

Financial & Cost Control

• Develop and manage departmental budgets in alignment with business goals.
• Monitor food costs, labor costs, waste, and inventory to achieve financial targets.
• Analyze financial reports and implement corrective actions as needed.
• Collaborate with Purchasing to source high-quality products while managing costs.

Team Development & Performance Management

• Recruit, train, schedule, and evaluate culinary staff.
• Provide coaching, feedback, and performance management to ensure accountability and growth.
• Create development plans for key culinary leaders and successors.
• Enforce standards related to attendance, conduct, and job performance in partnership with Human Resources.

Collaboration & Guest Experience

• Partner with Food & Beverage leadership to align culinary offerings with service standards and guest expectations.
• Collaborate with Sales and Events teams to design menus and experiences for weddings, conferences, and special events.
• Engage with guests as appropriate to ensure satisfaction and address feedback.
• Support hotel-wide initiatives, promotions, and brand standards.

Qualifications

Required

• Minimum of 57 years of progressive culinary leadership experience, including experience as an Executive Chef or Executive Sous Chef in a full-service hotel, resort, or upscale dining environment.
• Proven experience managing large culinary teams and high-volume operations.
• Strong financial acumen with demonstrated success managing food and labor costs.
• Thorough knowledge of food safety, sanitation, and HACCP standards.
• ServSafe Certification (or ability to obtain within required timeframe).

Preferred

• Culinary degree or formal culinary training.
• Experience in historic hotels, resorts, or destination properties.
• Experience with banquet and large-scale event execution.
• Familiarity with union or non-union hotel environments.

Compensation: $80,000 - $85,000

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.