Executive Chef & B

The Executive Chef & Beverage Leader is responsible for the overall culinary and beverage direction of the property/operation. This role leads kitchen performance, menu strategy, food cost and quality, guest experience, team leadership, vendor partnerships, and beverage standards (bar/cocktails/wine/spirits/beer), ensuring consistent excellence, profitability, and brand alignment. Culinary Leadership Lead day-to-day kitchen operations with a focus on quality, consistency, and execution Develop and refine menus based on guest preferences, seasonality, and profitability Ensure recipes, portioning, plating standards, and presentation meet brand requirements Maintain hygiene, sanitation, and food safety compliance (e.g., HACCP/food handling standards) Drive culinary innovation while keeping costs controlled Beverage Leadership Oversee beverage program standards including bars, cocktails, wine, beer, and spirits Create, update, and train beverage menus; set pour control and specifications Ensure correct storage, temperature control, inventory handling, and service quality Partner with marketing/events teams to support promotions and signature offerings Financial & Cost Control Manage food cost, beverage cost, labor productivity, and waste reduction Own budgeting input for kitchen and bar operations Track inventory, perform controls, and ensure purchasing aligns with standards Ensure compliance with pricing strategies and profitability targets Team Leadership & Culture Recruit, train, and develop culinary and beverage teams Maintain staffing schedules aligned with business demand and labor goals Lead performance management, coaching, and training plans Foster a strong culture of cleanliness, accountability, teamwork, and guest focus Guest Experience & Standards Ensure service excellence, responsiveness to guest needs, and issue resolution Drive consistent execution during high-volume periods and special events Maintain strong knowledge of brand standards and operational SOPs Vendor & Procurement Management Collaborate with purchasing/vendor teams to source quality products Manage supplier relationships and negotiate to optimize value Ensure specs are met (quality, delivery timelines, substitutions, and yields) Compliance & Reporting Ensure full compliance with local health and licensing regulations Participate in required reporting (inventory, prep planning, incident logs, etc.) Maintain proper records for food safety, cleaning schedules, and training documentation Qualifications Professional Experience Proven leadership experience in culinary operations (executive sous chef / chef de cuisine / senior chef leadership) Demonstrated beverage leadership experience (bar operations, cocktail/wine/spirits program, or beverage service management) Experience with high-volume operations and/or multi-outlet environments is preferred Education / Certifications Formal culinary education preferred (e.g., culinary institute, hospitality program) Food safety certification (HACCP, ServSafe, or local equivalent) Beverage training certifications are a plus (e.g., responsible alcohol service, wine/spirits programs) Core Skills Strong ability to manage costs, inventory, and waste Menu engineering mindset (profitability + guest satisfaction) Excellent leadership and coaching skills Deep understanding of production planning, prep systems, and kitchen workflow Strong attention to detail and ability to uphold standards consistently Proficiency with reporting tools (POS/BOH systems, inventory tools, spreadsheets) Behavioral Traits Guest-service focused and professional under pressure Calm, structured, and accountable leadership style Strong communicator with cross-department collaboration skills Ability to build a positive and high-performance team culture #J-18808-Ljbffr Wylie Hotel Atlanta, Tapestry Collection by Hilton