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)
- Comfortable with systems (POS, purchasing, inventory, scheduling tools)
Academic background & Culinary Development: - Graduate of an accredited culinary institution, with certification in professional culinary arts or equivalent formal training; advanced coursework or continuing education in hospitality leadership is a plus
- 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
THE ROLE This isn’t just running a kitchen, it’s owning a business.
You drive the food, the team, and the results.
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