As the Executive Chef, you will serve as the face and ambassador of our creative and operational heartbeat of our culinary program executing safe and delicious food. You will be responsible for delivering on our Food & Beverage Principles. People: Elevate & Empower, Products: Quality over Everything, Perception: Crafting our Presentation, Process: Streamline & Innovate, Purpose: Serve with Intent, and Pride: Passion in Every Detail. You will be shaping not only menus, but memorable guest experiences across every dining outlet, banquet and catering event, M-Club, activations and in-room dining. This role is both strategic and hands-on, balancing artistry with accountability, innovation with execution and delivering results each day.
You will lead a team of culinary professionals with vision and integrity, fostering a culture of excellence, continuous learning, and elevated hospitality. From championing food safety and kitchen efficiency to driving profitability and mentoring rising talent, your influence will extend far beyond the plate. This is more than a position ? it's a platform to define culinary excellence within a premier hospitality environment.
HOW YOU?LL SHAPE THE EXPERIENCE & FUTURE
- Lead all aspects of culinary staffing, including hiring, training, performance evaluation, and team development, fostering a high-performing and engaged kitchen culture.
- Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines.
- Oversee all cooking operations, ensuring proper techniques, consistent portioning, and visually compelling plate presentation that reflects brand standards.
- Drive culinary innovation through thoughtful meal planning and menu development, aligning offerings with guest expectations, seasonal trends, and event needs.
- Partner with the GM, AGM, Director of Food & Beverage, and Sales to plan and execute exceptional banquets, VIP functions, custom events, and special events.
- Implement and maintain rigorous guidelines and control procedures for purchasing, receiving, and inventory management, ensuring quality and cost-efficiency.
- Requisition food, equipment, and supplies, clearly specifying quality, quantity, and vendor expectations to support seamless kitchen operations.
- Monitor and control departmental expenses, including food cost, supply usage, uniform inventory, and equipment maintenance, while optimizing profit margins.
- Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations.
- Promote and enforce all safety standards and sanitation protocols, including brand-specific codes and regulatory compliance, ensuring team awareness and adherence.
- Communicate and champion the importance of safety, conducting regular reviews of procedures and monitoring compliance in all kitchen areas.
- Contribute to overall revenue and profitability through efficient operations, thoughtful cost control, and guest-driven culinary execution.
- Other duties as assigned
KEY STRENGTHS FOR SUCCESS
- Mastery of culinary fundamentals, including mise en place, classic and contemporary preparation techniques, and the consistent execution of sophisticated, high-volume production.
- A strategic mindset capable of navigating ambiguity, adapting systems to evolving demands, and resolving complex challenges with calm, resourceful precision.
- Expertise in culinary financials, including accurate forecasting, food cost control, yield analysis, and menu engineering to enhance both profitability and value.
- Acute mathematical fluency in calculating ratios, percentages, surface measurements, and pricing structures to support precise portioning and cost integrity.
- The ability to interpret and implement complex directives ? whether visual, written, or spoken ? ensuring operational clarity and seamless team alignment.
- Sophisticated written communication skills for crafting polished documentation, reports, and culinary protocols reflective of an elite professional standard.
- A confident, articulate presence that commands respect and communicates expectations with clarity, poise, and cultural sensitivity.
- Refined time management and sequencing abilities to orchestrate service flow, prep timelines, and event execution with absolute efficiency and grace.
- Inspirational leadership to delegate purposefully, cultivate team talent, and foster a respectful, empowered, and performance-driven kitchen culture.
- A steadfast commitment to excellence in food safety, hygiene, and brand standards ? not simply enforced, but deeply ingrained in daily operations.
- The agility to balance creative culinary expression with rigorous operational discipline, maintaining both brand consistency and bespoke guest experiences.
- A deep, personal dedication to hospitality, craftsmanship, and the transformative power of exceptional food to create lasting impressions.
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:
- A minimum of 8 years of culinary experience, to include:
- Minimum of 2 years in an Exec Sous Chef or Sous Chef role, demonstrating progressive leadership and oversight of daily kitchen operations.
- At least 2 years in a supervisory kitchen leadership position
- Minimum 1 year of lead line cook experience
- Deep understanding of stewarding or back-of-house support operations, staffing and chemical safety
- Equivalent combinations of relevant education and experience will be considered.
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:
- Valid and current Food Safety Certification (e.g., ServSafe or local equivalent)
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
