Executive Hotel Chef

Executive Chef

Lead the Culinary Operation of a 302-Room Full-Service Hotel

Are you an experienced Executive Chef who is ready for an opportunity to lead, build, and make your mark?

We are looking for a talented and motivated Executive Chef to take ownership of the culinary operation at our 302-room full-service hotel, featuring an in-house restaurant and banquet facilities capable of serving up to 500 guests.

This is an exciting opportunity for a chef who enjoys both culinary creativity and operational leadership. You will have the ability to shape menus, develop your team, improve kitchen systems, and play a key role in the success of our restaurant and banquet operations.

What You'll Do

• Lead all culinary operations for the hotel, including restaurant, banquet, catering, and special events.
• Direct food production for large-scale banquets and events serving up to 500 guests.
• Recruit, train, coach, and develop a strong culinary team.
• Create and maintain exciting, high-quality restaurant and banquet menus.
• Ensure exceptional food quality, presentation, consistency, and portion control.
• Manage food and labor costs, purchasing, inventory, and waste.
• Establish kitchen standards, recipes, production systems, and operating procedures.
• Work closely with the Food & Beverage Director and hotel leadership to achieve operational and financial goals.
• Maintain high standards for sanitation, food safety, cleanliness, and organization.
• Be a hands-on leader who is visible and engaged with the team, especially during high-volume periods.
• Build a culture of accountability, teamwork, professionalism, and pride.

What We're Looking For

We want a leader—not just a chef.

The ideal candidate will have:

• 5+ years of progressive culinary leadership experience.
• Previous Executive Chef or Executive Sous Chef experience preferred.
• Strong hotel, resort, convention, or high-volume restaurant experience.
• Proven experience with large banquet and catering operations.
• Demonstrated ability to build, train, and lead a culinary team.
• Strong knowledge of food cost, labor management, purchasing, and inventory control.
• Excellent organizational and communication skills.
• A passion for quality food and an exceptional guest experience.
• The ability to remain calm and effective in a fast-paced environment.
• Culinary degree or formal culinary training preferred.
• ServSafe certification preferred.

Why This Opportunity?

This is a chance to take ownership of a substantial culinary operation and make a visible impact.

With a 302-room hotel, an established restaurant, and banquet capacity for up to 500 guests, you'll have the scale and resources to put your leadership and culinary expertise to work.

You will work directly with the Food & Beverage Director and hotel leadership while having significant responsibility for developing the culinary team and establishing the standards that define our food operation.

Compensation: $70,000–$100,000 annually, based on experience and qualifications.

If you're a hands-on culinary leader who knows how to produce great food, develop great people, and run a successful kitchen, we'd like to meet you.

Apply today and bring your culinary leadership to our team!

Pay: $70,000.00 - $100,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person