Compensation: $100,000 to $110,000 per year, Full-Time

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 ExperienceThis 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.

Posted May 27, 2026