Executive Chef

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.

WHAT YOU RE RESPONSIBLE FOR

• 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
  

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
  

BACKGROUND

• 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
  

REQUIREMENTS

• Food safety certification (ServSafe or equivalent)
  
• Comfortable with systems (POS, purchasing, inventory, scheduling tools)
  

THE ROLE

This isn t just running a kitchen, it s owning a business.