Hotel Executive Chef

Join Peachtree Group at the ground level as we bring the brand-new AC Hotel in McKinney, Texas to life! Opening Fall 2026, this is your chance to be part of something exciting from day one by helping build the team, shape the culture, and create the guest experience that will define this property for years to come. 

Job Overview

The Executive Chef contributes to and maximizes the overall financial performance and profitability of the food and beverage department through effective culinary leadership, operational discipline, and hands-on management of the kitchen team.

This role is responsible for the culinary vision and daily execution for Good & Proper, a new American wood-fired bistro designed as a refined yet welcoming dining destination for the Craig Ranch, McKinney, and North Collin County community, as well as hotel guests and business travelers. The Executive Chef will lead from a brand-new show kitchen and will be expected to display creativity, craftsmanship, consistency, and hospitality in every aspect of the culinary operation.

The Executive Chef is responsible for all aspects of the culinary operation, including recipe creation, menu development, food production, food and supply ordering, kitchen organization, sanitation and health department compliance, operational strategy, hiring, training, coaching, disciplinary action, budgeting, forecasting, marketing and programming support, and day-to-day operational excellence.

Performance will be measured by food quality, guest satisfaction, team engagement, food cost, operating supply cost, labor cost, sanitation compliance, consistency of execution, and contribution to outlet revenue goals.

Concept and Culinary Direction

• Translate the Good & Proper brand promise, comfortably familiar and refreshingly different, into menus, recipes, plating, kitchen culture, and guest-facing culinary moments.
• Develop modern classics and familiar favorites with contemporary American and bistro influences, seasonal ingredients, and wood-fired techniques.
• Create food that is refined but approachable, made for sharing, and appropriate for dinner, business lunch, bar and lounge dining, weekend brunch, private dining, and events.
• Maintain a culinary point of view that is inventive without becoming inaccessible, balancing creativity with consistency, cost discipline, and operational feasibility.
• Partner with beverage leadership to support wine pairings, cocktail-driven dining, aperitivo or happy hour programming, non-alcoholic beverage relevance, and strong average checks.

Key Duties and Responsibilities

• Lead all culinary operations for Good & Proper and any assigned hotel food and beverage functions, ensuring consistent quality, production, presentation, safety, and service standards.
• Develop, implement, and maintain menus, recipes, standardized recipe cards, yield guides, production schedules, plating guides, photographs, prep lists, ordering pars, waste logs, HACCP sheets, and temperature logs.
• Maintain operations by developing and implementing culinary policies, standards, and standard operating procedures that support opening readiness, daily execution, cost control, and quality assurance.
• Meet departmental financial objectives by supporting annual forecasts and budgets, analyzing variances, initiating corrective actions, monitoring food cost controls, and implementing strategies to improve profitability and average check in partnership with Food & Beverage leadership.
• Purchase food, operating supplies, and culinary equipment as needed while maximizing vendor relationships, monitoring price changes, negotiating best possible pricing, and ensuring proper receiving, storage, rotation, and inventory control.
• Establish daily priorities and assign production and preparation tasks to culinary associates based on reservations, hotel occupancy, events, banquet event orders, business levels, and outlet needs.
• Review banquet event orders, private dining requirements, special events, and group business needs; communicate changes and execution standards clearly to culinary and service teams.
• Ensure all kitchen work areas are properly stocked with specified tools, supplies, and equipment to meet business demand.
• Maintain a safe, secure, organized, and healthy work environment by establishing and enforcing sanitation, food safety, cleanliness, and equipment-use standards in compliance with local, state, and federal health and legal regulations.
• Hire, train, coach, schedule, evaluate, and develop culinary associates; recommend discipline or termination when appropriate and maintain open, professional communication with the team.
• Provide consistent feedback to associates to improve food quality, preparation accuracy, speed of service, organization, and guest satisfaction.
• Monitor staff performance and ensure all procedures are completed to department standards; promptly rectify deficiencies with respective personnel.
• Observe guest reactions, confer with service staff, and respond quickly to associate and guest concerns to correct potential problems before they affect morale, service, or the guest experience.
• Conduct frequent walkthroughs of kitchen, storage, prep, production, show kitchen, and service areas to ensure quality, cleanliness, details, and standards are maintained.
• Track and operate within established labor, food, and operating expense budgets while supporting revenue goals for dinner, lunch, brunch, bar/lounge, private dining, and group business.
• Accomplish projects and meet deadlines by creating detailed action plans and developing short-term and long-term culinary goals.
• Maintain strong communication with all management and associates, including Food & Beverage, Beverage, Catering/Sales, Front Office, Engineering, Stewarding, and Hotel Leadership.
• Perform any other job-related duties as assigned.

Required Skills

• High-volume upscale restaurant, hotel, resort, or comparable hospitality culinary leadership experience as an Executive Chef, Chef de Cuisine, or senior culinary leader.
• Strong technical culinary skills, menu development ability, and practical understanding of wood-fired cooking, seasonal cooking, American bistro cuisine, and elevated but approachable dining.
• Cost control, recipe costing, purchasing, inventory, labor management, budgeting, forecasting, and financial accountability experience.
• Ability to coordinate multiple group efforts within the hotel and company to achieve operational, financial, and guest satisfaction objectives.
• Excellent written and verbal communication skills.
• Excellent organizational, time management, problem-solving, and decision-making skills.
• Ability to handle multiple tasks with awareness of deadlines and business priorities.
• Ability to identify processes needing improvement and recommend practical improvements.
• Computer experience required, including Microsoft Excel, Microsoft Word, POS systems, and Buy Efficient or equivalent purchasing/procurement software.

Job Qualifications

• At least 6 to 10 years of progressive culinary management experience in an upscale restaurant, hotel, resort, or hospitality establishment.
• Prior experience opening a restaurant, show kitchen, hotel outlet, or new culinary concept is strongly preferred.
• ServSafe Kitchen Manager level certification required or ability to obtain and maintain required certification.
• Must speak and write English fluently; bilingual skills are a plus.
• Valid driver’s license with proof of insurance may be required for use of company transportation.
• Must be able to work flexible hours, including evenings, weekends, holidays, and extended periods of time as business dictates.

Physical Requirements

• Ability to speak and hear.
• Close and distance vision required.
• Ability to identify and distinguish colors.
• Frequent walking with standing at times; will walk for long periods of time and possibly extended distances.
• Frequently lifts and carries up to 25 pounds.
• Occasionally lifts and carries up to 70 pounds.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
• Able to reach hands and arms in any direction and kneel and stoop repeatedly.

Working Conditions

• May work indoors, outdoors, and in refrigerated settings.
• Varied weather conditions are expected.
• Will work near moving or mechanical parts and hot kitchen equipment, including wood-fired cooking equipment.

Varying schedule to include evenings, weekends, holidays, and extended hours as business dictates