The Executive Chef is responsible for the creation, development, and execution of all culinary programs across all hotel food and beverage outlets, including breakfast, lunch, dinner, bar menu, wine collaboration, snacks and small plates, kids' menu, catering menu, and room service. The Executive Chef reports directly to the Property General Manager and works in structured collaboration to ensure full alignment between culinary operations, hotel strategy, financial performance, and guest experience standards. This role leads kitchen operations from pre-opening through full launch. Responsibilities include menu development, team hiring and training, system implementation, cost control, and consistent execution aligned with brand and property objectives. Responsibilities: Core Responsibilities • Concept and Menu Development • Design, cost, and execute all menus across dayparts and events • Develop seasonal updates and standardized recipes with detailed specifications • Collaborate on wine alignment and bar offerings • Ensure menu pricing and strategy meet financial targets in coordination with the Property General Manager • Provide accurate menu content for print, digital, and marketing use Pre-Opening Execution • Review kitchen layout and equipment plans • Establish prep systems, production flow, and par levels • Participate in selecting vendors and negotiating pricing • Build opening inventory and smallwares lists • Lead tastings and final approvals with ownership and the General Manager Operational Leadership • Recruit, train, and manage the full culinary team • Schedule labor based on forecast and volume • Maintain food cost targets and conduct weekly and monthly inventory • Enforce portion control, waste management, sanitation compliance, and HACCP standards • Participate in weekly operational meetings with the Property General Manager Financial Accountability • Control food and labor cost percentages • Review and analyze weekly and monthly kitchen P&L • Present and execute performance results and corrective action plans • Drive profitability through disciplined purchasing and menu engineering Guest and Brand Standards • Ensure consistency in flavor, presentation, and timing • Collaborate with front-of-house leadership to maintain service standards • Support events, corporate functions, and catering • Align culinary execution with overall hotel positioning and brand standards • Support marketing initiatives and digital presence Qualifications: • Minimum 5 to 7 years in senior culinary leadership • Hotel or restaurant opening experience is strongly preferred • Proven experience managing multi-part operations • Strong expertise in food cost control and menu engineering • Experience in catering and event execution • SERV Safe certified • Strong inventory management and financial discipline • Demonstrated ability to build and lead high-performance teams • Strong communication and leadership presence • Ability to work extended hours during pre-opening and launch • Ability to work in structured collaboration with senior property leadership Preferred Background • Upscale casual or boutique hotel experience • Florida market experience preferred • Strong understanding of wine and bar integration • Experience working directly with the General Manager or ownership Performance Metrics • Food cost is within the approved budget • Labor cost within target • Strong health inspection results • Guest satisfaction scores • Consistent menu execution • Alignment with property financial and operational goals Compensation: $60,000

• Core Responsibilities • Concept and Menu Development • Design, cost, and execute all menus across dayparts and events • Develop seasonal updates and standardized recipes with detailed specifications • Collaborate on wine alignment and bar offerings • Ensure menu pricing and strategy meet financial targets in coordination with the Property General Manager • Provide accurate menu content for print, digital, and marketing usePre-Opening Execution • Review kitchen layout and equipment plans • Establish prep systems, production flow, and par levels • Participate in selecting vendors and negotiating pricing • Build opening inventory and smallwares lists • Lead tastings and final approvals with ownership and the General ManagerOperational Leadership • Recruit, train, and manage the full culinary team • Schedule labor based on forecast and volume • Maintain food cost targets and conduct weekly and monthly inventory • Enforce portion control, waste management, sanitation compliance, and HACCP standards • Participate in weekly operational meetings with the Property General ManagerFinancial Accountability • Control food and labor cost percentages • Review and analyze weekly and monthly kitchen P&L • Present and execute performance results and corrective action plans • Drive profitability through disciplined purchasing and menu engineeringGuest and Brand Standards • Ensure consistency in flavor, presentation, and timing • Collaborate with front-of-house leadership to maintain service standards • Support events, corporate functions, and catering • Align culinary execution with overall hotel positioning and brand standards • Support marketing initiatives and digital presence