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: • Proven track record of leading culinary teams in high-volume, upscale hospitality environments • Experience in concept and menu development, with a focus on seasonal and innovative offerings • Ability to design, cost, and execute menus that align with financial targets and brand standards • Strong skills in vendor selection, negotiation, and inventory management to maintain cost efficiency • Expertise in training and managing a diverse culinary team, fostering a collaborative and inclusive kitchen culture • Proficiency in maintaining food safety, sanitation compliance, and HACCP standards • Demonstrated ability to collaborate with front-of-house leadership to ensure seamless service standards and guest satisfaction 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 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 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