Position Overview
A premier hotel/club hospitality environment with multi-concept dining operations is seeking an experienced Executive Chef to lead and oversee all culinary operations across a diverse portfolio.
With approximately $25M in annual food and beverage revenue, this role requires a seasoned culinary leader capable of managing large teams, multiple outlets, and high-volume, high-quality execution.
The ideal candidate brings a strong background in Italian and Japanese cuisine, along with experience in luxury hotels, private clubs, or similarly complex hospitality environments.
Key Responsibilities
Culinary Leadership
Oversee all kitchen operations across multiple dining concepts and service styles
Lead, mentor, and develop a large, multi-unit culinary team
Establish and maintain high standards for food quality, consistency, and presentation
Operational Excellence
Manage high-volume production while maintaining elevated culinary standards
Ensure efficient kitchen operations, staffing, and workflow across all outlets
Implement and uphold standardized recipes, procedures, and quality controls
Financial Management
Oversee food cost, labor cost, and overall kitchen P&L performance
Develop and manage budgets, forecasts, and cost-control strategies
Drive profitability while maintaining quality and guest satisfaction
Menu Development & Innovation
Collaborate with leadership on menu creation across Italian and Japanese concepts
Ensure menus are seasonally relevant, innovative, and aligned with brand standards
Balance creativity with operational feasibility and cost efficiency
Team Development
Recruit, train, and retain top culinary talent
Foster a culture of accountability, collaboration, and continuous improvement
Provide coaching and performance management for all kitchen leaders
Collaboration
Partner closely with the Food & Beverage Director and front-of-house leadership
Align culinary execution with overall guest experience and service standards
Support special events, banquets, and high-profile functions
Qualifications
Proven experience as an Executive Chef in a hotel, resort, or private club environment
Strong background in Italian and Japanese cuisine
Experience overseeing multi-outlet or multi-concept culinary operations
Demonstrated success managing high-volume kitchens and large teams
Strong financial acumen including food cost control and labor management
Excellent leadership, communication, and organizational skills
Preferred Experience
Luxury hospitality or upscale club environment
Experience with banquet and event operations
Background managing complex, high-revenue F&B programs
What We’re Looking For
A hands-on, strategic culinary leader
A team builder who can lead large, diverse kitchen teams
A chef who balances creativity with operational discipline
A professional comfortable in high-volume, high-expectation environments
Why This Role
This is a rare opportunity to lead culinary operations for a high-revenue, multi-concept hospitality program, ideal for a seasoned Executive Chef looking to make a significant impact at scale.