Executive Chef

About the role

We are seeking a creative and experienced Executive Chef to lead the culinary operation for the AC Hotel and Moxy Dallas, a distinctive dual-brand destination bringing together the refined, European-inspired style of AC Hotels and the energetic, social atmosphere of Moxy.

This is an exciting opportunity for a creative, hands-on culinary leader who understands how to deliver two distinct guest experiences while maintaining consistent standards for quality, execution, and profitability.

The Executive Chef will oversee culinary operations across the hotels’ food and beverage outlets, catering, group functions, and special events, creating experiences that appeal to hotel guests, business travelers, and the local Dallas community.

Responsibilities

The Executive Chef is responsible for all aspects of the culinary operation, including menu and recipe development, food production, purchasing, kitchen organization, sanitation and regulatory compliance, hiring, training, budgeting, forecasting, and daily operational excellence.

• Lead the Culinary Vision: Develop and execute a culinary direction that complements the unique personality and guest experience of both the AC Hotel and Moxy.
• Create thoughtful, approachable menus that reflect current dining trends, local influences, and the expectations of each brand’s guests.
• Establish recipes, plating standards, production procedures, and culinary systems that promote consistency, quality, and efficiency.
• Collaborate with Food & Beverage and hotel leadership on menu enhancements, special events, group experiences, and seasonal programming.
• Identify creative opportunities to position the hotels’ culinary offerings as destinations for both travelers and the local community.

Qualifications

• Six or more years of progressive culinary leadership experience within an upscale hotel, restaurant, resort, or comparable hospitality environment.
• Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or in a similar culinary leadership role is preferred.
• Experience overseeing multiple food and beverage outlets or a complex hotel culinary operation is highly desirable.
• Hotel or restaurant opening experience is preferred.
• Strong knowledge of contemporary cuisine, current dining trends, menu development, and high-volume food production.
• Demonstrated experience with budgeting, forecasting, labor management, purchasing, inventory control, and food-cost management.
• Proven ability to recruit, lead, coach, and retain a diverse culinary team.
• ServSafe Manager Certification or the ability to obtain certification within the required timeframe.
• Proficiency with Microsoft Office and restaurant purchasing, inventory, scheduling, and POS systems.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.

Physical Requirements

This position requires the ability to stand and walk for extended periods, frequently lift up to 25 pounds and occasionally lift up to 70 pounds, work in hot kitchen environments, and perform the repetitive bending, reaching, lifting, and other physical movements associated with a busy culinary operation.

Benefits

Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance.

• We also offer a generous 401(k) retirement match.
• To support work-life balance, associates receive paid holidays and Paid Time Off.
• Additional benefits include access to our Employee Assistance Program and Employee Assistance Fund.