Executive Chef

About the role

This is a senior-level culinary leadership role, ideal for those with a proven track record of excellence in high-end hospitality environments. First-time Executive Chefs will not be considered.

Responsibilities

• Lead all aspects of culinary staffing, including hiring, training, performance evaluation, and team development, fostering a high-performing and engaged kitchen culture.
• Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines.
• Oversee all cooking operations, ensuring proper techniques, consistent portioning, and visually compelling plate presentation that reflects brand standards.
• Drive culinary innovation through thoughtful meal planning and menu development, aligning offerings with guest expectations, seasonal trends, and event needs.
• Partner with the GM, AGM, Director of Food & Beverage, and Sales to plan and execute exceptional banquets, VIP functions, custom events, and special events.
• Implement and maintain rigorous guidelines and control procedures for purchasing, receiving, and inventory management, ensuring quality and cost-efficiency.
• Requisition food, equipment, and supplies, clearly specifying quality, quantity, and vendor expectations to support seamless kitchen operations.
• Monitor and control departmental expenses, including food cost, supply usage, uniform inventory, and equipment maintenance, while optimizing profit margins.
• Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations.
• Promote and enforce all safety standards and sanitation protocols, including brand-specific codes and regulatory compliance, ensuring team awareness and adherence.
• Communicate and champion the importance of safety, conducting regular reviews of procedures and monitoring compliance in all kitchen areas.
• Contribute to overall revenue and profitability through efficient operations, thoughtful cost control, and guest-driven culinary execution.

Qualifications

• A minimum of 8 years of culinary experience, to include:
• Minimum of 2 years in an Exec Sous Chef or Sous Chef role, demonstrating progressive leadership and oversight of daily kitchen operations.
• At least 2 years in a supervisory kitchen leadership position.
• Minimum 1 year of lead line cook experience.
• Deep understanding of stewarding or back-of-house support operations, staffing and chemical safety.

Additional Required Qualifications: Equivalent combinations of relevant education and experience will be considered.

Preferred Education & Experience

• A minimum of 6 years of culinary or F&B leadership experience, or a 2-year degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution, plus 4 years of relevant professional experience.

Certifications Required: Valid and current Food Safety Certification (e.g., ServSafe or local equivalent).

Academic Background & Culinary Development: Graduate of an accredited culinary institution, with certification in professional culinary arts or equivalent formal training; advanced coursework or continuing education in hospitality leadership is a plus.

Proficient in industry-standard hospitality software, including MICROS POS, Oracle hospitality systems, and BirchStreet for procurement and cost control.

Experienced in using Microsoft Office Suite (Excel, Outlook, Word) for inventory management, scheduling, budgeting, and communication at an executive level.

Familiarity with payroll and labor platforms such as Paychex.

Benefits

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee discounts
• Paid vacation & sick time

Position Requirements

• Successful completion of a background check is required prior to employment.

EEO Statement

HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics.