Executive Chef | Incentive Eligible, Relocation Assistance Great Benefits

Responsibilities

• Lead the culinary direction and execution for all hotel-managed food and beverage outlets, including restaurants, bars, banquets, in-room dining, pool operations, private events, and special programming
• Oversee all banquet and event culinary operations, including weddings, corporate events, private dinners, and hotel activations
• Develop seasonal, market-driven menus that reflect the Thompson brand while embracing local influence and culinary trends
• Partner with the Sales & Marketing division to create customized culinary experiences for group and social business
• Foster a collaborative, positive, and high-performing kitchen culture focused on mentorship, growth, and accountability
• Partner with restaurant leadership and hotel teams to create compelling guest experiences, activations, and programming
• Maintain exceptional standards for food quality, consistency, presentation, cleanliness, and service execution
• Oversee labor management, food cost controls, purchasing, inventory, and overall financial performance of the culinary division
• Build and maintain relationships with local farmers, purveyors, artisans, and vendors
• Recruit, develop, and retain culinary talent through training, coaching, and leadership development
• Ensure compliance with Hyatt standards, food safety regulations, sanitation practices, and operational procedures
• Stay connected to evolving culinary, hospitality, and lifestyle trends to continuously evolve the guest experience
• Support a culture of creativity, inclusivity, experimentation, and care throughout the culinary operation
• Oversee staff cafeteria operations, ensuring consistent quality, variety, cleanliness, and an engaging dining experience for hotel colleagues

Qualifications

• 6+ years of progressive culinary leadership experience within luxury or lifestyle hotels, restaurants, or hospitality-driven concepts
• Previous Executive Chef or senior culinary leadership experience preferred
• Strong financial acumen with experience managing labor, food cost, purchasing, and inventory controls
• Proven ability to lead, inspire, and develop diverse culinary teams
• Passion for hospitality, storytelling through food, and creating memorable guest experiences
• Strong communication, organizational, and interpersonal skills
• Experience with hotel openings or lifestyle hospitality brands is a plus
• Culinary degree or formal culinary training preferred
• Ability to thrive in a collaborative, entrepreneurial, and creatively driven environment
• Current Food Handler and Food Manager Certification in accordance with Texas state regulations required, or ability to obtain upon hire