Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $100,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
Foley Hospitality Group (FHG) is a distinguished hospitality company renowned for delivering world-class experiences across a diverse portfolio that includes hotels, resorts, restaurants, wineries, and entertainment venues globally. Founded on the principles of excellence, integrity, and innovation inspired by Bill Foley, FHG is committed to crafting unforgettable guest experiences that set new standards in the industry. The company nurtures an environment where its team members can thrive and grow professionally, fostering a culture that values respect, collaboration, and continuous improvement. Foley Hospitality Group stands out in the hospitality sector by seamlessly blending luxury and creativity, aiming to exceed guest expectations... Show More
Job Requirements
- Minimum of 5 years culinary leadership experience with 2 years in an executive chef role
- Proven ability to develop innovative menus aligned with luxury hospitality standards
- Strong knowledge of food safety and sanitation regulations including ServSafe certification
- Demonstrated financial management skills controlling food and labor costs
- Experience recruiting training and mentoring culinary teams
- Excellent communication and organizational skills
- Willingness to work flexible hours including nights weekends and holidays
- Ability to maintain high-quality food preparation standards under pressure
Job Qualifications
- 5+ years of culinary leadership experience with at least 2 years as an Executive Chef or Chef de Cuisine
- Background in fine dining luxury hotels boutique properties or Michelin-recognized environments preferred
- Mastery of culinary techniques menu development and kitchen operations
- Strong financial acumen related to food cost labor management and budgeting
- Proficiency in staff leadership coaching and performance development
- Excellent communication organization and time-management skills
- ServSafe Manager certification or equivalent required
- Ability to work evenings weekends and holidays as needed
Job Duties
- Oversee all culinary operations including menu design food production kitchen workflow and quality assurance
- Develop seasonal innovative menus aligned with brand standards and guest expectations
- Control food and labor costs to meet or exceed financial objectives
- Maintain accurate inventory ordering receiving and storage systems
- Ensure full compliance with ServSafe HACCP and all local state health and safety regulations
- Manage kitchen equipment maintenance and ensure safe efficient operations
- Ensure exceptional food presentation flavor consistency and service alignment with luxury hospitality standards
- Enhance the property's culinary identity through creative thoughtful menu choices
- Collaborate with Food & Beverage and property leadership to support brand initiatives and elevate guest experience
- Monitor guest feedback and adjust menus or processes to exceed expectations
- Recruit train mentor and develop culinary team members at all levels
- Foster a positive inclusive respectful and high-performing kitchen culture
- Model FHG values through leadership professionalism and accountability
- Promote collaboration between culinary FOH and property departments
- Lead by example model excellence consistency and professionalism
- Enable and empower develop and mentor team members for long-term success
- Elevate performance ensure the highest levels of culinary execution
- Finish your mission deliver consistent outstanding guest experiences
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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