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
performance bonuses
Job Description
Foley Hospitality Group (FHG) is a renowned leader in the hospitality industry, known for delivering world-class culinary, hospitality, and entertainment experiences across a variety of prestigious venues including hotels, resorts, restaurants, wineries, and event spaces around the world. With a strong foundation built on Bill Foley's core values of excellence, integrity, and innovation, FHG aims to cultivate unforgettable guest experiences while nurturing a supportive and thriving culture for its team members. The group is committed to setting the highest standards in luxury hospitality by fostering creativity, operational excellence, and a deep commitment to quality in every aspect of their service... Show More
Job Requirements
- 5+ years of culinary leadership experience
- At least 2 years of experience as an Executive Chef or Chef de Cuisine
- Background in fine dining or luxury hospitality preferred
- Mastery of culinary techniques and kitchen operations
- Strong financial management skills
- Proven staff leadership and mentoring abilities
- ServSafe Manager certification or equivalent
- Ability to work nights, weekends, and holidays
- Ability to work full-time on site
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
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 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 showing excellence, consistency, and professionalism
- Enable and empower team members for long-term success
- Deliver consistent, outstanding guest experiences
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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