Executive Chef

Santa Fe, NM, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $85,000.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

401(k) matching

Parental leave

employee discount

Job Description

Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group, renowned for its deep respect for culture, place, and people. The company operates luxury hotels and award-winning restaurants that are firmly rooted in authentic storytelling, exceptional service, and community pride. Heritage Hotels & Resorts prioritizes thoughtful care for its guests, team members, and the neighborhoods in which it operates, fostering an environment where everyone is valued and growth is encouraged. The group emphasizes delivering memorable experiences through attention to detail and devotion to quality in every aspect of its hospitality services. As a leader in the area's hospitality industry, Heritage Hotels & Resorts continuously strives to create a welcoming atmosphere that blends local heritage with modern luxury, making each stay unique and special.

We are currently seeking an Executive Chef to join our dynamic culinary team. This pivotal role serves as both the visionary and operational leader behind our comprehensive culinary program. The Executive Chef is instrumental in shaping extraordinary guest experiences by designing thoughtful, innovative menus, ensuring flawless execution, and providing strong leadership across the spectrum of culinary operations including both a la carte dining and large-scale banquet events. This role holds significant responsibility in influencing the hotel's reputation, driving revenue through strategic menu development and culinary programs, and creating a culture of excellence and creativity within the kitchen team. The Executive Chef oversees banquet culinary production, ensuring seamless execution for events of varying sizes and complexity, partners with Sales and Events teams to develop customized dining experiences, and maintains stringent compliance with quality, health, safety, and sanitation standards. By managing food and labor costs, fostering vendor relationships, and promoting innovation, the Executive Chef will contribute directly to the success and luxury standing of Heritage Hotels & Resorts. This position offers an exciting opportunity for a highly skilled culinary leader to make a meaningful impact within an esteemed hospitality group that values hospitality, community, and cultural integrity.

Job Requirements

Strong leadership presence with the ability to inspire and develop high-performing culinary teams
Expertise in both restaurant and large-scale banquet operations
Advanced culinary techniques and strong knowledge of global cuisines and trends
Exceptional organizational and time management skills in a fast-paced environment
Financial acumen with experience managing budgets, cost controls, and profitability
Strong communication and collaboration skills across departments
High attention to detail and commitment to quality and consistency
5+ years of progressive culinary leadership experience, preferably within a luxury hotel or resort environment
Proven experience overseeing both restaurant and banquet culinary operations
Culinary degree or equivalent professional training preferred
ServSafe certification or equivalent required
Able to carry, pull, push weight up to 40+ pounds with or without assistance
Availability to work nights, weekends and holidays as needed

Job Qualifications

Culinary degree or equivalent professional training preferred
ServSafe certification or equivalent required
5+ years of progressive culinary leadership experience, preferably within a luxury hotel or resort environment
Proven experience overseeing both restaurant and banquet culinary operations
Expertise in both restaurant and large-scale banquet operations
Advanced culinary techniques and strong knowledge of global cuisines and trends
Financial acumen with experience managing budgets, cost controls, and profitability
Strong communication and collaboration skills across departments
High attention to detail and commitment to quality and consistency

Job Duties

Lead and manage all culinary leaders
Direct all culinary operations across restaurants, banquets, catering, and in-room dining to ensure consistency and excellence
Design and execute seasonal menus that reflect innovation, market trends, and the hotel’s luxury positioning
Oversee banquet culinary production, ensuring seamless execution for events of varying size and complexity
Partner with Sales and Events teams to create customized menus and experiences for group and banquet business
Ensure all food is prepared, presented, and served in accordance with established quality and brand standards
Manage food and labor costs, including forecasting, budgeting, and inventory control to meet financial goals