Executive Chef

Santa Fe, NM, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $85,000.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

competitive pay

401k Match

Employee Discounts

maternity leave

paternity leave

growth opportunities

Community culture

Job Description

Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group, renowned for its commitment to honoring culture, place, and people. With a portfolio that includes luxury hotels and award-winning restaurants, the company prides itself on delivering experiences rooted in authentic storytelling, exceptional service, and strong community engagement. Heritage Hotels & Resorts has cultivated a reputation for fostering environments where guests feel cared for, team members are valued, and neighborhoods benefit from meaningful involvement. This hospitality group stands out for its dedication to combining luxury with genuine cultural respect and pride, creating unique and memorable stays for its guests.

The Executive Chef role at Heritage Hotels & Resorts is a pivotal leadership position that drives the entire culinary program across multiple outlets including restaurants, banquets, catering, and in-room dining. This full-time opportunity offers a competitive salary starting at $85,000 annually and is designed for a visionary culinary professional ready to lead a high-performing team while overseeing the operational and creative aspects of the kitchens. The Executive Chef will shape the guest experience through innovative menu design, ensuring flawless execution and consistent quality that aligns with the luxury standards of the hotel. This role entails strategic collaboration with food and beverage leadership and sales teams to craft tailored culinary experiences for both daily service and large-scale events. Beyond culinary creativity, the position demands strong financial acumen, managing food and labor costs, inventory, and vendor relationships to optimize profitability and sustainability. Heritage Hotels & Resorts places a strong emphasis on leadership that inspires staff development and fosters a culture of excellence, making this an ideal role for a chef who values growth, community impact, and operational excellence in a fast-paced environment. Candidates will find a workplace culture deeply rooted in New Mexico pride and community values, where their culinary vision and leadership will directly contribute to the success and reputation of the hotel group.

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
Proven experience overseeing both restaurant and banquet culinary operations
5+ years of progressive culinary leadership experience, preferably within a luxury hotel or resort environment
Strong communication and collaboration skills across departments
Financial acumen with experience managing budgets, cost controls, and profitability
Exceptional organizational and time management skills in a fast-paced environment
High attention to detail and commitment to quality and consistency
Expertise in both restaurant and large-scale banquet operations
Advanced culinary techniques and strong knowledge of global cuisines and trends

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
Maintain strong vendor relationships and oversee sourcing of high-quality, sustainable ingredients
Ensure compliance with all health, safety, and sanitation standards
Lead daily kitchen operations including scheduling, prep, production, and service execution
Collaborate with Food & Beverage leadership to align culinary strategy with overall property goals
Drive innovation and continuous improvement across all culinary offerings
Maintain strong visibility in operations, including presence during peak service times and key events