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Executive Chef | Multi-Concept Luxury Dining (Italian & Japanese Focus) | Hotel/Club Setting

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $78,800.00 - $108,600.00
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Work Schedule

Standard Hours
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Benefits

Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
performance bonuses

Job Description

Our client is a premier hotel and club hospitality establishment featuring multiple dining concepts with a strong reputation for excellence and innovation. This hospitality environment is renowned for its commitment to delivering exceptional guest experiences through diverse and high-quality culinary offerings. Generating approximately $25 million in annual food and beverage revenue, this venue stands as a leader in luxury hospitality, combining sophisticated service with a dynamic culinary portfolio that caters to a discerning clientele. The establishment’s continued success is driven by a passionate team and a dedication to maintaining the highest standards across all food and beverage operations.

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Job Requirements

  • Proven experience as an executive chef in a hotel, resort, or private club environment
  • Strong background in Italian and Japanese cuisine
  • Experience overseeing multi-outlet or multi-concept culinary operations
  • Expertise in managing high-volume kitchens and large teams
  • Strong financial management skills including food cost control and labor management
  • Excellent leadership, communication, and organizational abilities
  • Experience in luxury hospitality or upscale club environments preferred
  • Experience with banquet and event operations preferred
  • Background managing complex or high-revenue food and beverage programs preferred

Job Qualifications

  • Proven experience as an executive chef in a hotel, resort, or private club environment
  • Strong background in Italian and Japanese cuisine
  • Experience overseeing multi-outlet or multi-concept culinary operations
  • Demonstrated success managing high-volume kitchens and large teams
  • Strong financial acumen including food cost control and labor management
  • Excellent leadership, communication, and organizational skills
  • Luxury hospitality or upscale club environment experience preferred
  • Experience with banquet and event operations preferred
  • Background managing complex, high-revenue F&B programs preferred

Job Duties

  • Oversee all kitchen operations across multiple dining concepts and service styles
  • Lead, mentor, and develop a large, multi-unit culinary team
  • Establish and maintain high standards for food quality, consistency, and presentation
  • Manage high-volume production while maintaining elevated culinary standards
  • Ensure efficient kitchen operations, staffing, and workflow across all outlets
  • Implement and uphold standardized recipes, procedures, and quality controls
  • Oversee food cost, labor cost, and overall kitchen P&L performance
  • Develop and manage budgets, forecasts, and cost-control strategies
  • Drive profitability while maintaining quality and guest satisfaction
  • Collaborate with leadership on menu creation across Italian and Japanese concepts
  • Ensure menus are seasonally relevant, innovative, and aligned with brand standards
  • Balance creativity with operational feasibility and cost efficiency
  • Recruit, train, and retain top culinary talent
  • Foster a culture of accountability, collaboration, and continuous improvement
  • Provide coaching and performance management for all kitchen leaders
  • Partner closely with the Food & Beverage Director and front-of-house leadership
  • Align culinary execution with overall guest experience and service standards
  • Support special events, banquets, and high-profile functions

Job Criteria

Experience

Expert Level (7+ years)


Job Location

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