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Executive Chef | Multi-Concept Luxury Dining (Italian & Japanese Focus) | Hotel/Club Setting
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $78,800.00 - $108,600.00
Work Schedule
Standard Hours
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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