Executive Chef

Magnolia St. Louis; St. Louis (MO); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

Flexible benefits plan

Employee assistance program

Paid time off

401(k) plan

Free room nights

Job summary

CoralTree Hospitality seeks an Executive Chef of Food Service Operations to lead the culinary program across Magnolia STL property and related venues. The role drives concept development, menu design, costing, QA, and guest satisfaction with a strong focus on high standards and innovation.

The Executive Chef will oversee multi-venue operations, guide cross-functional teams, and implement culinary strategies that align with brand standards and financial targets.

Qualifications

• 5+ years of progressive leadership experience in food service or culinary operations (multi-unit or high-volume experience preferred)
• Degree or certification in Culinary Arts, Hospitality Management, or a related field (or equivalent professional experience)
• Proven expertise in menu development, food costing, and quality assurance
• Strong knowledge of food safety standards, compliance regulations, and best practices (e.g., ServSafe certification)
• Demonstrated ability to lead and inspire cross-functional teams, including chefs, kitchen staff, and front-of-house operations
• Excellent organizational, problem-solving, and decision-making skills
• A passion for food trends, culinary innovation, and guest satisfaction
• Proficiency in tools and software for inventory, scheduling, costing, and menu management
• Prior experience as an Executive Chef
• Excellent verbal and written communication skills
• Possess strength in training and team building programs
• Ability to multi-task and oversee multiple property Culinary departments
• Must have 4 or 5 star background, knowledge, and ability to implement such standards
• Must have experience in the process of creating and implementing successful new concepts

Responsibilities

• Provide visionary leadership and management of culinary R&D from product creation through implementation
• Devises innovative product offerings for main dining rooms, buffets, restaurants, banquets, catering and events
• Formulates and implements procedural guidelines, policies, and standards for overall food and beverage operations
• Oversee menu design, product specs, cleanliness, sanitation, and cost controls for food and labor
• Monitor industry trends and collaborate with partners in R&D efforts
• Manage creation of menus, prep instructions, and dish specifications by ingredients and portions
• Collaborate with Purchasing to identify and source required products
• Develop standards and processes to deliver consistent culinary products across properties
• Guide culinary team in adherence to company standards, processes, and systems
• Monitor guest/partner feedback and take corrective action to ensure guest satisfaction
• Develop and administer formal QA processes including audits, tastings, and surveys

Skills

Leadership

Menu development

Food costing

Quality assurance

Food safety (ServSafe)

Cross-functional leadership

Inventory management

Scheduling

Team building

Communication

Education

Culinary Arts degree

Hospitality management degree

Tools

Inventory software

Menu management tools

Costing software

Job description

Overview

Join Our Team as a Executive Chef at the Historic Magnolia St. Louis.

Are you a visionary in the kitchen with a passion for innovation and excellence? We’re looking for a dynamic, creative, and results-driven Executive Chef of Food Service Operations to take the reins of our entire culinary experience across the property!

In this high-impact leadership role, you’ll be the driving force behind every delicious detail — from bold menu creations to top-tier quality assurance. You’ll lead the charge in:

• Crafting unforgettable culinary concepts
• Engineering menus that wow and perform
• Developing recipes that spark joy and satisfy margins
• Strategizing item costing with precision
• Testing and refining new ideas
• Sourcing and specifying top-quality products
• Launching innovative menus across operations
• Maintaining gold-standard quality systems

Responsibilities

• Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering, and themed/special events.
• Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations.
• Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses’ cost controls.
• Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
• Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
• Collaborates with Purchasing in identifying and sourcing required products.
• Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties.
• Guides and supports culinary team in the implementation and adherence of company standards, processes, and systems.
• Monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
• In partnership with the Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.

Qualifications

• 5+ years of progressive leadership experience in food service or culinary operations (multi-unit or high-volume experience preferred)

• Degree or certification in Culinary Arts, Hospitality Management, or a related field (or equivalent professional experience)

• Proven expertise in menu development, food costing, and quality assurance

• Strong knowledge of food safety standards, compliance regulations, and best practices (e.g., ServSafe certification)

• Demonstrated ability to lead and inspire cross-functional teams, including chefs, kitchen staff, and front-of-house operations

• Excellent organizational, problem-solving, and decision-making skills

• A passion for food trends, culinary innovation, and guest satisfaction

• Proficiency in tools and software for inventory, scheduling, costing, and menu management

• Prior experience as an Executive Chef.
• Excellent verbal and written communication skills.
• Possess strength in training and team building programs.
• Ability to multi-task and oversee multiple property Culinary departments.
• Must have 4 or 5 star background, knowledge, and ability to implement such standards.
• Must have experience in the process of creating and implementing successful new concepts.

Physical Requirements

• Stand and walk for extended periods (up to 8+ hours a day) in a fast-paced kitchen and service environment

• Lift, carry, and move objects up to 50 lbs

• Bend, stoop, reach, twist, and perform repetitive hand and arm movements

• Tolerate exposure to varying temperatures (hot kitchens, walk-in coolers/freezers, outdoor conditions)

• Use standard kitchen equipment and tools safely and effectively

• Maintain a high level of personal energy, stamina, and focus during long shifts or special events

• Communicate clear’ly and effectively with team members, vendors, and guests

At CoralTree Hospitality our team members are the true soul of our company. We think differently. About travel, but also about the ways in which we deliver on our promise to engage, delight, awaken and challenge our team members as well as our guests. We are deeply committed to the foundation of core values that molds our interactions with everyone we encounter – our guests, our clients, our team and our communities. We create engaging, impactful environments that connect people and place, awaken the spirit, and allow team members with talent, integrity and heart to thrive. We invite you to join us on this journey.

As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
• An employee assistance program.
• Paid time off/sick time
• Participation in a 401(k) plan with a company match.
• Team member free room night program.

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality.

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