Executive Chef

BIBA Social; West Palm Beach (FL); On-site; USD 110,000 - 160,000; Full time

Job summary

BIBA is a historic boutique hotel in West Palm Beach, seeking an Executive Chef to lead our multi-venue culinary program with creativity, discipline, and brand excellence.

The Executive Chef will balance innovation with flawless execution, upholding food safety, sourcing, and cost control across Mediterranean-French, MayaBay, private dining, poolside offerings, rooftop lounge, and offsite production.

Qualifications

• 8–10+ years senior culinary leadership.
• Luxury, lifestyle, or multi-venue experience preferred.
• Strong food safety, purchasing, and cost-control expertise.
• Proven ability to lead high-performing teams.
• Calm, confident, solutions-oriented leadership style.

Responsibilities

• Lead culinary vision, menu development, and seasonal programming.
• Uphold quality, presentation, and brand standards across all venues.
• Oversee purchasing, receiving, vendor relationships, and cost control.
• Champion local sourcing, sustainability, and waste reduction.
• Maintain strict food safety, sanitation, state, and federal compliance.
• Lead stewarding, kitchen organization, and operational discipline.
• Manage offsite production, catering, and visiting chef activations.
• Build, mentor, and develop a high-performing culinary brigade.
• Collaborate closely with F&B, MayaBay Global Team, and Executive Leadership.

Skills

Culinary leadership

Team leadership

Food safety

Cost control

Vendor management

Job description

BIBA, a historic 1938 boutique hotel in West Palm Beach, is being reinvented as a curated oasis for discerning guests. We’re seeking an Executive Chef to lead our multi‑venue culinary program with creativity, discipline, and brand excellence.

About the Role

The Executive Chef is the creative and operational leader of all BIBA culinary experiences—spanning Mediterranean‑French cuisine, refined Thai‑Japanese (MayaBay), private dining, poolside offerings, rooftop lounge, and offsite production. This highly visible role balances innovation with consistent execution and uncompromising food safety.

Key Responsibilities

• Lead culinary vision, menu development, and seasonal programming
• Uphold quality, presentation, and brand standards across all venues
• Oversee purchasing, receiving, vendor relationships, and cost control
• Champion local sourcing, sustainability, and waste reduction
• Maintain strict food safety, sanitation, state, and federal compliance
• Lead stewarding, kitchen organization, and operational discipline
• Manage offsite production, catering, and visiting chef activations
• Build, mentor, and develop a high‑performing culinary brigade
• Collaborate closely with F&B, MayaBay Global Team, and Executive Leadership

What Success Looks Like

• Consistently excellent food across all dayparts and venues
• Strong guest satisfaction and positive dining feedback
• Disciplined cost control without compromising quality
• A motivated, professional, and accountable culinary team

Requirements

• 8–10+ years senior culinary leadership
• Luxury, lifestyle, or multi‑venue experience preferred
• Strong food safety, purchasing, and cost‑control expertise
• Proven ability to lead high‑performing teams
• Calm, confident, solutions‑oriented leadership style