Executive Chef - Culinary Innovation & Kitchen Leadership

LBA Hospitality; Saint Augustine, Northern (FL, KY); Hybrid; USD 85,000 - 120,000; Full time

Job summary

LBA Hospitality is seeking an Executive Chef to lead the hotel restaurant's culinary operations, ensuring food quality, innovation, and brand alignment. You will manage all kitchen functions, mentor a diverse culinary team, and collaborate with hotel teams to deliver exceptional guest experiences.

The role requires strategic leadership, menu development, food and labor cost management, and a commitment to culinary excellence across outlets.

Qualifications

• Minimum of 3–5 years in culinary kitchen management or supervisory experience.
• Must possess prior restaurant kitchen/culinary technical ability.
• ServSafe Certification required.
• High School diploma or equivalent.
• Degree or certification in Culinary Arts or related field preferred.

Responsibilities

• Develop and execute hotel/restaurant culinary vision across all outlets.
• Lead menu design, recipe development, and presentation standards.
• Ensure ingredient quality, preparation, and plating excellence.
• Control labor and operating expenses through planning and purchasing decisions.
• Coordinate with F&B and Marketing for promotions and seasonal offerings.
• Train and develop kitchen staff and conduct performance evaluations.
• Maintain HACCP/Serve Safe compliance and high sanitation standards.
• Schedule and oversee daily line checks and tastings.

Skills

Culinary leadership

Menu design

Food cost control

Staff mentorship

HACCP knowledge

Education

High School diploma or equivalent

Culinary Arts degree or certification

Job description

LBA Hospitality is seeking an Executive Chef to lead the hotel restaurant's culinary operations, ensuring food quality, innovation, and brand alignment. You will manage all kitchen functions, mentor a diverse culinary team, and collaborate with hotel teams to deliver exceptional guest experiences.

The role requires strategic leadership, menu development, food and labor cost management, and a commitment to culinary excellence across outlets.