Executive Chef: Culinary Innovation & Menu Leadership

Magnolia Hotels; St. Louis (MO); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Group medical, dental, vision, life, &

Disability benefits

Pre-tax flexible benefit plan for HSA/

Employee assistance program

Paid time off / sick time

401(k) with company match

Team member free room night program

Job summary

Magnolia Hotels in St. Louis is seeking an Executive Chef of Food Service Operations to lead the culinary experience across the property. You will craft bold concepts, set standards, and drive margin-friendly menus.

This high-impact role requires strong leadership, menu costing, quality assurance, and collaboration with purchasing and F&B management to elevate guest satisfaction across all outlets.

Qualifications

• 5+ years of progressive leadership experience in food service or culinary operations.
• Degree or certification in Culinary Arts, Hospitality Management, or related field.
• Proven expertise in menu development, food costing, and quality assurance.
• Strong knowledge of food safety standards and ServSafe or equivalent.
• Ability to lead cross-functional teams including chefs, kitchen staff, and FOH.
• Excellent organizational, problem-solving, and decision-making skills.
• Passion for food trends, culinary innovation, and guest satisfaction.
• Experience with inventory, scheduling, costing, and menu management software.
• Previous experience as an Executive Chef.
• Excellent verbal and written communication skills.
• Strength in training and team-building programs.
• Ability to multi-task and oversee multiple property culinary departments.
• Experience creating and implementing high-standard 4-5 star concepts.

Responsibilities

• Provides visionary leadership and manages culinary R&D from concept through implementation.
• Devises innovative offerings for venues including main dining, buffets, room service, and events.
• Formulates guidelines, policies, and standards for overall F&B operations.
• Includes menu design, product specifications, sanitation, and cost controls.
• Monitors industry trends and collaborates with partners on development efforts.
• Manages creation of menus, preparation instructions, and dish specifications by ingredients.
• Collaborates with Purchasing to identify and source required products.
• Develops standards and tools to ensure consistent culinary quality across properties.
• Guides culinary teams in applying company standards and systems.
• Monitors guest feedback and takes corrective action to ensure satisfaction.
• Supports QA processes including audits, tastings, and surveys with F&B management.

Skills

Culinary leadership

Menu development

Food costing

Quality assurance

Team leadership

Food safety (ServSafe)

Organizational skills

Training & team building

Communication skills

Multitasking across properties

Education

Culinary Arts or Hospitality Management degree/certification

Tools

Inventory software

Scheduling software

Costing tools

Menu management software

Job description

Magnolia Hotels in St. Louis is seeking an Executive Chef of Food Service Operations to lead the culinary experience across the property. You will craft bold concepts, set standards, and drive margin-friendly menus.

This high-impact role requires strong leadership, menu costing, quality assurance, and collaboration with purchasing and F&B management to elevate guest satisfaction across all outlets.