Executive Chef: Culinary Leader & Kitchen Innovator

Avion Hospitality; Kansas City, Northern (MO, KY); Hybrid; USD 85,000 - 120,000; Full time

Job summary

Avion Hospitality is seeking an Executive Chef to lead all culinary operations at Hotel Savoy, directing restaurant, banquets, and associate meals. The role combines hands-on cooking with strong leadership to ensure food quality, presentation, and consistency across outlets.

The Executive Chef will maintain a clean, safe kitchen, manage food costs, drive waste reduction, and collaborate with the F&B team on menu development and pricing.

Qualifications

• Minimum 5 years of progressive hotel culinary experience.
• 2-year college degree plus 3+ years related experience, or 4-year degree with 1–2 years in hotel/related field.
• Must be proficient in Windows OS, company-approved spreadsheets and word processing.
• Supervisory experience required.
• Ability to communicate clearly and work well under pressure.
• Ability to evaluate options quickly and solve problems; manage finance data.

Responsibilities

• Lead all culinary operations across restaurant, banquets, and associate meals.
• Ensure food meets standards, is consistently executed, and presented to reflect the Savoy experience.
• Maintain a clean, safe kitchen, control food costs, and minimize waste.
• Partner with F&B for menu development, pricing, and banquet execution.
• Be actively involved in service, supporting staff during peaks and ensuring proper execution.
• Build kitchen structure through training, accountability, and follow-through.
• Direct the culinary team with decision-making and administrative responsibility.

Skills

Leadership

Menu development

Cost control

Training

Communication

Problem solving

Team building

Education

5+ years hotel culinary experience

2-year college degree + 3+ years related experience OR 4-year degree + 1–2 years

Culinary degree or related certification

Tools

Windows OS

Spreadsheets

Word processing

Job description

Avion Hospitality is seeking an Executive Chef to lead all culinary operations at Hotel Savoy, directing restaurant, banquets, and associate meals. The role combines hands-on cooking with strong leadership to ensure food quality, presentation, and consistency across outlets.

The Executive Chef will maintain a clean, safe kitchen, manage food costs, drive waste reduction, and collaborate with the F&B team on menu development and pricing.