Executive Chef - Culinary Leader, Menu Innovation & Ops

HHM Hospitality; Deerfield Beach (FL); On-site; USD 65,000 - 90,000; Full time

Job summary

HHM Hotels in Florida seeks an Executive Chef to lead kitchen operations, ensuring guest satisfaction through high-quality food and adherence to sustainability standards. You will drive menu development, staff performance, and cost control in a fast-paced hotel environment.

You will manage a culinary team, oversee banquet and event catering, and collaborate with events to deliver exceptional dining experiences while maintaining brand quality and safety compliance.

Qualifications

• Degree or certificate in Culinary Arts or equivalent, plus 1–2 years as Executive Chef.
• Strong expertise in food quality, presentation and menu design.
• Experience leading banquet and catering operations for large events.

Responsibilities

• Interview, train, schedule, coach and support kitchen staff to brand standards.
• Plan menus, review daily specials and ensure recipe accuracy.
• Oversee inventory, ordering, and storage of supplies and equipment.
• Manage kitchen safety, sanitation and MSDS/OSHA compliance.
• Lead cost control through daily food cost review and yield optimization.
• Collaborate with catering for events and client meetings as needed.
• Develop new menu items and document recipes and plating guides.
• Ensure consistent quality across all kitchen stations during service.
• Monitor equipment needs with the Executive Steward and maintenance.
• Uphold HHM EarthView sustainability guidelines in daily operations.

Skills

Menu concept & design

Food quality standards

Team leadership & coaching

Banquet & catering prep

Education

Culinary Arts degree or certificate

Job description

HHM Hotels in Florida seeks an Executive Chef to lead kitchen operations, ensuring guest satisfaction through high-quality food and adherence to sustainability standards. You will drive menu development, staff performance, and cost control in a fast-paced hotel environment.

You will manage a culinary team, oversee banquet and event catering, and collaborate with events to deliver exceptional dining experiences while maintaining brand quality and safety compliance.