Executive Chef - Hotel

Marvin Love and Associates; Indianapolis (IN); On-site; USD 90,000 - 95,000; Full time

Job summary

An established industry player is seeking a passionate Executive Chef to lead its culinary program in a vibrant upscale hotel. This role offers the exciting opportunity to manage a dynamic food and beverage operation, including banquets and a high-volume restaurant. The ideal candidate will have over 5 years of experience in a similar role, showcasing strong leadership and culinary skills. With a competitive salary, bonus potential, and relocation assistance, this position promises both professional growth and a chance to innovate within a thriving culinary environment.

Benefits

10% Annual Bonus

$7,000 Relocation Assistance

Strong Company Culture

Growth Potential

Qualifications

• 5+ years of experience as an Executive Chef or Executive Sous Chef.
• Strong experience in high-volume restaurant and banquet settings.

Responsibilities

• Oversee kitchen operations ensuring quality and consistency.
• Lead and train a diverse culinary team to achieve excellence.

Skills

Leadership Skills

Culinary Skills

Budgeting

Food Cost Control

Inventory Management

Job description

Job Title: Executive Chef – Upscale Full-Service Hotel

Location: Piedmont Region, GA [This search is being conducted confidentially. To protect the privacy of the property, further details will be shared with qualified candidates during the interview process.]

Salary: $90,000–$95,000 + 10% Bonus + $7,000 Relocation Assistance

A leading full-service hotel in the Augusta, GA area is seeking a passionate and experienced Executive Chef to lead and elevate its culinary program. This is an exceptional opportunity to take the reins of a dynamic food & beverage operation, including banquets, in-room dining, and a high-volume restaurant serving both hotel guests and locals.

Key Responsibilities:

• Oversee all kitchen operations, ensuring consistency, quality, and excellence across multiple outlets
• Lead, train, and inspire a diverse culinary team
• Collaborate with F&B leadership on menu development, food cost controls, and inventory management
• Maintain all health and safety regulations and uphold high sanitation standards
• Drive guest satisfaction through innovation and execution

Qualifications:

• 5+ years of experience in an Executive Chef or Executive Sous Chef role in a full-service hotel or upscale dining environment
• Strong banquet and high-volume restaurant experience preferred
• Proven leadership skills and ability to mentor and develop culinary talent
• Solid understanding of budgeting, labor management, and food cost controls

Compensation & Benefits:

• Base salary of $90,000–$95,000
• 10% annual bonus potential
• $7,000 relocation assistance
• Strong company culture with growth potential