Executive Chef - Hotel

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

Job summary

A leading full-service hotel is seeking an Executive Chef to enhance its culinary program. This role requires overseeing kitchen operations, leading a diverse team, and ensuring high standards in a dynamic environment with competitive compensation and growth opportunities.

Benefits

10% annual bonus potential

$7,000 relocation assistance

Strong company culture with growth potential

Qualifications

• 5+ years of experience as Executive Chef or Executive Sous Chef in upscale environments.
• Strong banquet experience preferred.
• Ability to mentor and develop a culinary team.

Responsibilities

• Oversee kitchen operations ensuring quality and consistency.
• Lead and inspire the culinary team.
• Collaborate on menu development and food cost controls.

Skills

Leadership

Menu Development

Inventory Management

Food Cost Control

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