Executive Chef- Hotel Operations

Seagate; Delray Beach (FL); On-site; USD 90,000 - 130,000; Full time

Job summary

Seagate in Delray Beach, FL seeks an Executive Chef to lead all culinary operations across hotel outlets, elevating dining experiences, menu development, and brand standards. The role drives financial performance and guest satisfaction while ensuring top-tier food quality and safety.

You will mentor a culinary team, manage staffing, budgets, and vendor relationships, and collaborate with F&B leadership to achieve strategic goals. Strong leadership and HACCP knowledge are essential.

Qualifications

• High school diploma or equivalent.
• Culinary degree or certification preferred.
• 8–10 years of progressive culinary experience in hotels, resorts, or upscale dining establishments.
• Minimum of 5 years in an Executive Chef or senior culinary leadership role.
• Strong knowledge of multi-outlet hotel operations, banquet production, menu development, and large-scale food service.
• Proven experience managing budgets, food costs, labor costs, and kitchen performance metrics.
• Comprehensive knowledge of food safety regulations, sanitation standards, and HACCP principles.
• Demonstrated leadership, coaching, and team development skills.
• Ability to work evenings, weekends, holidays, and extended hours as business needs require.

Responsibilities

• Lead and oversee all culinary operations, including restaurants, lounges, banquet facilities, in-room dining, and special events.
• Develop innovative menus and dining concepts that enhance the guest experience and align with the hotel’s brand standards.
• Ensure consistent food quality, presentation, portion control, and adherence to established culinary standards.
• Manage and mentor Sous Chefs, Chef de Cuisines, and culinary team members, fostering a culture of excellence and accountability.
• Oversee kitchen staffing, scheduling, recruitment, training, and performance management.
• Manage food and labor costs while maintaining profitability and operational efficiency.
• Collaborate with Food & Beverage leadership to support hotel initiatives, events, promotions, and guest experience goals.
• Ensure compliance with all food safety, sanitation, health, and regulatory requirements.
• Monitor inventory levels, purchasing activities, vendor relationships, and product quality.
• Prepare and manage departmental budgets, forecasts, and operational plans.
• Lead culinary team meetings and maintain effective communication across departments.
• Create an organized, professional, and safety-focused kitchen environment.
• Stay current with culinary trends, techniques, and industry best practices.

Skills

Executive leadership

Menu development

Budget management

Food safety HACCP

Staff mentoring

Kitchen operations

Cost control

Communication

Education

High school diploma

Culinary degree/certification

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Executive Chef- Hotel Operations

Full Time Manual Labor Delray Beach, FL, US

About the Job

The Executive Chef is responsible for leading all culinary operations within the hotel, delivering exceptional dining experiences, maintaining the highest quality standards, and driving culinary innovation across all food and beverage outlets. This role provides strategic leadership for kitchen operations, menu development, financial performance, team development, and guest satisfaction while ensuring the hotel’s reputation for culinary excellence.

What You Do:

• Lead and oversee all culinary operations, including restaurants, lounges, banquet facilities, in-room dining, and special events
• Develop innovative menus and dining concepts that enhance the guest experience and align with the hotel’s brand standards
• Ensure consistent food quality, presentation, portion control, and adherence to established culinary standard
• Manage and mentor Sous Chefs, Chef de Cuisines, and culinary team members, fostering a culture of excellence and accountability
• Oversee kitchen staffing, scheduling, recruitment, training, and performance management
• Manage food and labor costs while maintaining profitability and operational efficiency
• Collaborate with Food & Beverage leadership to support hotel initiatives, events, promotions, and guest experience goals
• Ensure compliance with all food safety, sanitation, health, and regulatory requirements
• Monitor inventory levels, purchasing activities, vendor relationships, and product quality
• Prepare and manage departmental budgets, forecasts, and operational plans
• Lead culinary team meetings and maintain effective communication across departments
• Create an organized, professional, and safety-focused kitchen environment
• Stay current with culinary trends, techniques, and industry best practices
• Perform additional duties and special projects as assigned

What You Bring to the Table:

• High school diploma or equivalent required
• Degree or certification from an accredited culinary arts program preferred
• Minimum of 8-10 years of progressive culinary experience in hotels, resorts, or upscale dining establishments required
• Minimum of 5 years in an Executive Chef or senior culinary leadership role preferred
• Strong knowledge of multi-outlet hotel operations, banquet production, menu development, and large-scale food service
• Proven experience managing budgets, food costs, labor costs, and kitchen performance metrics
• Comprehensive knowledge of food safety regulations, sanitation standards, and HACCP principles
• Demonstrated leadership, coaching, and team development skills
• Ability to work effectively in a fast-paced luxury hospitality environment while maintaining exceptional quality standards
• Strong organizational, communication, and problem-solving abilities
• Proficiency in English, both written and verbal
• Flexibility to work evenings, weekends, holidays, and extended hours as business needs require