Executive Chef- Hotel Operations

The Seagate Hotel, Golf & Beach Club, Autograph Collection; Miami (FL); On-site; USD 100,000 - 140,000; Full time

Job summary

The Seagate Hotel, Golf & Beach Club, Autograph Collection in Miami seeks an Executive Chef to lead all culinary operations, delivering exceptional dining experiences and driving culinary innovation. You will mentor kitchen leadership, develop menus, manage budgets, ensure safety, and uphold brand standards in a premier hotel setting.

With a track record in high-end hotel dining, you will oversee multi-outlet operations, optimize food and labor costs, and mentor a diverse culinary team to

Qualifications

• Minimum 8–10 years of progressive culinary experience in hotels, resorts, or upscale dining establishments.
• Degree or certification from an accredited culinary arts program preferred.

Responsibilities

• Lead and oversee all culinary operations, including restaurants, lounges, banquets, in-room dining, and events.
• Develop innovative menus and dining concepts aligned with the hotel’s brand standards.
• Ensure consistent food quality, presentation, and portion control.
• Manage and mentor Sous Chefs, Chef de Cuisines, and culinary team members.
• Oversee staffing, scheduling, recruitment, training, and performance management.
• Control food and labor costs to maintain profitability and operational efficiency.
• Collaborate with Food & Beverage leadership on initiatives and guest experience goals.
• Ensure compliance with all food safety, sanitation, and regulatory requirements.
• Monitor inventory, purchasing, vendor relationships, and product quality.
• Prepare and manage departmental budgets, forecasts, and plans.
• Lead culinary team meetings and maintain cross-department communication.
• Create an organized, professional, and safety-focused kitchen environment.
• Stay current with culinary trends and best practices.

Skills

Leadership

Menu development

Food safety

Budgeting

Staff mentoring

Hotel ops

Cost control

Strategic leadership

Quality standards

Vendor relations

Education

Culinary degree

Culinary certification

Job description

Executive Chef

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 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
• 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