Executive Chef: Innovative Culinary Leader & Menu Architect

LBA Hospitality; San Antonio, Northern (TX, KY); Hybrid; USD 95,000 - 140,000; Full time

Job summary

LBA Hospitality seeks an Executive Chef to lead daily culinary operations for the hotel restaurant, ensuring food quality, consistency, and innovation in line with brand standards.

The role provides strategic leadership, menu development, and mentorship to the culinary team, with a focus on cost control, staff development, and delivering an exceptional dining experience for guests and staff.

Qualifications

• Minimum of three to five years in culinary kitchen management or supervisory experience managing shifts or stations with at least 2 full-time employees.
• Must possess prior restaurant kitchen/culinary technical ability.
• High School diploma or equivalent required.
• Degree or certification in Culinary Arts or related field preferred.
• ServSafe Certification required.

Responsibilities

• Lead the hotel restaurant culinary vision and menu strategies across all outlets.
• Oversee menu design, recipes, and presentation standards aligned with brand identity.
• Ensure exceptional quality of ingredients, preparation, and plating.
• Control labor and operating expenses through planning, budgeting, purchasing decisions, and inventory control while focusing on cost control and revenue generation.
• Develop creative menus for restaurant and catering operations; create recipes, photos, and plating guides.
• Coordinate with F&B and Marketing for promotions, events, and seasonal offerings.

Skills

Leadership

Menu design

Food cost control

Budgeting

Forecasting

Labor management

Kitchen workflow

Staff development

Communication

Vendor coordination

Education

High School Diploma

Culinary Arts Degree

ServSafe Certification

Job description

LBA Hospitality seeks an Executive Chef to lead daily culinary operations for the hotel restaurant, ensuring food quality, consistency, and innovation in line with brand standards.

The role provides strategic leadership, menu development, and mentorship to the culinary team, with a focus on cost control, staff development, and delivering an exceptional dining experience for guests and staff.