Executive Chef — Lead Creative Dining & Guest Experience

Spire Hospitality; Park Ridge (NJ); On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

Medical, dental, vision

401K

Hotel discounts

Earned Wage Access

Paid time off

Job summary

Spire Hospitality is seeking an Executive Chef to lead our culinary team, crafting innovative menus and delivering exceptional dining experiences across our hotels and resorts. You will mentor a high-performing team while upholding the highest standards of safety, quality, and guest satisfaction.

You will design seasonal menus, oversee kitchen operations, and drive cost controls to align with budget goals, all while maintaining the brand’s culinary passion and guest-centric focus.

Qualifications

• Must have prior experience as an Executive Chef with knowledge of most international and domestic dishes.
• Minimum of three (3) years of culinary schooling.
• Ability to obtain any government required licenses or certificates.
• CPR / First Aid training preferred.
• Flexibility to workdays, nights, weekends and holidays as necessary for business demand.

Responsibilities

• Design innovative, seasonal menus blending creativity with guest feedback.
• Lead from the line, training and mentoring a high-performing culinary team with safety and quality at the forefront.
• Be the face of the kitchen during service, engaging guests and ensuring dishes reflect culinary passion.
• Oversee production flow, coach staff, and maintain consistency and presentation quality.
• Curate specialty menus for VIP events, banquets, tastings, and activations to elevate the hotel brand.
• Maintain top-tier food safety, manage inventory, and align with F&B leadership on budget goals.

Skills

Leadership

Mentoring

Food Safety

Inventory Management

Budget Management

Guest Service

Education

Culinary schooling (min 3 years)

Job description

Spire Hospitality is seeking an Executive Chef to lead our culinary team, crafting innovative menus and delivering exceptional dining experiences across our hotels and resorts. You will mentor a high-performing team while upholding the highest standards of safety, quality, and guest satisfaction.

You will design seasonal menus, oversee kitchen operations, and drive cost controls to align with budget goals, all while maintaining the brand’s culinary passion and guest-centric focus.