Executive Chef: Lead Culinary Innovation & Guest Experience

Topbrassdallas; Santa Monica (CA); On-site; USD 95,000 - 130,000; Full time

Job summary

Dreamscape Hospitality is seeking an Executive Chef to lead all kitchen operations across hotel dining outlets, oversee menu development, and ensure top-quality food and presentation. You will manage culinary staff, control budgets, and uphold food safety standards in a fast-paced, high-volume environment.

The ideal candidate has 5–7 years of progressive culinary experience including at least 3 years in an executive or head chef role, with strong leadership and cross-functional collaboration

Qualifications

• Degree or diploma in Culinary Arts, Hospitality, or related field preferred.
• 5–7 years of progressive culinary experience, with at least 3 years as executive/head chef in a hotel or high-volume operation.
• Strong knowledge of international cuisines, fine dining, banquets, and buffet service.
• Proven leadership and staff development skills.
• Excellent organizational, communication, and time management abilities.
• Food Safety Certification required (e.g., ServSafe).

Responsibilities

• Oversee all kitchen operations across all dining outlets (restaurant, bar, banquet, in-room dining).
• Plan, organize, and direct the preparation of all food items across outlets.
• Develop and implement seasonal menus aligned with guest preferences, trends, and standards.
• Supervise and coordinate activities of kitchen staff to ensure high-quality food and service.
• Conduct tastings and inspections to maintain quality, consistency, and presentation.
• Collaborate with F&B and General Manager to plan promotions and events.

Skills

Leadership

Staff development

Communication

Time management

Organizational skills

Kitchen software

Food safety knowledge

Education

Culinary Arts/ Hospitality degree

Tools

Kitchen management software

Microsoft Office

Job description

Dreamscape Hospitality is seeking an Executive Chef to lead all kitchen operations across hotel dining outlets, oversee menu development, and ensure top-quality food and presentation. You will manage culinary staff, control budgets, and uphold food safety standards in a fast-paced, high-volume environment.

The ideal candidate has 5–7 years of progressive culinary experience including at least 3 years in an executive or head chef role, with strong leadership and cross-functional collaboration