Executive Chef: Lead Culinary Innovation & Team Growth

Autograph Collection; Daytona Beach (FL); On-site; USD 90,000 - 120,000; Full time

Job summary

Autograph Collection in Daytona Beach, FL seeks an Executive Chef to lead kitchen operations and inspire a team to deliver top-tier dining experiences. You will ensure the highest quality of food preparation, set standards for kitchen operations, and maintain a culture of excellence, creativity, and safety.

Lead culinary excellence, master the menu, mentor staff, and collaborate with hotel leadership on financial goals for F&B, while ensuring guest satisfaction and a safe, efficient operation.

Qualifications

• 5+ years in a senior culinary role with leadership.
• Knowledge of kitchen operations, food safety, and cost controls.
• Ability to train and motivate a diverse team.
• High school diploma or equivalent; culinary training preferred; safe food handling cert.
• English and Spanish language skills a bonus.

Responsibilities

• Lead culinary excellence meeting health regulations, hotel standards, and high culinary expectations.
• Master the menu with knowledge of ingredients, pricing, and beverages.
• Develop and mentor staff; establish safety procedures and standards.
• Collaborate with hotel leadership to meet F&B financial goals, focusing on cost controls and profitability.
• Oversee hiring, training, scheduling, and performance management for kitchen staff.
• Ensure guest satisfaction with high culinary standards and prompt response to feedback.
• Own day-to-day kitchen operations including inventory, ordering, and QA.

Skills

Leadership

Culinary Mastery

Communication

Spanish (bonus)

Detail-Oriented

Education

High school diploma or equivalent

Culinary training or apprenticeship

Job description

Autograph Collection in Daytona Beach, FL seeks an Executive Chef to lead kitchen operations and inspire a team to deliver top-tier dining experiences. You will ensure the highest quality of food preparation, set standards for kitchen operations, and maintain a culture of excellence, creativity, and safety.

Lead culinary excellence, master the menu, mentor staff, and collaborate with hotel leadership on financial goals for F&B, while ensuring guest satisfaction and a safe, efficient operation.