Executive Chef — Lead Kitchen, Menu & Sustainability

HHM Hotels; Riviera Beach (FL); On-site; USD 70,000 - 100,000; Full time

Job summary

HHM Hotels is seeking an Executive Chef to lead kitchen operations and ensure guest satisfaction with high-quality food and sustainable practices. You will interview, train, and coach staff, plan menus, manage inventory, and maintain safety standards in a dynamic hotel environment.

You will develop new menu items, oversee daily operations, collaborate with catering for events, and monitor costs to optimize profitability while delivering exceptional dining experiences.

Qualifications

• Degree or certificate in Culinary Arts and/or 1–2 years’ experience as an Executive Chef.
• Expertise in food product, presentation, quality and preparation along with menu concept and design.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform to brand standards.
• Establish priorities and assign production and preparation tasks to staff.
• Review daily menu specials, banquet event orders and inventory items.
• Requisition supplies and coordinate with purchasing and storeroom.
• Ensure quality of products received; confirm health/safety compliance.
• Develop and test new menu items; write recipes; ensure recipes are followed.
• Observe guest reactions and ensure guest satisfaction with service.
• Conduct kitchen walk-throughs and address deficiencies.
• Assist catering with special menus and client meetings.
• Monitor sales and food cost; optimize usage of excess items.
• Prepare weekly kitchen staff schedules; manage labor costs.
• Follow EarthView sustainability guidelines.

Skills

Staff coaching

Menu planning

Food quality

Cost control

Kitchen operations

Training

Education

Culinary degree

Job description

HHM Hotels is seeking an Executive Chef to lead kitchen operations and ensure guest satisfaction with high-quality food and sustainable practices. You will interview, train, and coach staff, plan menus, manage inventory, and maintain safety standards in a dynamic hotel environment.

You will develop new menu items, oversee daily operations, collaborate with catering for events, and monitor costs to optimize profitability while delivering exceptional dining experiences.