Executive Chef: Lead Multi-Outlet Beachfront Dining

The Sunny; Florida; On-site; USD 120,000 - 180,000; Full time

Job summary

The Sunny is seeking an Executive Chef to lead culinary direction for the hotel’s restaurants, cafés, pool/beach dining, in-room dining, and banquets. You will own menu development, standards, planning, financial results, and the growth of kitchen leaders.

With 10+ years in cuisine and at least five years as an Executive Chef, you will drive high-quality dining across formats, manage budgets, coach chefs, and ensure food safety and excellence in a vibrant seaside setting.

Qualifications

• Ten or more years in professional culinary roles with senior leadership experience.
• Experience leading multi-outlet hotel or resort food & beverage operations.
• Track record of managing budgets, staffing, and culinary costs.
• Proven ability to mentor chefs and standardize quality across formats.
• Strong planning, communication, and problem-solving skills.
• Current food manager certification or ability to obtain.

Responsibilities

• Establish culinary direction across the portfolio while preserving each outlet’s concept.
• Develop and approve menus, recipes, portions, and presentation standards.
• Ensure dishes are tested, costed, and trained prior to launch.
• Set allergy and dietary communication protocols between kitchen and service teams.
• Review quality, service, and guest feedback; drive improvements.
• Maintain a visible kitchen presence and support production and service.
• Develop budgets, staffing plans, and operating priorities with hotel leadership.
• Own culinary performance against food cost, labor, and waste objectives.
• Oversee hiring standards and development of Chef de Cuisine and leaders.
• Ensure food safety, sanitation, and equipment standards across kitchens.

Skills

Executive Chef leadership

High-volume operations

Budgeting & cost control

Staff development

Menu development

Communication skills

Food safety certification

Bilingual EN/ES

Job description

The Sunny is seeking an Executive Chef to lead culinary direction for the hotel’s restaurants, cafés, pool/beach dining, in-room dining, and banquets. You will own menu development, standards, planning, financial results, and the growth of kitchen leaders.

With 10+ years in cuisine and at least five years as an Executive Chef, you will drive high-quality dining across formats, manage budgets, coach chefs, and ensure food safety and excellence in a vibrant seaside setting.