Executive Chef – Luxury Hotel Banquets & Seasonal Menus

Peregrine Hospitality; Atlanta (GA); On-site; USD 125,000 - 135,000; Full time

Job summary

Peregrine Hospitality is seeking an Executive Chef to lead all culinary operations for our 201-room urban luxury hotel, delivering exceptional guest experiences and strong financial results.

You will create menus, oversee banquet and restaurant menus, manage food and labor costs, train kitchen staff, and partner with the restaurant manager to foster a positive work environment. Marriott experience preferred; a culinary degree is helpful but not required.

Qualifications

• Restaurant and banquet culinary experience.
• Thorough knowledge of food safety and sanitation guidelines.
• Passion for delivering an exceptional culinary experience for guests.
• 5+ years of experience as an Executive Chef in a hotel or high-end restaurant.
• Marriott experience preferred.
• A culinary degree from an accredited institution or equivalent culinary experience preferred, but not required

Responsibilities

• Create menus that align with the culinary vision, target market, and budgetary requirements.
• Create special menus for holidays & seasonal specials.
• Create banquet menus for groups from 25 to 300.
• Execute plated & buffet banquets for groups from 25 to 300.
• Maintain top food quality and presentation across outlets.
• Oversee culinary budget, financials and hotel KPIs.
• Ensure equipment is clean and in good working condition.
• Maintain food safety and sanitation compliance.
• Manage food and labor costs to meet profitability targets.
• Train and develop kitchen staff to culinary standards.
• Perform other duties as assigned by management

Skills

Executive Chef

Menu development

Budget management

Staff training

Education

Culinary degree (preferred)

Job description

Peregrine Hospitality is seeking an Executive Chef to lead all culinary operations for our 201-room urban luxury hotel, delivering exceptional guest experiences and strong financial results.

You will create menus, oversee banquet and restaurant menus, manage food and labor costs, train kitchen staff, and partner with the restaurant manager to foster a positive work environment. Marriott experience preferred; a culinary degree is helpful but not required.