Executive Chef: Luxury Hotel Dining & Innovation Lead

Seagate; Delray Beach (FL); Hybrid; USD 90,000 - 120,000; Full time

Job summary

Seagatedelray in Delray Beach, FL seeks anExecutive Chef responsible for leading all hotel culinary operations, driving menu innovation, and ensuring top-tier dining experiences. You will manage budgets, mentor a large culinary team, and collaborate with F&B leadership on hotel initiatives to enhance guest satisfaction.

The role requires 8–10 years in hotels/resorts or upscale dining and 5+ years in an executive kitchen leadership role, with strong focus on quality, safety, and cost control.

Qualifications

• 8–10 years of progressive culinary experience in hotels/resorts/upscale dining
• 5+ years in an Executive Chef or senior leadership role
• Strong knowledge of multi-outlet hotel operations and banquet production
• Experience managing budgets, food and labor costs, and KPIs
• Familiarity with HACCP and food safety regulations
• Excellent leadership, coaching, and communication skills

Responsibilities

• Lead and oversee all culinary operations across all food & beverage outlets
• Develop innovative menus and dining concepts aligned with brand standards
• Ensure food quality, presentation, portion control, and culinary standards
• Mentor Sous Chefs and kitchen staff; manage staffing, scheduling, and performance
• Oversee budgeting, forecasts, and operating plans for the department
• Monitor inventory, purchasing, vendor relations, and product quality
• Collaborate with F&B leadership on hotel initiatives and promotions
• Ensure compliance with health, sanitation, and regulatory requirements
• Create an organized, safe, and efficient kitchen environment
• Stay current with culinary trends and industry best practices

Skills

Culinary leadership

Menu development

Budget & cost control

Team mentoring

Kitchen operations

Food safety & HACCP

English communication

Education

High school diploma

Culinary degree/certification

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Executive Chef- Hotel Operations

Full Time Manual Labor Delray Beach, FL, US

30+ days ago Requisition ID: 2959

About the Job

The Executive Chef is responsible for leading all culinary operations within the hotel, delivering exceptional dining experiences, maintaining the highest quality standards, and driving culinary innovation across all food and beverage outlets. This role provides strategic leadership for kitchen operations, menu development, financial performance, team development, and guest satisfaction while ensuring the hotel’s reputation for culinary excellence.

What You Do:

Lead and oversee all culinary operations, including restaurants, lounges, banquet facilities, in-room dining, and special events

Develop innovative menus and dining concepts that enhance the guest experience and align with the hotel’s brand standards

Ensure consistent food quality, presentation, portion control, and adherence to established culinary standard

Manage and mentor Sous Chefs, Chef de Cuisines, and culinary team members, fostering a culture of excellence and accountability

Oversee kitchen staffing, scheduling, recruitment, training, and performance management

Manage food and labor costs while maintaining profitability and operational efficiency

Collaborate with Food & Beverage leadership to support hotel initiatives, events, promotions, and guest experience goals

Ensure compliance with all food safety, sanitation, health, and regulatory requirements

Monitor inventory levels, purchasing activities, vendor relationships, and product quality

Prepare and manage departmental budgets, forecasts, and operational plans

Lead culinary team meetings and maintain effective communication across departments

Create an organized, professional, and safety-focused kitchen environment

Stay current with culinary trends, techniques, and industry best practices

Perform additional duties and special projects as assigned

What You Bring to the Table:

• High school diploma or equivalent required
• Degree or certification from an accredited culinary arts program preferred
• Minimum of 8–10 years of progressive culinary experience in hotels, resorts, or upscale dining establishments required
• Minimum of 5 years in an Executive Chef or senior culinary leadership role preferred
• Strong knowledge of multi-outlet hotel operations, banquet production, menu development, and large-scale food service
• Proven experience managing budgets, food costs, labor costs, and kitchen performance metrics
• Comprehensive knowledge of food safety regulations, sanitation standards, and HACCP principles
• Demonstrated leadership, coaching, and team development skills
• Ability to work effectively in a fast-paced luxury hospitality environment while maintaining exceptional quality standards
• Strong organizational, communication, and problem-solving abilities
• Proficiency in English, both written and verbal
• Flexibility to work evenings, weekends, holidays, and extended hours as business needs require