Executive Chef: Multi-Unit Culinary Innovation & Operations

CoralTree Hospitality Group; Missouri; On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k) with match

Employee room nights

Job summary

CoralTree Hospitality Group seeks an Executive Chef to lead culinary operations at Magnolia STL, driving concept development, menu engineering, and top-tier quality assurance across the property. You will cost menus, test ideas, source products, and launch innovative menus while upholding gold-standard standards.

The role demands 5+ years of leadership in high-volume food service, ServSafe knowledge, and a passion for guest satisfaction.

Qualifications

• 5+ years of progressive leadership experience in food service or culinary operations.
• Degree or certification in Culinary Arts, Hospitality Management, or related field.
• Proven expertise in menu development, food costing, and quality assurance.
• Strong knowledge of food safety standards, compliance regulations, and ServSafe.
• Demonstrated ability to lead and inspire cross-functional teams.
• Excellent organizational, problem-solving, and decision-making skills.
• Passion for food trends, culinary innovation, and guest satisfaction.
• Proficiency in inventory, scheduling, costing, and menu management tools.
• Prior experience as an Executive Chef.
• Excellent verbal and written communication skills.
• Strength in training and team building programs.
• Ability to multi-task and oversee multiple property culinary departments.
• Must have 4 or 5 star background and ability to implement such standards.
• Experience creating and implementing successful new concepts.

Responsibilities

• Provides visionary leadership and management of the culinary R&D process from product creation through implementation.
• Devises innovative product offerings for venues including dining rooms, buffets, room service, and events.
• Formulates and implements procedural guidelines, policies, and standards for overall F&B operations.
• Includes menu design, product specs, cleanliness and sanitation, and cost controls.
• Monitors industry trends and collaborates with internal and external partners in culinary R&D.
• Manages creation of menus, preparation instructions, and dish specifications by ingredients and portion sizes.
• Collaborates with Purchasing to identify and source required products.
• Develops standards, processes, and tools to deliver consistent culinary products across properties.
• Guides and supports culinary team in implementation of company standards, processes, and systems.
• Monitors guest feedback and takes corrective action to ensure highest level of guest satisfaction.
• In partnership with F&B management, develops QA processes including audits, secret shopper programs, tastings, and surveys.

Skills

Leadership

Menu development

Food costing

Quality assurance

Food safety

Cross-functional leadership

Organization

Problem solving

Guest satisfaction

Inventory management

Scheduling

Menu management

Communication

Training & team building

Education

Culinary Arts degree

Hospitality management degree

Related certification

Tools

Inventory software

Scheduling tools

Costing software

Menu management software

Job description

CoralTree Hospitality Group seeks an Executive Chef to lead culinary operations at Magnolia STL, driving concept development, menu engineering, and top-tier quality assurance across the property. You will cost menus, test ideas, source products, and launch innovative menus while upholding gold-standard standards.

The role demands 5+ years of leadership in high-volume food service, ServSafe knowledge, and a passion for guest satisfaction.