Visionary Executive Chef for Multi-Property Dining

Magnolia St. Louis; St. Louis (MO); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

Flexible benefits plan

Employee assistance program

Paid time off

401(k) plan

Free room nights

Job summary

CoralTree Hospitality seeks an Executive Chef of Food Service Operations to lead the culinary program across Magnolia STL property and related venues. The role drives concept development, menu design, costing, QA, and guest satisfaction with a strong focus on high standards and innovation.

The Executive Chef will oversee multi-venue operations, guide cross-functional teams, and implement culinary strategies that align with brand standards and financial targets.

Qualifications

• 5+ years of progressive leadership experience in food service or culinary operations (multi-unit or high-volume experience preferred)
• Degree or certification in Culinary Arts, Hospitality Management, or a related field (or equivalent professional experience)
• Proven expertise in menu development, food costing, and quality assurance
• Strong knowledge of food safety standards, compliance regulations, and best practices (e.g., ServSafe certification)
• Demonstrated ability to lead and inspire cross-functional teams, including chefs, kitchen staff, and front-of-house operations
• Excellent organizational, problem-solving, and decision-making skills
• A passion for food trends, culinary innovation, and guest satisfaction
• Proficiency in tools and software for inventory, scheduling, costing, and menu management
• Prior experience as an Executive Chef
• Excellent verbal and written communication skills
• Possess strength in training and team building programs
• Ability to multi-task and oversee multiple property Culinary departments
• Must have 4 or 5 star background, knowledge, and ability to implement such standards
• Must have experience in the process of creating and implementing successful new concepts

Responsibilities

• Provide visionary leadership and management of culinary R&D from product creation through implementation
• Devises innovative product offerings for main dining rooms, buffets, restaurants, banquets, catering and events
• Formulates and implements procedural guidelines, policies, and standards for overall food and beverage operations
• Oversee menu design, product specs, cleanliness, sanitation, and cost controls for food and labor
• Monitor industry trends and collaborate with partners in R&D efforts
• Manage creation of menus, prep instructions, and dish specifications by ingredients and portions
• Collaborate with Purchasing to identify and source required products
• Develop standards and processes to deliver consistent culinary products across properties
• Guide culinary team in adherence to company standards, processes, and systems
• Monitor guest/partner feedback and take corrective action to ensure guest satisfaction
• Develop and administer formal QA processes including audits, tastings, and surveys

Skills

Leadership

Menu development

Food costing

Quality assurance

Food safety (ServSafe)

Cross-functional leadership

Inventory management

Scheduling

Team building

Communication

Education

Culinary Arts degree

Hospitality management degree

Tools

Inventory software

Menu management tools

Costing software

Job description

CoralTree Hospitality seeks an Executive Chef of Food Service Operations to lead the culinary program across Magnolia STL property and related venues. The role drives concept development, menu design, costing, QA, and guest satisfaction with a strong focus on high standards and innovation.

The Executive Chef will oversee multi-venue operations, guide cross-functional teams, and implement culinary strategies that align with brand standards and financial targets.