Visionary Executive Chef — Lead, Create & Elevate Dining

Shaner Hotels; Daytona Beach (FL); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Competitive salary

Bonus potential

Healthcare benefits

Job summary

Shaner Hotels seeks an Executive Chef to lead the kitchen at The DAYTONA Hotel, Autograph Collection, Daytona Beach, FL. You will drive culinary excellence, mentor a diverse team, and uphold safety and quality standards across all dining outlets.

You’ll work with hotel leadership on cost controls, menu development, and a strong guest‑focused experience, ensuring every service meets premium brand standards and guest expectations.

Qualifications

• 5+ years in a senior culinary role (Executive/Head Chef)
• Comprehensive knowledge of kitchen operations, food safety, and quality standards
• Experience with cost controls, inventory management, and menu development
• Strong leadership and team development abilities

Responsibilities

• Lead culinary excellence and ensure compliance with health regulations and hotel standards.
• Master the menu: know all items, ingredients, pricing, and beverage offerings.
• Develop and mentor staff; establish safety procedures and culinary standards.
• Collaborate with hotel leadership on F&B financial goals, cost controls, and profitability.
• Oversee hiring, training, scheduling, and performance management of kitchen staff.
• Maintain guest satisfaction by delivering high culinary standards and addressing feedback.
• Own day‑to‑day kitchen operations from ordering to inventory and QA.

Skills

Leadership

Food safety

Menu development

Cost controls

Inventory management

Bilingual EN/ES

Education

High school diploma or equivalent

Culinary training or apprenticeship preferred

Job description

Shaner Hotels seeks an Executive Chef to lead the kitchen at The DAYTONA Hotel, Autograph Collection, Daytona Beach, FL. You will drive culinary excellence, mentor a diverse team, and uphold safety and quality standards across all dining outlets.

You’ll work with hotel leadership on cost controls, menu development, and a strong guest‑focused experience, ensuring every service meets premium brand standards and guest expectations.