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Hotel Executive Chef Jobs (NOW HIRING)

B Hospitality Corp

Hotel Executive Chef

Miami, FL · On-site

$68K - $94K/yr

We are looking for a talented Hotel Executive Chef to join our Brickell team! WHY BUTLER! * Competitive Salary! * Health, Dental benefits, Vision and a 401k plan match * Flexible Scheduling

Hyatt Centric Midtown Atlanta

Executive Chef

Atlanta, GA · On-site

$68K - $94K/yr

As a member of the hotel Executive Committee, the Executive Chef is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager. The ...

Hyatt Hotels Corporation

Executive Chef

Atlanta, GA · On-site

$68K - $94K/yr

As a member of the hotel Executive Committee, the Executive Chef is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager. The ...

the Chef Agency

Executive Chef

San Antonio, TX · On-site

$125K - $150K/yr

Yes Upscale Hotel in San Antonio, TX is looking to add an Executive Chef to their team!! Qualifications: * Previous Hotel Chef experience * Upscale Hotel experience * People first leader ...

the Chef Agency

Executive Chef

Lincoln, NE

$95K - $105K/yr

Full-service hotel featuring multiple dining outlets, extensive banquet space, and high-volume culinary operations. Qualifications: * 5+ years of Executive Chef experience in high-volume hotel ...

Hotel Madelon

Executive Chef

Starkville, MS · On-site

$64K - $88K/yr

The hotel will anchor the new Crossroads District, a multi-phase development that includes ... The Executive Chef reports to Food and Beverage Manager and ultimately the General Manager.

Hotel Spero

Executive Chef

San Francisco, CA · On-site

$84K - $116K/yr

The Executive Chef is responsible for the successful operation and administration of the culinary ... Create and execute innovative culinary strategies that will drive the hotel to exceed guest ...

The Legacy Hotel

Executive Chef

Medina, OH

$63K - $87K/yr

Executive Chef Medina, OH The Legacy Hotel, a Tribute Portfolio Hotel, is looking for a talented and innovative full-time Executive Chef to join our opening team and lead the culinary operations of ...

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the Chef Agency

Executive Chef

Naples, FL

$80K - $100K/yr

Qualifications * 5-10+ years of Executive Chef or Executive Sous Chef experience in high-volume restaurants, premium markets, hotels, or catering operations * Proven experience overseeing multiple ...

the Chef Agency

Executive Chef

Midland, MI · On-site

$110K - $130K/yr

Bonus, PTO, MDV, 401K, relocation assistance A upscale hotel in Midland, MI is looking for an Executive Chef! Requirements : * 5+ years of Executive Chef experience within upscale hotel operations.

the Chef Agency

Executive Chef

Detroit, MI

$120K - $135K/yr

... to Relo A luxury boutique hotel in Detroit is seeking an experienced and creative Executive Chef to lead all culinary operations and elevate the property's dining and event experiences.

Charlestowne Hotels

Executive Chef

Elon, NC

$45K - $63K/yr

The Executive Chef is to direct food ordering, preparation, production, and control for all food outlets and banquet facilities of the hotel. The Executive Chef reports to Food and Beverage Manager ...

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Hotel Executive Chef information

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$40K

$86.9K

$130K

How much do hotel executive chef jobs pay per year?

As of Jul 25, 2026, the average yearly pay for hotel executive chef in the United States is $86,886.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,500.00 and $98,500.00 per year, depending on experience, location, and employer.

What are Hotel Executive Chefs?

Hotel Executive Chefs are culinary professionals responsible for overseeing the entire kitchen operations in a hotel. They manage kitchen staff, design menus, ensure food quality and safety, control inventory and costs, and often collaborate with other hotel departments to provide exceptional dining experiences for guests. Their role combines creative culinary skills with leadership and management, making them essential to a hotel's food and beverage success.

What are some common challenges faced by a Hotel Executive Chef, and how can they be addressed?

Hotel Executive Chefs often navigate challenges such as managing large, diverse kitchen teams, maintaining consistent food quality across multiple outlets, and adapting menus for varying guest preferences and dietary needs. Balancing creativity with cost control and ensuring compliance with health and safety regulations are also key aspects of the role. Success in this position often relies on strong leadership, effective communication, and ongoing collaboration with hotel management, suppliers, and front-of-house staff to deliver an exceptional dining experience.

What are the key skills and qualifications needed to thrive as a Hotel Executive Chef, and why are they important?

To thrive as a Hotel Executive Chef, you need advanced culinary expertise, menu development skills, and significant experience in kitchen management, often supported by a culinary degree and relevant certifications. Familiarity with kitchen management software, food safety systems, and inventory control tools is typically required. Strong leadership, creativity, and effective communication are vital soft skills for managing staff and delivering exceptional guest experiences. These skills are essential to maintain high culinary standards, ensure operational efficiency, and uphold the hotel's reputation for quality and service.

What is the difference between Hotel Executive Chef vs Hotel Sous Chef?

AspectHotel Executive ChefHotel Sous Chef
CredentialsCulinary degree, extensive experience, leadership skillsCulinary training, experience in kitchen operations
Work EnvironmentOversees entire kitchen, manages staff, plans menusAssists Executive Chef, manages daily kitchen tasks
Employer & Industry UsageHotels, resorts, large hospitality establishmentsHotels, resorts, smaller hospitality venues

The Hotel Executive Chef is responsible for the overall culinary operations, menu creation, and staff management, while the Hotel Sous Chef supports the Executive Chef by handling daily kitchen activities and supervising kitchen staff. Both roles require culinary expertise, but the Executive Chef holds a higher leadership and strategic position within the hotel’s culinary team.

More about Hotel Executive Chef jobs
What cities are hiring for Hotel Executive Chef jobs? Cities with the most Hotel Executive Chef job openings:
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What job categories do people searching Hotel Executive Chef jobs look for? The top searched job categories for Hotel Executive Chef jobs are:
Hotel Executive Chef jobs near you
Infographic showing various Hotel Executive Chef job openings in the United States as of July 2026, with employment types broken down into 78% Full Time, 20% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $86,886 per year, or $41.8 per hour.
Hotel Executive Chef

Hotel Executive Chef

Peachtree Hospitality Management

Mckinney, TX • On-site

$66K - $91K/yr

Full-time

Posted 5 days ago

Job description

Join Peachtree Group at the ground level as we bring the brand-new AC Hotel in McKinney, Texas to life! Opening Fall 2026, this is your chance to be part of something exciting from day one by helping build the team, shape the culture, and create the guest experience that will define this property for years to come.
Job Overview
The Executive Chef contributes to and maximizes the overall financial performance and profitability of the food and beverage department through effective culinary leadership, operational discipline, and hands-on management of the kitchen team.
This role is responsible for the culinary vision and daily execution for Good & Proper, a new American wood-fired bistro designed as a refined yet welcoming dining destination for the Craig Ranch, McKinney, and North Collin County community, as well as hotel guests and business travelers. The Executive Chef will lead from a brand-new show kitchen and will be expected to display creativity, craftsmanship, consistency, and hospitality in every aspect of the culinary operation.
The Executive Chef is responsible for all aspects of the culinary operation, including recipe creation, menu development, food production, food and supply ordering, kitchen organization, sanitation and health department compliance, operational strategy, hiring, training, coaching, disciplinary action, budgeting, forecasting, marketing and programming support, and day-to-day operational excellence.
Performance will be measured by food quality, guest satisfaction, team engagement, food cost, operating supply cost, labor cost, sanitation compliance, consistency of execution, and contribution to outlet revenue goals.
Concept and Culinary Direction
  • Translate the Good & Proper brand promise, comfortably familiar and refreshingly different, into menus, recipes, plating, kitchen culture, and guest-facing culinary moments.
  • Develop modern classics and familiar favorites with contemporary American and bistro influences, seasonal ingredients, and wood-fired techniques.
  • Create food that is refined but approachable, made for sharing, and appropriate for dinner, business lunch, bar and lounge dining, weekend brunch, private dining, and events.
  • Maintain a culinary point of view that is inventive without becoming inaccessible, balancing creativity with consistency, cost discipline, and operational feasibility.
  • Partner with beverage leadership to support wine pairings, cocktail-driven dining, aperitivo or happy hour programming, non-alcoholic beverage relevance, and strong average checks.
Key Duties and Responsibilities
  • Lead all culinary operations for Good & Proper and any assigned hotel food and beverage functions, ensuring consistent quality, production, presentation, safety, and service standards.
  • Develop, implement, and maintain menus, recipes, standardized recipe cards, yield guides, production schedules, plating guides, photographs, prep lists, ordering pars, waste logs, HACCP sheets, and temperature logs.
  • Maintain operations by developing and implementing culinary policies, standards, and standard operating procedures that support opening readiness, daily execution, cost control, and quality assurance.
  • Meet departmental financial objectives by supporting annual forecasts and budgets, analyzing variances, initiating corrective actions, monitoring food cost controls, and implementing strategies to improve profitability and average check in partnership with Food & Beverage leadership.
  • Purchase food, operating supplies, and culinary equipment as needed while maximizing vendor relationships, monitoring price changes, negotiating best possible pricing, and ensuring proper receiving, storage, rotation, and inventory control.
  • Establish daily priorities and assign production and preparation tasks to culinary associates based on reservations, hotel occupancy, events, banquet event orders, business levels, and outlet needs.
  • Review banquet event orders, private dining requirements, special events, and group business needs; communicate changes and execution standards clearly to culinary and service teams.
  • Ensure all kitchen work areas are properly stocked with specified tools, supplies, and equipment to meet business demand.
  • Maintain a safe, secure, organized, and healthy work environment by establishing and enforcing sanitation, food safety, cleanliness, and equipment-use standards in compliance with local, state, and federal health and legal regulations.
  • Hire, train, coach, schedule, evaluate, and develop culinary associates; recommend discipline or termination when appropriate and maintain open, professional communication with the team.
  • Provide consistent feedback to associates to improve food quality, preparation accuracy, speed of service, organization, and guest satisfaction.
  • Monitor staff performance and ensure all procedures are completed to department standards; promptly rectify deficiencies with respective personnel.
  • Observe guest reactions, confer with service staff, and respond quickly to associate and guest concerns to correct potential problems before they affect morale, service, or the guest experience.
  • Conduct frequent walkthroughs of kitchen, storage, prep, production, show kitchen, and service areas to ensure quality, cleanliness, details, and standards are maintained.
  • Track and operate within established labor, food, and operating expense budgets while supporting revenue goals for dinner, lunch, brunch, bar/lounge, private dining, and group business.
  • Accomplish projects and meet deadlines by creating detailed action plans and developing short-term and long-term culinary goals.
  • Maintain strong communication with all management and associates, including Food & Beverage, Beverage, Catering/Sales, Front Office, Engineering, Stewarding, and Hotel Leadership.
  • Perform any other job-related duties as assigned.
Required Skills
  • High-volume upscale restaurant, hotel, resort, or comparable hospitality culinary leadership experience as an Executive Chef, Chef de Cuisine, or senior culinary leader.
  • Strong technical culinary skills, menu development ability, and practical understanding of wood-fired cooking, seasonal cooking, American bistro cuisine, and elevated but approachable dining.
  • Cost control, recipe costing, purchasing, inventory, labor management, budgeting, forecasting, and financial accountability experience.
  • Ability to coordinate multiple group efforts within the hotel and company to achieve operational, financial, and guest satisfaction objectives.
  • Excellent written and verbal communication skills.
  • Excellent organizational, time management, problem-solving, and decision-making skills.
  • Ability to handle multiple tasks with awareness of deadlines and business priorities.
  • Ability to identify processes needing improvement and recommend practical improvements.
  • Computer experience required, including Microsoft Excel, Microsoft Word, POS systems, and Buy Efficient or equivalent purchasing/procurement software.
Job Qualifications
  • At least 6 to 10 years of progressive culinary management experience in an upscale restaurant, hotel, resort, or hospitality establishment.
  • Prior experience opening a restaurant, show kitchen, hotel outlet, or new culinary concept is strongly preferred.
  • ServSafe Kitchen Manager level certification required or ability to obtain and maintain required certification.
  • Must speak and write English fluently; bilingual skills are a plus.
  • Valid driver's license with proof of insurance may be required for use of company transportation.
  • Must be able to work flexible hours, including evenings, weekends, holidays, and extended periods of time as business dictates.
Physical Requirements
  • Ability to speak and hear.
  • Close and distance vision required.
  • Ability to identify and distinguish colors.
  • Frequent walking with standing at times; will walk for long periods of time and possibly extended distances.
  • Frequently lifts and carries up to 25 pounds.
  • Occasionally lifts and carries up to 70 pounds.
  • Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
  • Able to reach hands and arms in any direction and kneel and stoop repeatedly.
Working Conditions
  • May work indoors, outdoors, and in refrigerated settings.
  • Varied weather conditions are expected.
  • Will work near moving or mechanical parts and hot kitchen equipment, including wood-fired cooking equipment.

Varying schedule to include evenings, weekends, holidays, and extended hours as business dictates
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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