Executive Chef

Introduction

The Executive Chef is a key leadership role responsible for overseeing all culinary operations, ensuring exceptional food quality, menu innovation, and consistent execution of the property's culinary vision. This role ensures that guest expectations are exceeded through mastery of cuisine, leadership, and operational excellence.

Who We Are

Foley Hospitality Group (FHG) creates world-class hospitality, culinary, and entertainment experiences across hotels, resorts, restaurants, wineries, and venues around the globe. Inspired by Bill Foley's values of excellence, integrity, and innovation, we cultivate unforgettable guest experiences and a culture where team members thrive.

Purpose (Why the Role Exists)

The Executive Chef leads all kitchen operations, driving culinary excellence, operational efficiency, financial performance, and team development. This role ensures that food quality, presentation, and consistency reflect FHG standards and strengthen the brand's reputation for exceptional dining.

Core Tasks (What You Are Responsible For)

Business:

• Oversee all culinary operations, including menu design, food production, kitchen workflow, and quality assurance.
• Develop seasonal, innovative menus aligned with brand standards and guest expectations.
• Control food and labor costs to meet or exceed financial objectives.
• Maintain accurate inventory, ordering, receiving, and storage systems.
• Ensure full compliance with ServSafe, HACCP, and all local/state health and safety regulations.
• Manage kitchen equipment maintenance and ensure safe, efficient operations.

Brand:

• Ensure exceptional food presentation, flavor consistency, and service alignment with luxury hospitality standards.
• Enhance the property's culinary identity through creative, thoughtful menu choices.
• Collaborate with Food & Beverage and property leadership to support brand initiatives and elevate guest experience.
• Monitor guest feedback and adjust menus or processes to exceed expectations.

Culture:

• Recruit, train, mentor, and develop culinary team members at all levels.
• Foster a positive, inclusive, respectful, and high-performing kitchen culture.
• Model FHG values through leadership, professionalism, and accountability.
• Promote collaboration between culinary, FOH, and property departments.

Cultural Values (How We Work)

• Have Integrity – Demonstrate humility, honesty, and professionalism.
• Be Entrepreneurial – Innovate and elevate our culinary programs with passion.
• Be a Team Player – Support and collaborate across all departments.
• Always Be Advancing, Never Retreating – Commit to continuous improvement.
• Be Engaged – Take pride in delivering exceptional guest experiences.

Leadership & Performance Expectations

• Lead by Example – Model excellence, consistency, and professionalism.
• Enable & Empower – Develop and mentor team members for long-term success.
• Elevate Performance – Ensure the highest levels of culinary execution.
• Finish Your Mission – Deliver consistent, outstanding guest experiences.

Skills & Qualifications (What You Need to Bring)

• 5 years of culinary leadership experience, with at least 2 years as an Executive Chef or Chef de Cuisine.
• Background in fine dining, luxury hotels, boutique properties, or Michelin-recognized environments preferred.
• Mastery of culinary techniques, menu development, and kitchen operations.
• Strong financial acumen related to food cost, labor management, and budgeting.
• Proficiency in staff leadership, coaching, and performance development.
• Excellent communication, organization, and time-management skills.
• ServSafe Manager certification (or equivalent) required.
• Ability to work evenings, weekends, and holidays as needed.

Work Environment & Schedule

• Full-time, on-site role.
• Requires flexibility for nights, weekends, holidays, and high-volume periods.
• Reports to: General Manager and/or Corporate Culinary Leadership.