Chef de Cuisine - Luxury Fine Dining Hospitality Group

We are seeking an experienced and passionate Executive Chef to lead the culinary program for a luxury boutique hospitality destination featuring fine dining, private events, and banquet operations. This role requires a hands-on culinary leader who thrives in a fast-paced environment, inspires high-performing teams, and delivers exceptional food experiences while maintaining operational excellence.

The ideal candidate is passionate about seasonal cuisine, local sourcing, team development, and creating memorable guest experiences across both restaurant and event operations.

Key Responsibilities

• Lead all Back-of-House operations, including culinary execution, staffing, training, and performance management.
• Develop seasonal menus utilizing local and regional ingredients while maintaining food cost targets.
• Build strong relationships with local farmers, producers, and vendors.
• Ensure consistent food quality, presentation, and execution standards.
• Collaborate closely with Front-of-House leadership to deliver exceptional guest experiences.
• Oversee banquet, wedding, private dining, and special event culinary operations.
• Manage kitchen budgets, labor costs, inventory, purchasing, and profitability.
• Recruit, mentor, and develop high-performing culinary teams.
• Maintain compliance with all food safety, sanitation, and health regulations.

Qualifications

• Multiple years of Executive Chef or Chef de Cuisine experience in full-service, high-volume restaurants.
• Strong background in upscale dining, chef-driven concepts, boutique hospitality, or luxury hotel environments.
• Proven experience with events, banquets, weddings, and private dining programs.
• Demonstrated success building, coaching, and retaining strong culinary teams.
• Strong leadership, communication, and organizational skills.
• Ability to adapt to changing business needs while maintaining operational consistency.
• Open availability including nights, weekends, and holidays.

Preferred Background

• Fine dining, farm-to-table, boutique hotel, inn, or chef-driven restaurant experience.
• Experience managing both à la carte and event-driven culinary operations.
• Passion for seasonal menus, local sourcing, and elevated guest experiences.

Compensation & Benefits

Salary: $120,000 – $140,000 annually

Benefits Include:

• Medical, Dental, and Vision Insurance
• 401(k)
• Paid Time Off
• Commuter Benefits
• Performance-Based Bonus Opportunities
• Dining Discounts
• Wellness Program