Executive Chef

The Executive Chef leads the culinary program across Magdalena and The Ivy Hotel. This is a hands-on leadership roleequal parts creative direction operational discipline and team development.

The Chef is responsible for maintaining a consistently high standard of food and execution while ensuring the kitchen operates in a sustainable well-managed way. This includes oversight of menu development staffing cost control and daily operations.

The Executive Chef reports to the General Manager and works closely with the Assistant General Manager Managing Director and Food & Beverage Director to ensure alignment across the operation.

Key Responsibilities

• Oversee all culinary operations across the hotel including Magdalena breakfast service in room dining and staff meals
• Develop and evolve seasonal menus that reflect the region the property and the guest experience
• Lead recruit and develop a strong kitchen team; create a culture of accountability growth and consistency
• Maintain high standards of execution organization and cleanliness in the kitchen
• Manage food and labor costs working closely with the GM and Controller to align with budget and financial goals
• Establish and maintain relationships with local farmers purveyors and partners
• Ensure smooth collaboration between kitchen and front-of-house teams
• Oversee ordering inventory and equipment maintenance
• Participate in weekly BEO and management meetings; contribute to operational planning and execution
• Collaborate with Sales & Marketing and PR on events programming and storytelling
• Monitor guest feedback and respond thoughtfully in partnership with F&B leadership
• Ensure full compliance with health safety and sanitation standards

Personal Attributes

• Grounded thoughtful leadership style; leads by example
• High standards without ego
• Organized steady and reliable under pressure
• Clear communicator across teams and departments
• Genuine interest in mentoring and developing others
• Strong sense of ownership and accountability
• Professional approachable and composed

Qualifications :

• Proven experience as an Executive Chef or Chef de Cuisine in a high-quality ingredient-driven kitchen
• Experience overseeing multiple outlets or hotel-based culinary programs preferred
• Strong operational and financial acumen; comfortable managing budgets and cost controls
• Demonstrated ability to build lead and retain a high-performing team
• Deep understanding of seasonal cooking sourcing and kitchen organization
• Comfortable with standard systems (POS inventory scheduling Google Workspace etc.)
• Food safety certification and strong knowledge of health and safety standards

Additional Information :

**Please include a COVER LETTER outlining why youre a strong fit for the role.**

Authorization to work in the US is required. 

We offer:

• Competitive compensation
• Comprehensive health and dental coverage
• Disability and life insurance options
• Retail and hospitality perks
• A high-quality daily staff meal
• Support for ongoing learning and development
• Paid vacation and holidays
• Retirement savings plan
• A collaborative supportive team environment

The Ivy Hotel is an Equal Opportunity Employer. All employment offers are contingent upon successful completion of a background check and pre-employment drug test conducted in accordance with applicable federal state and local laws. 

We look forward to hearing from you! 

Remote Work :

No

Employment Type :

Full-time