Executive Chef

Overview

Join Our Team as a Group Sales Manager at the Historic Magnolia St. Louis.

Are you a visionary in the kitchen with a passion for innovation and excellence? We’re looking for a dynamic, creative, and results-driven Executive Chef of Food Service Operations to take the reins of our entire culinary experience across the property!

In this high-impact leadership role, you’ll be the driving force behind every delicious detail — from bold menu creations to top-tier quality assurance. You’ll lead the charge in:

• Crafting unforgettable culinary concepts
• Engineering menus that wow and perform
• Developing recipes that spark joy and satisfy margins
• Strategizing item costing with precision
• Testing and refining new ideas
• Sourcing and specifying top-quality products
• Launching innovative menus across operations
• Maintaining gold-standard quality systems

If you're ready to put your stamp on a thriving food operation and inspire teams to new levels of excellence, we want to hear from you!

Apply now and bring your culinary vision to life!

• Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• Devises innovative product offerings for a variety of venues including main dining rooms, buffets, room service, specialty restaurants, banquets, catering, and themed/special events.
• Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations.
• Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses’ cost controls.
• Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
• Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
• Collaborates with Purchasing in identifying and sourcing required products.
• Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties.
• Guides and supports culinary team in the implementation and adherence of company standards, processes, and systems.
• Monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
• In partnership with the Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.

• 5+ years of progressive leadership experience in food service or culinary operations (multi-unit or high-volume experience preferred)

• Degree or certification in Culinary Arts, Hospitality Management, or a related field (or equivalent professional experience)

• Proven expertise in menu development, food costing, and quality assurance

• Strong knowledge of food safety standards
  , compliance regulations, and best practices (e.g., Serv Safe certification)

• Demonstrated ability to lead and inspire cross-functional teams
  , including chefs, kitchen staff, and front-of-house operations

• Excellent organizational, problem-solving, and decision-making skills

• A passion for food trends, culinary innovation, and guest satisfaction

• Proficiency in tools and software for inventory, scheduling, costing, and menu management

• Prior experience as an Executive Chef.
• Excellent verbal and written communication skills.
• Possess strength in training and team building programs.
• Ability to multi-task and oversee multiple property Culinary departments.
• Must have 4 or 5 star background, knowledge, and ability to implement such standards.
• Must have experience in the process of creating and implementing successful new concepts.

• Stand and walk for extended periods (up to 8+ hours a day) in a fast-paced kitchen and service environment

• Lift, carry, and move objects up to 50 lbs

• Bend, stoop, reach, twist, and perform repetitive hand and arm movements

• Tolerate exposure to varying temperatures (hot kitchens, walk-in coolers/freezers, outdoor conditions)

• Use standard kitchen equipment and tools…