Executive Chef

Steeped in tradition and infused with timeless Texas charm, The Menger Hotel seamlessly blends historic grandeur with modern comfort. Its beautifully preserved architecture and elegant interiors echo over 160 years of storied heritage. Located just steps from the Alamo, this Historic Hotels of America landmark stands as a true Texas icon.As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority.We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively.Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individualQualifications, Experience, Abilities And Job Performance.The Executive Chef is responsible for leading the culinary operations of a restaurant, hotel, or food service establishment to deliver exceptional dining experiences. This role involves designing innovative menus that balance creativity, quality, and cost-efficiency while meeting customer preferences and dietary requirements. The Executive Chef oversees kitchen staff, ensuring high standards of food preparation, presentation, and hygiene are consistently maintained. They collaborate with management to control inventory, manage budgets, and optimize operational workflows to maximize profitability. Ultimately, the Executive Chef drives culinary excellence and team performance to enhance the establishment’s reputation and customer satisfaction.Minimum Qualifications:Proven experience as an Executive Chef or Senior Chef in a reputable food service establishment. Formal culinary education or equivalent professional training. Strong knowledge of food safety standards and kitchen sanitation practices. Demonstrated ability to manage kitchen staff and operations effectively. Excellent organizational and communication skills. Preferred Qualifications:Experience with menu development for diverse cuisines and dietary needs. Certification from a recognized culinary institution (e.g., Certified Executive Chef - CEC). Proficiency in inventory management and cost control software. Leadership experience in a high-volume or fine dining environment. Knowledge of sustainable and locally sourced food practices. Responsibilities:Develop and update menus that reflect seasonal ingredients, current food trends, and customer preferences. Supervise and mentor kitchen staff, including hiring, training, scheduling, and performance evaluations. Ensure compliance with food safety regulations and maintain a clean, organized kitchen environment. Manage food costs, inventory, and supplier relationships to maintain budgetary goals. Collaborate with front-of-house management to coordinate service and address customer feedback. Skills:The Executive Chef utilizes culinary expertise daily to create and refine menus that appeal to a broad customer base while maintaining cost efficiency. Leadership and communication skills are essential for managing and motivating kitchen staff, ensuring smooth operations and high morale. Strong organizational abilities help in coordinating multiple tasks such as inventory management, scheduling, and compliance with health regulations. Problem-solving skills are frequently applied to address operational challenges and customer feedback promptly. Additionally, proficiency in budgeting and supplier negotiations supports the financial health of the culinary department.