Executive Chef | Multi-Concept Luxury Dining (Italian & Japanese Focus) | Hotel/Club Setting

Position OverviewA premier hotel/club hospitality environment with multi-concept dining operations is seeking an experienced Executive Chef to lead and oversee all culinary operations across a diverse portfolio.With approximately $25M in annual food and beverage revenue, this role requires a seasoned culinary leader capable of managing large teams, multiple outlets, and high-volume, high-quality execution.The ideal candidate brings a strong background in Italian and Japanese cuisine, along with experience in luxury hotels, private clubs, or similarly complex hospitality environments.Key ResponsibilitiesCulinary Leadership Oversee all kitchen operations across multiple dining concepts and service styles Lead, mentor, and develop a large, multi-unit culinary team Establish and maintain high standards for food quality, consistency, and presentationOperational Excellence Manage high-volume production while maintaining elevated culinary standards Ensure efficient kitchen operations, staffing, and workflow across all outlets Implement and uphold standardized recipes, procedures, and quality controlsFinancial Management Oversee food cost, labor cost, and overall kitchen P&L performance Develop and manage budgets, forecasts, and cost-control strategies Drive profitability while maintaining quality and guest satisfactionMenu Development & Innovation Collaborate with leadership on menu creation across Italian and Japanese concepts Ensure menus are seasonally relevant, innovative, and aligned with brand standards Balance creativity with operational feasibility and cost efficiencyTeam Development Recruit, train, and retain top culinary talent Foster a culture of accountability, collaboration, and continuous improvement Provide coaching and performance management for all kitchen leadersCollaboration Partner closely with the Food & Beverage Director and front-of-house leadership Align culinary execution with overall guest experience and service standards Support special events, banquets, and high-profile functionsQualificationsProven experience as an Executive Chef in a hotel, resort, or private club environment Strong background in Italian and Japanese cuisine Experience overseeing multi-outlet or multi-concept culinary operations Demonstrated success managing high-volume kitchens and large teams Strong financial acumen including food cost control and labor management Excellent leadership, communication, and organizational skillsPreferred ExperienceLuxury hospitality or upscale club environment Experience with banquet and event operations Background managing complex, high-revenue F&B programsWhat We’re Looking ForA hands-on, strategic culinary leader A team builder who can lead large, diverse kitchen teams A chef who balances creativity with operational discipline A professional comfortable in high-volume, high-expectation environmentsWhy This RoleThis is a rare opportunity to lead culinary operations for a high-revenue, multi-concept hospitality program, ideal for a seasoned Executive Chef looking to make a significant impact at scale.