Executive Chef

Peachtree Group Hospitality Management•Dallas, TX

19d•Onsite

About The Position

We are seeking a creative and experienced Executive Chef to lead the culinary operation for the AC Hotel and Moxy Dallas, a distinctive dual-brand destination bringing together the refined, European-inspired style of AC Hotels and the energetic, social atmosphere of Moxy. This is an exciting opportunity for a creative, hands-on culinary leader who understands how to deliver two distinct guest experiences while maintaining consistent standards for quality, execution, and profitability. The Executive Chef will oversee culinary operations across the hotels’ food and beverage outlets, catering, group functions, and special events, creating experiences that appeal to hotel guests, business travelers, and the local Dallas community. The Executive Chef is responsible for all aspects of the culinary operation, including menu and recipe development, food production, purchasing, kitchen organization, sanitation and regulatory compliance, hiring, training, budgeting, forecasting, and daily operational excellence.

Requirements

Six or more years of progressive culinary leadership experience within an upscale hotel, restaurant, resort, or comparable hospitality environment.
Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or in a similar culinary leadership role is preferred.
Experience overseeing multiple food and beverage outlets or a complex hotel culinary operation is highly desirable.
Hotel or restaurant opening experience is preferred.
Strong knowledge of contemporary cuisine, current dining trends, menu development, and high-volume food production.
Demonstrated experience with budgeting, forecasting, labor management, purchasing, inventory control, and food-cost management.
Proven ability to recruit, lead, coach, and retain a diverse culinary team.
ServSafe Manager Certification or the ability to obtain certification within the required timeframe.
Proficiency with Microsoft Office and restaurant purchasing, inventory, scheduling, and POS systems.
Ability to work a flexible schedule, including evenings, weekends, and holidays.

Responsibilities

Develop and execute a culinary direction that complements the unique personality and guest experience of both the AC Hotel and Moxy.
Create thoughtful, approachable menus that reflect current dining trends, local influences, and the expectations of each brand’s guests.
Establish recipes, plating standards, production procedures, and culinary systems that promote consistency, quality, and efficiency.
Collaborate with Food & Beverage and hotel leadership on menu enhancements, special events, group experiences, and seasonal programming.
Identify creative opportunities to position the hotels’ culinary offerings as destinations for both travelers and the local community.
Recruit, train, schedule, mentor, and develop a high-performing culinary team.
Foster a positive and collaborative kitchen culture built on accountability, teamwork, respect, and continuous learning.
Provide associates with regular feedback, performance coaching, and professional development opportunities.
Lead by example through visible, hands-on involvement in preparation, service, and daily kitchen operations.
Create an environment in which associates feel supported, engaged, and empowered to deliver their best work.
Ensure every guest receives an outstanding culinary experience through exceptional food quality, presentation, and consistency.
Maintain a strong leadership presence during service and ensure the culinary team is prepared to meet business demands.
Partner closely with front-of-house leadership to improve service execution, communication, and guest satisfaction.
Support catering, private events, group functions, and hotel programming while maintaining the highest culinary standards.
Respond promptly and professionally to guest feedback and use insights to continually strengthen the culinary experience.
Oversee daily kitchen operations, including food preparation, production, purchasing, receiving, storage, sanitation, and inventory.
Maintain standardized recipes, ordering guides, production schedules, prep lists, and food-safety documentation.
Ensure compliance with Marriott brand standards, health department regulations, HACCP guidelines, and established food-safety practices.
Maintain clean, organized, safe, and efficient kitchen environments across the dual-brand operation.
Ensure kitchen equipment is properly maintained and address repair or replacement needs in a timely manner.
Coordinate culinary production across outlets and events to maximize resources without compromising quality.
Manage food costs, labor expenses, purchasing, inventory, and other kitchen operating expenses to achieve financial objectives.
Develop departmental budgets, forecasts, and action plans in partnership with hotel leadership.
Analyze sales trends, product mix, waste, inventory, and purchasing opportunities to improve efficiency and profitability.
Build strong vendor relationships while ensuring product quality, consistency, availability, and competitive pricing.
Balance culinary creativity with operational discipline and sound business decisions.