Hotel Executive Chef

Property Management•Mckinney, TX

3d•Onsite

About The Position

The Executive Chef for the AC Hotel McKinney and Good & Proper Wood Fired Bistro will lead all culinary operations and partner closely with Food & Beverage leadership to deliver exceptional dining experiences, operational excellence, and strong financial performance. This is a unique opportunity to help shape a new restaurant identity from the ground up. The ideal candidate is a passionate culinary leader who combines creativity with operational discipline and thrives in a visible, guest-facing show kitchen environment.

Requirements

Proven experience leading an upscale restaurant, hotel restaurant, resort, or high-volume culinary operation.
Strong background in menu development, recipe costing, purchasing, inventory control, food cost management, and labor productivity.
Demonstrated success building and leading culinary teams.
Excellent communication, organizational, and leadership skills.
Proficiency with Microsoft Office, POS systems, and purchasing platforms such as Buy Efficient or similar systems.
ServSafe Manager Certification, or the ability to obtain and maintain certification as required.
Ability to work a flexible schedule, including evenings, weekends, holidays, and extended hours as business demands.

Responsibilities

Direct all culinary operations for Good & Proper Wood Fired Bistro.
Lead menu development focused on wood-fired cooking, seasonal ingredients, shareable plates, brunch offerings, private dining, and special events.
Create and maintain recipe standards that ensure consistency, quality, and profitability.
Drive innovation while maintaining an approachable and memorable guest experience.
Recruit, train, coach, and develop a high-performing culinary team.
Foster a culture of accountability, teamwork, professionalism, and hospitality.
Manage scheduling, performance reviews, and ongoing staff development.
Oversee purchasing, inventory management, and vendor relationships.
Monitor food costs, labor costs, waste reduction, and production planning.
Implement systems and processes that support operational efficiency and profitability.
Ensure compliance with company standards, health department regulations, HACCP procedures, and food safety requirements.
Maintain the highest standards of cleanliness, organization, and kitchen execution.
Lead by example in a highly visible show-kitchen environment.
Partner with the Food & Beverage Director, Beverage Director, Sales and Catering teams, and hotel leadership.
Support business dining, catering, private events, brunch service, bar/lounge operations, and overall revenue goals.
Contribute to guest satisfaction initiatives and outlet performance.