Executive Chef

Atrium Hospitality•Richardson, TX

10d•$100,000 - $109,000

About The Position

The Executive Chef leads, trains, and inspires the culinary team while overseeing kitchen operations for à la carte dining and catering. The role focuses on delivering memorable guest experiences through continued improvement in food quality, presentation, and service; optimizing labor costs and productivity; and controlling food costs through portioning, inventory rotation, receiving standards, and waste reduction. The Executive Chef collaborates with food and beverage, sales, and events teams to develop menus that support the guest experience and the brand concept. The position calls for a flexible leader who can adapt to early mornings and weekend banquets and who exemplifies Atrium’s SPIRIT values: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork.

Requirements

At least 4 years of culinary leadership experience in a hotel setting.
Proven leadership and technical culinary skills, including the ability to motivate a team and work on the line when needed.
Strong cost-control and analytical skills.
Proficiency with Microsoft Office and cloud-based applications.
Flexibility to work early mornings or weekend banquets.

Nice To Haves

Executive Chef certification or a culinary degree.

Responsibilities

Lead, train, and inspire a results-driven culinary team.
Continuously improve food quality, presentation, and service to deliver memorable guest experiences.
Optimize labor costs and productivity through effective scheduling and cross-training.
Oversee kitchen operations for à la carte service and catering, ensuring consistent quality and execution.
Control food costs through portioning, inventory rotation, receiving standards, and waste reduction.
Collaborate with food and beverage, sales, and events teams to create menus that enhance guest experience and support the brand concept.