Executive Chef

Magnolia St. Louis•St. Louis, MO

11d•Onsite

About The Position

Join Our Team as a Group Sales Manager at the Historic Magnolia St. Louis. Are you a visionary in the kitchen with a passion for innovation and excellence? We’re looking for a dynamic, creative, and results-driven Executive Chef of Food Service Operations to take the reins of our entire culinary experience across the property! In this high-impact leadership role, you’ll be the driving force behind every delicious detail — from bold menu creations to top-tier quality assurance. You’ll lead the charge in: 🍽️ Crafting unforgettable culinary concepts📋 Engineering menus that wow and perform🧑‍🍳 Developing recipes that spark joy and satisfy margins💸 Strategizing item costing with precision🧪 Testing and refining new ideas📦 Sourcing and specifying top-quality products🚀 Launching innovative menus across operations✅ Maintaining gold-standard quality systems If you're ready to put your stamp on a thriving food operation and inspire teams to new levels of excellence, we want to hear from you! Apply now and bring your culinary vision to life! At CoralTree Hospitality our team members are the true soul of our company. We think differently. About travel, but also about the ways in which we deliver on our promise to engage, delight, awaken and challenge our team members as well as our guests. We are deeply committed to the foundation of core values that molds our interactions with everyone we encounter – our guests, our clients, our team and our communities. We create engaging, impactful environments that connect people and place, awaken the spirit, and allow team members with talent, integrity and heart to thrive. We invite you to join us on this journey.

Requirements

5+ years of progressive leadership experience in food service or culinary operations (multi-unit or high-volume experience preferred)
Degree or certification in Culinary Arts, Hospitality Management, or a related field (or equivalent professional experience)
Proven expertise in menu development, food costing, and quality assurance
Strong knowledge of food safety standards, compliance regulations, and best practices (e.g., ServSafe certification)
Demonstrated ability to lead and inspire cross-functional teams, including chefs, kitchen staff, and front-of-house operations
Excellent organizational, problem-solving, and decision-making skills
A passion for food trends, culinary innovation, and guest satisfaction
Proficiency in tools and software for inventory, scheduling, costing, and menu management
Prior experience as an Executive Chef.
Excellent verbal and written communication skills.
Possess strength in training and team building programs.
Ability to multi-task and oversee multiple property Culinary departments.
Must have 4 or 5 star background, knowledge, and ability to implement such standards.
Must have experience in the process of creating and implementing successful new concepts.

Responsibilities

Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering, and themed/special events.
Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations.
Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses’ cost controls.
Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
Collaborates with Purchasing in identifying and sourcing required products.
Develops standards, processes, and tools to assist in delivering consistent culinary products at both properties.
Guides and supports culinary team in the implementation and adherence of company standards, processes, and systems.
Monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
In partnership with the Food & Beverage management, develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.

Benefits

Group medical, dental, vision, life, and disability benefits.
Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
An employee assistance program.
Paid time off/sick time
Participation in a 401(k) plan with a company match.
Team member free room night program.

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