Location: Hotel Arista
Department: Executive Culinary
Reports to: Vice President of Operations
Direct Reports: Executive Sous Chef, Che Figata Chef de Cuisine, Banquet Sous Chef
Status: Exempt
Expected Compensation: $100,000-$130,000/annual
The salary range listed in this posting provides the current estimate for this position.
The specific salary offered to a selected candidate will be commensurate with work experience, education, relevant qualifications and skill level.

Bonus Eligibility: This position is eligible to participate in an annual bonus incentive plan. Incentives are awarded based on achievement of performance metrics and specific revenue, profitability and operational goals. Gatekeepers tied to the achievement of department and/or Company budget goals may apply. Date of hire within the bonus year is considered when calculating initial eligibility.

Role Summary:
The Executive Chef is the senior culinary leader for Hotel Arista, responsible for defining and delivering the culinary vision across all hotel culinary operations, including Che Figata, Zorba Lounge, Arista Coffee & Café, In-Room Dining, Banquets and Catering, and other Hotel Arista culinary experiences. This leader balances culinary creativity with disciplined execution-building exceptional teams, protecting quality and consistency, driving financial performance, and ensuring every culinary experience reflects Hotel Arista's commitment to intentional luxury and genuine care.

As a member of the hotel's senior leadership team, the Executive Chef develops culinary leaders, creates distinctive dining experiences, strengthens the property's culinary reputation, and takes ownership of the long-term success of the culinary operation.

Responsibilities:

Culinary Vision & Guest Experience

• Define and lead the culinary vision across all Hotel Arista culinary operations-including Che Figata, Zorba Lounge, Arista Coffee & Café, In-Room Dining, and Banquets and Catering-ensuring each experience reflects the property's commitment to intentional luxury, genuine care, and exceptional quality.
• Lead menu strategy, development, and seasonal innovation in partnership with culinary and Front of House leadership, creating distinctive experiences appropriate to each outlet and guest occasion.
• Establish and protect standards for food quality, flavor, presentation, consistency, portioning, and execution across all culinary operations.

People & Leadership

• Lead, coach, and develop the culinary leadership team, establishing clear expectations, accountability, and opportunities for professional growth.
• Recruit, develop, and retain high-performing culinary talent while building future leaders and succession within the department.
• Create a culture of ownership and give the team the authority to care-trust thoughtful decisions, support initiative, celebrate wins, and learn from misses.

Operational Excellence

• Ensure the highest standards of food safety, sanitation, cleanliness, organization, equipment care, and regulatory compliance across all culinary areas.
• Maintain consistent culinary execution through regular kitchen presence, tastings, inspections, pre-shifts, training, and real-time coaching.
• Partner with Food & Beverage leadership to identify and remove operational friction while continuously improving the guest and associate experience.

Financial Performance

• Take ownership of culinary financial performance by outlet and in total, including food cost, labor, purchasing, inventory, waste, productivity, and profitability, adjusting staffing and schedules to business conditions to achieve budgeted culinary labor targets.
• Lead menu engineering, recipe costing, portion controls, purchasing, product utilization, and inventory management by outlet and in total to achieve budgeted food cost objectives without compromising quality or the guest experience.
• Utilize and maintain the Craftable Purchasing and Inventory System to manage purchasing, menu items, recipes, cost transfers, and inventory by outlet, ensuring accurate and timely culinary cost reporting.
• Partner with the General Manager, Food & Beverage leadership, and Finance on budgets, forecasts, staffing strategies, and capital priorities.

Collaboration & Brand Leadership

• Partner across Food & Beverage, Banquets, Sales, Marketing, Rooms, and hotel leadership to develop culinary experiences, programming, and events that strengthen Hotel Arista's reputation and overall guest experience.
• Model the Hotel Arista Brand Values-Care, Intention, Ownership, Excellence, and Stewardship-and ensure they are reflected in how the culinary team leads, operates, and serves.

THE EXECUTIVE CHEF'S LEADERSHIP MANDATE:

Create the culinary vision 12 Build the people 12 Protect execution 12 Own the numbers 12 Represent the brand.

*This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform.

Accountabilities:

Guest Experience & Culinary Quality

• Achieve established guest satisfaction and culinary quality standards while consistently delivering food and experiences that reflect the Hotel Arista brand.

Financial Performance

• Achieve the Food & Beverage Division Gross Operating Profit budget and established culinary financial targets.

Food Cost

• Maintain overall food cost at or below the established annual budget target, currently 29% of food revenue, while protecting quality, portion standards, and the guest experience.

Culinary Labor

• Maintain culinary staffing and labor expense in alignment with business levels, approved staffing guides, productivity expectations, and budget.

People & Culture

• Build and retain a high-performing culinary team demonstrated through associate engagement, leadership development, accountability, retention, and succession planning.

Operational Excellence

• Consistently meet Hotel Arista culinary, service, sanitation, food safety, and operational standards across all culinary operations.

Menu & Profitability Management

• Maintain accurate recipes, costing, portion standards, inventory controls, and menu engineering practices necessary to understand and improve culinary profitability.

Leadership & Brand Standards

• Demonstrate and develop leadership behaviors consistent with Leading the Arista Experience and the Hotel Arista Brand Values of Care, Intention, Ownership, Excellence, and Stewardship.

*This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform.

Minimum Qualifications:

Education

1. Four year culinary degree from a recognized culinary institute or equivalent experience.
2. ServSafe Manager & Allergen certification required.

Experience

1. Five or more years as an Executive Chef overseeing multiple outlets in a luxury hotel environment.
2. Prior experience working with Italian cuisine is preferred.
3. Thorough knowledge of food preparation, kitchen, restaurant, and banquet

Skills

1. Strong customer service, leadership, and communication skills.
2. Ability to supervise staff and staffing levels.
3. Knowledge of applicable safety and sanitation procedures and training required.
4. Knowledge of food cost and inventory management principles required.
5. Must have a flexible schedule and be available to work nights, weekends, and holidays.

Physical Requirements

1. Must be able to walk and stand for up to 8 hours a day, with or without reasonable accommodation
2. Must be able to bend, stoop, squat, and stretch to fulfill job duties.
3. Must be able to lift up to 20 lbs regularly, and up to 50 pounds on occasion.

Benefits Offered: The employer offers the following benefits to eligible employees in this position. Waiting periods, hours requirements and shared insurance premiums will apply. Full plan descriptions and additional details will be shared at the time of offer or upon request during the interview process.

1. Major Medical Plans, Dental and Vision Insurance - single or family options available at employee's election
2. Basic Life & AD&D - 100% employer paid
3. Short-Term Disability - 100% employer paid
4. Supplemental Life, AD&D, Critical Illness, Accident and Disability - single or family options available at employee's election
5. 401(k) Plan & Matching Program
6. Employee Assistance Program
7. Paid Leave Time (up to 40 hours/year)
8. Paid Time Off (PTO)
9. 9 Paid Holidays/Year
10. Paid Jury Duty Time
11. Paid Bereavement for immediate family members
12. Partially-Paid Parental Leave
13. Hotel/Restaurant Discounts
14. Pet Insurance
15. Incentive Programs