Executive Chef & B

The Executive Chef & Beverage Leader is responsible for the overall culinary and beverage direction of the property/operation. This role leads kitchen performance, menu strategy, food cost and quality, guest experience, team leadership, vendor partnerships, and beverage standards (bar/cocktails/wine/spirits/beer), ensuring consistent excellence, profitability, and brand alignment.

Culinary Leadership

• Lead day-to-day kitchen operations with a focus on quality, consistency, and execution
• Develop and refine menus based on guest preferences, seasonality, and profitability
• Ensure recipes, portioning, plating standards, and presentation meet brand requirements
• Maintain hygiene, sanitation, and food safety compliance (e.g., HACCP/food handling standards)
• Drive culinary innovation while keeping costs controlled

🍸 Beverage Leadership

• Oversee beverage program standards including bars, cocktails, wine, beer, and spirits
• Create, update, and train beverage menus; set pour control and specifications
• Ensure correct storage, temperature control, inventory handling, and service quality
• Partner with marketing/events teams to support promotions and signature offerings

📊 Financial & Cost Control

• Manage food cost, beverage cost, labor productivity, and waste reduction
• Own budgeting input for kitchen and bar operations
• Track inventory, perform controls, and ensure purchasing aligns with standards
• Ensure compliance with pricing strategies and profitability targets

🧠 Team Leadership & Culture

• Recruit, train, and develop culinary and beverage teams
• Maintain staffing schedules aligned with business demand and labor goals
• Lead performance management, coaching, and training plans
• Foster a strong culture of cleanliness, accountability, teamwork, and guest focus

🏨 Guest Experience & Standards

• Ensure service excellence, responsiveness to guest needs, and issue resolution
• Drive consistent execution during high-volume periods and special events
• Maintain strong knowledge of brand standards and operational SOPs

🧾 Vendor & Procurement Management

• Collaborate with purchasing/vendor teams to source quality products
• Manage supplier relationships and negotiate to optimize value
• Ensure specs are met (quality, delivery timelines, substitutions, and yields)

📋 Compliance & Reporting

• Ensure full compliance with local health and licensing regulations
• Participate in required reporting (inventory, prep planning, incident logs, etc.)
• Maintain proper records for food safety, cleaning schedules, and training documentation

Qualifications

Professional Experience

• Proven leadership experience in culinary operations (executive sous chef / chef de cuisine / senior chef leadership)
• Demonstrated beverage leadership experience (bar operations, cocktail/wine/spirits program, or beverage service management)
• Experience with high-volume operations and/or multi-outlet environments is preferred

🎓 Education / Certifications

• Formal culinary education preferred (e.g., culinary institute, hospitality program)
• Food safety certification (HACCP, ServSafe, or local equivalent)
• Beverage training certifications are a plus (e.g., responsible alcohol service, wine/spirits programs)

🧠 Core Skills

• Strong ability to manage costs, inventory, and waste
• Menu engineering mindset (profitability + guest satisfaction)
• Excellent leadership and coaching skills
• Deep understanding of production planning, prep systems, and kitchen workflow
• Strong attention to detail and ability to uphold standards consistently
• Proficiency with reporting tools (POS/BOH systems, inventory tools, spreadsheets)

💬 Behavioral Traits

• Guest-service focused and professional under pressure
• Calm, structured, and accountable leadership style
• Strong communicator with cross-department collaboration skills
• Ability to build a positive and high-performance team culture

Source: Driftwood Hospitality