About Our Company

We are experts in lifestyle, boutique hotels and restaurants. We elevate food and beverage to match the quality and sensorial experience of our hotels. We create memories, bring dreams to life, and deliver unmatched perfection around every corner. From the moment of arrival, guests are met with thoughtful, personalized service. This is where you can be yourself and truly succeed. Join our team of innovators.

We are currently hiring for an Executive Chef.

Position Summary

The Executive Chef is responsible for leading all culinary operations and delivering innovative, high-quality cuisine that consistently exceeds guest expectations. This role oversees menu development, food production, presentation, and cost controls while building, training, and inspiring a high-performing culinary team.

The Executive Chef ensures excellence across restaurant, banquet, catering, and special event operations, contributing to increased guest satisfaction, market share, covers, and overall revenue. This position plays a key leadership role within the hotel management team and sets the culinary vision for the property.

About House of Toro

House of Toro is the newest dining experience opening at the Westlake Marriott, where bold flavors, elevated hospitality, and thoughtful details come together. As a modern steakhouse with a refined yet welcoming atmosphere, House of Toro delivers an experience defined by culinary craftsmanship, intentional sourcing, and exceptional execution.

Under the leadership of the Executive Chef, the kitchen sets the tone for every guest interaction—from the first bite to the final course. Our culinary program supports signature dining, private events, and elevated banquet experiences where quality, consistency, and presentation are paramount. From menu development to plate presentation, the Executive Chef plays a vital role in shaping the identity, standards, and success of House of Toro.

This is an opportunity to lead an opening culinary team, establish best-in-class kitchen operations, and bring a bold, cohesive vision to life through food, teamwork, and hospitality.

Supervises

• Sous Chef
• Culinary Leadership and Kitchen Staff

You Should Join Our Team If You Believe…

• Culinary excellence is achieved through creativity, discipline, and consistency
• Strong leadership builds strong kitchen culture
• Food quality, presentation, and flavor are non-negotiable
• Financial responsibility and creativity must work together
• Training and mentorship are essential to long-term success
• You want to be part of an opening or transformational culinary team

You’re a Great Fit for This Role If You…

• Are a proven culinary leader with hotel or fine-dining experience
• Thrive in high-volume, multi-outlet food & beverage environments
• Lead with professionalism, fairness, and accountability
• Balance innovation with operational discipline
• Communicate clearly and collaborate across departments
• Take pride in creating memorable guest experiences through food

What You’ll Get to Do

• Lead and oversee all culinary operations for the property
• Develop, review, approve, and continuously refine recipes and menu offerings
• Ensure the consistent preparation, presentation, and flavor of all food items
• Actively review finished products to ensure adherence to culinary standards
• Utilize high-quality ingredients prepared in a creative and cost-effective manner
• Oversee kitchen cleanliness, organization, safety, and sanitation standards
• Ensure all kitchen equipment is properly maintained and compliant with health regulations
• Troubleshoot operational challenges and unusual situations in the kitchen
• Oversee menu development, production planning, and ordering for special events and catering
• Price all menus, catering, and seasonal offerings while maintaining food cost controls
• Develop, taste, and approve seasonal menus and specials
• Conduct product tastings and panels with Food & Beverage leadership as needed
• Participate in culinary events, promotions, and competitions when applicable
• Establish purchasing specifications, storage standards, and waste control procedures
• Monitor weekly food cost performance and discuss results with culinary and F&B leadership
• Review invoices, ensure proper coding, and maintain accurate pricing
• Manage kitchen payroll and labor in alignment with forecasts and budgets
• Interview, hire, train, and develop culinary team members
• Review staffing schedules to ensure alignment with business needs and budgets
• Foster a positive, respectful, and performance-driven kitchen culture
• Delegate responsibilities to develop culinary leaders and build accountability
• Act as a collaborative member of the hotel leadership team, demonstrating loyalty, confidentiality, and professionalism
• Complete special projects and additional responsibilities as assigned by the General Manager

Qualifications

Required

• Minimum of 5 years of experience as an Executive Chef in a hotel or fine-dining restaurant
• Minimum of 5 years of high-volume culinary experience; hotel banquet experience preferred
• Proven record of culinary achievements and professional recognition
• Strong knowledge of food production, menu development, and cost controls
• Strong interpersonal, verbal, and written communication skills
• Demonstrated leadership, training, and team development experience
• Organized, detail-oriented, and able to manage multiple priorities
• Consistent, fair, and even-tempered leadership style
• Exceptional guest service mindset
• Restaurant or hotel pre-opening experience preferred

Physical Abilities

• Ability to stand for extended periods of time
• Ability to perform reaching, stooping, and crouching motions repeatedly
• Manual dexterity to safely and effectively use culinary tools and equipment
• Visual acuity for quality control and safe equipment operation
• Ability to taste and smell food to ensure quality standards

Here’s the Core of Coury Hospitality

We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS.

What else do YOU need to know…

This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.