Hotel Executive Chef

The Executive Chef for the AC Hotel McKinney and Good & Proper Wood Fired Bistro will lead all culinary operations and partner closely with Food & Beverage leadership to deliver exceptional dining experiences, operational excellence, and strong financial performance.

This is a unique opportunity to help shape a new restaurant identity from the ground up. The ideal candidate is a passionate culinary leader who combines creativity with operational discipline and thrives in a visible, guest-facing show kitchen environment.

• Direct all culinary operations for Good & Proper Wood Fired Bistro.
• Lead menu development focused on wood-fired cooking, seasonal ingredients, shareable plates, brunch offerings, private dining, and special events.
• Create and maintain recipe standards that ensure consistency, quality, and profitability.
• Drive innovation while maintaining an approachable and memorable guest experience.

• Recruit, train, coach, and develop a high-performing culinary team.
• Foster a culture of accountability, teamwork, professionalism, and hospitality.
• Manage scheduling, performance reviews, and ongoing staff development.

• Oversee purchasing, inventory management, and vendor relationships.
• Monitor food costs, labor costs, waste reduction, and production planning.
• Implement systems and processes that support operational efficiency and profitability.

• Ensure compliance with company standards, health department regulations, HACCP procedures, and food safety requirements.
• Maintain the highest standards of cleanliness, organization, and kitchen execution.
• Lead by example in a highly visible show-kitchen environment.

• Partner with the Food & Beverage Director, Beverage Director, Sales and Catering teams, and hotel leadership.
• Support business dining, catering, private events, brunch service, bar/lounge operations, and overall revenue goals.
• Contribute to guest satisfaction initiatives and outlet performance.

• Proven experience leading an upscale restaurant, hotel restaurant, resort, or high-volume culinary operation.
• Strong background in menu development, recipe costing, purchasing, inventory control, food cost management, and labor productivity.
• Demonstrated success building and leading culinary teams.
• Excellent communication, organizational, and leadership skills.
• Proficiency with Microsoft Office, POS systems, and purchasing platforms such as Buy Efficient or similar systems.
• ServSafe Manager Certification, or the ability to obtain and maintain certification as required.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and extended hours as business demands.