Executive Chef

The Executive Chef leads the culinary program across Magdalena and The Ivy Hotel. This is a hands-on leadership role—equal parts creative direction, operational discipline, and team development.

The Chef is responsible for maintaining a consistently high standard of food and execution while ensuring the kitchen operates in a sustainable, well-managed way. This includes oversight of menu development, staffing, cost control, and daily operations.

The Executive Chef reports to the General Manager and works closely with the Assistant General Manager, Managing Director, and Food & Beverage Director to ensure alignment across the operation.

Key Responsibilities

• Oversee all culinary operations across the hotel, including Magdalena, breakfast service, in room dining, and staff meals
• Develop and evolve seasonal menus that reflect the region, the property, and the guest experience
• Lead, recruit, and develop a strong kitchen team; create a culture of accountability, growth, and consistency
• Maintain high standards of execution, organization, and cleanliness in the kitchen
• Manage food and labor costs, working closely with the GM and Controller to align with budget and financial goals
• Establish and maintain relationships with local farmers, purveyors, and partners
• Ensure smooth collaboration between kitchen and front-of-house teams
• Oversee ordering, inventory, and equipment maintenance
• Participate in weekly BEO and management meetings; contribute to operational planning and execution
• Collaborate with Sales & Marketing and PR on events, programming, and storytelling
• Monitor guest feedback and respond thoughtfully, in partnership with F&B leadership
• Ensure full compliance with health, safety, and sanitation standards

Personal Attributes

• Grounded, thoughtful leadership style; leads by example
• High standards, without ego
• Organized, steady, and reliable under pressure
• Clear communicator across teams and departments
• Genuine interest in mentoring and developing others
• Strong sense of ownership and accountability
• Professional, approachable, and composed

• Proven experience as an Executive Chef or Chef de Cuisine in a high-quality, ingredient-driven kitchen
• Experience overseeing multiple outlets or hotel-based culinary programs preferred
• Strong operational and financial acumen; comfortable managing budgets and cost controls
• Demonstrated ability to build, lead, and retain a high-performing team
• Deep understanding of seasonal cooking, sourcing, and kitchen organization
• Comfortable with standard systems (POS, inventory, scheduling, Google Workspace, etc.)
• Food safety certification and strong knowledge of health and safety standards

**Please include a COVER LETTER outlining why you’re a strong fit for the role.**

Authorization to work in the US is required. 

We offer:

• Competitive compensation
• Comprehensive health and dental coverage
• Disability and life insurance options
• Retail and hospitality perks
• A high-quality daily staff meal
• Support for ongoing learning and development
• Paid vacation and holidays
• Retirement savings plan
• A collaborative, supportive team environment

The Ivy Hotel is an Equal Opportunity Employer. All employment offers are contingent upon successful completion of a background check, and pre-employment drug test conducted in accordance with applicable federal, state and local laws. 

We look forward to hearing from you!