Executive Chef

Executive Chef

AC Hotel & Moxy Dallas | Dallas, TX

About Us

We are seeking a creative and experienced Executive Chef to lead the culinary operation for the AC Hotel and Moxy Dallas, a distinctive dual-brand destination bringing together the refined, European-inspired style of AC Hotels and the energetic, social atmosphere of Moxy.

This is an exciting opportunity for a creative, hands-on culinary leader who understands how to deliver two distinct guest experiences while maintaining consistent standards for quality, execution, and profitability. The Executive Chef will oversee culinary operations across the hotels’ food and beverage outlets, catering, group functions, and special events, creating experiences that appeal to hotel guests, business travelers, and the local Dallas community.

The Executive Chef is responsible for all aspects of the culinary operation, including menu and recipe development, food production, purchasing, kitchen organization, sanitation and regulatory compliance, hiring, training, budgeting, forecasting, and daily operational excellence.

Lead the Culinary Vision

Develop and execute a culinary direction that complements the unique personality and guest experience of both the AC Hotel and Moxy.

Create thoughtful, approachable menus that reflect current dining trends, local influences, and the expectations of each brand’s guests.

Establish recipes, plating standards, production procedures, and culinary systems that promote consistency, quality, and efficiency.

Collaborate with Food & Beverage and hotel leadership on menu enhancements, special events, group experiences, and seasonal programming.

Identify creative opportunities to position the hotels’ culinary offerings as destinations for both travelers and the local community.

Inspire and Develop Your Team

Recruit, train, schedule, mentor, and develop a high-performing culinary team.

Foster a positive and collaborative kitchen culture built on accountability, teamwork, respect, and continuous learning.

Provide associates with regular feedback, performance coaching, and professional development opportunities.

Lead by example through visible, hands-on involvement in preparation, service, and daily kitchen operations.

Create an environment in which associates feel supported, engaged, and empowered to deliver their best work.

Deliver an Exceptional Guest Experience

Ensure every guest receives an outstanding culinary experience through exceptional food quality, presentation, and consistency.

Maintain a strong leadership presence during service and ensure the culinary team is prepared to meet business demands.

Partner closely with front-of-house leadership to improve service execution, communication, and guest satisfaction.

Support catering, private events, group functions, and hotel programming while maintaining the highest culinary standards.

Respond promptly and professionally to guest feedback and use insights to continually strengthen the culinary experience.

Drive Operational Excellence

Oversee daily kitchen operations, including food preparation, production, purchasing, receiving, storage, sanitation, and inventory.

Maintain standardized recipes, ordering guides, production schedules, prep lists, and food-safety documentation.

Ensure compliance with Marriott brand standards, health department regulations, HACCP guidelines, and established food-safety practices.

Maintain clean, organized, safe, and efficient kitchen environments across the dual-brand operation.

Ensure kitchen equipment is properly maintained and address repair or replacement needs in a timely manner.

Coordinate culinary production across outlets and events to maximize resources without compromising quality.

Own the Business

Manage food costs, labor expenses, purchasing, inventory, and other kitchen operating expenses to achieve financial objectives.

Develop departmental budgets, forecasts, and action plans in partnership with hotel leadership.

Analyze sales trends, product mix, waste, inventory, and purchasing opportunities to improve efficiency and profitability.

Build strong vendor relationships while ensuring product quality, consistency, availability, and competitive pricing.

Balance culinary creativity with operational discipline and sound business decisions.

Qualifications

Six or more years of progressive culinary leadership experience within an upscale hotel, restaurant, resort, or comparable hospitality environment.

Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or in a similar culinary leadership role is preferred.

Experience overseeing multiple food and beverage outlets or a complex hotel culinary operation is highly desirable.

Hotel or restaurant opening experience is preferred.

Strong knowledge of contemporary cuisine, current dining trends, menu development, and high-volume food production.

Demonstrated experience with budgeting, forecasting, labor management, purchasing, inventory control, and food-cost management.

Proven ability to recruit, lead, coach, and retain a diverse culinary team.

ServSafe Manager Certification or the ability to obtain certification within the required timeframe.

Proficiency with Microsoft Office and restaurant purchasing, inventory, scheduling, and POS systems.

Ability to work a flexible schedule, including evenings, weekends, and holidays.

Physical Requirements

This position requires the ability to stand and walk for extended periods, frequently lift up to 25 pounds and occasionally lift up to 70 pounds, work in hot kitchen environments, and perform the repetitive bending, reaching, lifting, and other physical movements associated with a busy culinary operation.

Benefits

Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, associates receive paid holidays and Paid Time Off. Additional benefits include access to our Employee Assistance Program and Employee Assistance Fund.