About The Sunny

About the Role

What you’ll be doing:

• Establish culinary direction across the portfolio while preserving each outlet’s distinct concept, audience, and service format.
• Develop and approve menus, recipes, ingredient specifications, portions, preparation methods, and presentation standards.
• Ensure dishes are tested, costed, documented, and supported by training before introduction.
• Establish procedures for accommodating allergies and dietary needs, including accurate communication between kitchen and service teams.
• Review food quality, service execution, and guest feedback across outlets; direct improvements with the Chef de Cuisine.
• Maintain a visible presence in the kitchens, supporting production, expediting, and service when needed.
• Develop culinary budgets, staffing plans, and operating priorities with the General Manager and hotel leadership.
• Own overall culinary performance against approved food cost, labor, productivity, inventory, and waste objectives.
• Review financial and operational results with the Chef de Cuisine, identify underlying issues, and establish corrective plans.
• Approve culinary purchasing specifications and vendor arrangements within hotel procurement procedures.
• Establish controls for ordering, receiving, inventory, storage, product rotation, and waste.
• Plan culinary capacity around occupancy, outlet demand, group business, and events, ensuring simultaneous services can be delivered successfully.
• Establish food safety, sanitation, cleaning, and equipment care standards; verify compliance across kitchens.
• Coordinate equipment repair and replacement priorities with Engineering and hotel leadership.
• Establish the culinary organization, leadership responsibilities, and staffing requirements.
• Select, develop, and evaluate the Chef de Cuisine and other culinary leaders; oversee hiring standards throughout the department.
• Ensure performance management, corrective action, and employment practices follow hotel policies in coordination with Human Resources.
• Build a respectful kitchen culture with clear expectations for accountability, communication, and professional conduct.
• Own culinary readiness for new outlets and services, including menu approval, staffing, training, equipment, and operational preparation.
• Partner with outlet management, Sales, and Events on banquet planning, private dining, and guest experience.
• Collaborate with Brand and Marketing on culinary storytelling, tastings, promotions, and events.
• Perform other duties consistent with the position as assigned.

What we are looking for:

Required

• At least 10 years of professional culinary experience, including five years as an Executive Chef or equivalent senior culinary leader, with demonstrated success managing high-volume, multi-outlet operations.
• Demonstrated success leading high-volume, multi-outlet hotel or hospitality culinary operations.
• Proven responsibility for departmental budgets, staffing strategy, food and labor costs, purchasing, and financial results.
• Experience developing chefs who independently manage kitchens and daily operations.
• Excellent culinary skills, menu development experience, and the ability to establish consistent standards across service formats.
• Strong planning, communication, and problem-solving skills.
• Current food manager certification, or ability to obtain the certification required for the position before starting.
• Ability to work evenings, weekends, and holidays according to business needs.

Preferred

• Experience opening or repositioning a hotel or restaurant.
• Experience with upscale American cuisine, restaurant dining, and banquet operations.
• Culinary education or equivalent professional training.
• Ability to communicate in both English and Spanish.