Executive Chef

The Executive Chef leads all culinary operations at Hotel Savoy, including the restaurant, banquets, and associate meals, ensuring food is prepared to standard and presented to reflect the Savoy experience. This hands-on leadership role is accountable for maintaining a clean, organized, and safe kitchen while managing food costs, controlling waste, and driving overall kitchen efficiency. The position partners closely with the Food and Beverage team on menu development, pricing, and day-to-day operations while actively supporting service during peak periods.