Executive Chef at Inn & Spa at Loretto

Santa Fe, New Mexico, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Jul, 26

Salary

85000.0

Posted On

02 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Menu design, Banquet operations, Budgeting, Cost control, Inventory management, Food safety, Sanitation, Staff scheduling, Strategic planning, Vendor management, Culinary innovation, Team development, Quality assurance, Time management, Communication

Industry

Hospitality

Description

Description About Heritage Hotels & Resorts Heritage Hotels & Resorts is New Mexico’s premier locally owned hospitality group, built on a deep respect for culture, place and people. Our luxury hotels and award-winning restaurants are rooted in authentic storytelling, exceptional service and community pride. We care for our guests, our team and our neighborhoods with the same intention. If you enjoy delivering thoughtful, detail-oriented service, we invite you to grow with us. Why This Role Matters We are seeking an Executive Chef who will serve as the visionary and operational leader behind the entire culinary program. This role is critical in shaping the guest experience through thoughtful menu design, flawless execution, and strong leadership across both a la carte and high-volume banquet operations. The Executive Chef influences the hotel’s reputation, drives revenue through strategic culinary programming, and builds a culture of excellence within the kitchen. From intimate dining experiences to large-scale events, this role ensures every dish reflects precision, creativity, and consistency. What You’ll Do Lead and manage all culinary leaders Direct all culinary operations across restaurants, banquets, catering, and in-room dining to ensure consistency and excellence Design and execute seasonal menus that reflect innovation, market trends, and the hotel’s luxury positioning Oversee banquet culinary production, ensuring seamless execution for events of varying size and complexity Partner with Sales and Events teams to create customized menus and experiences for group and banquet business Ensure all food is prepared, presented, and served in accordance with established quality and brand standards Manage food and labor costs, including forecasting, budgeting, and inventory control to meet financial goals Maintain strong vendor relationships and oversee sourcing of high-quality, sustainable ingredients Ensure compliance with all health, safety, and sanitation standards Lead daily kitchen operations including scheduling, prep, production, and service execution Collaborate with Food & Beverage leadership to align culinary strategy with overall property goals Drive innovation and continuous improvement across all culinary offerings Maintain strong visibility in operations, including presence during peak service times and key events Why You’ll Love Working With Us Competitive pay and comprehensive benefits, including a 25% 401(k) match! Generous employee discounts across Heritage hotels, restaurants, spa and retail! Maternity & Paternity leave! Access to growth and development opportunities within a multi-property portfolio, allowing you to expand your career and leadership impact! Enjoy a culture that values hospitality at its core, where your contributions directly shape the guest experience and the success of the property! A workplace rooted in New Mexico pride and community values! Requirements Strong leadership presence with the ability to inspire and develop high-performing culinary teams Expertise in both restaurant and large-scale banquet operations Advanced culinary techniques and strong knowledge of global cuisines and trends Exceptional organizational and time management skills in a fast-paced environment Financial acumen with experience managing budgets, cost controls, and profitability Strong communication and collaboration skills across departments High attention to detail and commitment to quality and consistency 5+ years of progressive culinary leadership experience, preferably within a luxury hotel or resort environment Proven experience overseeing both restaurant and banquet culinary operations Culinary degree or equivalent professional training preferred ServSafe Certification or equivalent required Able to carry, pull, push weight up to 40+ pounds with or without assistance. Availability to work nights, weekends and holidays as needed.

Responsibilities

The Executive Chef serves as the visionary leader for the entire culinary program, overseeing restaurant, banquet, and catering operations. They are responsible for menu design, financial management, and maintaining high standards of quality and consistency across all food offerings.