Executive Chef

The Sunny, a Curio Collection by Hilton, is a vibrant oceanfront destination in Sunny Isles Beach, offering a fresh take on the modern South Florida resort experience. The 340-room hotel combines thoughtful design, elevated hospitality, and a dynamic culinary scene with lively social spaces designed for both hotel guests and the local community.

With multiple dining concepts, a strong food and beverage program, and an engaging beachfront setting, The Sunny is designed to be more than a place to stay—it’s a destination where guests can connect, relax, and experience the energy of Sunny Isles Beach.

If you’re passionate about hospitality, energized by growth, and excited to create meaningful guest experiences, we invite you to explore your future with The Sunny.

Join us and help shape the future of beachfront hospitality in Sunny Isles Beach.

Are you a creative and dynamic Executive Chef looking for a new challenge? We are seeking an Executive Chef who is passionate about culinary excellence and has a track record of inspiring teams to deliver exceptional dining experiences. As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity to showcase your talent and lead a team in a beautiful and upscale environment.

• Minimum of 7 years of progressive culinary experience, including at least 3–5 years in a senior culinary leadership role within a hotel, resort, or multi-outlet food and beverage operation.
• Previous experience as an Executive Chef, Executive Sous Chef, or equivalent senior culinary leader overseeing multiple outlets and kitchen operations preferred.
• Proven experience managing diverse culinary operations, including restaurants, banquet and catering functions, high-volume food production, and employee dining programs.
• Experience with hotel openings, property renovations, or the launch of new culinary concepts strongly preferred.
• Demonstrated ability to recruit, lead, train, and develop a large culinary team, including management-level chefs and supervisors across multiple outlets.
• Strong culinary expertise and a demonstrated ability to develop menus, maintain consistent food quality, and execute a variety of culinary concepts.
• Proven financial acumen, including experience with budgeting, food cost controls, labor management, purchasing, inventory, forecasting, menu profitability, and departmental financial reporting.
• Demonstrated ability to analyze financial and operational results and implement strategies to improve efficiency, control costs, and achieve financial objectives without compromising quality.
• Experience overseeing banquet and catering production, large-scale events, and high-volume food service operations.
• Understanding of team member cafeteria operations, including menu planning, production volume, food safety, and cost-effective meal programs.
• Comprehensive knowledge of food safety, sanitation, HACCP principles, and applicable local and state health regulations.
• Current ServSafe Food Protection Manager Certification or equivalent preferred.
• Culinary degree, diploma, or professional certification preferred; equivalent professional experience will be considered.
• Strong leadership, communication, organizational, and problem-solving skills, with the ability to manage multiple priorities in a fast-paced hotel environment.
• Ability to build productive working relationships with culinary teams, food and beverage leadership, hotel operations, finance, human resources, vendors, and other departments.