Complex​/Area Executive Chef

Noble House Hotels and Resorts owns, manages, or operates a portfolio of 20+ luxury, independent hotels and resorts around the country and Mexico. We were recently Voted Top 25 Best Hotel Brand in the World – Travel + Leisure World’s Best Awards. We are currently seeking a Complex/Area Executive Chef for the beautiful Faro Blanco Resort & Yacht Club and Courtyard Faro Blanco Resort.

The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. What makes us the Corporate Office lies within our team. We are a group of individuals who share a passion for hospitality. We let our personalities shine, and we enjoy having fun.

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The Complex/Area Executive Chef is responsible for the strategic and operational leadership of all culinary operations across Faro Blanco Resort & Yacht Club, Curio Collection by Hilton, and Courtyard by Marriott Faro Blanco Resort. Reporting directly to the Complex/Area General Manager and partnering closely with the Complex/Area Director of Food & Beverage, this position oversees all restaurant, banquet, catering, poolside, and special event culinary operations.

The Complex/Area Executive Chef is accountable for delivering exceptional food quality, innovative menu development, consistent execution, and elevated plate presentation standards while driving financial performance through effective cost controls and labor management. This leader will develop and mentor culinary teams, establish culinary standards and operating procedures, ensure food safety and sanitation compliance, and create distinctive dining experiences that enhance guest satisfaction and strengthen the market position of both resorts.

The ideal candidate combines strong business acumen with culinary creativity, a passion for mentoring talent, and a commitment to excellence in every aspect of the guest dining experience.

• Culinary degree from an accredited culinary institution or equivalent professional culinary training preferred.
• Minimum of 8 to 10 years of progressive culinary leadership experience, including at least 3 to 5 years as an Executive Chef overseeing multiple outlets within a full-service resort, luxury hotel, destination resort, or upscale hospitality environment.
• Proven success leading high-volume culinary operations including restaurants, bars, banquets, catering, weddings, special events, and poolside dining venues.
• Demonstrated expertise in food cost management, inventory control, purchasing, menu engineering, waste reduction, and labor productivity management.
• Strong track record of achieving financial goals through disciplined cost control practices while maintaining exceptional food quality and guest satisfaction.
• Extensive experience in creative menu development, including seasonal offerings, locally inspired cuisine, special event menus, banquet packages, and innovative dining concepts that drive guest engagement and revenue growth.
• Exceptional knowledge of plate presentation, food aesthetics, culinary trends, and dining experience design, with a commitment to consistency and execution across all culinary outlets.
• Proven ability to develop standardized recipes, portion controls, production systems, and quality assurance programs.
• Experience effectively managing culinary budgets, forecasting, capital planning, and…