Hotel Arista Executive Chef

Role summary

Hotel Arista Executive Chef is a full-time role at CityGate Hospitality in Naperville, Illinois, United States (on-site). Posted 2026-10-17. Salary: USD 100,000–130,000 per year. Experience level: 5-10. No degree required.

Job title

Hotel Arista Executive Chef

Company

CityGate Hospitality

Location

Naperville, Illinois, United States

Work arrangement

on-site

Employment type

full-time

Category

Hospitality

Salary

USD 100,000–130,000 per year

Experience level

5-10

Degree required

No

Date posted

2026-10-17

Job description

If you strive to be "The Best", we want to hear from you! Apply today at www.citygatehospitality.com/careers

Location: Hotel Arista

Department: Executive Culinary

Reports to: Vice President of Operations

Direct Reports: Executive Sous Chef, Che Figata Chef de Cuisine, Banquet Sous Chef

Status: Exempt

Expected Compensation: $100,000-$130,000/annual

The salary range listed in this posting provides the current estimate for this position.

The specific salary offered to a selected candidate will be commensurate with work experience, education, relevant qualifications and skill level.

Bonus Eligibility: This position is eligible to participate in an annual bonus incentive plan. Incentives are awarded based on achievement of performance metrics and specific revenue, profitability and operational goals. Gatekeepers tied to the achievement of department and/or Company budget goals may apply. Date of hire within the bonus year is considered when calculating initial eligibility.

Role Summary:

The Executive Chef is the senior culinary leader for Hotel Arista, responsible for defining and delivering the culinary vision across all hotel culinary operations, including Che Figata, Zorba Lounge, Arista Coffee & Café, In-Room Dining, Banquets and Catering, and other Hotel Arista culinary experiences. This leader balances culinary creativity with disciplined execution—building exceptional teams, protecting quality and consistency, driving financial performance, and ensuring every culinary experience reflects Hotel Arista's commitment to intentional luxury and genuine care.

As a member of the hotel's senior leadership team, the Executive Chef develops culinary leaders, creates distinctive dining experiences, strengthens the property's culinary reputation, and takes ownership of the long-term success of the culinary operation.

Responsibilities:

Culinary Vision & Guest Experience

Define and lead the culinary vision across all Hotel Arista culinary operations—including Che Figata, Zorba Lounge, Arista Coffee & Café, In-Room Dining, and Banquets and Catering—ensuring each experience reflects the property's commitment to intentional luxury, genuine care, and exceptional quality.

Lead menu strategy, development, and seasonal innovation in partnership with culinary and Front of House leadership, creating distinctive experiences appropriate to each outlet and guest occasion.

Establish and protect standards for food quality, flavor, presentation, consistency, portioning, and execution across all culinary operations.

People & Leadership

Lead, coach, and develop the culinary leadership team, establishing clear expectations, accountability, and opportunities for professional growth.

Recruit, develop, and retain high-performing culinary talent while building future leaders and succession within the department.

Create a culture of ownership and give the team the authority to care—trust thoughtful decisions, support initiative, celebrate wins, and learn from misses.

Operational Excellence

Ensure the highest standards of food safety, sanitation, cleanliness, organization, equipment care, and regulatory compliance across all culinary areas.

Maintain consistent culinary execution through regular kitchen presence, tastings, inspections, pre-shifts, training, and real-time coaching.

Partner with Food & Beverage leadership to identify and remove operational friction while continuously improving the guest and associate experience.

Financial Performance

Take ownership of culinary financial performance by outlet and in total, including food cost, labor, purchasing, inventory, waste, productivity, and profitability, adjusting staffing and schedules to business conditions to achieve budgeted culinary labor targets.

Lead menu engineering, recipe costing, portion controls, purchasing, product utilization, and inventory management by outlet and in total to achieve budgeted food cost objectives without compromising quality or the guest experience.

Utilize and maintain the Craftable Purchasing and Inventory System to manage purchasing, menu items, recipes, cost transfers, and inventory by outlet, ensuring accurate and timely culinary cost reporting.

Partner with the General Manager, Food & Beverage leadership, and Finance on budgets, forecasts, staffing strategies, and capital priorities.

Collaboration & Brand Leadership

Partner across Food & Beverage, Banquets, Sales, Marketing, Rooms, and hotel leadership to develop culinary experiences, programming, and events that strengthen Hotel Arista's reputation and overall guest experience.

Model the Hotel Arista Brand Values—Care, Intention, Ownership, Excellence, and Stewardship—and ensure they are reflected in how the culinary team leads, operates, and serves.

THE EXECUTIVE CHEF'S LEADERSHIP MANDATE:

Create the culinary vision → Build the people → Protect execution → Own the numbers → Represent the brand.

*This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform.

Accountabilities:

Guest Experience & Culinary Quality

Achieve established guest satisfaction and culinary quality standards while consistently delivering food and experiences that reflect the Hotel Arista brand.

Financial Performance

Achieve the Food & Beverage Division Gross Operating Profit budget and established culinary financial targets.

Food Cost

Maintain overall food cost at or below the established annual budget target, currently 29% of food revenue, while protecting quality, portion standards, and the guest experience.

Culinary Labor

Maintain culinary staffing and labor expense in alignment with business levels, approved staffing guides, productivity expectations, and budget.

People & Culture

Build and retain a high-performing culinary team demonstrated through associ