HM Alpha Hotels & Resorts
Vice President of Culinary
HM Alpha Hotels & Resorts, Nashville, Tennessee, United States, 37247
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HM Alpha Hotels & Resorts is seeking a talented Vice President of Culinary to join our team. HM Alpha is an Owner Operator specializing in the management of branded Luxury and Upper Upscale Hotels and Resorts in destination-driven markets. We unite under core values like integrity, teamwork, loyalty and compassion to make a difference daily. Our commitment is towards a respectful, diverse workplace where every voice is valued.
Job Description The Vice President of Culinary serves as the strategic leader responsible for defining, advancing, and executing the culinary vision across HM Alpha’s entire portfolio. The VP of Culinary will drive culinary innovation, establish world‑class food quality standards, and oversee the operational performance of all kitchens and food production environments within our branded properties. This role provides direction for menu development, culinary concept creation, product sourcing, and talent cultivation, ensuring a consistent and exceptional guest experience at every touchpoint. The VP of Culinary ensures that all food and beverage offerings align with HM Alpha’s brand identity, exceed guest expectations, support financial performance objectives, and reflect emerging industry trends and best practices.
Responsibilities Strategic Leadership & Culinary Vision
Develop and execute the long‑term culinary strategy to support growth across restaurants, catering, in‑room dining, and special event operations.
Drive culinary innovation, menu engineering, and adoption of emerging food trends to elevate guest experiences and strengthen competitive differentiation.
Establish, communicate, and continuously refine culinary brand standards across all HM Alpha’s properties.
Lead the creation of new culinary concepts and standardized menu frameworks for new openings, renovations, and brand initiatives.
Evaluate market trends, guest insights, and competitive data to inform strategic culinary direction.
Operational & Team Management
Lead, mentor, and develop onsite Executive Chefs, culinary teams, and stewarding ensuring consistency, creativity, and operational excellence across all properties.
Oversee labor management, organizational structures, and staffing models to maximize productivity while upholding brand standards.
Partner with HR and Talent Development to recruit, train, onboard, J1 program and retain top culinary talent, including succession planning for key leadership positions.
Conduct regular property visits and operational audits to assess performance, identify gaps, and coach leadership teams.
Support culinary planning and execution for new hotel openings, transitions, and major event operations.
Food Quality, Safety & Compliance
Ensure compliance with all local, state, and federal food safety and sanitation regulations across the portfolio.
Implement, monitor, and improve quality assurance programs for food preparation, handling, and presentation.
Maintain strong supplier and vendor relationships to secure high‑quality, cost‑effective products and ensure supply chain reliability.
Champion sustainability efforts, including waste reduction, responsible sourcing, and environmentally conscious culinary practices.
Develop and manage culinary budgets, food cost objectives, labor targets, and inventory control systems for all property‑level and multi‑unit operations.
Partner with Finance and Operations to analyze culinary performance metrics, identify cost savings, and drive margin improvement.
Lead vendor negotiations, procurement strategies, and sourcing initiatives aligned with financial goals and culinary quality standards.
Utilize menu engineering and product mix analytics to optimize profitability while maintaining brand alignment and guest satisfaction.
Collaborate closely with Event Operations, Catering, and Sales teams to design and execute customized culinary programs for corporate events, golf tournaments, festivals, and large‑group functions.
Serve as a culinary ambassador with clients, partners, and key stakeholders to ensure a best‑in‑class guest experience.
Represent HM Alpha at industry events, conferences, media engagements, client tastings, and executive‑level presentations.
Work cross‑functionally with Marketing, Brand, and Operations teams to ensure culinary programs support brand storytelling and drive guest loyalty.
Education and Training
Bachelor’s degree in culinary arts, Hospitality Management, or a related field required; advanced degree or professional culinary certifications preferred.
Formal culinary training from an accredited culinary institution (e.g., CIA, Johnson & Wales) strongly preferred.
Food safety and sanitation certification (ServSafe or equivalent).
Executive leadership or multi‑unit management training is a plus.
Skills and Abilities
Ability to translate culinary trends, guest insights, and market data into forward‑thinking menu strategies and brand‑defining food concepts.
Strong capability to lead, mentor, and inspire diverse, multi‑unit culinary teams while fostering a culture of excellence, creativity, and accountability.
Skilled in optimizing kitchen workflows, enhancing productivity, and implementing standardized systems that drive consistency across multiple locations.
Proficient in budget development, cost management, margin optimization, and data‑driven decision‑making related to food, labor, and operational performance.
Exceptional communication skills with the ability to build strong cross‑functional relationships and influence stakeholders at all organizational levels.
Keen eye for culinary detail, presentation, and brand alignment to ensure elevated and consistent guest experiences.
Strong analytical and critical‑thinking abilities to navigate complex challenges and adapt to evolving operational needs.
Skilled in building strategic supplier relationships, evaluating product quality, and negotiating favorable terms that support operational and financial goals.
Deep commitment to delivering memorable, high‑quality culinary experiences tailored to diverse audiences and event types.
Familiarity with modern kitchen equipment, menu engineering tools, procurement systems, and culinary technology platforms.
Knowledge and Experience
10+ years of progressive culinary leadership experience, including multi‑unit or corporate‑level oversight within a hotel, hospitality management company, or large‑scale foodservice environment.
Proven experience as an Executive Chef with a strong background in luxury, upscale, or high‑volume operations.
Deep expertise in menu engineering, food costing, supply chain management, and kitchen operational performance.
Demonstrated success in developing and launching new culinary concepts, outlets, or large‑scale F&B programs.
Strong understanding of global cuisines, dietary trends, sustainability practices, and emerging industry innovations.
Experience collaborating with procurement teams and negotiating vendor contracts to optimize quality and cost.
Background managing culinary programs for banquet, catering, or large‑event environments (preferred).
Generous medical, dental, and vision available first of the month following hire date, includes FSA, HSA, and Dependent Care.
Disability Insurance.
Life Insurance.
Employee Assistance Program.
401k matching.
Employee discount program.
Vacation and Sick Time.
8 paid holidays.
Compensation Commensurate with Experience.
Travel Up to 50% travel.
Seniority level Executive
Employment type Full‑time
Job function Product Management and Management.
Industries Hospitality, Food and Beverage Services, and Hotels and Motels.
Equal Opportunity Employer HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics.
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HM Alpha Hotels & Resorts is seeking a talented Vice President of Culinary to join our team. HM Alpha is an Owner Operator specializing in the management of branded Luxury and Upper Upscale Hotels and Resorts in destination-driven markets. We unite under core values like integrity, teamwork, loyalty and compassion to make a difference daily. Our commitment is towards a respectful, diverse workplace where every voice is valued.
Job Description The Vice President of Culinary serves as the strategic leader responsible for defining, advancing, and executing the culinary vision across HM Alpha’s entire portfolio. The VP of Culinary will drive culinary innovation, establish world‑class food quality standards, and oversee the operational performance of all kitchens and food production environments within our branded properties. This role provides direction for menu development, culinary concept creation, product sourcing, and talent cultivation, ensuring a consistent and exceptional guest experience at every touchpoint. The VP of Culinary ensures that all food and beverage offerings align with HM Alpha’s brand identity, exceed guest expectations, support financial performance objectives, and reflect emerging industry trends and best practices.
Responsibilities Strategic Leadership & Culinary Vision
Develop and execute the long‑term culinary strategy to support growth across restaurants, catering, in‑room dining, and special event operations.
Drive culinary innovation, menu engineering, and adoption of emerging food trends to elevate guest experiences and strengthen competitive differentiation.
Establish, communicate, and continuously refine culinary brand standards across all HM Alpha’s properties.
Lead the creation of new culinary concepts and standardized menu frameworks for new openings, renovations, and brand initiatives.
Evaluate market trends, guest insights, and competitive data to inform strategic culinary direction.
Operational & Team Management
Lead, mentor, and develop onsite Executive Chefs, culinary teams, and stewarding ensuring consistency, creativity, and operational excellence across all properties.
Oversee labor management, organizational structures, and staffing models to maximize productivity while upholding brand standards.
Partner with HR and Talent Development to recruit, train, onboard, J1 program and retain top culinary talent, including succession planning for key leadership positions.
Conduct regular property visits and operational audits to assess performance, identify gaps, and coach leadership teams.
Support culinary planning and execution for new hotel openings, transitions, and major event operations.
Food Quality, Safety & Compliance
Ensure compliance with all local, state, and federal food safety and sanitation regulations across the portfolio.
Implement, monitor, and improve quality assurance programs for food preparation, handling, and presentation.
Maintain strong supplier and vendor relationships to secure high‑quality, cost‑effective products and ensure supply chain reliability.
Champion sustainability efforts, including waste reduction, responsible sourcing, and environmentally conscious culinary practices.
Develop and manage culinary budgets, food cost objectives, labor targets, and inventory control systems for all property‑level and multi‑unit operations.
Partner with Finance and Operations to analyze culinary performance metrics, identify cost savings, and drive margin improvement.
Lead vendor negotiations, procurement strategies, and sourcing initiatives aligned with financial goals and culinary quality standards.
Utilize menu engineering and product mix analytics to optimize profitability while maintaining brand alignment and guest satisfaction.
Collaborate closely with Event Operations, Catering, and Sales teams to design and execute customized culinary programs for corporate events, golf tournaments, festivals, and large‑group functions.
Serve as a culinary ambassador with clients, partners, and key stakeholders to ensure a best‑in‑class guest experience.
Represent HM Alpha at industry events, conferences, media engagements, client tastings, and executive‑level presentations.
Work cross‑functionally with Marketing, Brand, and Operations teams to ensure culinary programs support brand storytelling and drive guest loyalty.
Education and Training
Bachelor’s degree in culinary arts, Hospitality Management, or a related field required; advanced degree or professional culinary certifications preferred.
Formal culinary training from an accredited culinary institution (e.g., CIA, Johnson & Wales) strongly preferred.
Food safety and sanitation certification (ServSafe or equivalent).
Executive leadership or multi‑unit management training is a plus.
Skills and Abilities
Ability to translate culinary trends, guest insights, and market data into forward‑thinking menu strategies and brand‑defining food concepts.
Strong capability to lead, mentor, and inspire diverse, multi‑unit culinary teams while fostering a culture of excellence, creativity, and accountability.
Skilled in optimizing kitchen workflows, enhancing productivity, and implementing standardized systems that drive consistency across multiple locations.
Proficient in budget development, cost management, margin optimization, and data‑driven decision‑making related to food, labor, and operational performance.
Exceptional communication skills with the ability to build strong cross‑functional relationships and influence stakeholders at all organizational levels.
Keen eye for culinary detail, presentation, and brand alignment to ensure elevated and consistent guest experiences.
Strong analytical and critical‑thinking abilities to navigate complex challenges and adapt to evolving operational needs.
Skilled in building strategic supplier relationships, evaluating product quality, and negotiating favorable terms that support operational and financial goals.
Deep commitment to delivering memorable, high‑quality culinary experiences tailored to diverse audiences and event types.
Familiarity with modern kitchen equipment, menu engineering tools, procurement systems, and culinary technology platforms.
Knowledge and Experience
10+ years of progressive culinary leadership experience, including multi‑unit or corporate‑level oversight within a hotel, hospitality management company, or large‑scale foodservice environment.
Proven experience as an Executive Chef with a strong background in luxury, upscale, or high‑volume operations.
Deep expertise in menu engineering, food costing, supply chain management, and kitchen operational performance.
Demonstrated success in developing and launching new culinary concepts, outlets, or large‑scale F&B programs.
Strong understanding of global cuisines, dietary trends, sustainability practices, and emerging industry innovations.
Experience collaborating with procurement teams and negotiating vendor contracts to optimize quality and cost.
Background managing culinary programs for banquet, catering, or large‑event environments (preferred).
Generous medical, dental, and vision available first of the month following hire date, includes FSA, HSA, and Dependent Care.
Disability Insurance.
Life Insurance.
Employee Assistance Program.
401k matching.
Employee discount program.
Vacation and Sick Time.
8 paid holidays.
Compensation Commensurate with Experience.
Travel Up to 50% travel.
Seniority level Executive
Employment type Full‑time
Job function Product Management and Management.
Industries Hospitality, Food and Beverage Services, and Hotels and Motels.
Equal Opportunity Employer HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics.
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