Executive Chef

THE OPPORTUNITY

The Westin Cocoa Beach Resort & Spa is a 502-room oceanfront destination bringing an exciting new collection of dining experiences to Florida’s Space Coast.

Our culinary collection: Terra Fina, an Italian-inspired chophouse; The Drift Coastal Kitchen & Bar, elevated Florida coastal dining; Moon City Diner, a retro Space Age diner; Locals Only, a tiki-style beach bar; The Wax Shack, a surf café and golf lounge; The Observatory, a sophisticated lobby bar; In-Room Dining; and Banquets & Catering, with nearly 50,000 sq ft of event space.

As our opening Executive Chef, you’ll help drive its culinary identity, build a world-class team, and bring eight distinctive food and beverage experiences to life. From elevated coastal dining and a signature Italian restaurant to a Space Age diner and a vibrant tiki-style beach bar, you’ll have the creative freedom and leadership opportunity to make your mark on a brand-new resort.

We’re looking for a visionary, hands-on culinary leader who combines creativity with business savvy, develops exceptional talent, and knows how to turn great food into memorable guest experiences and strong financial results.

Don’t just take over a kitchen. Build a culinary destination.

Join Driftwood Hospitality, an award-winning hotel management company with more than 80 hotels across North America, Latin America and the Caribbean, ranked third in the J.D. Power 2026 North America Third-Party Hotel Management Guest Satisfaction Benchmark.

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Consistently offers professional, engaging and friendly service
• Oversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding
• Responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas;
• Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials;
• Develop and prepare menus suitable to each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality;
• Maintain food and beverage standards through the use of standardized food recipes and safe food handling practices;
• Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived;
• Use Driftwood’s labor management tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability
• Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required
• Responsible for maintaining staffing levels through proactive recruiting;
• Ensure that performance management and colleague training/development occurs in a timely and consistent manger;
• Active involvement in the development and implementation of kitchen & restaurant capital projects
• Participate in the weekly operational meetings, including the Banquet Event review;
• Ensure full compliance to Hotel operating controls and seek innovative ways to improve performance regularly;
• Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers;
• Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments;
• Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
• Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements;
• Personally respond to food-related feedback and ensure proper processes and reports are produced
• Ensure that all kitchen equipment is in good working order and is properly maintained;
• Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees