Executive Chef

Compensation-$90,000-$100,000+ bonus eligible The Opportunity Hotel Lucine is a reimagined mid century motor lodge on Galveston's historic Seawall, designed as a vibrant coastal destination where hospitality, culture, and community converge. More than a hotel, Lucine operates as a social hub where guests move fluidly between dining, music, pool culture, and events throughout the day and into late night. Food is central to the Lucine identity. Culinary programming drives both guest experience and local relevance across multiple distinct venues:

• The Fancy, the hotel's signature restaurant and culinary centerpiece
• The Den, an all day café and lounge balancing casual hospitality with refined execution
• The Roof, a high energy rooftop bar and dining environment overlooking the Gulf
• A newly launching beachside outlet, extending Lucine's culinary presence directly onto the shoreline
• A growing weddings and events program, requiring adaptable, creative banquet execution This is not a traditional hotel kitchen role.

The Executive Chef will shape a multi concept culinary platform where menus, atmosphere, and operational discipline must work together to deliver consistency at scale while preserving individuality across outlets. We are seeking a chef operator who thrives equally in creative development and operational leadership, capable of building strong kitchen culture while executing high volume service across diverse dining experiences. The Role The Executive Chef is the creative and operational leader of all culinary programs at Hotel Lucine. Reporting to the General Manager and Food & Beverage Director, this role oversees kitchen operations, menu development, food quality, financial performance, and team leadership across all outlets and events. You will establish systems that allow creativity to succeed consistently. Lucine's culinary program requires thoughtful structure behind the scenes, clear standards, disciplined purchasing, and strong training programs that empower teams to execute at a high level every day. This role demands a chef who leads from the kitchen floor. You will actively guide service, mentor cooks, collaborate closely with front of house leadership, and ensure every culinary touchpoint reflects Lucine's identity. Success means balancing artistry with accountability. The Executive Chef must protect food quality while managing labor, food cost, and operational efficiency across a complex and evolving hospitality environment. What You'll Do

• Provide leadership for all culinary operations including The Fancy, The Den, The Roof, beach outlet programming, in room dining, and weddings and events production.
• Design and evolve menus that reflect Lucine's coastal identity and include local partners while supporting operational feasibility across multiple service styles.
• Collaborate closely with the Food & Beverage Director on concept alignment, programming, prom.

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