Executive Chef

Responsible for overseeing the culinary operations of the hotel, ensuring high-quality food production, menu innovation, cost control and kitchen staff management. Must maintain high standards of food safety, hygiene, and presentation while enhancing the guest dining experience.

Responsibilities

Design and develop creative, high-quality menus that align with guest preferences and hotel brand standards; Ensure consistency in food presentation, taste and portion control; Supervise and coordinate all kitchen staff, including Sous Chefs, line cooks and kitchen assistants; Conduct hiring, training and coach/counsel exercises for all associates; Foster a positive and productive work environment; Implement and oversee proper food handling, storage and hygiene procedures; Monitor guest feedback, online reviews, and service trends, implementing strategies to continuously improve guest satisfaction and foster repeat business; Manage departmental labor, food, and operating supply costs while achieving budgeted financial objectives; Monitor inventory levels, purchasing practices, and product quality to ensure cost-effective operations and minimize waste; Partner with the Sales, Marketing, and Events teams to develop seasonal menus, special promotions, themed events, and revenue-generating initiatives; Recruit, interview, onboard, train, coach, schedule, and supervise kitchen staff and other food and beverage associates as needed; Conduct performance evaluations, provide ongoing coaching, and implement corrective action when necessary to support associate development and accountability; Ensure associates consistently adhere to hotel policies, grooming standards, brand standards, and service expectations; Lead daily pre-shift meetings and ongoing service training to reinforce operational excellence and guest engagement; Analyze financial and operational reports, identify trends, and implement action plans to improve productivity, profitability, and guest satisfaction; Collaborate with hotel leadership on strategic initiatives, special events, and operational improvements that enhance the overall guest experience; Perform other duties as assigned to support the success of the Food & Beverage Division and hotel operations; The Chef must maintain a visible, on-site presence during peak business periods, high-volume events, holidays, and other times of increased operational demand to ensure effective kitchen leadership and execution

Requirements

Culinary degree or equivalent professional training; 5+ years of experience in a high-volume hotel or fine dining kitchen; Strong leadership, communication and organizational skills; Must be able to work a flexible schedule including nights and weekends

Benefits

Comprehensive training programs; Opportunities for advancement