Executive Chef

Description

Directs and supervises food service for the entire hotel, including Restaurant, Bar Room Service and Catering Functions. Ensures the highest quality level and consistency as it relates to service and food presentation. Manages Front and Back of House. 2,500 square foot banquet space. Restaurant is 11 tables by 40 seats and offers breakfast, lunch and dinner. In-Room Dining and specialty menus monthly.

Key Responsibilities

Culinary Leadership

• Develop, plan, and execute creative menus for all outlets and banquets in line with hotel standards and guest expectations.
• Ensure consistency in taste, quality, and presentation across all food offerings.
• Stay updated with culinary trends and incorporate innovative dishes.
  

Operational Management

• Oversee daily kitchen operations, including prep, cooking, plating, and service coordination.
• Monitor inventory, order supplies, and manage food and labor costs to achieve financial targets.
• Enforce compliance with food safety, sanitation, and health regulations.
  

Team Development

• Recruit, train, and mentor culinary staff, fostering a culture of teamwork and excellence.
• Create staff schedules and oversee performance management.
• Encourage professional growth through ongoing training and development.
  

Collaboration

• Work closely with the Hotel General Manager to plan menus for events and promotions.
• Partner with purchasing to source high-quality ingredients cost-effectively.
• Coordinate with service teams to ensure seamless guest experiences.
  

Qualifications

• Proven experience as an Executive Chef or senior leadership role in a hotel or high-volume culinary environment.
• Strong knowledge of diverse cuisines, food costing, and kitchen operations.
• Excellent leadership, communication, and organizational skills.
• Culinary degree or equivalent professional training preferred.
• ServSafe or equivalent food safety certification required.

Requirements

5 Years Executive Sous or Execute Chef experience

Serve Safe Certified

Front of House and Back of House management

Banquet Experience

Inventory and Ordering experience