Executive Chef Savoy

job summary

the executive chef is responsible for leading all culinary operations at hotel savoy, including the restaurant, banquets, and associate meals. This role is both hands-on and leadership driven, ensuring all food is prepared to standard, executed consistently, and presented in a way that reflects the savoy experience.

the executive chef is accountable for maintaining a clean, organized, and safe kitchen at all times, while managing food cost, controlling waste, and driving overall kitchen efficiency. This role partners closely with the food and beverage team on menu development, pricing, banquet execution, and day to day operations.

this position is expected to be actively involved in service, supporting the team during peak periods and ensuring proper execution across all outlets. In addition to execution, the executive chef is responsible for building structure within the kitchen through training, accountability, and consistent follow through.

the executive chef is an exempt leadership role responsible for directing the culinary team and owning overall kitchen performance. This position requires independent decision making, strong judgment, and the ability to lead both operational execution and administrative responsibilities, with a consistent focus on accountability, structure, and results.

• at least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a culinary degree with 1 to 2 years of progressive experience in a hotel or related field.
• must be proficient in windows operating systems, company approved spreadsheets and word processing.
• supervisory experience required.
• must be able to convey information and ideas clearly.
• must be able to evaluate and select among alternative courses of action quickly and accurately.
• must work well in stressful, high pressure situations.
• must maintain composure and objectivity under pressure.
• must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests.
• must be able to work with and understand financial information and data, and basic arithmetic functions.

• approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
• maintain regular attendance in compliance with avion hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• comply at all times with avion hospitality standards and regulations to encourage safe and efficient hotel operations.
• comply with certification requirements as applicable for position to include: food handlers, alcohol awareness, cpr and first aid
• maintain a warm and friendly demeanor at all times.
• maintain food costs within budget guidelines.
• establish and maintain a file of recipe cards according to avion hospitality standards.
• attend weekly f&b meeting.
• conduct monthly department meetings with kitchen staff according to avion hospitality standards.
• motivate, coach, counsel and discipline all kitchen personnel according to avion hospitality s.o.p.'s.
• review kitchen staff's worked hours for payroll compilation and submit…