Executive Chef

Description

A culinary leader within the hotel restaurant and F&B operations, the Executive Chef's prime responsibility is managing and leading the daily culinary operations for the hotel restaurant. This position oversees all kitchen functions, ensuring food quality, consistency, and innovation align with the property brand standards and financial objectives. They will work seamlessly with the hotel team to create and deliver the ultimate guest and staff experience.

The Executive Chef provides strategic leadership, creative direction, and supports overall management of the hotel’s culinary operations. The Executive Chef drives culinary excellence, develops menus, manages food and labor costs, and mentors the culinary team to deliver an exceptional dining experience.

Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.

• Minimum of three to five years in culinary kitchen management or supervisory experience managing shifts or stations with at least 2 full-time employees.
• Must possess prior restaurant kitchen/culinary technical ability.
• High School diploma or equivalent required.
• Degree or certification in Culinary Arts or related field preferred.
• Serv Safe Certification required.

• Must be able to perform major life activities:
  Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
• Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
• Must be able to stand for eight hours, bend, stretch, reach.
• Must possess strong written and verbal communication to effectively work with management, staff, suppliers, and guests.

Knowledge:

• Advance knowledge of classical and contemporary cooking methods, flavor profiles, and presentation standards.
• Comprehensive knowledge of HACCP principles, local health codes, and sanitation best practices.
• Awareness of global food trends, dietary needs (vegan, gluten-free, allergen management), and sustainable practices.
• Familiarity with banquet, catering, and outlet coordination within hotel environments.

Skills:

• Ability to lead and motivate diverse culinary teams; delegate effectively and maintain accountability.
• Expertise in designing innovative, market-relevant menus that balance guest appeal, food cost, and brand standards.
• Skilled in food cost control, budgeting, forecasting, and labor management.
• Proficiency in kitchen workflow planning, production scheduling, and efficiency optimization.
• Ability to identify talent, provide constructive feedback, and foster professional growth within the culinary team.
• Direct performance of staff and follow-up with corrections when needed

Abilities:

• Ability to adapt quickly to changing guest demands or operational needs.
• Ability to develop and execute long-term culinary strategies aligned with business objectives.
• Ability to inspire creativity and maintain discipline across multiple outlets and teams.
• Ability to analyze data (cost reports, guest feedback, etc.) to make informed operational decisions.
  
  Ability to represent the culinary brand professionally at internal and external events.
• Ability to prioritize, organize, and follow up.
• Maintain confidentiality of guest information and resort information.
• Ascertain departmental training needs and provide such training.

• Work closely with the leadership team to develop and execute the hotel/restaurant overall culinary vision and menu strategies across all outlets.
• Lead menu design, recipe development, and presentation…