Executive Chef

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Oversee and manage all facets of the culinary operations within a AAA Four-Diamond Hotel. Emphasizing quality assurance, operational control, innovation, creativity and team member development.

• Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
• Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within the H Hotel’s policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
• Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
• Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
• Consult with the General Manager, Director of Outlets, Banquet Manager and Director of Sales on a weekly basis as well as with other departments as necessary.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
• Additional duties as necessary and assigned.
• Professionally represent the hotel in community and industry organizations and events.
• Participate as a team player with all departments.
• Be active in all property team member events
• Lead hotel committee as assigned.
• Provide constructive feedback to all departments.
• Be a leader and a role model to all employees.

High school diploma or equivalent required; minimum of two years of formal culinary training from an accredited culinary school. Minimum of three years of prior experience as an Executive Chef in a hotel, resort, or comparable hospitality environment demonstrating progressive leadership and operational responsibility.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Strong financial and operational acumen, including budgeting, food cost control, inventory management, vendor negotiation, and menu pricing strategies to maximize profitability while maintaining quality standards.
• Analysis capabilities required.
• Extensive knowledge of menu development, insight into marketing, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and General Manager
• Ability to effectively deal with internal and external customers some of whom will require high levels of…