Executive Chef

Role

The Executive Chef is responsible for the overall culinary operation of the property, including restaurants, banquets, catering, special events, and other food-service outlets. This position leads the culinary team, maintains high standards for food quality and presentation, manages food costs and labor, develops menus, and ensures an exceptional guest dining experience.

The Executive Chef works closely with the Onwers, General Manager, Restaurant Management, Sales & Catering, and other department leaders to ensure the culinary operation supports the property's financial and service goals.

• Oversee all kitchen and culinary operations for restaurants, banquets, catering, and special events.
• Maintain consistent food quality, taste, presentation, portion control, and freshness.
• Develop and update menus based on guest preferences, seasonality, food costs, and current culinary trends.
• Create recipes, standardized preparation procedures, and plating specifications.
• Ensure food is prepared and served according to established standards and timelines.
• Participate in daily kitchen operations and lead by example during busy service periods.
• Coordinate food production between multiple kitchens, outlets, and events.

• Recruit, interview, hire, train, schedule, and supervise culinary staff.
• Develop cooks and kitchen employees through ongoing training and coaching.
• Establish clear performance expectations and hold employees accountable.
• Maintain a professional, respectful, and productive kitchen environment.
• Prepare staffing schedules based on business volume, events, and labor budgets.
• Conduct employee evaluations and address performance issues when necessary.

• Establish and maintain food-cost targets.
• Monitor food usage, waste, portion sizes, and inventory levels.
• Review food costs and make adjustments when necessary.
• Assist with menu pricing and profitability analysis.
• Control labor costs while maintaining appropriate staffing levels.
• Work with management and vendors to identify cost-saving opportunities without compromising quality.
• Conduct regular inventory counts and maintain accurate food inventories.

• Order food, supplies, and kitchen products based on projected business needs.
• Work with approved vendors to maintain quality and competitive pricing.
• Inspect deliveries for quality, quantity, freshness, and proper storage.
• Maintain appropriate inventory levels and minimize waste and spoilage.
• Establish proper storage, labeling, rotation, and receiving procedures.

• Ensure compliance with all local, state, and federal food-safety regulations.
• Maintain proper food-handling, storage, cooking, cooling, and reheating procedures.
• Monitor kitchen cleanliness and sanitation standards.
• Ensure employees follow proper personal hygiene and food-safety procedures.
• Maintain required food-safety certifications.
• Prepare the kitchen for health inspections and address any deficiencies promptly.

• Work closely with Sales & Catering to plan menus and production for weddings, corporate events, meetings, and other functions.
• Review banquet event orders and ensure all culinary requirements are understood and executed.
• Develop menus that meet client expectations while maintaining appropriate food costs.
• Coordinate production schedules and staffing for large events.
• Ensure food is prepared, transported, displayed, and replenished properly.
• Assist with special-event menu development and custom client requests.

• Maintain a high standard of food quality and presentation.
• Respond professionally to guest feedback and culinary concerns.
• Work with restaurant management to resolve food-related guest issues.
• Monitor consistency across all shifts and outlets.
• Maintain a culinary experience that reflects the property's brand and standards.

• Minimum of 5–7 years of progressive culinary experience
  , preferably in a hotel, resort, restaurant, banquet, or high-volume food-service environment.
• Previous experience as an Executive Chef, Executive Sous Chef, Chef de Cuisine, or Sous Chef preferred.
• Demonstrated experience managing and developing culinary teams.
• Experience with high-volume banquet and catering operations strongly preferred.
• Experience with menu development, recipe costing, purchasing, inventory, and food-cost management.
• Experience managing multiple food outlets or kitchens is a plus.
• Strong understanding of food-safety…