Executive Chef

Job description:

Job Summary

Cara Hotel is seeking an experienced and passionate Executive Chef to lead the culinary operations of our full-service restaurant. This opportunity is ideal for a hands-on culinary leader who is committed to culinary excellence, operational efficiency, and developing a high-performing kitchen team while maintaining the elevated standards and guest experience of Cara Hotel.

The Executive Chef will oversee all back-of-house culinary operations, including kitchen management, menu execution, food quality and consistency, inventory and cost controls, labor management, team development, and compliance with food safety and sanitation standards. The ideal candidate is a strong and collaborative leader who thrives in a fast-paced hospitality environment and is passionate about delivering a thoughtful, consistent, and exceptional dining experience.

Key Responsibilities

• Lead, coach, and develop the culinary team while fostering a positive and professional work environment.
• Oversee all food preparation to ensure consistency, quality, and presentation standards are maintained.
• Manage the day-to-day operations of the kitchen to ensure efficient and successful service.
• Monitor food and labor costs while maintaining profitability and operational excellence.
• Assist with menu development, seasonal offerings, and recipe implementation.
• Oversee purchasing, receiving, inventory, and cost controls.
• Ensure compliance with all local and state health, sanitation, and food safety regulations.
• Maintain a clean, organized, and well-maintained kitchen.
• Collaborate closely with Front of House leadership to ensure an exceptional guest experience.
• Recruit, train, mentor, and hold kitchen team members accountable to company standards.
• Promote a safe workplace and ensure compliance with company policies and procedures.
• Perform other duties as assigned.

Qualifications

• Minimum of 3 years of experience as an Executive Chef or Executive Sous Chef in a high-volume, full-service restaurant.
• Strong leadership and team development skills.
• Proven experience managing food costs, labor budgets, purchasing, and inventory.
• Thorough knowledge of food safety and sanitation regulations.
• Excellent organizational, communication, and problem-solving skills.
• Ability to thrive in a fast-paced, high-volume environment.
• Flexible availability, including evenings, weekends, and holidays.

Compensation & Benefits

Competitive salary and benefits package offered based on experience.

Job Type : Full-time

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift