Executive Chef

Executive Chef The Inn at Virginia Tech and Skelton Conference Center is looking for an Executive Chef to lead our culinary team. The ideal candidate will be creative, motivated, and a hands‑on leader in the kitchen! Our successful candidate will have knowledge of developing and creating menus that will align with the vision of the restaurant and any of our themed banquet events. The Executive Chef will be able to respond in a professional and courteous manner to our guests, and our team, and will enjoy being a leader who teaches others the culinary arts and actively participates in developing the culinary team. Benefits This is a full‑time position, eligible for an incentive pay program. Starting salary will be commensurate with experience. We offer a full line of benefits that include: Medical, Vision, and Dental Insurance to fit the needs of our employees Company Match 401K Paid Leave Pet Insurance for our furry friends Team Member Travel Discounts – We all need to get away sometime Great Employee Events and more Think this sounds like a place you would like to be? Apply now… we would love to have YOU on our team! Overview The Executive Chef is responsible for the successful operation and administration of the culinary department to include stewarding. The Executive Chef must ensure that the culinary department is continually balanced by focusing on both providing an exceptional culinary experience to every guest and maximizing department profitability. The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service. The Executive Chef will achieve desired outcomes by planning, implementing, and controlling effective departmental strategies that drive results and through the creation, development, and maintenance of a competent, motivated, and empowered culinary staff. The Executive Chef will effectively lead, train, coach, motivate, engage, and provide feedback to the culinary staff, supervisors, and managers daily. The Executive Chef will always maintain a hands‑on approach to all culinary operations. Key Duties & Responsibilities Create and execute innovative culinary strategies that will drive the hotel to exceed guest satisfaction and revenues. Maintain a hands‑on approach to all culinary operations. Work collaboratively with all members of the food and beverage team in menu planning, development, and execution. Ensure all kitchen and stewarding staff and management are properly trained to standards and able to carry out the operations of each department. Work closely with department managers to develop them both personally and professionally. Drive outlet revenues through strategic marketing, promotion, and up‑selling efforts. Calculate accurate, theoretical, and weighted food costs. Coordinate with accounting for food costs. Estimate production needs on a daily and weekly basis. Communicate production needs to “key” kitchen associates daily. May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate. Establish standards for personnel performance and customer service. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance. Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable. Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control. Train workers in food preparation, and in service, sanitation, and safety procedures. Coordinate with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information. Coordinate with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO’s), and weekly forecast meetings. Education & Experience Bachelor’s Degree (Four Year College or University) preferred; or 6 Years Work Equivalent Experience with hotel restaurant systems such as MICROS is required. Certificates & Licenses: Serve Safe, TIPS or Care Certified. Other Requirements: Previous experience in hotel restaurants required. Management experience required. Excellent computer skills needed including familiarity with Microsoft Office. Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status. #J-18808-Ljbffr