Executive Chef - EC

Executive Chef SUMMARY The Executive Chef will provide the highest quality culinary experience to our guests. They are responsible for the development and oversight of the overall strategic vision of the culinary program, including profitable financial management, effective leadership of sous chefs, excellent customer service, and supervision of department requirements and standards. ESSENTIAL FUNCTIONS Ensure all aspects of the hotel kitchens, including training, supervision, and scheduling of all line associates, execution of all menu items, ordering, proper storage, organization, and inventory of all products. Implement sanitation procedures and develop menu items, menu matrices, and recipes while managing food and labor costs. Enhance the quality of food presented to guests and make changes that respond to the marketplace and guests' needs. Recommend changes to the food product and use market research to develop new products, ensuring consistency in food delivery and standards. Represent the hotel in media outlets, both print and televised, for food and beverage offerings. Provide specialist support to the Executive Committee and the Director of Food & Beverage, and the Food & Beverage Managers and Directors. Partner with the team to achieve goals and measure effectiveness through the Food & Beverage profit and service performance of the hotel. Oversee the selection, training, and development of department personnel. Control elements that determine profit and loss, manage major operating expenses, set margins, and make profit/loss related decisions. Handle financial management of the operation, including budgeting and forecasting. Create custom and sustainable menu options and ensure adherence to BEOs with any necessary changes. Attend operational meetings to discuss performance and improvements. QUALIFICATIONS Minimum three years’ experience as an Executive Sous Chef in a comparable hotel environment. Expertise in food product, presentation, quality, preparation, menu concept, and menu design. Experience with creating schedules, labor costing, payroll administration, and employee performance management. Strong interpersonal and problem‑solving abilities. Capability to work well under pressure in a fast‑paced environment while maintaining calm and courtesy. Strong verbal and written communication skills. Basic computational ability and knowledge of computer accounting programs with budgetary analysis capabilities. Extensive knowledge of menu development, marketing insight, 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. Strong supervisory skills to lead a large staff and accomplish goals on time. Capability to conduct meetings, menu briefings, and maintain communication between line staff and management. Excellent customer service skills with patience, tact, and diplomacy for internal and external customers. Ability to create recipes, support materials such as recipe cards, descriptions, and visuals, and to read and visualize them. Artistic ability to create theme menus, ice carvings, decorations, etc. PHYSICAL REQUIREMENTS Constant standing and walking throughout the shift. Occasional exposure to cold, heat, and water. Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. The pay scale for the Executive Chef is $150,000.00 to $180,000.00. This range is the base salary, exclusive of incentive pay such as commissions, piece rates, gratuities, and related compensation. We welcome applicants with disabilities and provide reasonable accommodations as needed. Please discuss accommodations with our hiring managers during our selection processes. #J-18808-Ljbffr