Executive Chef

Executive Chef

Are you a creative and dynamic Executive Chef looking for a new challenge? We are seeking an Executive Chef who is passionate about culinary excellence and has a track record of inspiring teams to deliver exceptional dining experiences. As our Executive Chef, you will be responsible for overseeing our culinary operations, menu development, food quality, and ensuring our guests are wowed by every bite. This is an exciting opportunity to showcase your talent and lead a team in a beautiful and upscale environment.

Responsibilities:

• Develop innovative menus.
• Maintain exceptional food quality, presentation, consistency, and taste across all dining outlets.
• Ensure flawless execution of all la carte, banquet, catering, and daily dining experiences.
• Direct all kitchen operations.
• Establish and enforce standardized recipes, portion controls, and quality assurance procedures.
• Monitor kitchen productivity, workflow, and operational efficiency.
• Recruit, mentor, train, and develop high-performing culinary professionals.
• Foster a culture of excellence, collaboration, accountability, and continuous improvement.
• Develop and manage departmental budgets.
• Control food, labor, and operating costs while maintaining quality standards.
• Manage purchasing, inventory, vendor relationships, and cost control initiatives.
• Ensure exceptional guest satisfaction through outstanding culinary experiences.
• Respond promptly and professionally to guest feedback.
• Collaborate with Food & Beverage leadership to create memorable dining events and promotions.
• Ensure compliance with all company policies, safety standards, and regulatory requirements.
• Conduct regular inspections of kitchens and storage areas.

Qualifications:

• Culinary degree from an accredited institution preferred.
• Minimum of 10 years of progressive culinary leadership experience.
• At least 5 years as Executive Chef or Executive Sous Chef in a similar high and fast operation hotel property.
• Experience managing multiple restaurants and high-volume banquet operations.
• Strong knowledge of international cuisines, wine pairings, and luxury dining trends.
• Proven success in menu development, food costing, and financial management.
• Ability to stand for extended periods of time and lift up to 100 pounds.
• Ability to work extended hours when business necessitates in humid and/or extreme temperatures.

Salary Range: USD $130,000.00 - USD $150,000.00 /Yr.