Executive Chef

A culinary leader within the hotel restaurant and F&B operations, the Executive Chef's prime responsibility is managing and leading the daily culinary operations for the hotel restaurant. This position oversees all kitchen functions, ensuring food quality, consistency, and innovation align with the property brand standards and financial objectives. They will work seamlessly with the hotel team to create and deliver the ultimate guest and staff experience.

The Executive Chef provides strategic leadership, creative direction, and supports overall management of the hotel's culinary operations. The Executive Chef drives culinary excellence, develops menus, manages food and labor costs, and mentors the culinary team to deliver an exceptional dining experience.
Prerequisites

Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.

• Minimum of three to five years in culinary kitchen management or supervisory experience managing shifts or stations with at least 2 full-time employees.
• Must possess prior restaurant kitchen/culinary technical ability.
• High School diploma or equivalent required.
• Degree or certification in Culinary Arts or related field preferred.
• ServSafe Certification required.

summary of essential job functions

• Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.
• Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.
• Must be able to stand for eight hours, bend, stretch, reach.
• Must possess strong written and verbal communication to effectively work with management, staff, suppliers, and guests.

Required Knowledge, Skills and AbilitIes

Knowledge:

• Advance knowledge of classical and contemporary cooking methods, flavor profiles, and presentation standards.
• Comprehensive knowledge of HACCP principles, local health codes, and sanitation best practices.
• Awareness of global food trends, dietary needs (vegan, gluten-free, allergen management), and sustainable practices.
• Familiarity with banquet, catering, and outlet coordination within hotel environments.

Skills:

• Ability to lead and motivate diverse culinary teams; delegate effectively and maintain accountability.
• Expertise in designing innovative, market-relevant menus that balance guest appeal, food cost, and brand standards.
• Skilled in food cost control, budgeting, forecasting, and labor management.
• Proficiency in kitchen workflow planning, production scheduling, and efficiency optimization.
• Ability to identify talent, provide constructive feedback, and foster professional growth within the culinary team.
• Direct performance of staff and follow-up with corrections when needed

Abilities:

• Ability to adapt quickly to changing guest demands or operational needs.
• Ability to develop and execute long-term culinary strategies aligned with business objectives.
• Ability to inspire creativity and maintain discipline across multiple outlets and teams.
• Ability to analyze data (cost reports, guest feedback, etc.) to make informed operational decisions.
• Ability to represent the culinary brand professionally at internal and external events.
• Ability to prioritize, organize, and follow up.
• Maintain confidentiality of guest information and resort information.
• Ascertain departmental training needs and provide such training.

Specific Responsibilities

• Work closely with the leadership team to develop and execute the hotel/restaurant overall culinary vision and menu strategies across all outlets.
• Lead menu design, recipe development, and presentation standards in alignment with brand identity.
• Ensure exceptional quality of all ingredients, preparation, and the plating of food items.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue-generation solutions to maximize profit.
• Develop creative and innovative menus for restaurant and catering operations. Create recipes, photos, and plating guides for all menu items.
• Coordinate with Food & Beverage and Marketing teams for promotions, special events, and seasonal offerings.
• Coordinates the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Maintains complete knowledge of proper equipment use and maintenance, only using equipment as intended.
• Participate in local and national media and PR culinary events while fulfilling the role of an ambassador for the restaurant and the hotel.
• Conducts daily line checks, food reviews, and recipes of the day; ensures clear feedback to the entire kitchen team, food service staff, and management.
• Schedule and monitor daily line-up meetings.
• Always maintain positive guest and associate relations. Anticipate the needs of guests and associates. Respond promptly and resolve issues as they arise with a sense of urgency.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Responsible for the daily operation and production for their outlet; ensures entire outlet operates under HACCP/Serve Safe Guidelines.
• Maintain inventory control, portioning accuracy, and waste reduction initiatives.
• Conduct outlet-specific training to culinary staff.
• Completes and submits necessary reports, attends meetings and training opportunities.
• Prepare weekly schedule according to forecast.
• Coordinate the opening and closing procedures for the kitchen.
• Other duties as assigned.

Requirements

Working Conditions/Special Requirements

• This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work.
• Standing, walking for long periods of time while maintaining a friendly professional image.
• May be required to work any day/shift, including weekends.
• Spending long periods of time around appliances such as stoves, ovens, etc., which produce a hot working environment.
• May be required to remain in a stationary position for extended periods of time.

Positions For Possible Advancement

• F&B Director