Executive Chef

Job Description

Job Description

The Executive Chef directs, administers, and coordinates all culinary operations across the hotel. This role ensures maximum guest satisfaction and profitability by delivering high-quality food, controlling labor and food costs, and complying with brand standards. A key component of this role involves overseeing Embassy Suites’ signature Complimentary Cooked-to-Order Breakfast , Evening Reception , and high-volume Banquet Events . 

$70,000 - $75,000

• Culinary Operations: Supervise all aspects of food production, purchasing, and preparation across all hotel outlets, including the main restaurant, in-suite dining, the free breakfast line, and banquets.
• Menu Development: Design innovative menus and recipes that satisfy property-specific demographics while strictly conforming to Hilton Brand Standards.
• Financial Control: Develop, manage, and monitor the department's food and labor budgets. Direct portion sizes, minimize waste, and implement cost control protocols to meet profitability metrics.
• Team Leadership: Hire, train, schedule, evaluate, and coach kitchen personnel. Foster an environment focused on career development and continuous skill progression.
• Quality & Safety Assurance: Enforce all local, state, federal, and corporate food safety, sanitation, and health code regulations. Ensure all staff maintain required food handling certifications.
• Banquet & Event Planning: Review Banquet Event Orders (BEOs) daily. Collaborate with Sales and the Catering Director to smoothly orchestrate kitchen operations and plate-ups for events. 

• Experience: A minimum of 4–5 years of kitchen management and supervisory experience in a high-volume hotel, resort, or conference center environment.
• Education: High school diploma or equivalent required. A college degree or professional certification in culinary arts or hospitality management is highly preferred.
• Certifications: Active ServSafe Food Safety Certification or equivalent local manager-level food handler card.
• Skills: Strong proficiency in culinary math (yield percentages, cost-per-plate, and labor calculation), inventory software, and Point of Sale (POS) tools.
• Physical Demands: Ability to stand for prolonged periods, work extended hours (including early mornings, holidays, and weekends), and safely lift up to 50 pounds.

Founded in 2005, Rolling Hills Hospitality operates 19 hotel properties with a central focus on exceeding the expectations of its guests. Rolling Hills Hospitality has positioned itself as one of the premier hotel development and management firms in the region by embodying high operational standards while achieving a simplicity that can be applied to any business model. Through our management agreements, we are responsible for hiring, training, and leading over 600 employees throughout the Ohio Valley. Rolling Hills Hospitality currently maintains upstanding relationships with the nation’s top hotel companies, including Marriott, Hilton, IHG, and Hyatt. Built on the principle of “if we take care of our employees, then our employees will take care of our guests,” our goal is to create a fun working environment for our employees so that we are positioned for growth and excitement for years to come.