Executive Chef

The Executive Chef sets the culinary vision and leads all kitchen operations—restaurants, bars, banquets/catering, and in-room dining. You’ll design seasonal menus, develop talent, ensure impeccable food quality and safety, and manage costs and productivity to deliver standout guest experiences and strong financial results.Key ResponsibilitiesCulinary Vision & Menu EngineeringCreate and update seasonal menus, tastings, banquet packages, and specials aligned with brand standards and target food cost.Standardize recipes, plating guides, allergens notes, and spec sheets; drive menu contribution margin and mix.Operational LeadershipOversee daily prep and service across all outlets and banquets; run pass/expo during peak periods to maintain timing and presentation.Set line organization, mise en place, and cleanliness standards; ensure accurate BEO execution and charge capture.Food Safety & ComplianceOwn ServSafe/HACCP programs: TCS controls, cooling/reheating logs, allergen and cross-contact protocols, labeling/rotation (FIFO).Lead health/brand audits; enforce OSHA/SDS, knife/equipment safety, and sanitation checklists.People & CultureRecruit, train, schedule, and develop Sous Chefs, Leads, Cooks, and Stewards; conduct huddles, skills clinics, and performance reviews.Build an inclusive, coaching culture that recognizes top performance and addresses gaps consistently.Financial ManagementDeliver food and labor cost targets; manage inventory, purchasing, yield, and waste; approve invoices and assist with monthly counts.Partner with F&B leadership on budgets, forecasts, and pricing; track KPIs and implement corrective actions.Procurement & Vendor RelationsSource quality product at value; negotiate with purveyors; ensure spec adherence and sustainable purchasing where possible.Monitor quality on receiving; resolve credits promptly.Events & Revenue EnablementCollaborate with Sales/Events on tastings, custom menus, action stations, and premium upsells.Support marketing content (dish photography, chef stories) and activations/pop-ups.Facilities & EquipmentMaintain kitchen assets; coordinate PM and repairs with Engineering; ensure proper use/cleaning of equipment and smallwares.Administration & SystemsMaintain SOPs, training materials, production sheets, and staffing models; leverage POS/inventory tools and basic BI reports.Benefits We Offer:Competitive Salary: A comprehensive and competitive compensation package.Performance Bonuses: Based on company and individual performance.Health Benefits: Full medical, dental, and vision coverage.Retirement Savings: 401(k) plan with company match to help secure your financial future.Paid Time Off (PTO): Generous vacation, sick leave, and paid holidays to promote work-life balance.Professional Development: Opportunities for career advancement, mentorship, and ongoing learning.Employee Discounts: Discounts on hotel stays and services across PHM properties.Wellness Programs: Access to health and wellness initiatives to support a balanced lifestyle.Flexible Work Environment: Options for flexible scheduling and work arrangements to promote work-life balance.Performance Hospitality Management (PHM) is an Equal Opportunity Employer (EEO):PHM is committed to diversity, equity, and inclusion in the workplace. We provide equal employment opportunities to all qualified individuals regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. We embrace diversity and are committed to creating an inclusive environment for all employees.7–10+ years progressive culinary experience with 3–5+ years in a multi-outlet or banquet-heavy leadership role (hotel/resort or high-volume restaurant group).Demonstrated strength in menu development, food cost control, production planning, and team development.Expert knowledge of ServSafe/HACCP and sanitation; strong plating and expo leadership.Proficient with inventory/purchasing systems and Microsoft 365/Google Workspace; basic Excel/Sheets (yields, costings).Culinary degree/certification preferred or equivalent experience.Required: ServSafe Food Protection Manager (or within 30 days). Pastry or butchery proficiency a plus.Physical RequirementsStand/walk for entire shifts; frequent bending, reaching, and repetitive motions.Lift/carry up to 40–50 lbs; work in hot, cold, and humid environments; safe knife/equipment handling with required PPE. #J-18808-Ljbffr