Executive Chef

Company Description Commonwealth Lodging Management provides hospitality management and consulting services rooted in practical ownership experience. Based in the mid-Atlantic and part of an integrated commercial real estate platform, the company focuses on nationally franchised hotel assets. Its team brings deep expertise in hotel operations, franchise relations, development, and hotel finance. Leadership approaches every engagement from an owner's perspective, emphasizing guest care, long-term asset value, and strong financial returns. Team members join a results-driven environment that values professionalism, operational excellence, and thoughtful stewardship of hotel properties. Role Description The Executive Chef is a full-time, on-site role located in Oxford, MS, responsible for overseeing all culinary operations within the property. This role involves planning and developing menus, supervising food preparation, and ensuring consistent quality and presentation for all meals and events. The Executive Chef manages kitchen staff scheduling, training, and performance, while promoting a positive, collaborative work environment. Day-to-day responsibilities include monitoring inventory, controlling food and labor costs, maintaining health and safety standards, and coordinating with hotel leadership and front-of-house teams to support guest satisfaction. The Executive Chef also contributes to special event planning, implements seasonal and promotional offerings, and continuously looks for ways to improve efficiency, creativity, and revenue in the culinary operation. Qualifications Strong culinary skills, including menu development, food preparation, and plating with an emphasis on quality and consistency. Experience managing kitchen operations, including staff leadership, scheduling, training, and performance management. Knowledge of food safety, sanitation regulations, and best practices for maintaining a clean, compliant kitchen environment. Ability to manage food and labor costs, control inventory, and work within budget parameters to achieve financial targets. Effective communication and collaboration skills to work with hotel leadership, front-of-house teams, and vendors. Proven experience as an Executive Chef or senior culinary leader in a hotel, resort, or high-volume restaurant setting. Culinary degree, formal training, or equivalent professional experience in the culinary field. Flexibility to work varying shifts, including weekends and holidays, based on business needs. Commitment to providing inclusive, respectful leadership and creating a welcoming environment for team members and guests. #J-18808-Ljbffr