Executive Chef-260 EX

Job Description

Job Description

At Kimpton Hotel Monaco Baltimore Inner Harbor, we put our guests on the fast track to luxury, comfort, and urban adventure. Our newly renovated, grand 202-room boutique hotel and The Morely resides in the historic B&O Railroad Headquarters, offering a tranquil setting near the beautiful Inner Harbor waterfront. At one time, our ornate, 1906 Beaux-Arts building buzzed with the comings and goings of the Gilded Age's power players. Today, we keep business and leisure travelers connected to the exciting offerings of Charm City with our central downtown location near the Baltimore Convention Center, National Aquarium, Oriole Park at Camden Yards, and Johns Hopkins University.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

The Kimpton Monaco Baltimore has an immediate opening for our next management team member to join our team as the Executive Chef.

We are committed to provide you with the following

• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members and discounts at IHG properties worldwide.

Here is what you will be doing each day:

The Executive Chef partners with the Director of Food & Beverage and hotel leadership to deliver exceptional guest experiences while maximizing profitability, maintaining food quality, ensuring regulatory compliance, and developing a high-performing culinary team.

• Provide strategic leadership and direction for all culinary operations, including restaurants, lounges, banquets, catering, room service, club lounge, employee dining, and other food and beverage outlets. 

• Develop and execute culinary strategies that support hotel business objectives, guest satisfaction, operational excellence, and financial performance. 

• Lead, coach, mentor, and develop culinary leadership and associates, including Sous Chefs, Banquet Chef, Cooks, Prep Cooks, Pastry Associates, Stewards, and other culinary team members. 

• Recruit, interview, hire, onboard, train, schedule, evaluate, and retain qualified culinary associates. 

• Develop, standardize, and maintain recipes, menus, portion specifications, plating presentations, and production procedures to ensure consistency and quality. 

• Create seasonal menus, banquet menus, specialty promotions, holiday offerings, and new culinary concepts that enhance guest satisfaction and maximize revenue. 

• Develop and manage departmental operating budgets, food cost budgets, labor plans, purchasing budgets, and capital expenditure requests. 

• Review daily production schedules, Banquet Event Orders (BEOs), occupancy forecasts, and business levels to ensure appropriate staffing and food preparation. 

• Oversee food production to ensure quality, consistency, presentation, portion control, and proper service timing. 

• Ensure all dietary restrictions, food allergies, cultural preferences, and special requests are prepared accurately and safely. 

Does this sound like you?

• • Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Hotel Administration, or a related field preferred. 
  • Formal culinary training from an accredited culinary program preferred. 
  • Minimum of five to seven years of progressive culinary leadership experience, including executive or senior culinary management experience in a full-service hotel, resort, convention hotel, or luxury hospitality environment. 
  • Demonstrated experience managing multiple culinary outlets, banquet operations, and large production kitchens. 
  • ServSafe Food Protection Manager Certification (or equivalent) required or must be obtained within the required timeframe. 
  • Strong knowledge of food safety, purchasing, inventory management, labor planning, budgeting, menu engineering, and culinary operations. 
  • Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and extended hours based on hotel operations. 

Our differences are what makes us great:

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.