Executive Chef

Overview Lead the culinary strategy and operational execution in preparation for the property's major renovation beginning August 2026, positioning the hotel to deliver a refreshed and elevated food and beverage experience. The Executive Chef will play a key role in menu redevelopment, concept evolution, kitchen workflow planning, and culinary innovation to align with the newly renovated spaces and brand vision. Collaborate closely with hotel leadership, operations, and design teams to ensure the culinary program supports the property's transformation and enhances the overall guest experience. Champion a world‑class Sheraton dining experience by delivering exceptional culinary quality, creativity, and presentation across all outlets including restaurant, lounge, banquet, and catering operations. The Executive Chef is expected to bring creative culinary leadership, developing menus that are both innovative and approachable while reflecting modern dining trends, elevated hospitality standards, and the Sheraton brand promise of gathering, connection, and community. Responsibilities Designing dynamic seasonal menus that elevate the hotel's dining reputation. Creating memorable guest experiences through flavor, presentation, and storytelling. Ensuring culinary offerings reflect high‑end hospitality standards while maintaining operational efficiency and profitability. Continuously exploring new techniques, ingredients, and concepts that position the property as a dining destination within the market. Direct the day‑to‑day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing. Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment, including interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost‑effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back‑up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Comply with attendance rules and be available to work on a regular basis. Perform any other job‑related duties as assigned. Qualifications and Skills Two+ years of post‑high school education, culinary education is desirable. Five+ years of employment in a related position. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession including experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long‑range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Compensation Salary Range: $110,000.00 - $120,000.00 Annually. Tipped/Service Charge Eligible? No. Discretionary Performance Bonus Eligible? Yes. Benefits Medical, Dental and Vision insurance through Anthem Blue Cross Blue Shield and EyeMed. Vacation, Sick and Holiday programs. Pet insurance through the ASPCA. Supplemental, Spousal and Child Life insurance as well as Short and Long‑Term Disability plans. 401(k) Savings Plan with matching funds. Discounts through 'YouDecide' and Hotel Room Discount programs. Equal Opportunity Employer HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics. #J-18808-Ljbffr