Chef

Norfolk, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $48,500.00 - $72,700.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Vision Insurance

accident insurance

short term disability

long term disability

Pet insurance

Gym membership discount

Paid Time Off

Paid holidays

401k plan with company match

Employee discounts on branded hotels

Job Description

Shamin Hotels is a prominent family-owned and operated hospitality company based in Central Virginia, known for its commitment to providing exceptional service and creating unforgettable experiences for guests. Established in 1978 by entrepreneurs P.C. Amin and B.N. Shah, Shamin Hotels started with a single hotel acquisition and has grown into the largest hotel owner and operator in Virginia, managing a portfolio of over 70 hotels across multiple states. The company's foundation is built on a strong legacy of entrepreneurial spirit, partnership, and a dedication to excellence in the hospitality industry. Shamin Hotels emphasizes a welcoming atmosphere, fostering positive interactions among staff and guests alike, creating a distinct experience that goes beyond traditional hospitality services. The company offers a diverse environment with opportunities for individuals at various stages of their careers, whether seasoned professionals or those just beginning their journey in the hotel industry. Shamin Hotels highly values teamwork, ownership, and passion for guest service, encouraging each team member to contribute to delivering a memorable stay for travelers from near and far. The company culture underscores collaboration, responsibility, and heartfelt service as essential principles. It also boasts competitive compensation packages alongside comprehensive benefits designed to support employee well-being and career growth, including health, dental, vision, and pet insurance, gym discounts, paid time off, holidays, retirement plans, and employee discounts across its branded hotels. The Executive Chef role at Shamin Hotels is a pivotal leadership position within the culinary operations of the organization. The Executive Chef manages the daily operations of restaurant and kitchen teams, ensuring all culinary activities align with the company’s high standards of quality and guest satisfaction. This role involves responsibilities such as menu creation and modification to maintain innovation and meet quality benchmarks, budgeting and estimating food and labor costs, and maintaining adequate inventory levels of all supplies necessary for efficient kitchen functionality. Additionally, the Executive Chef plays a crucial role in the hiring, training, and performance management of kitchen staff, directing culinary tasks, and fostering a productive and respectful work environment. They are expected to have strong communication skills and a visible leadership presence that positively motivates the team while also engaging with guests to ensure exemplary service. Apart from operational management, the Executive Chef contributes strategically by collaborating with departments such as marketing and management to drive guest engagement and incremental revenue through creative promotions and exceptional food and beverage experiences. This position requires a dynamic individual who embodies Shamin Hotels' culture, reflected in their TOPS philosophy: Team Up, Own It, Passionately Serve, which emphasizes teamwork, responsibility, and service excellence. The role also demands a strong understanding of food safety, sanitation standards, and government regulations. Overall, the Executive Chef is a visionary leader responsible for inspiring culinary teams, upholding quality and service excellence, and advancing the company’s reputation as a hospitality leader. This full-time role offers an opportunity to thrive in an expanding company with clear pathways for career advancement and professional development within a supportive and growth-oriented environment.

Job Requirements

General education High School Diploma or equivalent required
Previous experience managing kitchen and culinary staff
Knowledge of food preparation and safety standards
Strong leadership and communication skills
Ability to manage budgets and labor costs
Ability to train and motivate kitchen staff
Knowledge of relevant government safety regulations and standards
Experience in menu creation and inventory management
Must demonstrate effective decision-making and organizational skills

Job Qualifications

General education High School Diploma or equivalent required
General education associate degree recommended
Culinary degree preferred
Understanding of restaurant, room service, bar/lounge and banquet department procedures
Knowledge of basic sanitation requirements and food handling safety standards
Effective decision-making skills
Strong customer and associate relations skills
Knowledge of overall hotel operations as they relate to the kitchen
Ability to effectively manage labor productivity
Good presentation and platform skills
Good communication skills verbal, listening, writing
Strong organization skills
Effective conflict management skills
Effective change management skills
Good training and facilitator skills
Knowledge of purchasing, inventory controls, supplies and equipment
Knowledge of governmental regulations and safety standards OSHA, EPA, ADA, CFC, NFPA
Experience with financial management including P and L statements, managing operating budgets, forecasting, and scheduling

Job Duties

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food labor costs
Ensure that all supplies are ordered, stocked, and properly stored
Responsible for hiring and firing kitchen staff
Assign duties to staff, such as food preparation tasks or assigned line positions
Arrange equipment purchases and repairs
Maintain a strong and respectful presence with guests and communicate service expectations to staff
Develop innovative promotional methods to drive incremental revenue
Respond to guest requests and accommodate reasonable needs
Collaborate with departments to achieve outstanding food and beverage experiences
Research new products and analyze cost and profit benefits
Review and implement new food preparation and presentation techniques
Demonstrate urgency and responsiveness while maintaining quality and integrity
Provide leadership, vision, and strategy to inspire associates and drive financial success
Embrace and promote Shamin Hotels culture TOPS